DRIED CHERRY AND ALMOND COOKIES WITH VANILLA ICING
Provided by Giada De Laurentiis
Categories dessert
Time 2h57m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- For the Cookies:
- In a large bowl, with an electric mixer, beat the butter, sugar, vanilla extract, almond extract, cinnamon, and salt until light and fluffy, about 2 minutes, then beat in the egg. Add the flour and beat on the lowest speed until just blended. Using a wooden spoon, stir in the dried cherries and almonds.
- Transfer the dough to a sheet of plastic wrap and shape it into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance).
- Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
- Cut the log crosswise into 1/2-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart. Bake until the cookies are golden around the edges and puffed, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing, about 30 minutes.
- For the Icing:
- Put the powdered sugar in a medium bowl. Gradually whisk in the vanilla extract and water, adding more water, 1 teaspoon at a time, until the mixture becomes a drizzling consistency. (Makes about 2/3 cups icing, enough to ice both variations.)
- Put the cooled cookies on a wire rack set over a baking sheet. Using a spoon or a fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 1 hour.
- Cook's Note: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
- Cook's Note Alternative:
- Replace the dried cherries with 1/2 cup coarsely chopped dried apricots and add 2 tablespoons of toasted pine nuts. Also, use 1 teaspoon vanilla extract and omit the almond extract.
ALMOND CAKE WITH CREAM CHEESE, GANACHE AND FRESH STRAWBERRY FILLING, VANILLA BUTTERCREAM ICING AND PINK POURED FONDANT
Provided by Food Network
Categories dessert
Time 6h25m
Yield 35 to 45 servings
Number Of Ingredients 38
Steps:
- Preheat the oven to 325 degrees F.
- Prepare two 16-inch cake pans by greasing them and lining the bottoms with parchment paper.
- In the bowl of an electric mixer fixed with the paddle attachment, add the liquid shortening, inverted sugar and vanilla. Then add the cake flour, granulated sugar, milk powder, baking powder, sea salt and cream of tartar. Mix on speed 1 for 1 minute. Then add half of the egg whites and mix on speed 1 for 3 minutes.
- Add the remaining egg whites and mix on speed 1 for 1 minute. Then mix on speed 3 for 3 minutes. Stop the mixer, scrape the bowl, and add the whole eggs, water and almond extract. Mix on speed 1 for 1 minute. Then on speed 3 for 3 minutes. Lastly, mix on speed 1 for 10 minutes.
- Fill the cake pans two-thirds full and bake until golden and a tester such as a toothpick comes out clean, 35 to 45 minutes. Let the cakes cool completely.
- To assemble the cake: Torte the cooled cakes (level and split them horizontally into 2 layers each). Generously spread a layer of the Ganache on the first layer of cake, then a generous layer of Cream Cheese Filling. Layer some fresh strawberries on top of the Cream Cheese Filling. Repeat with the next 2 cake layers. Top with the last cake layer and ice the cake smooth with the Vanilla Buttercream Icing. Lastly, pour a thin layer of Pink Poured Fondant over the top of the cake, letting it drip down the sides.
- In a microwave-safe glass bowl, heat the chocolate in the microwave in 30-second intervals until melted, stirring between each intervals. Add the cream and mix with a spatula until smooth. Let cool.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening and cream cheese until smooth. Then add the confectioners' sugar, sea salt, vanilla and butter emulsion. Mix it all on medium speed for 8 to 10 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening until smooth. Then add the confectioners' sugar, sea salt, vanilla and butter emulsion.
- Mix it all on medium speed for 8 to 10 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, add the confectioners' sugar, then the water, corn syrup, almond extract, vanilla, liquid whitener and food coloring. Mix it all on medium speed until smooth, about 10 minutes. Yield: enough for one 16-inch layer cake.
ORANGE-ALMOND CAKE WITH CHOCOLATE ICING
Categories Cake Food Processor Mixer Chocolate Dessert Bake Orange Almond Birthday Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Dust with flour; tap out excess. Using vegetable peeler, remove peel (orange part only) in strips from oranges. Coarsely chop enough peel to measure 1/2 cup. Combine flour, 1 cup almonds, baking powder and salt in processor; blend until finely ground. Transfer to medium bowl. Place 2 cups sugar and orange peel in processor; blend until peel is finely minced.
- Using electric mixer, beat butter in large bowl until blended. Add sugar mixture and beat until fluffy. Beat in eggs 1 at a time. Mix milk and both extracts in small bowl. On low speed, beat flour mixture into egg mixture alternately with milk mixture in 3 additions each. Divide batter among prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 5 minutes. Turn cakes out onto racks and cool completely. Boil 1 1/2 cups fresh orange juice and remaining generous 1 tablespoon sugar in small saucepan until reduced to 1/2 cup, about 8 minutes. Brush warm juice mixture over tops of cooled cakes.
