Recipe submitted by Bhavya Murthy
when almond meets cashew
Indulge in the perfect blend of almonds and cashews with this delectable dessert. This recipe features roasted and ground almonds combined with creamy butter and a touch of cinnamon, forming the base of delightful almond bakes. Dipped in a rich, cardamom-flavored cashew paste, this sweet snack is not only gluten-free but also incredibly healthy. Ideal for those seeking a nutritious yet indulgent treat, this dessert is a wonderful addition to any gluten-free diet and perfect for satisfying sweet cravings.
Ingredients
For the almond bakes:
- 1 cup roasted and ground almonds
- 1 stick unsalted butter
- 1 cup powdered sugar
- 1/2 tbsp vanilla extract
- 1 cup all purpose flour (or 1 cup quick oats)
- 1/2 tsp cinnamon powder
- chopped almonds for garnish
Dip for the bakes:
- 2 cups whole milk (or 1 cup whole milk + 1 cup soy milk)
- 1 cup cashew paste
- 1/2 tin condensed milk
- 1/2 tsp cardamom powder
Instructions
Method
- In a bowl, beat butter till creamy.
- Add powdered sugar, vanilla extract and cinnamon powder and mix well till the mixture is creamy.
- Add the ground almonds and mix well.
- Add the all purpose flour (or oats) little by little and mix well.
- Refrigerate the mixture for about 1 hour.
- Preheat oven to 350F.
- Form the dough into small balls. Place the balls on an ungreased baking sheet.
- Bake at 350F for 15-20 mins till the edges turn brown.
Method
- Soak about 8-10 cashews in warm milk for about half an hour.
- Grind the soaked cashews to a smooth paste.
- In a thick bottomed pan add little water. Add milk to the pan. Bring it to a boil.
- Now add the cashew paste and cardamom powder. Mix well.
- Boil this mixture until it reduces to about half of the original quantity.
- Now slowly add condensed milk while stirring. Bring it to a boil.
- Add the almond bakes to this mixture.
- Garnish with almonds.
- Serve it warm or cold. It tastes heavenly!!
Tried this recipe?Let us know how it was!
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