iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Potato Pancakes

Ingredients:
4 large baking potatoes (about 4 lb)
3 tbsp all-purpose flour
1/2 tsp baking powder
dash of ground cinnamon
freshly ground black pepper
1/4 cup minced onion
2 large eggs, beaten
neutral oil (such as safflower), for frying
Kosher salt
1 cup applesauce
1 cup sour cream (optional)

Instructions:
Preheat oven to 350°.
Peel potatoes and place in cold water.
In a small bowl, combine flour, baking powder, cinnamon, and pepper to taste. Set aside.
Pat potatoes dry and grate on the large holes of a grater. (Long grated shreds are best.)
Place grated potatoes in a large bowl, add onion, and toss. Add flour mixture and toss, breaking up clumps. (This may take a bit of time, as the dry ingredients must be well distributed.) Add eggs and combine well.
In a large nonstick skillet, heat about 1" oil over high heat. Test heat by carefully dropping a little piece of potato in the oil. If it bubbles violently, the oil is ready.
Using a slotted spoon, place spoonfuls of potato mixture (drained of excess liquid) into oil. Fry until just golden, about 2 minutes on each side. (They will not be cooked through.) Drain on paper towels. Continue until all potato mixture is used. Note: As you get toward the bottom of the bowl, the potatoes will be wetter. They will need to be pressed and will take a bit longer to cook. Arrange latkes on a baking sheet; transfer to oven and bake for about 10 minutes on each side. They will turn a rich golden brown. Season with salt to taste. Serve with applesauce and sour cream, if desired.
Raspberry Cream Cheese Brownies

Ingredients:
6 tbsp unsalted butter, room temperature, divided, plus more, 1/2 cup plus 1 tbsp all-purpose flour, divided, plus more, 4 oz bittersweet chocolate, coarsely chopped, 3 large eggs, divided, 3/4 cup plus 2 tbsp sugar, divided, 1/2 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp vanilla extract, divided, 4 oz cream cheese, room temperature, 2 tbsp raspberry jam, 1/2 cup fresh raspberries

Instructions:
Preheat oven to 350° with rack in upper third. Grease an 8" x 8" pan with butter, line with parchment paper, and grease and flour parchment paper.
Put chocolate and 4 Tbsp butter in a heatproof bowl set over a saucepan of 2" simmering water. Melt, stirring occasionally, about 5 minutes. Remove from heat; let cool slightly.
In a small bowl, beat 2 eggs. Whisk eggs into chocolate mixture. Add 3/4 cup sugar and beat until combined. Add 1/2 cup flour, baking powder, and salt. Stir well. Stir in 1 tsp vanilla. Spread batter in prepared pan.
For the cream cheese layer: In a medium bowl, stir together cream cheese and remaining 2 tbsp butter until smooth and thoroughly combined. Add remaining 2 tbsp sugar, remaining egg, and jam and mix well. Stir in remaining 1 tbsp flour and remaining 1/2 tsp vanilla. Dollop mixture onto batter in pan. Use a butter knife to swirl cream cheese mixture into brownies. Press fresh raspberries into the top.
Bake until a wooden pick inserted into center comes out with only a few moist crumbs, 35-40 minutes (check after 30 minutes). Let cool completely before slicing and serving.
The brownies will keep, wrapped individually and stored in the refrigerator, up to 4 days.
Fresh Blueberry Brioche

Ingredients:
1 1/2 cups fresh blueberries, 2 tbsp whole milk, 1 tbsp active dry yeast, 1 cup plus 2 tbsp all-purpose flour, 1 cup plus 2 tbsp bread flour, 6 1/2 tbsp sugar, divided, plus more for sprinkling, 1 tsp kosher salt, 3 eggs, 1 egg yolk, 1/2 cup plus 2 tbsp unsalted butter, very soft, 1 batch Egg Wash

