Popular on afternoon tea menus, the almond has always found a way to be an inventive ingredient for recipes in cakes, glazes, pastry fillings or as party favors.

History of Almonds ~Almonds are referenced as far back as the Egyptian pharos as having been used as a coveted ingredient in their bread. Cleopatra was said to have bathed in almond milk. During Roman Times, almonds were bestowed to newlyweds as a sign of charmed fertility. In keeping with this ancient custom, nowadays, wedding guests are given party favors containing five sugared almonds to represent children, happiness, love, good health, and success.

While the exact origin of the almond is unknown, they are thought to stem from China and Central Asia. Botanically, the almond is considered a stone fruit related to the cherry, peach, and plum. Almond trees were planted during the explorer’s travels along the “Silk Road” between Asia and the Mediterranean Sea. Soon thereafter, almon trees flourished in the Mediterranean, particularly in Spain and Italy. The Franciscan Padres, in the mid 1700s, introduced almond trees from Span to California.

Today, the almond, now indigenous to California’s great Central Valley, Sacramento, and San Joanquin, is a dominant production leader of the almond industry, ranking as the 7th largest United State food export.

Almond Nutrition ~ The almond is not only a delicious and versatile nut, but also one of the most nutritious. High in fiber and protein, one ounce of almonds contain 12% of our daily protein needs. Low in saturated fat (the “good” fat), no cholesterol almonds comprise other protective nutrients including phosphorus, zinc, calcium, and magnesium. For strong bones, almonds contain vitamin E, folic acid, and compounds call rhizveritrol (an inflammatory and phytochemicals), a possible protector against cardiovascular disease..

How To Blanch Almonds~ Definition of Blanch – To immerse in rapidly boiling water and allow to cook slightly. Raw shelled almonds| Saucepan |Strainer or colander| Paper Towels

In a pot large enough to hold the almonds and water needed to cover them, bring water to the boiling point Add the raw almond and bring the water back to boiling (making sure the almonds stay submerged).  Let boil for approximately 90 seconds. Do not over boil as the almonds will cook and not be blanched. Remove from heat and strain the water off of the almond using a sieve. Rinse the drained almonds with cold water and strain again. Place the almond is a bowl. To remove the skins, press each almond gently between your fingertips to slide the skin off the nut. After the skin has been remove, place the skinned almonds on a paper towel; pat completely dry. Once dry, seal the blanch almonds in a resealable plastic bag and store in the refrigerator or freezer until ready to use.

How To Toast Almonds ~Preheat oven to 325 degrees F. Place shelled, raw almonds on a baking sheet. Bake approximately 10 to 15 minutes until toasted (watch carefully). Remove from oven and let cool before using. If flavored almonds are desired, sprinkle with ground cinnamon or salt before baking.

Almond Creme Filling

1 egg
1 Tablespoon all-purpose flour
1 Tablespoon cornstarch
1 cup milk
1 Tablespoons granulated sugar
1 teaspoon almond extract
1 teaspoon hot water
2 Tablespoons heavy or whipping cream, whipped

In a bowl, beat the egg, flour, and cornstarch until smooth. In a saucepan over medium heat, bring milk almost to a boil. Remove from heat and slowly whisk the hot milk into the egg mixture. Place the combined mixture into the saucepan. Bring the mixture to a boil, stirring constantly, until the mixture thickens; remove from heat. Add almond extract and hot water, stirring until completely dissolved into the pudding mixture. Set aside to cool and firm up. Once cool, fold in the prepared whipped cream. Refrigerate until thick.

Almond Whipped Cream~1 cup heavy or whipping cream|1 Tablespoon granulated sugar|
1 teaspoon almond extract. In the bowl of your electric mixer using high speed, beat together the cream, sugar, lemon juice, and almond extract until soft peaks form.

Almond Glaze~1/2 cup powdered (confectioners’) sugar|2 Tablespoons fresh-squeezed lemon juice|1 teaspoon almond extract or to taste. In a small saucepan over medium-low heat, combine the powdered sugar, lemon juice, and almond extract; bring just to a boil. Remove from heat and drizzle the hot glaze over the top of a prepared cake of your choice.  Decorate as desired and serve.

Financer Almond Cake ©Ellen Easton

1/2 pound butter
2/3 cup blanched almonds, ground
3/4 cup all-purpose flour, sifted
2 1/4 cups powdered (confectioners’) sugar, sifted
1 cups egg whites (approximately 8 large eggs)

Preheat oven to 400 degrees F.  Spray the interior of your mini cake molds or muffin tins with non-stick baking spray or vegetable oil. Dust the bottom and sides of the pan/pans with granulated sugar or Domino light brown granulated sugar.

In a saucepan over low heat, add the butter and let brown. When brown, remove from heat and allow to cool for approximately 10 minutes. In another saucepan, mix together the ground almonds, flour and sugar; set aside.

In a large mixing bowl of your electric mixer, beat the egg whites until fluffy.

Add the beaten egg whites to the saucepan with the sugar mixture. Over low heat, whisk the ingredients together until just warm; remove from heat and add the cooled browned butter in a steady stream, whisking continuously, until combined.