- Place 1 cake layer, orange syrup side up, on cake platter. Spread 1 cup Chocolate Icing over. Top with second cake layer, then 1 cup icing. Top with third cake layer, syrup side up. Spread remaining icing over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and store at room temperature.) Arrange additional almonds, orange triangles and mint leaves around top edge of cake. Slice cake and serve.
FRENCH VANILLA CAKE/W STRAWBERRY GLAZE FILLING AND ALMOND ICING
I think this is my own creation, I like the Strawberry Glaze I buy and like to use it on everything, pancakes, cupcakes,and now this cake. I get many request for this cake. Enjoy!
Provided by patricia matthews @patematt60
Categories Cakes
Number Of Ingredients 15
Steps:
- 1. Add Oil,eggs,water,and extract to your mixing bowl. Pour cake mix and instant pudding, blend together until well blended.
- Pour into 2 8" round cake pans,(greased or sprayed)
- Bake on 325 for 30-35 mins,until knife comes out clean.
- cool cake completely before Icing
- TO MAKE ICING: start with criso stick in mixing bowl,add 1/2 of the powdered sugar, and 1/2 of the water,start mixing slowly, then speed up as it blends together, add the rest of the powdered sugar,and the water(if needed) and the extract, and blend well. Your icing may be thick, if too thick, and water by the tablespoons to get the thickness you want.
- To icing cake: Place 1 layer on plate,spoon glaze on bottom layer,but not to the edge.
- place next layer on top,and icing whole cake with Almond icing.
- NOTE: Sometimes I put glaze on top of the top layer,and pipe stars around the edge of top. You can also use a plastic bag and snip the corner, and squeeze small monds of icing around the edge, pretty!
DRIED CHERRY AND ALMOND COOKIES WITH VANILLA ICING
from Giada on the Food Network, these cookies are part of the 12 Cookies of 2009. Delicious combination of two of my favorite flavors!
Provided by Lizzymommy
Categories Dessert
Time 2h45m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE COOKIES: In a large bowl, with an electric mixer, beat the butter, sugar, vanilla extract, almond extract, cinnamon, and salt until light and fluffy, about 2 minutes, then beat in the egg. Add the flour and beat on the lowest speed until just blended. Using a wooden spoon, stir in the dried cherries and almonds.
- Transfer the dough to a sheet of plastic wrap and shape it into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance).
- Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
- Cut the log crosswise into 1/2-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart. Bake until the cookies are golden around the edges and puffed, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing, about 30 minutes.
- FOR THE ICING: Put the powdered sugar in a medium bowl. Gradually whisk in the vanilla extract and water, adding more water, 1 teaspoon at a time, until the mixture becomes a drizzling consistency. (Makes about 2/3 cups icing, enough to ice both variations.).
- Put the cooled cookies on a wire rack set over a baking sheet. Using a spoon or a fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 1 hour.
- Cook's Note: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
- Cook's Note Alternative: Replace the dried cherries with 1/2 cup coarsely chopped dried apricots and add 2 tablespoons of toasted pine nuts. Also, use 1 teaspoon vanilla extract and omit the almond extract.
ALMOND ICING
Categories Condiment/Spread No-Cook Christmas Vegetarian Kid-Friendly Vegan Bon Appétit Small Plates
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Mix water, extracts and salt in small bowl. Whisk in enough powdered sugar to form icing thick enough to pipe.
ALMOND BUTTER ICING
Light almond flavored icing, great for sugar and butter cookies. You may need as little as 4 cups of confectioners' sugar; just stop adding it when you've reached the desired consistency.
Provided by DeDe
Categories Desserts Frostings and Icings
Yield 32
Number Of Ingredients 5
Steps:
- Cream together the shortening and the butter, add the almond extract and beat until fluffy.
- Beat in the confectioners' sugar, one cup at a time. Add the milk alternately with the confectioners' sugar, one tablespoon at a time until the icing reaches the desired consistency. Color and decorate as desired.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 18.8 g, Cholesterol 15.4 mg, Fat 12.2 g, Protein 0.1 g, SaturatedFat 5.3 g, Sodium 41.9 mg, Sugar 18.5 g
ALMOND CAKE WITH ALMOND ICING
If you follow Marianne's directions, you'll find this almond cake recipe is one of the moistest, most delicate cakes you've ever tasted. The cake has a slight almond flavor and the frosting is rich and thick. It's super simple made with simple ingredients most bakers have on hand. Very yummy!
