Tea Room Tales & Tidbits
Table of Contents
Almond Glaze
Suitable for cakes, fruit bread, sweet tea rings, cinnamon buns, croissants, crapes, and cookies. It can be made thin or as thick as it needs to be. Change up the flavour by substituting maple extract, vanilla, rum, lemon, peppermint or maraschino cherry juice. The possibilities are endless. Almond glaze was usually slathered on one thing or another at a tea luncheon. Easily change an Mmmmm to a Wow, cut me a slice, please!
- 2 cups icing sugar, sifted
- 1 tsp almond extract
- 3 to 4 tbsp milk (about)
- Measure icing sugar into a glass bowl.
- Add almond extract or one of your choice.
- Whisk in milk gradually.
- The glaze should hang from a whisk when held high (4 to 6 inches) over bowl creating a ribbon of icing that slowly drizzles.
- Add more or less milk according to the desired thickness.
- Cover immediately with plastic wrap or a wet paper towel if not using right away. This will prevent a crust from forming prematurely.