Prep 5 mins
Cook 10 mins
Recipe from The French Cookie Book, by Bruce Healy with Paul Bugat, as seen on Emeril Live. Found on Food Network, posting for ZWT. To be used in Blidas (French Batter Cookies).
- 6 ounces almonds, blanched
- 6 ounces confectioners' sugar
- Grind the almonds with half of the confectioners' sugar in your food processor, stopping to break up any caking as needed, until finely ground but not at all oily. Sift through a medium sieve. Grind the almonds that don't pass through the sieve with the remaining confectioners' sugar until reduced to a fine powder. Transfer all of the almond and sugar powder to a bowl, break up any caking with your fingertips, and mix thoroughly.
Used as a sprinkling on Spanish "french" Toast. and is the best Almond/Sugar powder known to womankind. Made for ZWT#8~France.
Aussie Swap#71: This sugar mix is awesome - I used it on my homemade almond bread (I usually use sliced almonds and raw sugar) but this was a nice sweet treat - made a yummy crust to it! Thank you for posting it!
used as a topper for the crepes worked perfectly it really bumped up the recipe mr picky is a VERY happy man this week lol made for zaar world tour