Provided by Marianne Gleason
Categories Cakes
Time 40m
Number Of Ingredients 13
Steps:
- 1. Preheat over to 375 degrees. In small sauce pan, add water and butter; bring to a boil.
- 2. In mixing bowl, add flour and sugar. Pour boiling water and butter mixture over flour and sugar. Mix well.
- 3. Add baking soda. Add extract. Add sour cream. Add eggs.
- 4. Pour into prepared 9x13 pan. Bake 20-25 minutes until middle is set.
- 5. Let cool 20-30 minutes.
- 6. Icing: Bring butter and milk to a boil. Put powdered sugar and extract in a mixing bowl. Pour butter/milk mixture into bowl with sugar and extract and mix.
- 7. Pour over cake and let sit for 20 minutes before serving.
ALMOND CUPCAKES WITH ORANGE ICING
Categories Cake Dessert Bake Orange Almond Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 cupcakes
Number Of Ingredients 12
Steps:
- In a bowl whisk together the flour, the almonds, the baking powder, and a pinch of salt. In another bowl with an electric mixer cream together the shortening and the granulated sugar, beat in the egg and the almond extract, and beat in the flour mixture alternately with the water, beating well after each addition. Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350°:F. oven for 15 to 20 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
- In another bowl beat together the confectioners' sugar, the butter, the zest, and the juice, beating until the icing is fluffy, and spread the icing on the cupcakes.
ORANGE-ALMOND CAKE WITH CHOCOLATE ICING RECIPE
I love the taste of Chocolate covered orange candy so I worked to come up with a cake reflecting those flavors. I love the texture the almonds give this cake. It's always a hit at potlucks. I have made it as a layer cake, Bundt cake or cup cakes. Enjoy.
Provided by Lynelle Caldwell
Categories Cakes
Time 30m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Dust with flour; tap out excess. Using vegetable peeler, remove peel (orange part only) in strips from oranges. Coarsely chop enough peel to measure 1/2 cup.
- 2. Combine flour, 1 cup almonds, baking powder and salt in processor; blend until finely ground. Transfer to medium bowl. Place 2 cups sugar and orange peel in processor; blend until peel is finely minced.
- 3. Using electric mixer, beat butter in large bowl until blended. Add sugar mixture and beat until fluffy. Beat in eggs 1 at a time. Mix milk and both extracts in small bowl. On low speed, beat flour mixture into egg mixture alternately with milk mixture in 3 additions each. Divide batter among prepared pans.
- 4. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 5 minutes. Turn cakes out onto racks and cool completely .
- 5. Boil 1 1/2 cups fresh orange juice and remaining generous 1 tablespoon sugar in small saucepan until reduced to 1/2 cup, about 8 minutes. Brush warm juice mixture over tops of cooled cakes.
- 6. Place 1 cake layer, orange syrup side up, on cake platter. Spread 1 cup Chocolate Icing over. Top with second cake layer, then 1 cup icing. Top with third cake layer, syrup side up. Spread remaining icing over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and store at room temperature.)Arrange additional almonds, orange triangles and mint leaves around top edge of cake. Slice cake and serve.
- 7. FROSTING Melt butter, add to bowl of mixer. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
EASY ORANGE ALMOND CUPCAKES W/ DK CHOCOLATE ICING
I make a wonderful Orange almond cake but wanted something easier and simpler with the same basic taste. I think I hit the nail on the head with this recipe. It's a favorite at work.
Provided by Lynelle Caldwell @caldwell1932
Categories Cakes
Number Of Ingredients 17
Steps:
- CUPCAKES Combine 1st 8 ingredients. Beat for 2 minutes fold in almonds and mandarin oranges.
- Pour into Pam-sprayed cupcake papers (in a cupcake pan).
- Bake at 375, according to directions, mine took about 20 minutes. Let cool totally. Frost with Dark Chocolate Frosting.
- DARK CHOCOLATE FROSTING In a large mixing bowl, cream butter. Gradually beat in confectioners' sugar, cocoa, and vanilla. Add milk until frosting reaches spreading consistency
- Spread or Pipe onto cupcakes. I also put a orange candy slice on top if I want to add a wow factor.
ALMOND BUTTERCREAM ICING
Make and share this Almond Buttercream Icing recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 36m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Combine sugar, egg yolks, eggs, almond paste and salt in medium size saucepan.
- Beat with electric mixer until pale and fluffy.
- Beat in cream and vanilkla until blended.
