Tag Archives: Almond

Almond Pineapple Bites


After Anushka’s birthday and my birthday in the same month, we had a real sugar overload. Not to mention twice weekly trips to the Ice Cream shop only because its summer. I wanted to make something for those mid afternoon hunger pangs and after school snacks that was nutritious and not overly sweet. These Almond bites pass both the tests. Not only that but they are also very easy to make.

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Pistachio Almond Financier

Does the name sound weird to you? It did to me at first. This French delicacy was known as Visitandine until it became popular in Paris Financial Stock Exchange as it was easy to store in coat pockets without being damaged. Another story says that the traditional shape resembles a bar of gold hence the name. The second story won’t go with my cakes because I used a Tea cake mold instead of the original financier mold.1



  • All purpose Flour 1/2 cup
  • Almond meal ( flour) 1/2 cup
  • Ground roasted Pistachio 1/2 cup
  • Pistachio roasted and chopped 2 Tbsp
  • Butter 1 stick or 8 Tbsp
  • Granulated Sugar 1 cup
  • Salt Himalayan 2 pinches
  • Egg whites 4 plus 1 yolk
  • Baking Powder 1 tsp



  • Roast and grind pistachios to a fine powder. If you do not have shelled pistachios, it takes a while to shell them so plan accordingly.
  • In a small sauce pan or a butter warmer, heat butter on low to medium heat. Do not stir. The butter will begin to brown. Remove from heat and let cool
  • While the butter is heating, spray Financier mold or Tea cake mold. I used this pan.
  • Either in a stand mixer or in a large bowl, whisk Egg whites. Add Salt and Sugar and whisk. If using stand mixer, use medium to high speed. Set aside.
  • Pour the butter through a strainer and set aside. I simply used a tea strainer since I do not have a dedicated one for baking.
  • Add Pistachio flour, Almond meal, All purpose flour and Baking powder to the Egg mixture. Mix thoroughly and refrigerate for about 4 hours.
  • When ready to bake, preheat oven to 350 °F.
  • Pour about 1 tsp of batter in each mold. Batter is slightly sticky so use two spoons.
  • Bake for about 15 minutes. Remove from the oven and let them become slightly warm so that they are not hot anymore.
  • Remove the cakes from the cake pan and sprinkle with powdered sugar and chopped Pistachios.




Pear , Mango and Almond Clafoutis


Autumn and Spring always create a battle of sorts in my mind. I am never sure which one to pick as my favorite.


Spring represents a new beginning but then Autumn is so comforting. It’s the season when we plant to flower bulbs so we can enjoy the flowers come spring. Autumn also means all harvest foods, Apples, Pears, Pumpkins and squash they all represent comfort which is what I really seek at this time. Living in the Midwest also gives me the opportunity to enjoy the riot of colors nature plays in October. The entire town is colored in earth tones.

5These moments of beauty last for such a short time, never to be repeated. I see some remnants of the summer gone. Like this last flowers and a single apple still holding on in my backyard.


In one of my last posts, I presented you with Pears with Mascarpone cheese. This time is yet another dessert, a French one at that. Clafoutis originated in Limousine region of France. The dessert is usually made from whole Cherries. When the cherries are baking, the pit releases Almond like flavor, giving Clafoutis a distinct taste. Pear Clafoutis  is a variation. I add Almond meal and Almond essence to give it a different taste and also because I love adding nuts to almost everything. Not to mention I am a big fan of Almond milk.




  • Pears 2 small cubed
  • Mango 1 medium cubed small
  • Eggs 3
  • Cake Flour ½ cup
  • Sugar granulated ½ cup
  • Almond meal ¾ cup
  • Milk ¾ cup any type is fine
  • Vanilla extract 1 tsp
  • Almond Essence 1 tsp
  • Butter unsalted 6 Tbsp (almost melted and cool)
  • Salt a pinch
  • Demerara sugar 2 Tbsp (to sprinkle)



  • Preheat the oven to 400 F.
  • In a stove to oven skillet, add ½ Tbsp of butter and saute chopped Pear for 2-3 minutes on a slow flame until half cooked. It should be still a bit crunchy. Take it off the flame. Add the cut Mango and Keep aside.
  • In a stand mixer bowl, beat the butter at high speed for 45 seconds.
  • Add the eggs and beat at medium speed for 1 minute.
  • Add the Sugar and beat for another minute.
  • Add Vanilla Essence/Extract, Almond extract and Salt and beat for a few seconds.
  • Add Almond flour and Cake Flour slowly and continue beating until mixed.
  • Add Milk and make sure the mixture is pancake batter consistency. If it is not, add a bit more milk but it’s unlikely you will need more milk.
  • Pour this mixture over the fruit and sprinkle with Demerara Sugar.
  • Bake for 35 minutes or until toothpick comes out clean.
  • Let cool for 10 minutes.
  • This dessert must be served warm and tastes even better with a dollop of whipped cream or Vanilla ice cream.


Almond Pistachio Nougat Cake



Almond Pistachio Nougat Cake
Since I live in Chicago, we are currently in deep freeze. There is snow everywhere on the ground. Once you spend few winters with the snow, you actually start liking the snow and change of seasons. Or is it just my opinion? well.
I wanted to work on a recipe that looks snowy (read dreamy) so I was looking up a Nougat recipe. If you have seen pictures of white Nougat you know what I mean. Nougat is a type of candy. It has been around in Italy since 15th Century and many versions of it have evolved depending on the region.

However things didn’t go quite well and I ended up with a new recipe called Nougat Cake. It does taste delicious though so definitely give it a try.

1 1/2 cups All Purpose Flour
1 1/2 cups slivered Almonds
1 cup broken up Walnuts
3/4 cup unsalted shelled Pistachios
1/4 cup Cornstarch
1 2/3 cups plus 1 tablespoon granulated Sugar
3/4 cup Honey
1 3/4 cups Water
2 large Egg whites
Pinch of Salt
2 Tbsp Orange Blossom Water ( Reduce quantity if you feel the taste is too overwhelming for you)

Preheat the oven to 200°. Spread the almonds and pistachios on a large baking sheet and keep warm in the oven. Line a square or Rectangle baking pan with parchment paper, allowing the paper to hang over on two opposite sides or Oil and Flour the pan as you usually do for a cake.

In a medium saucepan, combine the 1 2/3 cups of granulated sugar with 1/4 cup of the honey and the water and bring to a boil. Boil for about 10 minutes. Also, separately, bring the remaining 1/2 cup of honey to a boil in a small saucepan. Keep simmering for about 3 to 4 minutes.

Meanwhile, in the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt. Add the remaining 1 tablespoon of granulated sugar; beat until combined.
Add the pure honey to egg white mixture in a steady stream while still beating at medium to medium high speed. Once the sugar and honey mixture has boiled for about 10 minutes, add that to the egg whites mixture as well in a steady stream. Beat for 3-4 minutes and stir in nuts and Orange blossom water. Mix until well combined. Add Cornstarch and mix for a minute.
Move the oven temperature to 350.
Take the mixture out in another pan and add the Flour. Mix and pour in the baking pan. If you like you can add the flour when the mixture is still in the stand mixer, I just found it easier to take it out first before adding the flour.

Bake at 350 for 25 minutes or more if needed.
Hope you like it.

Recipe inspiration : Almond Pistachio Nougat by Didier Murat and Julianne Jones


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