Best 3 Amandelspijs Recipes
In the realm of delectable Dutch pastries, few treats hold a candle to the iconic Amandelspijs. This sweet and nutty filling, often translated as "almond spice," is a traditional element in many beloved baked goods, adding a burst of flavor and texture with every bite. Whether you're craving a classic Amandelstaaf or the unique charm of Banketstaaf, these recipes offer a delightful journey into the world of Dutch baking. With step-by-step instructions and a comprehensive ingredient list for each recipe, you'll be able to recreate these timeless pastries in your own kitchen, impressing family and friends alike. So, prepare your baking tools, preheat your oven, and let's embark on a culinary adventure that celebrates the irresistible allure of Amandelspijs.
Here are our top 3 tried and tested recipes!
AMANDELSPIJS
Make and share this Amandelspijs recipe from Food.com.
Provided by Missy Wombat
Categories Dessert
Time P14DT30m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Mix together well and put in a sterilised jar.
- Allow to stand for at least a fortnight if not longer.
Nutrition Facts : Calories 949.5, Fat 54, SaturatedFat 4.9, Cholesterol 141, Sodium 47.7, Carbohydrate 103.3, Fiber 11.8, Sugar 88.3, Protein 25.4
ALMOND DANISH SWIRLS
This is a Paula Deen recipe (although I've heard it was originally a Pillsbury Bake-Off winner years ago) that is absolutely simple and delicious! It's easy to make variations, too, if you're not that into almond.... substitute the almond extract for vanilla, or orange, or butter rum.... and the almonds in the filling for pecans, or a bit of orange marmalade, or toffee bits, or mini-chocolate chips.... the variations are endless! I increased and slightly sweetened the filling, and make half again (1 1/2 recipe) the amount of glaze from Paula's recipe according to our family's tastes. Splenda also works well to sub for the sugar for those low-carbers and diabetics out there. The egg wash isn't mandatory; I usually skip it and just ice the danishes and sprinkle on the nuts.
Provided by Raquel Grinnell
Categories Breads
Time 1h
Yield 32 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy. Fold half of the chopped almonds into the cream cheese mixture. Separate 1 can of chilled dough on a board sprinkled with the flour. Firmly press the perforations between 2 triangles on both sides to seal into a rectangle. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling.
- Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.
- Preheat the oven to 350 degrees F while the rolls are chilling.
- Remove from the refrigerator and cut each roll into 4 slices. Place 1/2-inch apart, cut side up, on ungreased baking sheets. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown.
- While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls.
- These are always wonderful, but are best still warm from the oven. Enjoy!
Nutrition Facts : Calories 101.4, Fat 4.3, SaturatedFat 1.9, Cholesterol 15, Sodium 100.5, Carbohydrate 13.4, Fiber 0.7, Sugar 5.9, Protein 2.4
DUTCH AMANDELSPIJS (SORT OF MARCIPAN)
In holland we eat this inside speculaas (spice bread/cookie) in december, when Sinterklaas comes around :o)
Provided by mamaDlicious
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Grind the almonds but don't use a kitchenmachine cause that may cause too much oil to come out.
- Add the sugar, the egg, a pinch of salt and the lemon juice (optionally). Mix everything into a smooth mass.
- It has to be at least a couple of days in the fridge before eaten to get optimal taste so wrap it thightly in foil.
- You can keep it for a couple of weeks.
Nutrition Facts : Calories 350.9, Fat 20, SaturatedFat 1.8, Cholesterol 52.9, Sodium 176.4, Carbohydrate 38.2, Fiber 4.2, Sugar 33, Protein 9.4
Tips:
- Use high-quality almonds: The better the quality of the almonds, the tastier your amandelspijs will be. Look for almonds that are fresh, plump, and free of blemishes.
- Grind the almonds finely: The finer the almonds are ground, the smoother the texture of your amandelspijs will be. You can use a food processor or a coffee grinder to grind the almonds.
- Add sugar to taste: The amount of sugar you add to your amandelspijs is a matter of personal preference. If you like your amandelspijs sweet, add more sugar. If you prefer it less sweet, add less sugar.
- Use fresh spices: Freshly ground spices will give your amandelspijs the best flavor. If you don't have freshly ground spices, you can use store-bought ground spices, but they will not be as flavorful.
- Chill the amandelspijs before using: Chilling the amandelspijs will make it easier to work with. You can chill it for at least 30 minutes, or up to overnight.
Conclusion:
Amandelspijs is a delicious and versatile filling that can be used in a variety of pastries and desserts. It is easy to make and can be customized to your own taste. Whether you are making a traditional Dutch banket letter or a simple almond cake, amandelspijs is sure to add a touch of flavor and richness to your dish.
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