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Almond Bear Claws
Breakfast European

Almond Bear Claws

4.6

Prep
120 min
Cook
25 min
Total
145 min

Instructions

  1. 1 In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside.
  2. 2 Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick. Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
  4. 4 Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip. Whisk together the egg and water. Brush onto one edge of each strip. Fold each strip over the filling and press gently to seal it. Brush each piece with egg wash and sprinkle sliced almonds over the top. Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''. Place the bear claws at least two inches apart on baking sheets. Refrigerate and repeat with the second half of the dough.
  5. 5 Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dust with confectioners' sugar right before serving.

By frances

German Plum Rolls (Zwetschgenschnecken)
Breakfast European

German Plum Rolls (Zwetschgenschnecken)

4.5

Prep
40 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch springform pan.
  2. 2 Place a skillet over medium-high heat. Toast the almonds in the hot skillet until they turn brown; set aside to cool.
  3. 3 Combine the cream cheese, milk, oil, salt, sugar, and cinnamon in a bowl. Mix in the flour and baking powder; knead together until smooth. Place the dough on a lightly floured surface, and roll the dough into a 20-inch square. Spread the plum butter, plums, and toasted almonds over the dough. Roll the dough up tightly like a jelly roll. Cut into 12 even slices. Arrange rolls in prepared pan. Brush butter over top of the rolls.
  4. 4 Bake in preheated oven until golden brown, 40 to 55 minutes.

By Ingrid

Grandma Irena's Palacsinta (Hungarian Crêpes)
Breakfast European

Grandma Irena's Palacsinta (Hungarian Crêpes)

4.7

Prep
40 min
Cook
30 min
Total
550 min

Instructions

  1. 1 Combine flour and eggs; mix until smooth. Add milk, club soda, vegetable oil, and salt; mix to combine. Refrigerate batter 8 hours to overnight.
  2. 2 Heat a lightly greased skillet over medium heat. Remove batter from refrigerator; mix well. Pour ¼ cup batter into the skillet; cook about 1 minute. Flip crêpe; cook until golden brown, about 1 minute more. Transfer crêpe to a sheet of waxed paper. Repeat with remaining batter, stacking crêpes separated by waxed paper.
  3. 3 Combine almonds, ½ cup sugar, milk, rum, and vanilla extract in a saucepan; cook and stir over low heat until sugar is dissolved and filling is creamy. Cool slightly before filling crêpes.
  4. 4 Combine ½ cup sugar, chocolate, and water in a saucepan over low heat; cook just until chocolate melts. Off heat, add margarine, stirring topping until melted and combined.
  5. 5 Spread 1 heaping tablespoon almond filling onto each crêpe. Roll up to enclose; place on a platter. (You will have 10 to 15 crêpes total, depending on their size.) Pour chocolate topping over rolled crêpes. Warm the platter in a microwave for about 30 seconds before serving if desired.

By Michele Avissar-Whiting

Juleskringle (Marzipan Christmas Kringle)
Breakfast European

Juleskringle (Marzipan Christmas Kringle)

4.7

Prep
50 min
Cook
25 min
Total
850 min

Instructions

  1. 1 Make the bread: Stir milk and sugar together in a small bowl. Sprinkle yeast over top and let stand for 10 minutes to dissolve. Stir in cream.
  2. 2 Stir together flour, sugar, salt, and cardamom in a separate bowl. Cut in butter with 2 knives or a pastry blender until texture is coarse and mealy. Add yeast mixture and stir until well blended. Pat into a ball, flatten slightly, and wrap in plastic wrap. Refrigerate for 12 to 24 hours.
  3. 3 When ready to bake, make the filling: Mix almond paste, almonds, sugar, cinnamon, and almond extract with an electric mixer in a large bowl until evenly blended. It may be crumbly.
  4. 4 Roll chilled dough into a 2x24-inch rectangle. Spread filling over dough to within 2 inches of each side. Roll up into a tube. Cover the work surface with sugar and roll dough tube into sugar until thoroughly coated.
  5. 5 Roll and stretch dough tube out into a 40-inch-long rope. Place onto a parchment-lined baking sheet and form into a pretzel shape.
  6. 6 Brush dough with egg white and sprinkle with almonds. Cover loosely with a towel and let rise for 45 minutes.
  7. 7 Preheat the oven to 375 degrees F (190 degrees C).
  8. 8 Bake kringle in the preheated oven until golden brown, 25 to 30 minutes. Cut into slices to serve.

