Almond Triangles Trigona Recipes
ALMOND TRIANGLES
Shortbread + almonds = delicious! This recipe came from the newspaper a few years ago, says it was submitted by Charlotte Midthun of Granite Falls, Minn.
Provided by serabear
Categories Bar Cookie
Time 1h15m
Yield 6 dozen
Number Of Ingredients 10
Steps:
- Line a 10x15 jelly roll pan with foil (shiny side up). In bowl of electric mixer on medium/high speed, beat 2 sticks of butter until creamy (approx. 1 min.). Gradually add 1/2 cup sugar, beat until light and fluffy (approx. 2 min.). Add egg, extract, and salt, beat until throughly combined. Reduce speed to low, add flour and mix until just incorporated.
- Press dough evenly into pan and push up sides. Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 375. Using a fork, prick dough in several places across pan. Bake for 10 minutes. Remove and allow to cool.
- In a large saucepan over med/high heat combine remaining butter, remaining sugar, brown sugar, and honey. Heat, stirring occasionally until the sugar dissolves. Increase heat, and allow mixture to boil for about 3 minutes undisturbed (No stirring). Then remove from heat and stir in cream and almonds. Spread mixture evenly across the cooled dough, return to oven and heat until bubbly. Cut into triangles while slightly warm.
Nutrition Facts : Calories 1514.8, Fat 103.5, SaturatedFat 44.3, Cholesterol 211.5, Sodium 662, Carbohydrate 134.8, Fiber 10.2, Sugar 79.6, Protein 23.4
ALMOND TRIANGLES (TRIGONA)
Greek cookies from alleasyrecipes.com Posting for ZWT. To defrost the phyllo, leave the unopened package in the refrigerator overnight and it will be ready to use the next day. Do NOT thaw at room temperature because the sheets then have a tendency to stick to each other. One of the difficulties of working with phyllo is that it tends to dry out very quickly once exposed to air. Thus SPEED is of the essence. Before unrolling the phyllo, make sure that you have a large area to work on and that ALL your ingredients and utensils are at hand: baking pans, a pastry brush, the filling, wax paper on counter, and, most important, the melted, but not browned, butter that will be used to top each individual sheet. If you are going to bake the phyllo pastry immediately, your oven should be preheated. To better understand how to make the triangles, look at the wonderful diagrams found at http://www.alleasyrecipes.com/glossary/phyllo.asp
Provided by WiGal
Categories Dessert
Time 5h20m
Yield 75 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Combine almonds, sugar, water, rose water OR vanilla extract, and lemon juice in saucepan.
- Cook over low heat, stirring constantly, until mixture becomes thick and pasty.
- Cut phyllo sheets into thirds.
- Cover two-thirds with PLASTIC WRAP so it doesn't dry out.
- Lay strip in vertical position, brush with some melted butter, at bottom of strip add 1 teaspoon filling, bring the left side over so that you have a triangle, but keeping on going by bringing the right bottom tip up, keep going up repeating the triangles.
- Brush triangles with butter and place on an UNGREASED baking sheet, seam side down.
- Bake for 30 minutes, or until golden not brown or they are over baked.
- Remove from sheet to cool.
- When slightly cool, sprinkle with confectioners' sugar.
- NOTE: Triangles can be frozen, unbaked. When ready to use, place unthawed in a preheated 350° oven. Bake for 45 minutes, or until golden.
Nutrition Facts : Calories 105, Fat 7, SaturatedFat 2.6, Cholesterol 9.8, Sodium 31.4, Carbohydrate 9.7, Fiber 0.7, Sugar 5.6, Protein 1.7
ALMOND TRIANGLES
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Lightly coat the paper with a nonstick vegetable spray. Combine the butter, sugar, whipping cream, and corn syrup in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally. Reduce the heat to medium and add the almonds and oats blend well. Cook for 3 minutes, stirring constantly. Using a metal spatula, spread the almond mixture onto the prepared baking sheet and form into an 8- by 6-inch rectangle (it does not have to be exact). Bake for 8 to 9 minutes or until the almond mixture begins to spread and turns brown. Remove the baking sheet from the oven and place it on a cooling rack. When cool, place another baking sheet over the baked almond triangle, and invert the baking sheet. Cut into triangles (or break into irregular shapes). Store the almond triangles in an airtight container for two to three days.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
ALMOND TRIANGLES
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Lightly coat the paper with a nonstick vegetable spray. Combine the butter, sugar, whipping cream, and corn syrup in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally. Reduce the heat to medium and add the almonds and oats blend well. Cook for 3 minutes, stirring constantly. Using a metal spatula, spread the almond mixture onto the prepared baking sheet and form into an 8- by 6-inch rectangle (it does not have to be exact). Bake for 8 to 9 minutes or until the almond mixture begins to spread and turns brown. Remove the baking sheet from the oven and place it on a cooling rack. When cool, place another baking sheet over the baked almond triangle, and invert the baking sheet. Cut into triangles (or break into irregular shapes). Store the almond triangles in an airtight container for two to three days.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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