Best Almond Jelly Recipes

ALMOND JELLY

Steps:

• Pour 1 cup water in a bowl; sprinkle the gelatin over the water; stir until the gelatin is partially dissolved. Set aside.
• Bring 1 cup water to a boil in a large saucepan. Reduce heat to medium-low and slowly pour in the gelatin mixture. Add the milk, sugar, and almond extract; stir until the sugar and gelatin are completely dissolved; pour mixture into a large, shallow container. Refrigerate until firm, 3 to 4 hours. Cut into small squares to serve.

RASPBERRY-ALMOND JELLY ROLL

Steps:

• Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease paper; set aside., Beat eggs 3 minutes. Gradually add granulated sugar; beat until mixture becomes thick and lemon-colored, about 2 minutes. Stir in water, 1 teaspoon almond extract and 1/2 teaspoon vanilla. In another bowl, combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake until cake springs back when lightly touched, 12-15 minutes. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Meanwhile, beat cream, confectioners' sugar and remaining extracts until soft peaks form. Refrigerate half of the whipped cream. Chop 1 cup almonds; fold into remaining cream. Unroll cake; spread with jam to within 1/2 in. of edges. Top with almond mixture. , Roll up again. Place seam side down on a serving platter. Frost top, sides and ends with remaining whipped cream. Refrigerate, covered, about 1 hour. Top with remaining almonds; serve, if desired, with raspberries and mint.

ALMOND BUTTER AND JELLY SANDWICH

Steps:

• Spread one slice of bread with almond butter and fruit spread.
• Put other slice on top and cut sandwich in half.
• Serve and eat!

ALMOND JELLY COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Stir in almonds. Refrigerate for 2 hours or until easy to handle. , On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Repeat with remaining dough, using a 2-in. doughnut cutter so the center is out of each cookie. , Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool. , Spread 1/2 teaspoon jelly over the bottom of the solid cookies; place cookies with cutout center over jelly.

ALMOND JELLY

Steps:

• Dissolve gelatin in hot water. Combine the mixture with condensed milk and almond extract in a container. Stir until combined. Pour into a rectangular mold lined with plastic wrap. Chill until set, about 3 hours. Remove jelly from mold. Cut into small cubes. Serve with fruit in honey water, if desired.

ALMOND BUTTER & JELLY CHIA PUDDING

Steps:

• Add the blueberries and lemon juice to a pan and heat over a medium/high heat for approximately 5 minutes (until you reach a thick compote consistency) then place the compote in a jar and refrigerate.
• Add all the pudding ingredients (except for the chia seeds) to a blender and blitz until smooth and fully combined, then add to a bowl and then add the chia seeds. Mix until well combined. Place in the fridge overnight to thicken.
• Once everything is ready - layer the chia mixture on top of the jam and serve with honey and fresh blueberries to top.

ALMOND BUTTER AND JELLY CHIA PUDDING

Steps:

• Cook blueberries and lemon juice in a saucepan over medium-high heat until thickened, about 5 minutes. Divide compote between 2 small jars and refrigerate.
• Place almond milk, almond butter, maple syrup, and vanilla extract in a blender; blend until smooth. Pour into a bowl; stir in chia seeds. Chill in refrigerator until thickened, 8 hours to overnight.
• Layer chia seed pudding over blueberry compote in the jars. Top with honey and fresh blueberries.

ALMOND BUTTER & JELLY CHIA PUDDING

Steps:

• 1. Add the blueberries and lemon juice to a pan and heat over a medium/high heat for approximately 5 minutes (until you reach a thick compote consistency) then place the compote in a jar and refrigerate.
• 2. Add all the pudding ingredients (except for the chia seeds) to a blender and blitz until smooth and fully combined, then add to a bowl and then add the chia seeds. Mix until well combined. Place in the fridge overnight to thicken.
• 3. Once everything is ready - layer the chia mixture on top of the jam and serve with honey and fresh blueberries to top.

