Almond Pine Nut Bruschetta Recipes

ALMOND-PINE NUT BRUSCHETTA

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Spread softened almond paste on the toast rounds. Press toasted pine nuts into the paste, then brush with melted butter; dust with confectioners' sugar.

BLACKBERRY-ALMOND BRUSCHETTA

Steps:

• Heat oven to 350 degrees F. Bake French loaf as directed on can. Cool 5 minutes. Cut ends off loaf; cut loaf crosswise into 24 slices, about 1/2 inch thick. Arrange slices on ungreased cookie sheet. Spray each slice with cooking spray until lightly coated; sprinkle with granulated sugar. Return to oven; bake 8 to 10 minutes longer or until lightly toasted. Meanwhile, in small bowl, beat cream cheese, almond extract and 1/4 cup powdered sugar with electric mixer on low speed until well combined. Spread cheese mixture evenly onto toasted bread slices. Top each with 3 or 4 blackberries; sprinkle with almonds. With small strainer, sprinkle 3 tablespoons powdered sugar over bruschetta. High Altitude (3500-6500 ft): No change. *Special Touch: Garnish the serving platter with additional blackberries and fresh mint leaves.
• Contest Name: 42nd Bake-Off(r) Contest (Orlando, 2006) Contestant Name: Karen Mack City: Webster State: NY Prize Value: $10,000 Brand New You Category Winner

ALMOND PINE NUT COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two baking sheets with parchment.
• Crumble the almond paste into the work bowl of a food processor and process until the paste is in fine crumbs. Sprinkle in the sugar with the motor running. Once the sugar is incorporated, add the egg whites and orange zest. Process to make a smooth dough, about 20 to 30 seconds.
• Spread the pine nuts on a plate. Form the dough into 2-tablespoon-sized balls by rolling it between the palms of your hands, then roll the dough in the pine nuts until coated, then place on baking sheets. Bake until lightly golden and springy to the touch, about 13 to 15 minutes. Let cool on baking sheets for about 5 minutes, then transfer the cookies to cooling racks to cool completely.

SUGARED ALMONDS AND PINE NUTS

Steps:

• Preheat oven to 325 degrees. Heat water and 1/4 cup plus 2 tablespoons sugar in a saucepan over medium-high heat, whisking until sugar has dissolved. Let cool.
• Place almonds and pine nuts in a bowl. Add 2 tablespoons syrup, and toss. Add remaining 1/4 cup plus 2 tablespoons sugar and the salt, and toss. Spread in a single layer on a parchment-lined rimmed baking sheet. Bake, stirring occasionally, until golden brown, about 20 minutes. Let cool completely on sheet.

PROSCIUTTO PARMESAN AND PINE NUT BRUSCHETTA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream the butter. Blend in prosciutto, Parmesan cheese and ground black pepper.
• Place baguettes on a medium baking sheet. Heat in the preheated oven until lightly toasted, about 10 minutes.
• Spread baguette slices with the butter mixture. Arrange on a large serving platter. Sprinkle with pine nuts.

PROSCIUTTO PARMESAN AND PINE NUT BRUSCHETTA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream the butter. Blend in prosciutto, Parmesan cheese and ground black pepper.
• Place baguettes on a medium baking sheet. Heat in the preheated oven until lightly toasted, about 10 minutes.
• Spread baguette slices with the butter mixture. Arrange on a large serving platter. Sprinkle with pine nuts.

PINE NUT AND ALMOND COOKIES

Steps:

• Preheat oven to 325 degrees. Spread 1 1/4 cups pine nuts and the almonds in a single layer on separate baking sheets. Toast until fragrant and golden brown, about 8 minutes for pine nuts and 10 minutes for almonds. Let cool.
• Combine nuts. Process half in a food processor with 3 tablespoons granulated sugar until finely ground. Transfer to a large bowl. Repeat with remaining nuts and 3 more tablespoons sugar, and add to bowl. Stir in orange zest and salt.
• Beat 2 egg whites until fluffy. Gradually add remaining 2 tablespoons sugar and the vanilla, and beat until stiff peaks form. Fold into nut mixture.
• Using 2 teaspoons batter for each cookie, shape into balls, and place on parchment-lined baking sheets. Brush tops with egg white, and sprinkle with sanding sugar. Press 2 pine nuts into top of each cookie for garnish.
• Bake until edges are golden and centers are set, about 17 minutes. Let cool on sheets for 10 minutes, then transfer cookies to wire racks to cool completely.