"cheese or sour cream, or by using ground almonds (as in marzipan). Icing can be applied with a utensil such as a knife or spatula, or it can be applied by drizzling or dipping (see glaze), or by rolling the icing out and draping it over the cake. The method of application largely depends on the type and texture of icing being used. Icing may be used between layers in a cake as a filling, or it may be used to completely or partially cover the outside of a cake or other baked product. Covering cakes with powdered sugar or"
"French method, egg whites are whisked until a stiff-peaked meringue forms. From there, sifted, ground almonds and powdered sugar are folded in slowly until the desired consistency is reached. This process of knocking out air and folding is called macaronage. The Italian method involves whisking the egg whites with a hot sugar syrup to form a meringue. Sifted almonds and icing sugar are also mixed with raw egg whites to form a paste. The meringue and almond paste are mixed together to form the macaron mixture. This method is often deemed more structurally sound yet also sweeter and also requires"
"primary ingredient are almonds, soaked and ground with water. The almond milk is extracted, sweetened, and heated with a gelling agent (usually agar). When chilled, the almond milk mixture solidifies to the consistency of a soft gelatin dessert. Although the agar-based recipe is vegan, there are numerous nontraditional recipes that are not. Most are based on dairy products and a small amount of flavored extract. Gelatin is also a common substitute for agar. Almond jelly can be made from scratch or using instant mix. There is an instant soy-based powder with a coagulating agent, which dissolves in hot water and"
"Almond meal Almond meal, almond flour or ground almond is made from ground sweet almonds. Almond flour is usually made with blanched almonds (no skin), whereas almond meal can be made with whole or blanched almonds. The consistency is more like corn meal than wheat flour. It is used in pastry and confectionery – in the manufacture of almond macarons and macaroons and other sweet pastries, in cake and pie filling, such as ""Sachertorte"" – and is one of the two main ingredients of marzipan and almond paste. In France, almond meal is an important ingredient in ""frangipane"", the filling"
"slivered almonds embedded in the bottom. The dough is prepared by beating butter, sugar and spices and combining them. The flour and leavening agent are mixed separately and then added. Bakers are careful not to overwork the dough, so it will rise slightly. The dough is stored in a cool place overnight to give the spices time to permeate the dough and add extra flavor. There are several interpretations for the origins of the name ""speculaas"". It may derive from Latin ""speculum"", which means mirror and refers to the fact that the images are cut as a mirrored bas-relief into"
"Almond butter Almond butter is a food paste made from almonds. Almond butter may be crunchy or smooth, and is generally ""stir"" (susceptible to oil separation) or ""no-stir"" (emulsified). Almond butter may be either raw or roasted, describing the almonds themselves prior to grinding. It is recommended that almond butter be refrigerated once opened to prevent spoilage and oil separation. Almond butter is high in monounsaturated fats, calcium, potassium, iron and manganese. It’s considered a good source of riboflavin, phosphorus, and copper, and an excellent source of vitamin E, magnesium, and fiber. Almond butter also provides dietary protein. Almond butter"
"in milk chocolate and chopped hazelnuts. Its ingredients are milk chocolate, sugar, cocoa butter, cocoa mass, skim milk powder, butteroil, lecithin as emulsifier (soy), vanillin (artificial flavor), hazelnuts, palm oil, wheat flour, whey (milk), lowfat cocoa powder, sodium bicarbonate (leavening agent), and salt. The production process is secretive, with no smartphones or notebooks allowed inside, and, as of 2015, few journalists have ever been invited to visit. As of 2015, the production in the Alba factory is 24 million Rochers a day. The sweet is produced by machinery. The process begins with flat sheets of wafer with hemispheres moving down"
"is cooked at low heat while stirred. Powdered sugar is added gradually as the mixture thickens, giving rise to a grayish-brown color. The result is poured hot into a bowl and covered in a white cream made from milk, starch, sugar, eggs and a bit of orange blossom essence, then decorated with almonds and other seeds and nuts, whole or ground, and small candy. It is also possible to make an assida out of other nuts instead of the allepo pine's grains, like hazelnuts, chestnuts, pistachios or others, but in that case it won't be assidat zgougou, but assidat of"