By WOLSELEY

Almond Easter Bread
Breakfast European

Almond Easter Bread

4.7

Prep
60 min
Cook
40 min
Total
225 min

Instructions

  1. 1 Combine water and ½ teaspoon sugar in a large bowl until sugar is dissolved; stir in yeast and let stand until frothy and forms a creamy foam, 10 to 15 minutes. Stir in 3 cups flour, milk, 2 eggs, ⅓ cup sugar, and salt; beat with an electric mixer until well combined, about 3 minutes. Beat in remaining 1 ½ cups flour until dough is shiny and elastic, about 5 minutes. Scrape down bowl, cover with plastic wrap, and refrigerate for 30 minutes.
  2. 2 Place 2 cups butter sticks, 1 inch apart, between 2 large pieces waxed paper; roll into a solid 12x12-inch square. Transfer butter in waxed paper to a baking sheet; freeze, 15 minutes.
  3. 3 Turn out dough onto a floured work surface and sprinkle with flour; roll into an 18x18-inch square. Brush off excess flour. Peel 1 piece waxed paper from one side butter square; diagonally center on dough (butter-side down) so it looks like a diamond sitting on a square. Peel off remaining 1 piece waxed paper. Fold dough corners over butter square like an envelope, fully enclosing it; gently press seams to seal.
  4. 4 Roll out dough, seam-side down, on a floured work surface into a 12x24-inch rectangle. Fold dough in half into a 12x12-inch square; fold in half again, into a 6x12-inch square. Chill about 5 minutes. Roll dough into a 12x24-inch rectangle; repeat folding into a 12x12-inch square then into a 6x12-inch square, as above. Chill about 5 minutes. Repeat rolling and folding, as above, once more. Refrigerate dough 1 hour to overnight.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  6. 6 Combine almond filling, ½ cup softened butter, and ½ cup sugar in a bowl; set filling aside.
  7. 7 Cut dough in half. Roll out 1 piece dough on a floured work surface into a 30x9-inch rectangle; cut into three 30x3-inch strips. Spread ½ filling down center of dough strips. Fold strips over filling lengthwise; pinch dough to enclose filling.
  8. 8 Braid ropes together; arrange braid in a coil. Pinch end closed. Repeat with remaining 1 piece dough and remaining ½ filling.
  9. 9 Transfer pastries onto the prepared baking sheets; wedge 3 hard-cooked eggs evenly between braids on each pastry. Brush pastries all over (including hard-cooked eggs) with remaining 1 beaten egg; sprinkle with sliced almonds and 2 tablespoons sugar.
  10. 10 Bake in the preheated oven until brown, 40 to 45 minutes.

By PJ Pickles

Czech Christmas Houska
Breakfast European

Czech Christmas Houska

4.8

Prep
60 min
Cook
45 min
Total
345 min

Instructions

  1. 1 Make the sponge: Dissolve yeast in warm water.
  2. 2 Cream sugar and butter with an electric mixer in a large bowl. Add beaten egg and salt. Stir in cooled milk, then yeast mixture. Sift in flour and beat until smooth. Cover and let rise until doubled in size, about 1 hour.
  3. 3 Make the dough: Stir orange zest, ginger, and mace into sponge. Add flour and mix until a soft dough forms. Transfer dough to a lightly floured board and knead until smooth and elastic. Knead in raisins and candied peel. Place dough into a well-oiled bowl and turn once to coat the surface. Cover and let rise until doubled in size, about 2 hours.
  4. 4 Divide dough into 10 parts. Roll dough into ropes of desired length (make sure they are equal); let rise for 15 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C). Generously grease a baking sheet.
  6. 6 Place 3 ropes dough onto the prepared baking sheet. Starting at the center and working toward each end, loosely braid ropes; pinch ends together to seal. Twist 2 more ropes together and place on the base of the braid. Repeat this process to form a second loaf with remaining dough.
  7. 7 Whisk egg yolk and milk together in a small bowl. Brush egg wash over each loaf and sprinkle with almonds. Let rise for about 45 minutes.
  8. 8 Bake in the preheated oven for 45 minutes. Remove from the oven and transfer loaves to a wire rack. Cover with a tea towel to make a soft crust; let cool completely.
  9. 9 Sprinkle cooled loaves with confectioners' sugar.

