Serves: 6
Total Calories: 263
In a small saucepan beat together flour and 1/4 cup milk until smooth. Beat in 1/2 cup milk and sugar. Cook and stir over medium heat until mixture boils and boil for 30 seconds. Sauce should be very thick. Remove from heat and beat for 2 minutes.
Beat egg yolks into sauce, one at a time, blending well after each addition. Beat in almonds, butter or margarine and extracts. Scrape sides of pan cover and set aside.
Preheat oven to 400° F. Place an ungreased baking sheet on middle shelf of oven. Grease and sugar a 1 1/2 -quart soufflé dish. In a large mixer bowl beat egg whites, cream of tartar and salt at high speed until soft peaks form. Gradually beat in sugar and continue beating until stiff but not dry. Stir one-third of the egg whites into the almond mixture. Carefully and quickly fold in remaining whites. Spoon mixture into soufflé dish.* Place dish on baking sheet in oven. Reduce heat immediately to 375° F. Bake for 35 to 40 minutes or until soufflé is puffed up and a long thin knife or skewer inserted through side of puff comes out almost clean. Sprinkle with powdered sugar. Serve immediately.
* Soufflé may be prepared to this point and covered with an inverted Dutch oven or cake cover up to 1 hour before baking. In that case, preheat oven 15 minutes before baking.
This Toasted Almond Soufflé recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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