"to your personal taste), 4-6 tablespoons butter, 1 cup slivered or coarsely chopped blanched almonds, 1 cup slivered or coarsely chopped pistachios, 1/3 cup rose water (adjust to your personal taste)1/2 teaspoon ground cardamom, a pinch of crushed saffron dissolved in 2 tablespoons of hot water. Method: Heat a cup of water on medium to low heat, add sugar, stir until sugar is dissolved. Keep warm. In a small bowl dissolve the corn starch in a cup of cold water till there are no more lumps. In a medium heavy pan add the dissolved starch and 3 cups of water"
"Annin tofu Annin tofu (杏仁豆腐) or almond tofu is a soft, jellied dessert made of apricot kernel milk, (which is often translated as almond milk, as apricot kernel itself is often translated as ""almond""), agar, and sugar. It is a traditional dessert of Beijing cuisine, Cantonese cuisine, Hong Kong cuisine, and Japanese cuisine. It is similar to blancmange. The name ""tofu"" here refers to ""tofu-like solid""; soy beans, which are the main ingredient of tofu, are not used. This naming convention is also seen in other east Asian dishes, e.g. Chinese ""yudoufu"" (鱼豆腐), Japanese """". In the traditional recipe, the"
"story is that it was first made by accident in 1820 (other sources cite 1860) by Mrs Greaves, who was the landlady of the White Horse Inn (since demolished). She supposedly left instructions for her cook to make a jam tart. The cook, instead of stirring the eggs and almond paste mixture into the pastry, spread it on top of the jam. When cooked, the egg and almond paste set like an egg custard, and the result was successful enough for it to become a popular dish at the inn. The dates and/or premises given in this story are unlikely"
"medieval recipe for comfits is based on anise seeds, and suggests also making comfits with fennel, caraway, coriander, and diced ginger. These aniseed comfits seem to be a precursor of modern aniseed balls. Comfit Comfits are confectionery consisting of dried fruits, nuts, seeds or spices coated with sugar candy, often through sugar panning. Almond comfits (also known as ""sugar almonds"" or ""Jordan almonds"") in a muslin bag or other decorative container are a traditional gift at baptism and wedding celebrations in many countries of Europe and the Middle East, a custom which has spread to other countries such as Australia"
"to provide color. Heaters near the rim of the head melt the sugar, which is squeezed out through tiny holes by centrifugal force, and the molten sugar solidifies in the air and is caught in a larger bowl which totally surrounds the spinning head. After the product builds up on the inside walls of the larger bowl, a stick, cone, or hands are inserted, upon which the sugar strands are gathered. Marshmallows are prepared using egg whites, corn syrup and sugar. The use of marshmallow to make a sweet dates back to ancient Egypt, where the recipe called for an"
"about 0.1 kg of peeled and finely chopped almonds. Put all the ingredients except for the almonds in a heavy based saucepan and stir until the sugar has melted. Simmer until a few drops of the mix poured into cold water can be rolled into a chewy or hard ball. Then add the almonds and pour the mixture in waxed paper cups and leave to cool. Even though the recipe is easy, the process of simmering can take up to 1.5 hours. Knäck Knäck or Christmas Butterscotch is a traditional Swedish toffee prepared at Christmas. The name translates into ""break"""
"solidifies upon cooling. One popular brand of mix is DoFu Delight. Annin tofu Annin tofu (杏仁豆腐) or almond tofu is a soft, jellied dessert made of apricot kernel milk, (which is often translated as almond milk, as apricot kernel itself is often translated as ""almond""), agar, and sugar. It is a traditional dessert of Beijing cuisine, Cantonese cuisine, Hong Kong cuisine, and Japanese cuisine. It is similar to blancmange. The name ""tofu"" here refers to ""tofu-like solid""; soy beans, which are the main ingredient of tofu, are not used. This naming convention is also seen in other east Asian dishes,"
"sucre,"" meaning ""sugar dough."" ""Poured fondant"" is a creamy confection used as a filling or coating for cakes, pastries, and candies or sweets. In its simplest form, it is sugar and water stabilized with gelatin and glycerine. It is cooked to the soft-ball stage, cooled slightly, and stirred or beaten to incorporate air, until it is an opaque mass with a creamy consistency. Sometimes lemon or vanilla is added to the mixture for taste. Other flavorings are used as well, as are various colorings. An example of its use is the Cadbury Creme Egg, the filling of which is inverted"
