Almond
- 15m Prep Time
- 0sCook Time
- 15m Ready In
A simple almond glaze made with homemade almond milk, confectioners' sugar, and almond extract. Perfect for topping doughnuts or other pastries.
Ingredients
- 355 ml confectioners' sugar sifted
- kosher salt
- 1.23 ml almond extract
- Homemade Almond Milk
- 237 ml raw peeled slivered almonds
- water
Nutrition (per serving, estimated)
Estimated based off 2 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 8.6 mg
- Iron: 0.09 mg
- Magnesium: 2.37 mg
- Phosphorus: 0 mg
- Potassium: 3 mg
- Zinc: 0.04 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- kosher salt
- 1.23 ml almond extract
- Homemade Almond Milk
- 237 ml raw peeled slivered almonds
- water
Prepare
- 355 ml confectioners' sugar, sifted
Let's Cook
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Step 1.
Put 1 cup raw peeled slivered almonds in a quart jar and fill it with water (up to 4 cups). Cover the jar with a lid or plastic wrap and let it sit for 8 to 12 hours. Drain the almonds and discard the water.
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Step 2.
Put the softened almonds in a high-powered blender, and add 2 cups of water. Blend until you can no longer see pieces of almond, about 3 minutes. Add another cup of water and blend 1 minute more. For thinner milk, add up to another cup of water.
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Step 3.
Strain the almond milk through a fine-mesh sieve or a nut milk bag into a container. Refrigerate the almond milk in an airtight container for up to 4 days.
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Step 4.
In a medium bowl, combine 1½ cups sifted confectioners' sugar and a pinch of kosher salt. Slowly stir in ¼ teaspoon almond extract and 3 to 4 tablespoons Homemade Almond Milk (or store-bought), a little at a time, until you have a smooth, pourable glaze.
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Step 5.
Dip the top of each doughnut in the glaze, gently shaking to remove any excess. For an allover glaze, flip and dip the other side as well. Allow the glaze to set for 5 to 10 minutes.