Best Almond Syrup Recipes

BRAISED CHICKEN AND RICE WITH ORANGE, SAFFRON, ALMOND, AND PISTACHIO SYRUP

Steps:

• Rinse the rice in a sieve under cold running water until the water runs clear; put to one side.
• Heat the olive oil in a large, heavy-bottomed pot and throw in the onions. Cook over medium heat until they soften and turn golden. Season the chicken thighs and add them to the pan. Brown on all sides, then pour in 2 1/2 cups water and bring to a simmer. Cover with a lid and cook until the chicken is tender, about 20 minutes.
• Meanwhile, peel the zest from the orange with a potato peeler, then cut it into matchstick strips. Blanch in a small pan of boiling water for a couple of minutes, then drain.
• Dissolve the sugar in 1/2 cup (scant) water in a small, heavy-bottomed pan over medium heat, then bring to a boil and let bubble to reduce and thicken for 5 to 10 minutes until syrupy. Add the orange zest, slivered almonds, and pistachios and boil for 5 minutes, skimming off any froth. Strain the syrup and return to the pan; set aside the orange zest and nuts. Add the saffron and rose water to the syrup and boil again for 3 minutes, then add the cardamom seeds.
• Preheat the oven to 300 degrees F. Strain the stock from the chicken thighs and add the syrup to it. Make this up to 3 cups with more water. Bring it to a boil in an ovenproof casserole and add the rice. Season and add two-thirds of the orange zest and nuts, keeping the rest to one side. Bring back to a boil, then cover and simmer until the rice is cooked. The liquid should have all been absorbed by now.
• Bury the chicken and onions in the rice and add the fava beans and peas, if you are including them. Put the lid on and cook in the oven for 20 minutes.
• Serve straight from the pan or, if you prefer, in a large, warmed serving dish. Sprinkle the last third of the orange zest and nuts over the top before bringing it to the table.

ALMOND PANCAKES WITH SOUR CHERRY SYRUP

Steps:

• In a small saucepan, bring cherries, 1/2 cup waterand cinnamon stick to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in syrup; set aside to cool. In a bowl, whisk flours, oats, baking soda and salt. In another bowl, whisk eggs and buttermilk (and almond extract, if desired). Add wet ingredients to dry; stir batter until just combined. Heat a large nonstick pan over medium heat; brush with oil. Pour a scant 1/4 cup batter into pan; sprinkle with 1 1/2 teaspoons almonds. Cook pancake, flipping once, until golden brown, 2 minutes per side. Repeat with remaining batter. Serve pancakes with cherry syrup; top with a dollop of yogurt, if desired.

ALMOND SYRUP FOR FLAVORED COFFEE

Steps:

• In a saucepan, combine the sugar and water and bring to a rolling boil. Stir to prevent scorching.
• Remove from heat. Cool slightly and stir in extract to desired strength, starting with 1/2 teaspoons
• Store in a closed container in the refrigerator for up to a week.

ALMOND PANCAKES WITH RASPBERRY SYRUP

Steps:

• Preheat the oven to 200 degrees F. Bring the raspberries and maple syrup to a boil in a small saucepan over medium heat. Reduce the heat to a simmer and cook until the berries soften and the syrup takes on a pinkish color, 7 to 8 minutes. Remove from the heat and mash the berries with a potato masher or fork. Strain the syrup. Keep warm or set aside to cool to room temperature.
• Whisk the flour, sugar, baking powder and salt together in a large bowl. Whisk the milk, eggs, vanilla and almond extracts together in a medium bowl until combined. Whisk in the melted butter. Add the milk mixture to the flour mixture and stir until it just comes together in a thick lumpy batter.
• Heat a large nonstick skillet over medium heat and brush lightly with butter. Drop 2 tablespoons batter for each pancake into the skillet. Cook until bubbles appear on the tops of the pancakes, and the undersides are golden brown, 2 to 3 minutes. Flip the pancakes and continue to cook until golden on the underside and cooked through in the center, about 1 minute more.
• Transfer to the oven to keep warm and continue to make pancakes until all the batter is used. Serve topped with the raspberry syrup and chopped almonds.

