Food recipes
Crisp Topping
Crisp Topping Ingredients: nuts, walnuts, english wheat flour, white, all-purpose, unenriched sugars, brown sugars, granulated salt, table spices, cinnamon, ground butter, without salt Directions: Toast in a 375F oven...
Crisp Topping
Ingredients:
nuts, walnuts, english
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
salt, table
spices, cinnamon, ground
butter, without salt
Directions:
Toast in a 375F oven for 6 minutes: 2/3 cup nuts (pecans, walnuts, or almonds).
Let cool, then chop coarse.
Put the chopped nuts into a bowl and add: 1 1/4 cups flour, 6 tablespoons brown sugar, 1 1/2 tablespoons granulated sugar, 1/4 teaspoon salt (leave out if using salted butter), 1/4 teaspoon ground cinnamon (optional).
Mix well, then add: 12 tablespoons (1 1/2 sticks) butter, cut into small pieces.
Work the butter into the flour mixture with your fingers, a pastry blender, or a stand mixer fitted with the paddle attachment.
Work just until the mixture comes together and has a crumbly, but not sandy, texture.
Chill until ready to use.
Crisp topping can be made ahead and refrigerated for a week or so, or frozen for 2 months.
Ingredients:
nuts, walnuts, english
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
salt, table
spices, cinnamon, ground
butter, without salt
Directions:
Toast in a 375F oven for 6 minutes: 2/3 cup nuts (pecans, walnuts, or almonds).
Let cool, then chop coarse.
Put the chopped nuts into a bowl and add: 1 1/4 cups flour, 6 tablespoons brown sugar, 1 1/2 tablespoons granulated sugar, 1/4 teaspoon salt (leave out if using salted butter), 1/4 teaspoon ground cinnamon (optional).
Mix well, then add: 12 tablespoons (1 1/2 sticks) butter, cut into small pieces.
Work the butter into the flour mixture with your fingers, a pastry blender, or a stand mixer fitted with the paddle attachment.
Work just until the mixture comes together and has a crumbly, but not sandy, texture.
Chill until ready to use.
Crisp topping can be made ahead and refrigerated for a week or so, or frozen for 2 months.