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Almond cream without milk jar 190 grams

Regular price €4.90 EUR
Regular price €6.00 EUR Sale price €4.90 EUR
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Almond cream without milk born from the combination of only three ingredients, simple and quality.

Almond 50%, extra virgin olive oil and sugar make this Almond cream without milk an essential product for anyone who loves a healthy and genuine lifestyle, while not giving up the pleasure of taste.
The Almond cream without milk is part of our line of products "Gold", made with simple and natural ingredients, discover them all!
With its 100% natural flavour and colour, our "Oro" Milk Free Almond Cream is lactose-free, gluten-free and palm oil-free.
Our Milk Free Almond Cream contains no preservatives or colorants, but only chopped and lightly toasted almond, together with sugar and extra virgin olive oil.
Treat yourself to a sweet break at any time of the day with our Milk Free Almond Cream "Oro" 100% vegetable.
Discover the available sizes of our Milk Free Almond Cream!

Taste the Almond Cream without milk by spreading it on bread, rusks or on your cakes thanks to our practical Spalmino.

Recipe:
DANUBIO DOLCE WITH ALMOND CREAM WITHOUT MILK
Ingredients (for 4-6 people):
500 g Manitoba
flour 310 ml semi-skimmed milk
100 g softened
butter 18 g salt
1 sachet of dry
brewer's yeast 1 jar of 190 gr Almond Cream without milk "Gold"
For the Brushing:
1 organic yolk + 1 tablespoon of milk
To decorate:
Icing sugar to taste
Procedure:
Put Manitoba flour in a medium-sized bowl and add the dry brewer's yeast.
Using a spoon, mix the 2 ingredients well and add some of the sugar.
Pour the lukewarm milk a little at a time and at the same time also the remaining sugar, the softened and chopped butter and finally the salt.
Start kneading all the ingredients together and as soon as you have obtained a rather sticky dough, transfer it to the floured table top and knead by hand until you obtain a soft and elastic dough (it will take about 10 minutes).
Finally, put the dough back into the floured bowl, cover it with transparent food grade film and place it to rise in a warm place until it doubles in volume (about 1 hour and a half, a little less in summer).
After the rising time, take the dough and divide it into 13-15 balls of the same size.
Take the first ball of dough, crush it slightly with your hands and put a teaspoon of Almond Cream without milk in the middle.
Gently close the edges and make sure that they are well sealed, otherwise the Almond Cream without milk could come out during cooking.
Place the first ball of the Danube on a 22-24 cm diameter zippered baking tray covered with baking paper and repeat the operation until all the ingredients are used up.
The closing part of each ball should be positioned downwards and the balls should be close to each other!
When the Danube is ready, place it again to rise for about 30 minutes, after which brush it with the yolk lightly beaten with milk and finally bake in a static oven at 190°C for about 35-40 minutes.
If the sweet Danube starts to colour too quickly, cover it with aluminium foil.
When it is cooked, take it out of the oven and let it cool down.
Before eating, decorate it with icing sugar (preferably vanilla).
Enjoy all the goodness of this cake and the unique taste of Pistachio Cream without milk!

Ingredients: Almond (50%), sugar, extra virgin olive oil.
(Allergens present are highlighted in italics).
Gluten and milk free.

Nutritional characteristics (average values per 100 g):
Calories 567 Kcal/2361 KJ, Total Fat 37.0 g, Saturated Fat 13 g, Carbohydrate 43 g, Sugar 39.0 g, Protein 14.0 g, Fiber 5.0 g, Salt 0 g.

Expiry date: 12 months from the date of production.
Store in a cool and dry place.
The product will keep intact for up to 1 month after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute alteration of the product, but a natural separation process.

The Almond cream without milk is also available in a jar of 90 grams and 1 kg package.

Ingredients

ALMOND (50%), sugar, extra virgin olive oil.
Almond Origin: EU
Gluten-free and dairy-free.
The product may contain shell fragments.

(the allergens present are highlighted in CAPITAL LETTERS).

Nutrition information

(average values ​​per 100 g)*:
Calories 567 Kcal/2361 KJ, Total Fat 37.0 g, Saturated Fat 13 g, Carbohydrate 43 g, Sugars 39.0 g, Protein 14.0 g, Fiber 5.0 g, Salt 0 g.


*These values are susceptible to variations depending on the production batches and the harvest year. Therefore, the product packaging may contain different information than what is shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it.

Shelf-life

12 months from the production date.

Keep in a cold and dry place.
The product will keep intact for up to 2 months after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute an alteration of the product, but a natural process of separation.
If the product has a separation between the solid phase and the oil, this indicates the absence of additives. To homogenize the product, just use a spatula or a blunt utensil and mix with circular movements bringing the product from the bottom to the surface, always starting with vertical movements, from top to bottom, then use circular movements until the cream is well amalgamated.

How to use

DANUBE WITH MILK-FREE ALMOND CREAM
Ingredients (for 4-6 people):
• 500 g Manitoba flour
• 310 ml ps milk (or soy)
• 100g butter
• 18 g salt
• 1 sachet of dry brewer's yeast
• 1 jar of 190 g "Oro" milk-free almond cream.
For brushing:
• 1 egg yolk + 1 tablespoon of milk
To decorate:
• icing sugar to taste
Method:
In a bowl put the Manitoba flour and baking powder.
Mix the 2 ingredients well and add part of the sugar.
Gradually add the warm milk, the remaining sugar, the butter, softened and cut into small pieces, and the salt.
Mix all the ingredients and, as soon as you have obtained a rather sticky dough, transfer it onto a floured surface, continuing until you obtain a soft and elastic dough.
Put the dough back into the floured bowl, cover it with plastic wrap and leave it to rise until doubled in volume.
Then take the dough again and divide it into 13-15 balls.
Take the first ball of dough, flatten it slightly and put a teaspoon of milk-free Almond Cream in the center.
Close the flaps gently and make sure they are well sealed, so that the milk-free Almond Cream does not leak out.
Place the first ball of the Danube filled with milk-free almond cream on a 22-24 cm diameter hinged baking tray covered with baking paper and repeat until all the ingredients are used up.
The closure part of each ball should be facing down and the balls should be close to each other.
When the Danube filled with almond cream without milk is ready, let it rise again for about 30 minutes, then brush it with the egg yolk lightly beaten with milk and finally bake in a static oven at 190°C for about 35-40 minutes.
If the sweet Danube filled with almond cream without milk starts to color too quickly, cover it with aluminum foil.
Then take it out of the oven and let the Danube cool down with the milk-free Almond Cream. Decorate with icing sugar.

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