ALMOND SYRUP CAKE

Steps:

• Preheat oven to 160°C (325°F). Line a 24cm round springform tin with non-stick baking paper. Place the eggs, sugar and vanilla extract in the bowl of an electric mixer and whisk for 12-15 minutes or until pale and tripled in volume. Add the flour, almond meal, butter, lemon rind and liqueur and gently fold to combine. Pour the mixture into the tin and spread evenly. Sprinkle with the flaked almonds and bake for 30-35 minutes or until cooked when tested with a skewer. Allow to cool completely in the tin.
• While the cake is cooling, make the amaretto syrup. Place the water, sugar, vanilla bean and seeds and liqueur in a small saucepan over medium heat and stir to combine. Bring to the boil and cook for 10-12 minutes or until reduced. Allow the syrup to cool slightly and discard the vanilla pod.
• Remove the cake from the tin and place on a cake stand or plate. Drizzle with the amaretto syrup to serve.

WALNUT AND ALMOND CAKE WITH ORANGE SYRUP

Steps:

• Preheat oven to 350°F.
• Butter and flour 13x9x2-inch metal baking pan. Bring 1 cup sugar, 1 cup water and 1/2 tablespoon orange peel to boil in heavy small saucepan, stirring often; boil 2 minutes. Refrigerate syrup uncovered.
• Finely grind all nuts, graham cracker crumbs, cinnamon, and 1/3 cup sugar in processor. Using electric mixer, beat egg yolks, vanilla, 1/3 cup sugar, and remaining 1 tablespoon orange peel in large bowl until very thick, about 4 minutes. Using clean beaters, beat whites and salt in another large bowl to soft peaks. Gradually add 1 cup sugar; beat until stiff but not dry. Fold whites into yolk mixture, then fold in nut mixture. Transfer batter to prepared pan.
• Bake cake until knife inserted into center comes out clean, about 50 minutes. Spoon cold syrup over hot cake. Cool completely. Cover; let stand up to 1 day. Cut into squares or diamonds.

CLEMENTINE AND ALMOND SYRUP CAKE

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 9 or 9 1/2 inch spring from pan with butter and line the sides and bottom with parchment paper. Place the butter, 1-1/2 cups of the sugar and both zests in a stand mixer fitted with the beater attachment and beat on low speed to combine everything well. Do not work the mixture too much or incorporate too much air. Add half the ground almonds and continue mixing until combined. With the machine running gradually add the eggs, stopping to scrape the bottom and sides of the bowl as you go. Add the remaining ground almonds, the flour and the salt and beat until completely smooth. Pour the cake batter into the pan and level it with an offset spatula. Bake the cake for 50 to 60 minutes. Check to see if it's ready by inserting a skewer into the center. It should come out a little bit moist. When the cake is almost done, place the remaining 1/3 to 1/2 cup sugar and the citrus juices in a small saucepan and bring to a boil. (The juices should total about 1/2 cup: remove some juice if needed.). When the syrup boils, remove it from the heat. As soon as the cake comes out of the oven, brush it with the boiling syrup, making sure all the syrup soaks in. Leave the cake to cool completely in the pan before you remove it. You can then serve it as is, garnished with orange zest strips, or store it for up to 3 days in an airtight container. If you wish to ice the cake, we recommend doing it on the day you serve it so the icing is fresh and shiny. Put the butter, chocolate and honey in a heatproof bowl and place over a saucepan of simmering water. Make sure the bowl does not touch the water. Stir until everything is melted, then immediately remove from the heat and fold in the Cognac. Pour the icing over the cooked cake, allowing it to dribble naturally down the sides without covering the cake completely. Let the icing set and then garnish the center of the cake with the orange zest strips.

WALNUT AND ALMOND CAKE WITH ORANGE SYRUP

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Bring 1 cup sugar, 1 cup water and 1/2 tablespoon orange peel to boil in heavy small saucepan, stirring often; boil 2 minutes. Refrigerate syrup uncovered.
• Finely grind all nuts, zwieback, cinnamon, and 1/3 cup sugar in processor. Using electric mixer, beat egg yolks, vanilla, 1/3 cup sugar, and remaining 1 tablespoon orange peel in large bowl until very thick, about 4 minutes. Using clean beaters, beat whites and salt in another large bowl to soft peaks. Gradually add 1 cup sugar; beat until stiff but not dry. Fold whites into yolk mixture, then fold in nut mixture. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 50 minutes. Spoon cold syrup over hot cake. Cool completely. Cover; let stand up to 1 day. Cut into squares or diamonds.