- Cook over medium heat, stirring constantly, for about 6 min.
- until mixture just starts simmering Strain into large bowl.
- Refrigerate for 1 1/2 hours or until chill.
- Beat in butter with electric mixer until fluffy (Icing can be made up to 1 week in advance,cover in airtight container and store in refrigerator).
- Let stand at room temperature until good spreading consistency.
Nutrition Facts : Calories 1029.8, Fat 84, SaturatedFat 49.8, Cholesterol 413.4, Sodium 577.8, Carbohydrate 67.5, Fiber 0.6, Sugar 63.7, Protein 6.3
PEACH CAKE WITH ORANGE GLAZE & ALMOND ICING RECIPE - (4.1/5)
Provided by christoph
Number Of Ingredients 21
Steps:
- Cake: Heat oven to 375°F. Grease and flour a 10 inch bundt or angel food cake pan. In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the sour cream, vanilla, and almond. Mix until smooth. Scrape the bowl, then slowly add the flour mixture about a third at a time to the wet mixture scraping the bowl as you go. Toss the peaches with the remaining ¼ cup of flour and the cinnamon. Scoop a third of the batter into the pan (batter will be thick), then sprinkle a third of the peaches on top. Repeat two more times with the remaining batter and peaches. Place in the oven and reduce the temperature to 325°F. Bake for 60-80 minutes, or until a toothpick or wooden skewer inserted into the center of the cake comes out clean. Allow the cake to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely before glazing. Glaze: Combine the orange juice and sugar in a small sauce pan, bring to a boil and then reduce to a simmer. Simmer for 7 - 10 minutes or until reduced by one-half and syrup like. Remove from heat and allow to cool for 10 minutes. Add the Grand Marnier, and spoon the warm glaze over the cake allowing it to run down the sides and soak in. Icing: Whisk together the powdered sugar, almond extract, and heavy cream. Drizzle the icing over the top of the cake using a spoon, or pipe on using a plastic bag with the corner cut off. Top with slivered almonds while the icing is still wet.
ALMOND BUTTER ICING
In case you can't tell, I like almonds. You might not need all 5 cups of confectioner's sugar. Just follow your instincts. You want it spreadable, but not too thick.
Provided by spatchcock
Categories Sauces
Time 5m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Cream together the shortening and the butter, add the almond extract and beat until fluffy.
- Beat in the confectioner's sugar, one cup at a time.
- Add the milk alternately with the confectioner's sugar, one tbs at a time until the icing reaches the desired consistency.
- Color and decorate as you like!
DRIED CHERRY AND ALMOND COOKIES WITH VANILLA ICING
Steps:
- For the Cookies: With an electric mixer, beat the butter, sugar, vanilla extract, almond extract, cinnamon, and salt until light and fluffy, about 2 minutes, then beat in the egg. Add the flour and beat on the lowest speed until just blended. Using a wooden spoon, stir in the dried cherries and almonds. Transfer the dough to a sheet of plastic wrap and shape it into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance). Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper. Cut the log crosswise into 1/2-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart. Bake until the cookies are golden around the edges and puffed, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing, about 30 minutes. For the Icing: Put the powdered sugar in a medium bowl. Gradually whisk in the vanilla extract and water, adding more water, 1 teaspoon at a time, until the mixture becomes a drizzling consistency. (Makes about 2/3 cups icing, enough to ice both variations.) Put the cooled cookies on a wire rack set over a baking sheet. Using a spoon or a fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 1 hour. Cook's Note: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 6 to 8 minutes until lightly toasted. Cool completely before using. Cook's Note Alternative: Replace the dried cherries with 1/2 cup coarsely chopped dried apricots and add 2 tablespoons of toasted pine nuts. Also, use 1 teaspoon vanilla extract and omit the almond extract.
BISQUICK LEMON COOKIES WITH ALMOND ICING
I like cooking with bisquick! It makes things easier. Now there is gluten free bisquick that I can use. This is easy and good.
Provided by Patsy Weaver @loveisalive65
Categories Cookies
Number Of Ingredients 8
Steps:
- Cookies: Mix first 4 ingredients. Roll out to 1/4 inch thickness and cut with a biscuit cutter (or your favorite cutter). Bake 400-425 for 8 minutes. When cool, ice with almond icing. Makes approximately 30 to 34 servings
- Icing: Mix last 4 ingredients, beat thoroughly and spread lightly on cookies. If you don't want to ice cookies be sure to smear on beaten eggs to make it look shiney. Sprinkle with sugar. If you don't like almond extract use vanilla, pepperment etc - your choice.
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