Imported from Instagram
Fragotella: Strawberry Almond Spread
A creamy, dairy-free strawberry spread that tastes like strawberry gelato. Made with just three ingredients, it is perfect for spreading on bread, topping pancakes, or eating by the spoonful.
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Ingredients
- 200 g almonds (lightly toasted)
- 30 g freeze-dried strawberries (freeze-dried)
- 80 g powdered sugar (confectioners' sugar)
Steps
- 1
Preheat your oven or air fryer to 140°C (285°F).
- 2
Toast the 200g of almonds. In the oven, toast for about 20 minutes. In an air fryer, toast for 10 minutes, tossing them halfway through to ensure even browning without burning.
- 3
Place the toasted almonds into a high-powered blender. Start at medium speed and gradually increase to maximum power.
- 4
Continue blending until the almonds release their oils and transform into a super smooth, liquid cream. If your blender is not very powerful, take frequent breaks to prevent the motor from overheating.
- 5
Transfer the almond cream to a bowl and let it cool down completely. This is a critical step to ensure the strawberries retain their vivid color and proper texture.
- 6
While the almond cream cools, place the 30g of freeze-dried strawberries in a coffee grinder or small blender and process until they become a fine powder.
- 7
Sift the strawberry powder and the 80g of powdered sugar through a fine-mesh strainer to remove any lumps or seeds.
- 8
Add the sifted strawberry powder and powdered sugar to the cooled almond cream.
- 9
Blend everything together one last time until perfectly combined and velvety.
Notes
Storage: This spread can be kept in the pantry for up to 3 months. Equipment Tip: A high-powered blender (like a Vitamix) is recommended for the smoothest results, though a standard food processor can be used with more patience and frequent breaks. Color Tip: Never add the strawberries while the almond cream is still hot, as the heat will dull the pink color.
Nutrition per serving
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