Best Creamy Coffee And Almond Dessert Recipes

AWARD WINNING ALMOND DESSERT BARS

Steps:

• Preheat oven to 350F with rack on lower middle position. Grease a 9x13 pan and set aside.
• Make the Crust: In a large bowl, combine the butter and powdered sugar; using electric (or stand) mixer fitted with paddle attachment, mix together on medium high speed until light and fluffy, 3-4min. Gently add flour and mix on low speed just until combined. Mixture will be crumbly, so use hands to form a dough ball. Press evenly into prepared glass pan to form bottom crust (I use bottom of a flat glass cup to press down evenly.) Bake 18 minutes or until lightly browned and set. Remove from oven, but leave oven on.
• While the crust is baking, make Filling: In a large bowl, combine eggs, very-soft cream cheese, and sugar. Whisk together until creamy and no lumps remain (it really helps if your cream cheese is quite soft to start with.) Add almond extract and mix to combine. Evenly pour the filling over crust, using rubber spatula to scrape all filling. Bake 15-20 min or until set. Let dessert cool completely on wire rack.
• Frost the Bars: In a bowl, combine all frosting ingredients. Whisk until smooth and no more lumps. Evenly frost over cooled dessert bars (be sure bars have cooled completely before frosting.) Cover, chill, and serve with almond slices on top.

CREAMY COFFEE AND ALMOND DESSERT

Steps:

• Equipment: Mid-sized pot, 4 cups or small jars
• In a medium-sized pot put the coffees and sugar on a mid-high heat and let it boil for 10 minutes stirring occaionally. Then bring the heat down and reduce the mix on a low temperature for another 5 to 10 minutes more. Remove from the heat and let it cool down to room temperature.
• The coffee will turn into a syrup and will thicken even more once it cools down.
• To serve put 2 teaspoons of almonds in each cup/jar and then pour some coffee syrup.
• Add a layer of whipped topping (approximately 2 teaspoons).
• Cover with a layer of banana slices.
• Repeat layers and finish with the remaining almonds and coffee syrup.

ALMOND COFFEE CAKE

Steps:

• Heat oven to 375ºF.
• Mix cream cheese, 1/4 cup sugar, 1/2 tsp. extract and egg yolk until blended.
• Unroll crescent dough onto center of baking sheet; press seams and perforations together to seal. Spread cream cheese mixture into 3-inch-wide lengthwise strip down center of dough to within 1/4 inch of short ends.
• Make cuts, 1-1/2 inches apart, down both long sides of dough to within 1/2 inch of cream cheese mixture. Starting at one short end, bring opposite strips of dough together over filling, then twist gently in center to secure. Whisk egg white until foamy; brush onto dough.
• Bake 18 to 22 min. or until lightly browned. Cool 15 min.
• Mix remaining sugar, extract and milk until blended; drizzle over coffee cake. Sprinkle with nuts.

CREAMY CHOCOLATE ALMOND COFFEE

Steps:

• In chilled small bowl, beat whipping cream, powdered sugar and almond extract with electric mixer on high speed until stiff peaks form.
• Place 1 scoop ice cream in each of 4 cups or mugs. Pour coffee over ice cream. Top with whipped cream. Garnish with chocolate shavings or almonds. Serve immediately.

RASPBERRY ALMOND COFFEECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
• Combine raspberries and brown sugar in a bowl. Set aside.
• In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
• Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
• Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

FROSTY COFFEE ALMOND PIE

Steps:

• Mix crushed cookies and butter until well blended. Press on bottom and up side of ungreased pie plate, 9x1 1/4 inches. Freeze about 15 minutes or until firm.
• Carefully spread ice cream evenly in crust. Sprinkle with almonds. Freeze about 3 hours or until firm.
• Remove pie from freezer about 10 minutes before serving. Serve with hot fudge sauce. Store covered in freezer.