TOASTED-ALMOND CAKE WITH STRAWBERRIES IN ROSé-WATER SYRUP

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pan, knocking out excess flour.
• With blender motor at high speed, add half of toasted almonds through top hole and finely grind (be careful not to grind to a paste). Transfer to a bowl and grind remaining almonds in same manner, transferring to bowl. Add flour, baking powder, and salt to ground almonds and whisk until combined well.
• Beat eggs in a large bowl with an electric mixer at high speed until foamy, about 15 seconds, then add superfine sugar a little at a time, beating. Continue beating until mixture is thick, pale, and forms a ribbon when beater is lifted, 7 to 8 minutes in a stand mixer or 10 to 14 minutes with a handheld. Add butter in a slow stream, beating, then add milk and almond extract and beat until just combined. Reduce speed to low, then add flour mixture, mixing until just combined.
• Spread batter in pan, smoothing top, then sprinkle evenly with sliced almonds. Bake until top is golden, cake begins to pull away from side of pan, and a wooden pick inserted in center of cake comes out clean, 30 to 40 minutes. Cool cake in pan on a rack 30 minutes, then run a knife around edge to loosen and invert onto rack. Turn cake right side up on rack and cool completely, about 30 minutes more.
• Make strawberries in syrup:
• Bring water, sugar, and lemon juice to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved, then boil, uncovered, until reduced to about 2 cups, 8 to 10 minutes. Transfer syrup to a bowl and cool completely. Stir in strawberries and rose water and macerate at room temperature 30 minutes.
• Whip cream and assemble dessert:
• Beat cream in a large bowl with cleaned beaters until it holds soft peaks.
• Cut cake into 4 squares and reserve 2 squares for another use. Carefully cut each of remaining 2 squares diagonally into quarters for a total of 8 triangles, then halve each triangle horizontally. Sandwich triangle halves with strawberries, syrup, and whipped cream.

ORANGE & ALMOND CAKE WITH GLACE ORANGES & SYRUP

Steps:

• To prepare the oranges for the cake: Place the oranges into a large saucepan (I used a stockpot, but something the size of a Dutch Oven would do), cover oranges with hot water from the tap, place on a medium heat, and bring water up to boiling point.
• I had a problem with the oranges floating, so I placed a heatproof glass pie plate on top to keep them submerged.
• Reduce heat and simmer oranges for 40-50 minutes or until the skin is very tender - your fingernail should easily penetrate the skin.
• Check water from time to time and top up if necessary.
• Remove oranges from pan and allow to cool, then cut oranges into quarters, remove any seeds, and leave on a plate, uncovered, at room temperature, to dry a little for 1-2 hours.
• Now, unless you're going to make the cake immediately, place the orange quarters into a sealed container and store in the refrigerator until needed.
• To make the syrup: The syrup will keep so it can be made well ahead.
• Just place the orange juice, sugar and sauternes in a saucepan over a medium heat and stir until the sugar dissolves.
• Reduce the heat and simmer for 20 minutes until the liquid is reduced by half.
• From time to time, and especially at the end, scrape off any scum that forms on the top.
• Pour into a heat proof jug or jar, cool, cover and refrigerate until needed.
• Note: the syrup is supposed to thicken as it cools, but don't expect a thick syrup.
• To make the glace oranges: Remove any seeds from the orange slices and arrange them (with the rind still on) in a large, shallow, heatproof container.
• Cover oranges with boiling water and allow to stand at room temperature overnight.
• The next day, drain the oranges.
• In a large frying pan, place the sugar, water and vanilla bean and stir over a low heat until the sugar dissolves.
• Now, add the orange slices in a single layer, and simmer, uncovered over a low heat for an hour.
• Remove oranges and arrange in one layer on a plate and cover with the syrup. Cover and keep in the refrigerator until you want to decorate the cake - I did this just prior to serving it.
• If you find, as I did, the syrup went toffee-ish and the oranges stuck to the plate after keeping, just whack it, uncovered, into the microwave for a minute or so to melt the syrup.
• To make the cake: Spray a 22cm (9") springform tin with a double layer of silicone (baking) paper.
• Preheat oven to 170°C.
• Now, put the boiled orange quarters (peel and all) into a food processor and pulse until quite smooth - you won't get it completely smooth, but do your best.
• Add the eggs and pulse again, trying to get the smoothest mixture possible.
• Add the sugar, the flour (if using), the baking powder and as much of the almond meal as you can without overloading your food processor and pulse until you have a smooth batter.
• If necessary, pour batter into a big mixing bowl and stir in the rest of the almond meal.
• Pour the batter into the prepared tin and bake at 170C for 45-50 minutes or until a skewer, inserted in the centre, comes out clean.
• Allow to cool a little, then release the springform pan, and invert the cake onto a dinner plate and carefully remove the baking paper from the base and sides.
• Invert back onto another plate, allow to cool, then cover and refrigerate until needed.
• To decorate cake: Use your own judgement, but this is what I did.
• Pour a couple of tablespoons of the sauce over the top of the cake and smooth with the back of a spoon.
• Cut some of the glace orange slices into halves and arrange around the outside of the cake.
• Leave three or four slices whole, cut halfway through and then 'twist' to sit upright in a circle in the centre of the cake.
• Using a pastry brush, use the syrup from the glace oranges to glaze the sides of the cake - microwave the syrup briefly to bring it back to liquid consistency if necessary.
• Tuck some pretty flowers (I used daisies) amongst the oranges on top of the cake.
• To serve: Serve small slices (it's rich) with the syrup (cold or at room temperature) and a dollop of thick cream.
• Swear never to make this cake again!

