Almond And Black Pepper Rings Recipes

BLACK PEPPER ALMONDS

Steps:

• Preheat oven to 350 degrees F. Line Large baking sheet with foil. Lightly butter foil.
• Mix pepper and salt in small bowl.
• Melt butter in large nonstick skillet over medium-low heat. Add sugar and 4 tsp water; stir until sugar dissolves. Add almonds; toss to coat. Cook over medium heat until syrup thickens and almonds are well coated, stirring occasionally, about 5 minutes.
• Transfer almonds to baking sheet. Using spatula and working quickly, separae almonds. Sprinkle remaining pepper mixture over.
• Bake until deep golden brown, about 10 minutes. Transfer sheet to rack; cool.
• Note: Can be made 4 days ahead. Store airtight at room temperature.

BLACK PEPPER RINGS

Steps:

• Bring a large pot of water to boil over medium-high heat. Preheat oven to 450 degrees F (230 degrees C).
• In a large bowl, beat eggs. Stir in melted butter and oil. In a separate bowl, mix together flour, salt, pepper and baking powder.
• Make a well in the center of the flour mixture and pour in the egg mixture. Mix until dough pulls together. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into 12 equal pieces. Roll each piece into an 8 inch long cylinder. Bend each cylinder into a ring shape and pinch ends together. With a sharp knife, score each ring around its outside edge.
• Drop rings two at a time into boiling water and boil for 1 minute. Remove rings from water and place on lightly greased cookie sheets.
• Bake in preheated oven for 20 minutes, until golden brown.

ALMOND AND BLACK PEPPER RINGS

Steps:

• 1 Sprinkle the yeast over the water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves. 2 In a large bowl, combine the flour, salt, and pepper. Stir in the yeast mixture and the lard. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Knead in the almonds. 3 Shape the dough into a ball. Cover the dough with an overturned bowl and let rise in a warm place until doubled, about 1 hour. 4 Place 2 racks in the center of the oven. Preheat the oven to 350°F. Press the dough down to eliminate the air bubbles. Cut the dough in half, then cut each half in half again, then each quarter in half to make 8 even pieces. Keeping the remaining dough covered, divide 1 piece into 4 even pieces. Roll each piece into a 6-inch rope. Twist each rope 3 times, then shape it into a ring, pinching the ends to seal. Place the rings 1 inch apart on two ungreased baking sheets. Repeat with the remaining dough. 5 Bake the rings for 1 hour or until browned and crisp, rotating the pans about halfway through. Turn off the heat and let the rings cool and dry out in the oven for 1 hour. 6 Remove from the oven and transfer to wire racks to cool completely. Store in an airtight container up to 1 month. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PEPPERED ALMONDS

Steps:

• Preheat oven to 400°F. Stir all ingredients in small baking pan to coat almonds. Arrange in single layer. Bake until coating is crisp and almonds are toasted, stirring occasionally, about 12 minutes. Cool.

BLACK PEPPER ALMONDS

Steps:

• Preheat oven to 350°F. Line large baking sheet with foil. Lightly butter foil. Mix pepper and salt in small bowl. Melt butter in large nonstick skillet over medium-low heat. Add sugar and 4 teaspoons water; stir until sugar dissolves. Add almonds; toss to coat. Cook over medium heat until syrup thickens and almonds are well coated, stirring occasionally, about 5 minutes. Sprinkle half of pepper mixture over.
• Transfer almonds to baking sheet. Using spatula and working quickly, separate almonds. Sprinkle remaining pepper mixture over. Bake until deep golden brown, about 10 minutes. Transfer sheet to rack; cool. (Can be made 4 days ahead. Store airtight at room temperature.)