Instructions:
Place fresh blueberries on a plate and freeze in a single layer. (Do not use frozen blueberries, as they are too watery.)
Slightly warm milk and pour into bowl of a stand mixer fitted with dough hook attachment. Add yeast and whisk by hand to combine. Add all-purpose flour, bread flour, 2 1/2 tbsp sugar, salt, eggs, and egg yolk to bowl. Mix on low speed until dough comes together, 1-2 minutes.
Increase mixer speed to medium-low and work dough for 6 minutes. Pause every minute to push dough back down and off the hook until it pulls off the bowl sides and looks like a strong bread dough.
Reduce mixer speed to low and slowly add butter, a little at a time, over the course of 2 minutes (pausing after 1 minute to scrape down bowl and hook). When butter begins to blend in, increase mixer speed to medium-high to fully incorporate butter and bring the dough back together, 5-6 minutes longer.
Place dough on a lightly floured work surface and press into a 16" x 10" rectangle with a short side nearest you; distribute blueberries and 2 tbsp sugar along the top edge and gently roll down, toward you, into a log.
Place on a greased baking sheet, wrap in plastic, and refrigerate for at least 1 hour, or preferably overnight.
Grease a 9" x 5" loaf pan. Reshape dough by pressing it into a 12" x 6" rectangle with a short side nearest you. Sprinkle with remaining 2 tbsp sugar and tightly roll down toward you.
Place into greased loaf pan, loosely wrap in plastic, and allow to rise in a warm place until more than doubled in size, about 3 hours.
Preheat oven to 350°. Carefully brush dough with Egg Wash, making sure egg doesn't pool around the edges. Liberally sprinkle with sugar. Bake until golden, 40-45 minutes. Allow to cool for about 15 minutes in the pan. Then transfer to a cooling rack.
Challah Bread

Ingredients:
3 tbsp active dry yeast
3/4 cup plus 1 1/2 tbsp sugar
10 cups all-purpose flour plus more for dusting
3/4 cup vegetable oil
1 tbsp salt
2 eggs (1 whole, 1 separated)
nonstick cooking spray

Instructions:
In a small bowl, dissolve yeast and 1 1/2 tbsp sugar in 2 cups warm water (110°). Cover and set aside for 10 minutes or until bubbles form. In the bowl of a stand mixer fitted with dough hook, combine flour, remaining 3/4 cup sugar, oil, salt, 1 whole egg, and 1 egg white. Mix on very low speed.
With mixer running, slowly add 1/2 cup warm water and continue to knead for 5 minutes.
The dough should feel soft and not too sticky. Transfer dough to an oiled bowl, cover with a towel, and allow to rest in a warm place for 1 hour or until it has doubled in size. Punch down the dough, cover it, and let it rise again in a warm place for 30 minutes.
Coat two 8" cast-iron skillets with nonstick cooking spray.
Turn dough out onto a lightly floured surface and divide into 8 equal balls. Roll each ball into a strand about 12" long. Weave 2 horizontal and 2 vertical strands to form a hashtag. Braid strands, moving right to left, always taking the strand underneath and crossing it over the next strand until a circle has formed. Repeat to form second challah.
Tuck remaining ends under, and place each challah in one of the prepared cast-iron pans.
In a small bowl, beat together remaining egg yolk and 1 tsp water; brush top of each challah with egg wash.
Set pans in a warm place; allow dough to rise, uncovered, for 1 hour or until doubled in size. Preheat oven to 350°.
Bake for 35-40 minutes, until golden brown. Let cool before serving.
Sweet Amigos

Ingredients:
1 orange wheel, halved
2 dark sweet cherries (1 pitted)
2 oz Casamigos Reposado tequila
1/4 oz agave nectar
pinch of cinnamon

Instructions:
In the smaller portion of a Boston shaker, muddle one-half orange wheel and pitted cherry. Add ice, tequila, agave nectar, and cinnamon and shake well. Strain over a 2" x 2" ice cube. Garnish with remaining one-half orange wheel and cherry.
Meyer Lemon Bars

Ingredients:
2 1/4 cups unbleached all-purpose flour, divided
3/4 cup plus 3 tbsp powdered sugar, divided
1 1/2 tsp salt plus more
1 cup (2 sticks) very cold unsalted butter, cut into small pieces
1 to 2 tsp ice water
5 large eggs, at room temperature
1 1/2 cups granulated sugar
1 tbsp Meyer lemon zest
3/4 cup fresh Meyer lemon juice