ALMOND SYRUP

Steps:

• Place almonds in a medium bowl and add 2 cups warm water. Let stand at room temperature for 2 hours. Transfer soaked almonds and water to a food processor and process until pureed, about 2 minutes.
• Pour puree into a cheesecloth-lined sieve over a bowl and press hard to extract as much liquid as possible. Pour 2 more cups warm water over almonds and press again to squeeze out more liquid. Discard solids.
• Pour almond milk through a fine sieve into a saucepan, add sugar, and stir to combine. Simmer over low heat until liquid reaches about 180 degrees on a candy thermometer, about 1 hour. Stir in almond extract.
• Pour syrup into a clean 1-quart glass bottle or jar, let cool, and cover. Syrup will last, refrigerated, for up to 3 months.

ALMOND PANCAKES WITH HONEY SYRUP

Steps:

• 1. Sift flour, baking powder, sugar and salt. In a separate bowl whisk eggs and milk then add to flour mixture. Mix until smooth and stir in melted butter, almond extract and cinnamon. If batter is still too thick to pour, add a little more milk. Cook pancakes on a hot, greased griddle about 1/4 cup batter per pancake.
• 2. To make syrup, in a microwave safe bowl heat honey for about 15-20 seconds, so it is just warm and thin in consistency. Stir in cinnamon, nutmeg and cloves. Serve pancakes topped with almonds and drizzled with syrup.
• 3. The honey syrup recipe is good drizzled over fruit as well. I keep some around almost all the time in my honey bear :p

ALMOND GRIDDLE CAKES WITH CRANBERRY SYRUP

Steps:

• 1.Prepare cranberry syrup: Add all ingredients to a 1-qt saucepan and bring to a simmer over low heat. Simmer for 15 minutes then mash softened cranberries with a potato masher. Remove from heat immediately. If syrup seems too thick, stir in 1 additional tbsp water. 2.Prepare griddle cakes: In a large bowl, whisk together almonds, baking powder and cinnamon. Add maple syrup, egg and egg whites and whisk gently and briefly, only whisking until batter has just come together. For even fluffier cakes, you can also first whisk your egg whites separately into peaks. Then simply fold them into the almond-egg mixture in Step Two. It's alright if a few splotches of puffy whites appear. 3.Heat a griddle or large skillet on medium for 1 minute. Drizzle with1 tsp oil and let heat for 1 more minute. Work in batches of 4 cakes, using 1 tsp of oil per batch: Add 1⁄8 cup batter per cake onto hot griddle. Cook for 2 minutes or until golden brown, then flip over each cake and cook for 2 minutes or until golden brown. Stack cooked cakes on a plate to keep warm. 4.Serve each diner 3 griddle cakes topped with 2 tbsp cranberry syrup and 1 tbsp yogurt.

