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Achievable elevated desserts — laminated doughs, cakes, custards
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Pure almond — frangipane, amaretti, cherry pie enhancement
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Achievable elevated desserts — laminated doughs, cakes, custards
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Pure almond — frangipane, amaretti, cherry pie enhancement
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Preheat the oven to 350F. Line 12 muffin cups with paper liners. In a large bowl, combine the almond flour, coconut flour, cocoa powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and almond extract. Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined, then stir in the chocolate chips and almonds. Scoop 1/4 cup of batter into each prepared muffin cup. Bake for 15 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.