Almond Popovers

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almond popovers
Just a sprinkle of powdered sugar, and you have a light dessert.

Do you ever go through phases in your baking? Well, we apparently do. Last night we were trying to think of something to have as an after dinner treat. Something light and easy to make. We thought of popovers, which we haven’t had for quite a while. Probably about a year. Why? We don’t know, as they’re really easy to make, and they taste great; plus, they’re not overly filling or sweet.

We didn’t have anything to put in our popovers, so we simply decided to go with a bit of almond flavor, and a few sliced almonds on top. After baking, we’d give them a little sprinkle of powdered sugar, for just the tiniest bit of sweetness, and we’d have a dessert. Perfect for a couple of scratchers after a long day.

Almond Popovers

Yield: 6 popovers

Almond Popovers

Ingredients

  • Shortening, for greasing
  • 1/2 cup (120 g) milk, room temperature
  • 1 large egg, room temperature
  • Pinch kosher salt
  • Pinch baking powder
  • 1/4 tsp almond extract
  • 1/2 cup (70 g) all-purpose flour
  • 1/2 ts unsalted butter, cut into 6 pieces
  • sliced almonds
  • powdered sugar for dusting.

Abbreviated Instructions

Place a rack in the center of the oven and preheat to 450°F.

Grease a six-cup popover pan.

Place the milk in a medium-sized container that has a pouring spout.

Add the egg to the milk and whisk.

Add the salt, and whisk it around again.

Add the almond extract, flour, and baking powder and whisk until you have a smooth batter.

Preheat the greased pan for 5 minutes.

Remove the pan and put a bit of butter in each of the greased compartments.

Fill each popover compartment about half full, then top each with a few sliced almonds.

Place the popovers in the center of the oven and bake at 450°F for 15 minutes.

Lower the temperature to 350°F and bake another 15 minutes.

http://scratchinit.halversen.com/2016/03/almond-popovers/

Ingredient discussion:

Make absolutely sure that your ingredients are at room temperature. We measure out the milk and take out the egg and let them sit on the counter for about an hour. It really helps make these babies pop.

Procedure in detail:

This is a really simple recipe, but, if you need more details on how to make popovers, you can check out one of our popover recipes: Parmesan Sage Popovers, Raspberry Popovers, or the standard on which these are all based, Popovers. We do provide a couple of pictures and tips.

making popovers
Don’t use too many sliced almonds or they’ll tear a hole in the top of the popovers and sink to the bottom.
almond popovers
Woo! These really popped over the sides. Maybe that’s how they got their name. Ya think?

We loved these. Simple, and once they’re in the oven, you can go about your business until it’s time to lower the temperature. We will say that these could have used just a bit more almond flavor; we’ve increased the amount in the recipe above for you. Four stars.

Worth the trouble?

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