Robby's Baking Therapy

Hello every birdy, today we are going to be making something that I honestly kind of threw together. When I was creating the recipe I had no idea if it was going to work or not. And I made this recipe in two different types: the first time was with raspberries and the second time was with peppermint candy canes. 

Before we can get into the recipe we have to talk about the Character that inspired the post. None other than Alhaithum.  He is the scribe for the Akadamia in Sumeru. He is responsible for writing down the things that Akadamia finds. As for his favorite food, he says that he values taste over looks. And that he will literally eat anything. Thank you to Hoyoverse for making characters like this. I know that only a few of us out there are excited to see a new character and immediately look at their favorite food.  

Now on to the recipe. 

I am going to tell you before I even start talking about it, You can use store-bought almond flour. YOU DO NOT HAVE TO MAKE YOUR OWN ALMOND FLOUR!! However, I have an odd problem right now and have been given a bunch of almonds. Enough for me to experiment with how to make almond flour. So yeah. Not something I ever thought I would do. 

In order to make your almond flour, you first need to have blanched almonds. Yes, you need to blanch almonds for this part, because if you use almonds that have their skins still on, and proceed to grind them up, you made almond meal instead of almond flour. 

You could either buy blanched almonds or if you are like and have a ton of almonds with their skins, you can blanch them yourselves. The only thing you are going to need with this process is time. There is probably a way to do this process faster. But I have yet to find it. 

You will want to grab a pot and fill it about have way. Once the water has started to boil, you are going to place your almonds carefully into the pot. Let it cook for 1 minute. Yes, 1 minute is enough to blanch the almonds. You should have a colander in the sink, when the 1 minute is up you can drain the contents into the colander. 

Soak them in cold water. This helps with two things: 1. It helps the almonds not be so hot and 2. It helps the almond skins come off faster. 

Now is the long process of removing the skins of the almonds. They do come off really nice and fast, but depending on how many you have it will take a while. Make sure that you are doing this in a comfortable spot in your kitchen/dining room. I personally like doing this on the table. I have a comfortable chair, and I am watching some random Youtube Videos while I do it. It is oddly satisfying to do. 

Preheat your oven to 225 F. 

Once you have removed the skin, you are going to place them onto a cookie sheet. And let them dry in the oven for at least 10 minutes. You want the almonds to be dry before putting them in your food processor or blender. Because if you don’t you will be making almond butter. Good product, but not what you were really wanting. 

Once it is out of the oven you are going to put in one cup of almonds at a time for about 1 minute into your blender or food processor. Place the contents into a container that will fit into the refrigerator.

Before turning off your oven you are going to increase the temperature to 350F. You are going to want to grease a square pan, either a 8X8 or 9X9 pan, which ever one you have. 

The recipe and the measurements will be in the description down below. Feel free to check it out. 

The ingredients you are going to need are:

• Almond flour
• All-purpose flour
• Baking powder
• Baking soda
• Melted butter
• eggs
• Powdered sugar 
• Some type of filling 

Loosely measure out 1 cup of your almond flour. What I mean by this is don’t pack in the almond flour as you do with brown sugar, it is not going to be very good 

Next, you are going to measure out about ½ cup of all-purpose flour. And then add in ½ teaspoon of baking powder and 1 teaspoon of baking soda. 

Now you are going to melt your butter. The first time I made this recipe I used only ½ cup of melted butter and it tasted good, but it was just a bit off in the texture. So the next time I made it I added ½ of a cup because that is what my brownie recipe calls for 1 cup of melted butter. And it tasted really good. 

You are going to add in your eggs. 

I knew that I wanted to make this recipe taste somewhat like macarons, so instead of granulated sugar, I used a cup of powdered sugar. 

For the next part, you are going to add your folded ingredient. The first time I made it I added raspberries and the second time I added peppermint candies. And I really didn’t have much of a measurement for each. All I can say is that I just eyeballed it and I remember thinking, “ I want enough for each person to get enough of this filling. I don’t want one person coming to me and being like that was good, but I didn’t get any of that filling that he/she did.”

I baked it for 20-25 minutes or until a toothpick came out clean. 

I was so concerned about this recipe. However, everyone was telling me how much they loved this recipe and they were impressed that I made it up as I went. 

I hope that you liked this recipe. Feel free to check it out for yourself. See you in the next post. Thank you.