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Mangonada & Chamoy Almond Butter Filled Crunch Stick

Marry the world of Japanese and Mexican flavors with this Mangonada-flavored Almond Biscuit Stick. Inspired by a popular thin biscuit stick snack from Japan, this is a baked grab and go delight with chamoy, a sweet-spicy-tangy condiment that originated in Mexico. Talk about a snack that packs a punch! Developed by Chef Henry Hill, Hill's Research Kitchen on behalf of the Almond Board of California.
Almonds
Ingredients
Wafer Tube (by weight)
  • 3.72g Sugar
  • 3.02g All Purpose Flour
  • 0.02g Defatted Almond Flour
  • 0.02g Sea Salt
  • 0.05g Sunflower Lecithin Powder
  • 5.07g Aquafaba
  • 3.36g Water
  • 0.06g Refined Coconut Oil
  • Non-Stick Pan Spray
Equipment for Wafer Tube
  • Waffle Iron
  • Blender
  • Spatula
  • Dowel for Shaping
Almond Butter Chamoy Filling (by weight)
  • 1.5g Palm Oil
  • 0.05g Mono & Di Glycerides
  • 0.53g Chamoy Concentrate
  • 1.49g Almond Butter, Creamy
  • 0.22g Freeze Dried Mango Powder
  • 0.15g Tapioca Maltodextrin
Equpiment for Almond Butter Chamoy Filling
  • Sauce Pot
  • Thermometer
  • Whisk
  • Mixing bowl
  • Spatula
  • Piping Bag
Enrobing (by weight)
  • 6g Palm Oil
  • 6g Powdered Sugar
  • 0.6g Tajin
Equipment for Enrobing
  • Sauce Pot
  • Thermometer
  • Whisk
  • Mixing Bowl
  • Spatula
Final Build
  • Wafter Tube x6 ea (2.9g ea/ 17.4g total)
  • Chamoy Almond Butter Filling (4.1g per wafter/ 24.6g total)
  • Enrobing (2.1g per wafer/ 12.6g total)
  • Toasted Chopped Almonds (6.6g)
  • Dehydrated Mango Granules (7.8g)
Equipment for Final Build
  • Sauce Pot
Preparation
Wafer Tube
  1. In a bowl add the dry ingredients: Sugar, All Purpose Flour, Defatted Almond Flour, Sea Salt, And Sunflower Lecithin Powder.
  2. Stir to combine.
  3. Sir in the Aquafaba and transfer to a blender. Blend on high until smooth.
  4. Then add the Water and Refined Coconut Oil.
  5. Next pre heat a waffle iron to 380F.
  6. Spray with non-stick spray and 2.9g of batter to the waffle iron.
  7. Cook until golden brown, and wrap around a dowel until the tube shape is set.
  8. Remove and reserve for the filling.
Almond Butter Chamoy Filling
  1. In a small sauce pot add the palm oil and mono & di glycerides and heat to 165F.
  2. Agitate until the mono & di glycerides have dissolved.
  3. Reserve warm.
  4. In a mixing bowl combine the chamoy concentrate and creamy almond butter.
  5. Stir until evenly combined.
  6. Next add the Freeze-Dried Mango Powder and stir to combine.
  7. 15. Then add the reserve palm oil and mono & di glyceride combination from earlier, add this to the almond butter base, then stir in the tapioca maltodextrin powder to adjust the consistency.
  8. Transfer to a piping bag.
Enrobing
  1. In a small sauce pot add the palm oil and heat to 115F.
  2. Then stir in the powdered sugar and tajin.
  3. Transfer to a small bowl and reserve for the final build.
Final Build
  1. Using the reserved piping bag of almond butter chamoy filling, fill each tube with 2.9g of chamoy almond butter filling.
  2. Next brush each tube with 2.1g of the enrobing glaze.
  3. Then roll the enrobed stick in the toasted chopped almonds, and dehydrated mango granules.
  4. Allow to cure at room temperature in a dry cool area until the enrobing has set, then package or enjoy.
Nutritional Info
Per Serving
NAME AMOUNT
Calories 90
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 0mg
Sodium 95mg
Total Carbohydrate 8g
Dietary Fiber < 1g
Total Sugars 6g (Includes 4g Added Sugars)
Protein 1g
Vitamin D 0mcg
Calcium 10mg
Iron 0.2mg
Potassium 30mg
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.