Instructions:
Preheat oven to 350°. Grease a 9" x 13" baking pan and line it with parchment paper, leaving 1" of overhang on the two long sides.
In a food processor, pulse 2 cups flour, 3/4 cup powdered sugar, and salt. Add butter and pulse until mixture resembles a coarse meal. Add ice water 1 tsp at a time if mixture is too dry. Press dough into bottom of prepared pan, pressing snugly against the inside edges.
Bake crust for 20-25 minutes, or until golden. Set pan on a wire rack to cool slightly. Reduce oven temperature to 300°.
Whisk together eggs and granulated sugar until well combined and pale in color. Stir in lemon zest, lemon juice, remaining 1/4 cup flour, and a pinch of salt. Pour topping over warm crust. Bake for 15-20 minutes, or until set.
Set pan on a rack to cool. Remove squares by lifting parchment. Cut into bars. Dust with remaining 3 tbsp powdered sugar.
Bacon-Cheddar Muffins

Ingredients:
3/4 cup cornmeal
6 tbsp unsalted butter, cubed, at room temperature
2 tbsp sugar
1 1/2 tsp kosher salt
3 eggs
3/4 cup all-purpose flour
6 tbsp rye flour
1 1/2 tbsp baking powder
1/2 cup plus 1 tbsp canola oil
3 tbsp plus 2 tsp maple syrup
1 cup plus 2 tbsp buttermilk
1/2 cup diced cheddar (1" cubes) plus 1/4 cup grated
6 tbsp grated Parmesan, divided
11 slices cooked bacon, coarsely chopped
1 1/2 tbsp bacon fat, cooled
1/4 cup fresh chives and/or parsley, finely chopped
chopped rosemary
for garnish

Instructions:
Preheat oven to 400° with rack near top. Line two 12-cup muffin pans with 15 liners, spacing them evenly between the 2 pans.
In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar, and salt for 1-2 minutes, until fluffy. Incorporate eggs slowly, 1 at a time, beating well after each addition. Add all-purpose flour, cornmeal, rye flour, and baking powder and mix until incorporated. Add canola oil, maple syrup, and buttermilk. Scrape mixer bowl well, making sure everything is incorporated. Add diced cheddar, 4 tbsp Parmesan, bacon, and chives. Mix just until dispersed, folding by hand to be sure.
Fill muffin cups to the very top.
Toss grated cheddar with remaining 2 tbsp Parmesan in a small bowl; sprinkle evenly over muffins. Bake for about 15 minutes, until nicely browned. Garnish with chopped rosemary.
Spiced Sweet Potato Bundt Cake

Ingredients:
1 cup unsalted butter, melted, slightly cooled, plus more, 3 1/3 cups all-purpose flour plus more, 1 1/2 lb orange-fleshed sweet potatoes, peeled, cut into large pieces, 2 cups sugar, 1 tbsp baking soda, 1 tbsp ground cinnamon, 1 tbsp ground allspice, 1 tbsp grated nutmeg, 1 tbsp ground ginger, 1/2 tsp kosher salt, 4 eggs, 2 cups chocolate chips, Chocolate-Chicory Sauce, 12-cup Bundt pan

Instructions:
Preheat oven to 350°. Butter and flour pan.
In a medium pot, cover sweet potatoes with water. Bring to a boil; cook until potatoes are soft, about 15 minutes. Drain.
Whisk together flour, sugar, baking soda, cinnamon, allspice, nutmeg, ginger, and salt in a bowl.
Using a stand mixer fitted with paddle attachment, beat cooked sweet potatoes and eggs on medium speed until smooth. Add melted butter and beat until combined. Reduce speed to low, add flour mixture, and mix just until combined. Remove bowl from mixer and, with a wooden spoon, stir in chocolate chips. Spoon batter into prepared pan.
Bake until a toothpick or skewer inserted into center of cake comes out clean, 40-50 minutes. Transfer to a wire rack to let cool completely in pan, about 1 hour. Loosen cake from pan using tip of a dinner knife, then invert a rack over pan and turn cake out onto rack to cool.
Drizzle with chocolate sauce before serving.
Andouille Gougères

Ingredients:
1/2 cup unsalted butter, 1/2 tsp kosher salt plus more, 1 cup all-purpose flour, 5 eggs, 2 1/2 oz Gruyère, grated, 4 oz andouille sausage, chopped

