Foodbook #493 Almond pie

Foodbook #493 Almond pie


Good morning my friends, a special event for today, for my very first time I will try to create a delicious almond pie , I hope this will be perfect and I also hope you will try this ASAP, let’s see how will do it


For the almond pie

200 gr. Almond kernels with peel
45 gr. toast
120 gr. sugar
8 eggs
1 vanilla stick
30 ml. brandy or amaretto
1 teaspoon baking powder
1 vanilla stick
Or teaspoon nutmeg
Or a teaspoon of salt
1 teaspoon lemon zest

For the syrup

150 gr. sugar
100 gr. water
1 lemon peel

For decoration

150 gr. roasted almond kernels
100 gr. whipping cream
1 tablespoon powdered sugar


1 Preheat the oven to 175o C. Beat the egg whites into a tight meringue.
In a bowl, mix the toast, the almonds, the nutmeg, the baking powder, the salt and the lemon zest.

2 Place the yolks and sugar in the food processor bucket, use the whisk to fluff the mixture for about 5 minutes, add the brandy and vanilla. Then gradually add in 5-6 portions the meringue and the almond mixture.

3 Transfer the mixture to a hoop 22-24 cm and bake at 175o C. for 45 minutes. While the dessert is cooking, boil the syrup ingredients in a saucepan for 5 minutes and leave it to cool. Once we take the almond pie out of the oven, we syrup it and leave it to cool.

4 Beat the cream with the whipped cream in the bucket of the food processor and cover the almond pie. Sprinkle with the toasted almonds and decorate with maraschino cherries.

Notes on the recipe:
- We can flavor the almond pie with cinnamon, orange or bitter almond
- We can cut the almond pie in half, fill it with whipped cream or pastry cream
- We can not syrup the almond pie and have an excellent and fluffy almond cake
- Almond pie can also be used as a sponge cake for other sweets

Enjoy it my friends, with your people.

Stay safe and healthy and take care of your people

My best wishes from Greece


Multiple sclerosis survivor

My life with multiple sclerosis
My life with multiple sclerosis

Is bitch but it’s mine

Send a $0.01 microtip in crypto to the author, and earn yourself as you read!

20% to author / 80% to me.
We pay the tips from our rewards pool.