Almond Pastry Cookies

Cold, creamy, nutritious and delicious. Perfect smoothie to drink every morning for breakfast this summer.

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Almond Pastry Cookies

These small but sophis­ti­cat­ed blender cakes are not only eye-catch­ing, but full of bright fla­vor. The rose­mary syrup glaze is a must to com­plete the fla­vor profile.
Por­tio­nen 2 peo­ple
Vor­bere­itungszeit 30 Minuten
Zubere­itungszeit 10 Minuten
Gesamtzeit 40 Minuten


  • KitchenAid® K400 Blender
  • Two 12-cup non­stick muf­fin pans
  • Cit­rus zester
  • Rub­ber spatula
  • Sharp knife
  • Pas­try brush


  • 1 cup whole raw almonds
  • tbsp fresh rose­mary  (stems removed)
  • 1 cup all pur­pose flour
  • cups whole milk ricot­ta cheese   (room tem­per­a­ture)
  • cup extra vir­gin olive oil
  • 3 grams blood oranges   (small, Cara Cara, or Valencia)


  • Pre­heat oven to 350ºF/180ºC/gas 4. Gen­er­ous­ly spray two 12-cup muf­fin pans with cook­ing spray. Sprin­kle the bot­tom of each cav­i­ty with a cou­ple pinch­es of sug­ar. Set aside.
  • Add almonds and rose­mary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” set­ting, and let blender run through the set­ting. Scrape down the sides of the blender with a rub­ber spat­u­la, then replace lid and blend on speed 5 for 10 sec­onds. Scrape sides again and blend on speed 5 for a final 15–20 sec­onds, or until almonds and rose­mary are fine­ly ground.
  • Pour the almond mix­ture from blender in a small mix­ing bowl. Add all-pur­pose flour, bak­ing pow­der, bak­ing soda, and salt. Whisk to com­bine, and set aside.
  • Place ricot­ta cheese, olive oil, orange zest and sug­ar into the blender. Pulse 5 times to incor­po­rate. Remove the lid cap and add eggs, one at a time, puls­ing once after each addi­tion. Replace lid cap.
  • Remove lid, use spat­u­la to scrape down the sides of the ben­der, then add half of flour mix­ture to blender and pulse 2 times. Scrape down sides of blender again, then add remain­ing flour mix­ture and blend on speed 3 for 15 seconds.
  • Assem­ble the cakes. Use a sharp knife to cut off the ends of four of the cit­rus fruits. Slice the cit­rus into very thin rounds, no thick­er than 1/8″. Remove any seeds from the rounds and place one small cit­rus round in the bot­tom of each sug­ared muf­fin cav­i­ty. (See Chef’s Notes for choosing/placing citrus.)
  • Slow­ly fill each muf­fin cav­i­ty to a lit­tle more than halfway full. (A pas­try spat­u­la is help­ful in por­tion­ing the bat­ter from the blender and into the cav­i­ties.) Bake cakes for 20–25 min­utes, rotat­ing the pans halfway through bak­ing. Cakes are done when a tooth­pick insert­ed into the cakes comes out clean.


Kid-Friend­ly Adap­ta­tion: Cook the chick­en in broth instead of buf­fa­lo sauce. Shred and drain off excess liq­uid. Put some of the chick­en aside for the kid­dos (plain, no sauce) and toss the remain­ing chick­en with the buf­fa­lo sauce before you broil it. 
Kalo­rien: 180kcal
Cost: $15
Gericht: Dessert, Side Dish, Snack
Küche: Amer­i­can, French
Key­word: Bak­ery, Quick Meal

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