"made with only egg yolks and sugar, heated and stirred until the consistency is thick. They are then shaped into small balls or pyramids and covered in white sugar. Milk (or condensed milk) later became part of the recipe (probably during the American period). Modern variations also usually include chopped nuts. Yema (candy) Yema is a sweet custard confectionary from the Philippines. It is made with egg yolks, milk, and sugar. The name ""yema"" is from Spanish for ""egg yolk"". Like other egg yolk-based Filipino desserts, it is believed that ""yema"" originated from early Spanish construction materials. During the Spanish"
"along with his TV series ""MasterChef"", have contributed to the macaron becoming a popular sweet treat, and it is now sold by McDonald's in its Australian McCafe outlets. Macaron A macaron ( ; ) or French macaroon ( ) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond powder or ground almond, and food coloring. There is some variation in whether the term ""macaron"" or ""macaroon"" is used, and the related coconut macaroon is often confused with the macaron. In English, some bakers have adopted the French spelling of ""macaron"" for the meringue-based item to"
"Almond pieces around 2–3 mm in size, called ""nibs"", are used for special purposes such as decoration. Almonds yield almond oil and can also be made into almond butter or almond milk. These products can be used in both sweet and savoury dishes. Along with other nuts, almonds can be sprinkled over breakfasts and desserts, particularly ""muesli"" or ice cream-based dishes. Almonds are used in marzipan, nougat, many pastries (including ""jesuites""), cookies (including French"" macarons"", macaroons), and cakes (including financiers), ""noghl"", and other sweets and desserts. They are also used to make almond butter, a spread similar to peanut butter,"
"Powdered eggs Powdered eggs are fully dehydrated eggs. They are made using spray drying in the same way that powdered milk is made. The major advantages of powdered eggs over fresh eggs are the reduced weight per volume of whole egg equivalent and the shelf life. Other advantages include smaller usage of storage space, and lack of need for refrigeration. Powdered eggs can be used without rehydration when baking, and can be rehydrated to make dishes such as scrambled eggs and omelettes. Powdered eggs appear in literature as a staple of camp cooking at least as early as 1912. Powdered"
"Nougat Nougat ( , , or ; ; Azerbaijani: لوکا; Persian: ) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates. The word ""nougat"" comes from Occitan ""pan nogat"" (), seemingly from Latin ""panis nucatus"" 'nut bread' (the late colloquial Latin adjective ""nucatum"" means 'nutted' or 'nutty'). There are three basic kinds of nougat. The first, and most common, is white nougat"
"Pain de Gênes Pain de Gênes (""Genoa bread"") is a cake made largely from almond paste, eggs and melted butter, but only a minimal amount of flour. Another unusual aspect is that no raising agent is used, instead the rise is achieved by whisking the butter and eggs. It is said to have been invented to commemorate the 1800 siege of French forces at Genoa, when the city’s inhabitants survived largely on almonds. However, despite this it is not actually of Italian origin but French, and was invented by the 1840s Parisian pastry chef Fauvel, who worked at the Chiboust"
"Polvorón A polvorón (From ""polvo"", the Spanish word for powder, or dust; Cebuano: polboron; ) is a type of heavy, soft, and very crumbly Spanish shortbread made of flour, sugar, milk, and nuts (especially almonds). They are mostly produced in Andalusia, where there are about 70 factories that are part of a syndicate that produces polvorones and mantecados. Under the name ""mantecados"", these sweets are a traditional preparation of other areas of the Iberian Peninsula as well. Polvorones are popular holiday delicacies in all of Spain as well as its former colonies in Latin America and the Philippines. Traditionally, they"
"the most common objects are skulls and coffins and the main ingredients include almonds, peanuts and pumpkin seeds mixed with sugar and egg, in the style of an almond paste. Alfeñique An alfeñique is a confection molded from sugar paste. The design and construction of these figures can vary from region to region. Today, alfeñique figures, especially calaveras (known in the US as Sugar Skulls), are widely created in Mexico for the Day of the Dead celebrations in November. Alfeñique are folk art objects made from a sugar paste, originating in Italy where figurines were made from sugar for religious"
"known as biscotti. Following rediscovery of the original recipe by Prato pastry chef Antonio Mattei in the nineteenth century, his variation is what is now accepted as the traditional recipe for biscotti. Mattei brought his cakes to the Exposition Universelle of Paris of 1867, winning a special mention. The mixture is composed exclusively of flour, sugar, eggs, pine nuts; and almonds that are not roasted or skinned. The traditional recipe uses no form of yeast or fat (butter, oil, milk). The barely wet dough is then cooked twice: once in slab form, and again after cutting in sliced form, with"