Instructions:
Preheat oven to 425° with racks in upper and lower thirds. Line 2 baking sheets with parchment paper.
In a large saucepan, combine 1 cup water, butter, and 1/2 tsp salt. Bring to a boil over medium-high heat. When butter has melted, add flour all at once, stirring vigorously with a wooden spoon. Reduce heat to medium; keep stirring until mixture has formed a smooth, thick paste and pulls away from sides of pan, about 3 minutes. Transfer to bowl of a stand mixer fitted with paddle attachment or to a large heatproof bowl.
If using a stand mixer, add 4 eggs, 1 at a time, mixing on low speed until egg is incorporated and dough is smooth before adding the next egg.
If mixing by hand, add 4 eggs, 1 at a time, stirring with a wooden spoon until egg is incorporated and dough is smooth before adding the next egg. The mixture should be very thick, smooth, and shiny. Stir in Gruyère and andouille.
Use a tablespoon measure to drop dough into 1" rounds about 1 1/2" apart on prepared baking sheets. You should have about 24 gougères.
In a small bowl, whisk remaining egg with a pinch of salt. Brush the top of each gougère with egg wash.
Bake for 15 minutes. Reduce oven to 375°, rotate baking sheets, and continue baking until gougères are puffed and browned, about 15 minutes more. Serve warm or at room temperature.
Watercress Velouté

Ingredients:
2 cups chicken or vegetable stock
2 tbsp extra-virgin olive oil
2 shallots, finely chopped
2 bunches watercress, chopped (including tender stems)
fine sea salt
freshly ground black pepper
2 medium russet potatoes, peeled, thinly sliced
2 tbsp unsalted butter
1/3 cup crème fraîche
2 tbsp finely chopped fresh chives

Instructions:
Bring stock to a boil. Meanwhile, in a large saucepan, heat oil over medium heat. Add shallots and cook until soft, about 4 minutes. Add watercress and season with salt and pepper; stir to wilt. Add potatoes and hot stock, bring to a boil, and cook for 2 minutes. Reduce heat; simmer until potatoes are tender, about 8 minutes.
Purée soup in a blender until smooth. Stir in butter until melted and season to taste with salt and pepper.
Ladle soup into bowls and top each with a spoonful of crème fraîche and some chives. Serve immediately.
Crab Toast with Lemon Aioli

Ingredients:
1 large egg yolk
1 garlic clove, finely grated
1 tsp finely grated lemon zest
2 tbsp (or more) fresh lemon juice
1 tsp Dijon mustard
Kosher salt
1 cup vegetable oil
8 oz lump crabmeat, picked over
2 tbsp chopped fennel fronds
1 to 2 serrano chiles, seeded, finely chopped
6 tbsp extra-virgin olive oil, divided
Kosher salt
4 3/4"-thick slices country-style sourdough bread
lemon wedges
for serving

Instructions:
Whisk egg yolk, garlic, lemon zest and juice, mustard, and a large pinch of salt in a medium bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until aioli is thickened and smooth; season with salt and more lemon juice, if desired.
Toss crabmeat, fennel fronds, 1 chile, and 2 tbsp oil in a medium bowl. Season with salt; add more chile, if desired.
Drizzle both sides of bread with remaining 4 tbsp oil; working in batches, toast in a large skillet over medium-high heat until golden brown, about 2 minutes per side.
Spread each piece of toast with 1 tbsp aioli. Top with crabmeat; cut each toast into 4 pieces. Place a small dab of aioli in center of each piece; serve with lemon wedges. (Extra aioli can be used for dressings or dips.)
Candy Cane-Chocolate Cookies

Ingredients:
12 oz dark chocolate (70%), chopped, divided
4 tbsp salted butter
1/2 cup all-purpose flour
2 pinches baking powder
1/2 tsp salt
2 large eggs
2/3 cup granulated sugar
1 tsp vanilla extract
8 oz milk chocolate, melted
crushed candy cane