ALMOND CAKES WITH SYRUP

Steps:

• 1. Combine flour, baking powder, semolina pinch of salt and ground almonds
• 2. Blend the sugar and butter in a large bowl, adding 1 beaten egg with the flour mixture. Knead the mixture until it forms a smooth paste. Make small walnut-size balls with the mixture, using a little butter on your hands to prevent sticking.
• 3. Place balls on a greased baking sheet and slightly flatten the balls. Press a blanched almond into the center of each ball. Brush with a beaten egg yolk and bake at 350 degrees F for 25-30 minutes.
• 4. To make the syrup, bring the sugar and water to a boil, then simmer uncovered for 15 minutes. Add the lemon juice and allow syrup to cool. Pour over the syrup and refrigerate. Serve chilled with cream, if desired.

ALMOND PANCAKES WITH SOUR CHERRY SYRUP

Steps:

• In a small saucepan, bring cherries, 1/2 cup waterand cinnamon stick to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in syrup; set aside to cool. In a bowl, whisk flours, oats, baking soda and salt. In another bowl, whisk eggs and buttermilk (and almond extract, if desired). Add wet ingredients to dry; stir batter until just combined. Heat a large nonstick pan over medium heat; brush with oil. Pour a scant 1/4 cup batter into pan; sprinkle with 1 1/2 teaspoons almonds. Cook pancake, flipping once, until golden brown, 2 minutes per side. Repeat with remaining batter. Serve pancakes with cherry syrup; top with a dollop of yogurt, if desired.
• add your own note

ALMOND PASTRIES IN HONEY SYRUP

Steps:

• Make the syrup by bringing the honey and water to the boil in a pan and simmering it for half a minute. Then let it cool.
• Mix the ground almonds with the sugar, cinnamon, and orange blossom water.
• Open the package of fillo only when you are ready to make the pastries (see page 9). Keep them in a pile so that they do not dry out. Lightly brush the top one with melted butter.
• Put a line of about 2 to 2 1/2 tablespoons of the almond mixture at one of the short ends of the rectangle, into a line about 3/4 inch from the short and long edges. Roll up loosely into a fat cigar shape. Turn the ends in about one-third of the way along to trap the filling, then continue to roll with the ends opened out. Continue with the remaining sheets of fillo.
• Place the pastries on a baking sheet, brush them with melted butter, and bake them in an oven preheated to 300°F for 30 minutes, or until lightly golden and crisp.
• Turn each pastry, while still warm, very quickly in the syrup and arrange on a dish. Serve cold with the remaining syrup poured all over.
• Instead of the honey syrup, make a sugar syrup by simmering 1 cup water with 2 cups sugar and 1 tablespoon lemon juice for about 5 to 8 minutes, until it is thick enough to coat the back of a spoon, adding 1 tablespoon orange blossom water toward the end.
• Instead of rolling the pastries in syrup, sprinkle them with confectioners' sugar. These keep very well for days in an airtight cookie tin.
• For the dainty little "bride's fingers," cut sheets of fillo into narrow strips-they can measure from 3 1/2 to 4 1/2 inches wide and be about 12 inches long. You can use larger sheets cut into 3 or 4 strips. Use 1 heaped tablespoon of the filling for each roll. It makes about 28.

TUNISIAN ALMOND SYRUP

Steps:

• Boil up the water and sugar in the pot until it becomes a syrup
• Add the ground almonds and boil again, then cook for 5 more minutes.
• and remove from heat.
• Let the mixture sit for 2½ hours.
• Put the mixture in the cheesecloth and squeeze the fluids into a big.
• bowl.
• Filter the mixture with new cheesecloth into another big bowl, and try to.
• squeeze and filter the remaining mixture as much as you can.
• Move the mixture into a jar and refrigerate for 3 hours before using.