"a powder which is applied topically to treat skin sores in the same way. Occasionally people eat the seeds as a purge to relieve stomach ache. More recently people have started using the skins to treat stomach complaints and expel worms, a treatment apparently learned from the mainland. The skin of a pink-colored, unripe fruit, rather than a fully ripe red one, is crushed in water and added to a small amount of fresh milk to sour it. The soured milk is then used to curdle fresh milk before churning it to make butter. The wood is hard and close-grained"
"issues with raw egg consumption, such as salmonella, an egg-free variation of royal icing is sometimes alternatively used by decorators. Meringue powder is used instead of the egg whites to create stiffness. Pasteurized refrigerated egg whites are sold at grocery stores for a safer traditional recipe. A sugar glaze made without egg whites and consisting of powdered sugar, water, corn syrup and flavoring (such as almond) is another popular choice for decorating cookies. To decorate a cookie with glaze, an outline is piped just inside the edge of the cookie. Then the design is filled by piping a line of"
"Marzipan Marzipan is a confection consisting primarily of sugar or honey and almond meal (ground almonds), sometimes augmented with almond oil or extract. It is often made into sweets; common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables. It can also be used in biscuits or rolled into thin sheets and glazed for icing cakes, primarily birthday, wedding cakes and Christmas cakes. This use is particularly common in the UK, on large fruitcakes. Marzipan paste may also be used as a baking ingredient, as in stollen or banket. In some countries, it is shaped into small"
"for morning tea and afternoon teas. Some common ones include pies filled with custard or pumpkin or pineapple. Steamed puddings are also common but these are rich in sugars and fats. Most homes would use coconut cream, caramelised sugar to give the color, flour, baking powder as the main ingredients. The pudding mixture is poured into tins and steamed for 1–2 hours. To improve the flavour, sometimes cinnamon or raisins are added. Some nice desserts are also made with cassava. Cassava is first grated and sugar is added. It is then wrapped in banana leaves and steamed. Burnt Sugar pudding"
"is an alternative to peanut butter for those with peanut allergies or who dislike the taste of peanuts. Almond butter contains significantly more fiber, calcium, potassium, iron, and manganese than peanut butter, and about half the saturated fat, although a slightly higher total fat content. Almonds are not legumes whereas peanuts are, so almond butter can be consumed by those looking to avoid legumes. Almond butter Almond butter is a food paste made from almonds. Almond butter may be crunchy or smooth, and is generally ""stir"" (susceptible to oil separation) or ""no-stir"" (emulsified). Almond butter may be either raw or"
"almond, cashew, gluten (such as with the first non-dairy creamers), nutritional yeast, or a combination of these, as well as flavoring to make it taste like milk, cheeses, yogurt, mayonnaise, ice cream, cream cheese, sour cream, whipped cream, buttermilk, rarebit or butter. Many dairy analogues contain casein, which is extracted dried milk proteins, making them unsuitable for vegans. Egg substitutes include tofu, tapioca starch, ground flax seed, aquafaba, mashed bananas, applesauce and commercially prepared products that recreate the leavening, binding and/or textural effects of eggs in baked goods. Soy protein isolates or soybean flour and gluten are usually used as"
"Bread pudding Bread pudding is a bread-based dessert popular in many countries' cuisines, made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet, and depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked. Savory puddings may be served as main courses, while sweet puddings are typically eaten as"
"Powdered milk is also widely used in various sweets such as the famous Indian milk balls known as gulab jamun and a popular Indian sweet delicacy (sprinkled with desiccated coconut) known as chum chum (made with skim milk powder). Many no-cook recipes that use nut butters use powdered milk to prevent the nut butter from turning liquid by absorbing the oil. Powdered milk is also a common item in UN food aid supplies, fallout shelters, warehouses, and wherever fresh milk is not a viable option. It is widely used in many developing countries because of reduced transport and storage costs"