Pour the cake batter into the prepared mini-cake molds. Bake approximately 12 minutes or until the cakes are golden brown and firm to the tough. Remove from oven and let cool slightly until the cakes can be easily removed to a wire rack to cool completely.

Yields approximately 48 mini tea cakes or one bundt cake

Hazelnut ~ Almond French Tea Cake ©Ellen Easton

{Gluten Free}

 INGREDIENTS: 1 ¼ cup ground roasted, shelled Hazelnuts, plus ¼ cup extra for pan prep; 18 Tablespoons unsalted butter; ½ teaspoon Pure Vanilla Extract { I use Nielsen Massey Madagascar Bourbon Vanilla}; 1 1/3 cup Powdered Sugar; 1/3 cup Almond Flour; 1 teaspoon salt; 5 Large Eggs separated Whites only; 3 Tablespoons White Granulated Sugar; Pam™ Baking Spray; For Pan Prep ~Domino Light Brown Granulated Sugar

PREPARATION:  Preheat oven to 350 degrees Fahrenheit. Spray the bottom of baking pan with PAM™ Baking Spray or vegetable oil. Dust bottoms and sides with Domino Light Brown Granulated Sugar and ground Hazelnuts.

Melt butter over a low heat. Add vanilla extract.  Heat until golden brown with a nutty fragrance. Approximately 5 minutes.  Set aside to cool. Place hazelnuts, powdered sugar, almond flour and salt in a food processor and pulsate until all is blended together into a powder consistency.

In the large bowl of an electric mixer place egg white and granulated sugar and beat at a high speed until soft stiff peaks form . Do not overbeat. Using a rubber spatula gently fold the stiff egg whites into the dry mixture, then add the melted brown butter until blended together.

Place  the batter into the prepared pan of choice no more than halfway full.  Bake until a toothpick inserted into the middle of the cake when removed  comes out clean.

Baking time will be between 20 ( cupcake/ muffin) to 30 or  45 minutes (6 to 9-inch pans) depending on the size of the pan.

Remove from oven and set on wire rack to cool.  Turn out onto serving plate.  Or wrap in cellophane to store in the refrigerator for up to one week.  Serves 8.

Optional Topping: Hazelnut Sugar Glaze ~ One cup of powdered sugar; 2 to 3 Tablespoons of water;  1 /2 teaspoon of hazelnut extract or oil.  Mix until pourable. Add more water as needed.  Pour over the top of the cake while still warm to set in. Additional accompaniments ~  Whole Roasted Raw Shelled Hazelnuts, Whipped Cream, Vanilla or Coffee Ice Cream.

NOTE~  ground almonds, pecans, pistachio or walnuts may be substituted for hazelnuts.

Almond Honey Pound Cake ©Ellen Easton

 INGREDIENTS: 1/4 cup whole natural almonds, crushed to small bits and dust, divided;

3/4 cup cake flour, sifted; 1/4 teaspoon baking powder;  8 ounces almond paste; 1 cup granulated sugar; 1/4 teaspoon salt;  1 tablespoon almond extract; 12 tablespoons unsalted butter, softened; 4 extra-large eggs ; 1/4 cup heavy cream;  1 tablespoon honey; Granulated light brown sugar.   LAVENDER GLAZE: 1/2 cup powdered sugar (confectioners’ sugar); 2  Tablespoons lemon juice, fresh-squeezed; 2 Tablespoons orange juice, fresh-squeezed; 1 Tablespoon culinary Lavender flowers or lavender buds

 Almond Honey Pound Cake Instructions Preheat oven to 325 degrees F.

Use an 8-inch loaf pan or bundt pan.  Butter the baking pan with non-stick vegetable spray.  Sprinkle the buttered baking pan with some of the almond dust  and granulated light brown sugar to lightly coat the bottom and sides of the pan.

In a small bowl, mix together cake flour and baking powder, set aside. In a food processor, break the almond paste into small pieces.  Add sugar, salt, and almond extract; mix until the batter is no longer lumpy.  NOTE: It will have a grainy appearance. In an electric mixer with a large bowl on a low to medium speed, add the butter and honey (1 tablespoon at a time).  Stop to scrape down the side and bottom of the bowl to insure that all is mixed together.  One at a time, add the eggs and heavy cream, beating until combined.  Add the almond paste/flour mixture (increasing the speed), and mix until the batter is completely smooth.

Place the batter into the prepared baking pan.  Sprinkle top of the batter with more crushed almond bits and some granulated brown sugar.  Bake for 50 to 60 minutes or until the top is golden.  Test the center of the cake with an inserted wood toothpick.  When removed toothpick is clean of batter; remove cake from oven.  Cool on a wire rack for approximately 10 minutes.  Remove from pan and allow to cool.

While cake is cooling, prepare the Lavender Glaze. In a small saucepan over a medium-low heat, mix together the powdered sugar, lemon juice, orange juice, and lavender.  Bring just to a boil; remove from stove. Using a small strainer, strain lavender buds/flowers out of the glaze; discarding them. Drizzle the warm Lavender Glaze over the top of the cooled cake. Decorate and serve.

©Ellen Easton