ALMOND JELLY WITH FRUIT SALAD

Steps:

• Place sugar and 2 cups water in a large saucepan and bring to a boil. Stir throughout to dissolve the sugar. Remove from heat.
• Sprinkle the gelatine over and stir until dissolved. Stir in the almond essence, condensed milk and 3 cups of water until well combined.
• Pour mixture into a 19 x 29 cm slice tin and refrigerate for 6 hours or overnight until set.
• Using a sharp knife, cut jelly into 2 cm cubes. Divide among bowls with fruits.

POMEGRANATE JELLY ALMOND THUMBPRINTS

Steps:

• Preheat oven to 350 degrees.
• Line baking sheets with parchment paper or leave ungreased.
• Combine flour and salt in a bowl and set aside.
• Combine almonds and 1/3 cup of sugar in a food processor fitted with a metal blade.
• Pulse until finely ground. (Be careful not to grind to a paste).
• Combine butter and remaining sugar in a medium bowl.
• Cream together until light and fluffy.
• Add ground almond and sugar mixture combine to mix.
• Add vanilla and egg yolks combine to mix.
• Mix in flour.
• Roll dough into walnut-size balls and place 2 inches apart on baking sheets.
• Dip your thumbs in flour and use to make a deep indentation in center of each cookie.
• Whisk egg whites to loosen them and then brush outside of each cookie with egg white.
• Scatter a few chopped almonds on outer edge of each cookie if desired.
• Fill each center with 1/2 teaspoon of jelly.
• Bake until edges are golden brown, 15 to 18 minutes.
• Remove from oven.
• If needed, immediately add another 1/4 teaspoon of jelly to each cookie.
• Let stand for 3 to 4 minutes.
• Transfer to cooling racks with a thin metal spatula.
• Dust with confectioners' sugar if desired.

APPLE EARL GREY ALMOND JELLY

Steps:

• Wash the apples and cut them into chunks (no need to peel or core them), then put them in your heavy-bottomed, nonreactive pot along with half of the tea, wrapped in cheesecloth.
• Cover with water and simmer until the apples are tender, mashing them up to extract as much juice and flavor as possible.
• Strain the pulp through a jelly bag or cheesecloth, letting it drip for several hours or overnight.
• Measure 4 cups of juice into the clean cooking pot.
• Add the sugar and the rest of the tea, again, wrapped in cheesecloth.
• Simmer until the sugar dissolves and then bring the liquid to a boil and cook until the setting point is reached. (It sounds so easy!).
• Remove the mixture from the heat and discard the bag of tea.
• Skim any foam and allow the jelly to stand for a few minutes before stirring in the almonds and almond extract. (I found that if you don't let it sit -- and if you don't have a proper set -- the almonds will sit right on top of the jelly rather than sinking into the mix and looking all pretty.)
• Ladle the hot jelly into sterilized jars.
• I left 1/4 inch head space and processed in a water bath canner for ten minutes.

ALMOND JELLY CHUNKS WITH SWEET TANGY LONGAN

Steps:

• Combine milk & sugar, bring to a boil and stir frequently while taking care not to let the milk boil over. Turn off the flame.
• Stir in the almond extract.
• In a separate small bowl, pour in some of the hot milk & sprinkle in the gelatin powder. Whisk until dissolved with a fork.
• Return & stir the gelatin mixture into the rest of the hot milk.
• Pour into a square wet mould & store in refrigerator until set & chilled through (I usually make this in the morning or afternoon & leave it in the fridge until after dinner).
• Cut into little cubes or diamonds.
• In a large bowl, combine the longan & its syrup with the lemon zest & juice.
• Add in very cold water until the mixture is not too sweet (I don't like mine very sweet so I usually add in more or less a cup).
• Gently stir in the almond cubes/diamonds & scatter a handful of ice cubes if desired.
• You can also toss in a few split maraschino cherries, if you like!
• Put out serving bowls and let everyone serve themselves =) Enjoy!