Instructions:
Melt 7 oz dark chocolate and butter in a double boiler or in a metal bowl set over a saucepan of barely simmering water. Let cool. Mix flour, baking powder, and salt in a bowl. Set aside.
Beat eggs, sugar, and vanilla until light and fluffy, about 8-10 minutes.
Stir in reserved dark chocolate mixture and remaining 5 oz dark chocolate. Add flour mixture and stir until smooth.
Let mixture rest 15 minutes. Meanwhile, preheat oven to 350°. Place rounded tablespoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between cookies. Bake for 8-10 minutes. Let cool.
Dip cookies in milk chocolate and then in crushed candy cane (or sprinkle candy cane on top). Place cookies on a wire rack to harden.
Melty Chocolate-Truffle Cookies

Ingredients:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1 tsp espresso powder (optional)
2 tbsp unsalted butter, cut into pieces, room temperature
1/3 cup (about 3 oz) chopped dark chocolate
1 large egg
1 tbsp vanilla extract
1 cup powdered sugar

Instructions:
Preheat oven to 375° with racks in center and upper third. Line 2 baking sheets with parchment.
Whisk together flour, sugar, cocoa powder, baking powder, salt, and espresso powder (if using). Rub butter into dry ingredients until mixture resembles breadcrumbs. Stir in chocolate.
Whisk together egg and vanilla. Add egg mixture to chocolate mixture; stir with a fork until mixture is slightly moistened. Form dough into a ball; wrap in plastic; refrigerate 30 minutes.
Shape dough into tablespoon-size balls. Roll each in powdered sugar to coat; place on sheets 2" apart. Bake until just set but still slightly undercooked, about 10 minutes. Let cool on sheets 5 minutes; transfer to wire racks to cool completely. Serve warm.
Black SesameBrown Sugar Shortbread

Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup (packed) light brown sugar
2 1/4 cups all-purpose flour
2 tbsp cornstarch
1/2 tsp salt
2 tbsp plus 2 tsp black sesame seeds

Instructions:
Preheat oven to 325° with racks in center and upper third. Line 2 baking sheets with parchment paper.
Beat butter and sugar until light and fluffy.
Whisk together flour, cornstarch, salt, and sesame seeds. Add flour mixture to butter mixture, 1 cup at a time, beating after each addition until incorporated. Transfer mixture to a surface and knead into a smooth dough. Wrap in plastic and refrigerate for 20 minutes.
Transfer chilled dough to a lightly floured surface; roll into a 1/2"-thick rectangle. Cut into 2" squares, then cut each square into triangles. Transfer to prepared baking sheets.
Bake until edges are light golden brown, 20-22 minutes. Let cool.
Crunchy-Sweet Quinoa Couscous with Fresh Herbs

Ingredients:
"1/4 cup dried chickpeas (or canned; see Cooks Note)", 1 1" piece kombu
sea salt
1 cup quinoa
1/2 cup raisins
1/2 cup toasted almonds, chopped
1/4 cup fresh flat-leaf parsley, chopped
1/2 cup fresh basil leaves, chopped
2 tbsp olive oil plus more
1/2 tsp Herbamare seasoning, ume vinegar, or sea salt
squeeze of fresh lemon juice (optional)
1 tsp orange or lemon zest (optional)

Instructions:
Cover chickpeas with 2" water and soak overnight (or see quick-soak tip on p. 35). Drain chickpeas and place in a medium pot; cover with 2"-3" of water. Bring to a rapid boil and skim any foam that rises to the surface. Add kombu and reduce heat to a simmer.
Cook for 1-2 hours (very fresh chickpeas take longer to cook), adding water as needed. About 10 minutes before they're done, add 1/4 tsp salt. Drain and set aside.
In another pot, cover quinoa with water and swirl with your hand to rinse. Drain. Add 2 cups fresh water and bring to a boil. Reduce heat to a simmer, cover, and cook for 25 minutes, or until all water is absorbed. Transfer quinoa to a large bowl to cool.
After quinoa has cooled to slightly warmer than room temperature, add chickpeas, raisins, almonds, parsley, basil, 2 tbsp oil, and Herbamare, vinegar, or salt. Finish with a drizzle of oil and a splash of citrus juice or zest, if desired.
Roasted Acorn and Delicata Squash Salad

