This past summer while in Maine, Russ and I have been into treating ourselves to a little almond danish. 🙂 It’s a special treat that we both enjoy on the weekends. Not every weekend…but frosted almond flavored treats (in my book) are heavenly! I enjoy them occasionally and savor every single bite.
The first time I tried this style of almond danish was at my daughter’s bridal shower. My new son-in-law’s grandmother made it for the bridal brunch. Of course, I modified the original recipe to make it low FODMAP for my low FODMAP peeps–and here it is!
It’s not difficult to make–but it does bake for an hour–so be sure you have some time. This recipe would make a great sweet treat for a weekend brunch, girl’s night in, or during the upcoming holiday season.
And in case you have noticed I have not been blogging as much…it’s true. I haven’t forgotten about you…I have pulled back a bit from blogging to give myself some well-needed rest and rejuvenation after a very busy year which included my daughter’s wedding, a concussion, kidney stones, and finishing up my Master’s in Public Health. The ups and downs of life we all experience can take their toll—and I “leaned in” to the need to pull back from work a bit and honor my desire to be still, relaxed and less busy. I realize this is a privilege for me–and I (and my body) appreciated every second of down time!
I do post a lot more on Instagram…so if you are interested, follow me there.
But, more importantly, here’s the recipe!
Tip: when the danish comes out of the oven it will have a light crust on top. Don’t worry–you did not over-cook it. The other things about this recipe, it is made with little sugar except what is in the frosting. So, frost it for a sweet treat.
- Danish Ingredients:
- 1 1/2 cup gluten free (GF) flour blend (I used Bob's Red Mill 1 to 1 GF Baking Flour)
- 1/4 cup almond flour (I used Trader Joe's blanched almond flour)
- 1 cup butter, cold
- 1 1/2 teaspoons almond extract
- 3 large eggs
- 1/2 cup butter, room temperature
- 2 cups confectioners sugar
- 2 teaspoons almond extract
- 1/2 cup sliced almonds
- Preheat oven to 350 degrees F.
- Prepare a large baking sheet with parchment paper or a light spray of oil.
- Place 3/4 cup gluten free flour blend with 1/4 cup almond flour in medium bowl.
- Mix in 1/2 cup cold butter with pastry blender, fork or hands until it resembles a crumb-like mixture.
- Add in 2 tablespoons water until the dough comes together.
- Form into 2 even balls-add one ball at time to baking tray.
- Pat out each ball into long even strip of dough about 3 by 14 inches to form crust of danish (allow for about 2 inches between crusts); set aside.
- In medium saucepan, add 1 cup of water with 1/2 cup butter over medium-high heat until mixture boils and butter is melted. Add in 1 1/2 teaspoons almond extract. Remove from heat and immediately add in 3/4 cup of gluten free flour blend, until blended. Add in 1 egg at a time, quickly mixing the eggs to create the almond filling.
- Spread this mixture evenly on top of each crust.
- Bake in preheated oven for 50 minutes to 1 hour. There will be a light crust formed on top of the egg mixture and the edges will be lightly brown.
- Let cool.
- Make frosting: beat butter until creamy, slowly add in confectioners sugar and almond extract, to create frosting.
- Add frosting to cooled danish and then garnish with sliced almonds.
- Cut each danish into 10 slices.