Almond crunch streusel from Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight by Carole Walter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on July 28, 2022

    This recipe was definitely more of a project than my usual streusel (for which I just moosh butter, flour, sugar, and maybe some nuts around in a bowl until it looks about right), but the end result was very nice and my husband declared the muffins I made with it (Almond Crunch Muffins from the same book) to be "the best muffins ever." The streusel looked a bit wet right after mixing but had a great texture once it'd had a chance to sit while I pulled together the rest of the muffin recipe. After rereading the recipe, I realized that I wasn't supposed to fully melt the butter (oops), so that probably explains why the streusel seemed a bit wet.

  • mamacrumbcake on July 13, 2016

    The following is a correction to the recipe from http://www.carolewalter.com/coffeecakecorrections.html CRUNCH STREUSEL (page 351) Steps 1 & 2 should read: 1. Position the shelf in the lower third of the oven. Heat the oven to 325°F. Line a baking sheet with Silpat or Release aluminum foil. Set aside. 2. Beat the egg white in a small bowl until foamy. Add the sugar and almonds and toss to coat. Spread the almonds on the prepared pan and bake for 10 minutes. Remove from the oven, and using a spatula, turn the almonds over and break up the large pieces as best you can. Bake for another 8 minutes, or until crisp and golden brown. When cool enough to handle, break the nuts into smaller pieces.

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