Ingredients:
1 medium acorn squash (1 1/2 lb), quartered lengthwise, seeded, cut into 1/3" slices
1 medium delicata squash (1 lb), halved lengthwise, seeded, cut into 1/3" slices
2 tbsp plus 1/4 cup extra-virgin olive oil, divided
sea salt
freshly ground black pepper
4 tsp unpasteurized apple cider vinegar
1/2 cup cooked wheat berries, drained, cooled
2 oz small red or green mustard leaves (about 4 cups, loosely packed)
2 oz arugula leaves (about 4 cups, loosely packed)
1/4 cup thinly sliced red pearl onions or shallots
4 oz aged goat cheese, rind removed, shaved
1/4 cup Spiced Pumpkin Seeds

Instructions:
Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Place acorn squash slices on 1 tray and sliced delicata on the other. Toss each with 1 Tbsp oil, 1/4 tsp salt, and a pinch of pepper.
Place in oven and roast for 30 minutes; flip squash, rotate the trays, and roast for another 10-15 minutes or until just beginning to brown. Remove from oven and set aside to cool.
Whisk vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl; stir in wheat berries.
Spread half of greens over a serving platter or bottom of a wide bowl, then add half of acorn squash, delicata squash, pearl onions, goat cheese, and pumpkin seeds. Drizzle with half of dressing; repeat with remaining ingredients and dressing. Toss lightly; serve immediately.
Caramel Apple Pastis

Ingredients:
3/4 cup sliced blanched almonds
8 Gala apples (3 1/2 lb), peeled, cored, and cut into 1/4-inch wedges
1 teaspoon fresh lemon juice
1 teaspoon cinnamon
1 stick (1/2 cup) unsalted butter, melted
1/2 cup honey
1/2 cup granulated sugar
1/2 cup confectioners sugar
10 (17- by 12-inch) phyllo sheets (from 1 package), thawed if frozen
Accompaniment: vanilla ice cream or whipped cream
a 9- to 9 1/2-inch (24-cm) springform pan

Instructions:
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Reserve 2 tablespoons almonds and evenly spread remaining almonds on a baking sheet, then toast in upper third of oven until golden, 5 to 8 minutes. Remove from oven.
Increase oven temperature to 400°F. 3Toss apple wedges with lemon juice and 1/4 teaspoon cinnamon in a large bowl.
Cook 1 tablespoon butter with honey and granulated sugar in a deep 12-inch heavy skillet over moderately high heat, stirring constantly and carefully with a wooden spoon (mixture will foam), until mixture is deep golden, about 6 minutes.
Carefully add apples (caramel will harden, then liquefy), stirring gently from bottom of skillet to coat apples with caramel, and cook, uncovered, stirring occasionally, until apples are tender, about 10 minutes. Drain apples in a colander set over a large bowl, reserving caramel. Transfer apples to another bowl and stir in toasted almonds. Pour caramel through a fine-mesh sieve into a 2-quart heavy saucepan and discard any solids. Simmer briskly until liquid is reduced to a thick glaze (about 1/3 cup), 5 to 10 minutes. Keep slightly warm or at room temperature.
Stir together confectioners sugar and remaining 3/4 teaspoon cinnamon and transfer to a fine-mesh sieve or a sifter.
Brush springform pan with some of remaining butter. Cover stack of phyllo with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered, lay 1 sheet on a work surface and brush with butter, then dust lightly with cinnamon sugar. Lift buttered phyllo and gently fit into pan with ends overhanging. Rotate pan slightly, then butter and sugar another sheet and place in pan. (Sheets should not align.) Repeat with 7 more sheets, rotating pan each time so overhang of sheets covers entire rim.
Spread apple mixture evenly in phyllo shell and smooth top.
Brush remaining sheet phyllo with butter and dust with some of cinnamon sugar and lay over filling, gently crumpling sheet slightly to fit in pan. Bring edges of overhanging bottom sheets up and over filling and top sheet to enclose. (Phyllo should look rustic, but avoid tall peaks, as they can burn.) Brush top with remaining butter and sprinkle with reserved almonds. Sift cinnamon sugar generously over pastis and bake in lower third of oven until top is golden brown, 30 to 40 minutes.
Increase oven temperature to 425°F and continue baking until top is deep golden brown and shiny, about 15 minutes. (Some edges may get very dark). Cool pastis in pan on a rack 5 minutes. Remove side of pan carefully and cool pastis 5 minutes. Transfer to a platter and cut into wedges with a serrated knife. Serve warm or at room temperature with caramel sauce.