By Carol Ponec-Nemec

Classic Overnight Oats
Breakfast

Classic Overnight Oats

4.6

Prep
5 min
Cook
Total
485 min

Instructions

  1. 1 Stir together almond milk and oats in a medium bowl. Spoon into 2 small bowls or canning jars if desired. Cover and refrigerate 8 hours to overnight, or for up to 3 days.
  2. 2 Before eating, top with granola and almonds, if desired.

By Almond Breeze

Sweet Berry Parfait
Breakfast

Sweet Berry Parfait

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt 1/2 half of the blackberries, 1/2 of the almonds, and 1/2 of the honey. Repeat layers with the remaining yogurt, berries, almonds, and honey. Top parfait with thyme.

By thehungryscientist

Fereni Starch Pudding
Breakfast Middle Eastern

Fereni Starch Pudding

3.9

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Dissolve cornstarch in 1 cup milk in a small bowl; set aside.
  2. 2 Combine remaining 1 cup milk, ground almonds, and cardamom seeds in a saucepan; bring to a boil. Reduce heat to medium; whisk in cornstarch mixture until well blended. Stir in sugar and rosewater until incorporated. Bring to a boil, stirring constantly, and boil for about 3 minutes.
  3. 3 Remove cardamom seeds; divide pudding among serving dishes. Garnish with slivered almonds. Serve warm or cold.

By Zahra

Keto Cinnamon Granola
Breakfast

Keto Cinnamon Granola

4.7

Prep
10 min
Cook
8 min
Total
18 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Mix walnuts, pecans, coconut, and almonds together in a bowl.
  3. 3 Stir cinnamon, erythritol, and sucralose into melted butter; pour over nut mixture and stir to coat. Spread granola in a single layer on a baking sheet.
  4. 4 Bake in the preheated oven until crunchy, 8 to 10 minutes. Remove from oven; stir and allow to cool.

By Andrew Long

Coconut Overnight Oats
Breakfast

Coconut Overnight Oats

Prep
5 min
Cook
Total
485 min

Instructions

  1. 1 Combine oats, coconut milk beverage, Greek yogurt, chia seeds, and 1 tablespoon coconut flakes in an 8-ounce Mason jar. Stir until well combined, and cover with a lid. Refrigerate for 8 hours, or overnight.
  2. 2 Top with ½ tablespoon coconut flakes, cacao nibs, and almonds flakes when ready to serve. Stir and enjoy.

By Tammy Lynn

Nut and Date Millet Porridge
Breakfast

Nut and Date Millet Porridge

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Pulse millet in a blender or food processor until it resembles coarse ground coffee. Set aside.
  2. 2 Heat a nonstick saucepan over medium-high heat. Add almonds and toast until golden brown, stirring occasionally, about 2 minutes. Add pepitas and continue to stir and toast until golden brown, about 3 minutes. Stir in coconut and flax seeds and toast until golden, about 5 minutes more. Pour mixture into a bowl and set aside.
  3. 3 Pour ground millet into the same pan. Toast until fragrant, about 3 minutes. Pour in 1 1/2 cups almond milk, stirring to ensure there are no lumps. Bring to a boil; add dates. Reduce heat to medium and simmer, stirring occasionally.
  4. 4 Add 2 tablespoons of the toasted seed mixture to the porridge. Sprinkle in cinnamon and nutmeg. Stir well. Continue simmering until thickened, 6 to 10 minutes.
  5. 5 Pour porridge into two bowls. Divide remaining seed mixture and 1/2 cup almond milk between bowls and serve.

By Buckwheat Queen

Instant Pot® Vegan Steel-Cut Oats with Apple and Cinnamon
Breakfast

Instant Pot® Vegan Steel-Cut Oats with Apple and Cinnamon

5.0

Prep
5 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine water, almond milk, oats, maple syrup, flax seed meal, apple, cinnamon, and almonds in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Unlock and remove the lid. Stir oatmeal thoroughly and serve immediately.

By Johanna Crowell Norry