Delicious crunchy almond topping to sprinkle over ice cream, oatmeal, yogurt, fresh fruit, poached fruit, and baked fruit.
Crunchy Almond Topping
Breads & Cereals
1/2 cup Mandelin Natural Whole Almonds
2-1/4 cups all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
Preheat oven to 350°. Place nuts in a single layer in a rimmed baking sheet; toast until aromatic, about 8 minutes. Shake pan halfway through to ensure nuts toast evenly. Remove from oven; let cool.
Place toasted almonds in a food processor; process until coarsely ground. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add flour, brown sugar, granulated sugar, cinnamon, and salt, and mix until just combined. Add butter; mix on low speed until pea-size clumps form, 4 to 5 minutes. Sprinkle over crisp, and bake, or freeze in an airtight bag or container for up to 2 months.
Makes 2 quarts.
Sprinkle over ice cream, yogurt, oatmeal, fresh, poached, or baked fruit.