APRICOT ALMOND MUESLI
An all natural muesli packed with nutrients, energy, and FLAVOR. You can mix up the ingredients easily, and it will keep for a long time for convenient breakfasts on the go. From "The Greatest Ever Vegetarian Cookbook."
Provided by A Messy Cook
Categories Breakfast
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine dry ingredients in large bowl; store in airtight container for up to 6 weeks.
- Serve with milk, plain or flavored yogurt, or fruit juice.
- Top with fresh fruit, such as peaches, bananas, or strawberries.
Nutrition Facts : Calories 251.1, Fat 10.1, SaturatedFat 1.3, Sodium 72.9, Carbohydrate 36, Fiber 6.2, Sugar 11.8, Protein 8.8
APRICOT ALMOND RUGALACH
These cookies freeze well either baked or unbaked. Extremely dainty and delicious cookie. You can also sprinkle the top with coarse sugar.
Provided by Bonnie Fedunec
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- To Make Pastry: Place the flour in a bowl. Cut the butter into the flour and blend until the mixture resembles coarse crumbs. Cut the cream cheese into small cubes and rub into the flour-butter mixture. Knead until the dough forms a ball. Cut dough in half, wrap each half in plastic wrap and refrigerate.
- To Make Filling: Stir the apricot jam until it is spreadable. In a bowl combine the sugar with the chopped nuts and grated lemon peel.
- To Assemble: On a lightly floured surface roll out each half of dough. The larger and thinner the circle the crisper the cookies will be. Each circle should be at least 9 inches in diameter. Spread each circle with jam and sprinkle with the almond mixture.
- Cut each circle into twelve wedges. Roll each wedge up tightly from the outside edges. Turn edges slightly to form a crescent. Place crescents on a parchment lined baking sheet about 1 inch apart. Repeat until all cookies are shaped.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg and brush cookies with beaten egg. Sprinkle with nuts. Bake cookies for 20 to 25 minutes or until golden brown. Let cookies cool on wire wracks then dust with sifted confectioners' sugar.
Nutrition Facts : Calories 135.9 calories, Carbohydrate 15.1 g, Cholesterol 23.1 mg, Fat 8 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 3.7 g, Sodium 21.6 mg, Sugar 8.3 g
OATMEAL APRICOT ALMOND BITES
These delectable, chewy 'bites' are the perfect way to start or end your day, especially when accompanied by a tall glass of milk!
Provided by AMYINNORTHFIELD
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- In a large bowl, blend the applesauce, brown sugar, and honey. In a separate bowl, sift together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Blend the flour mixture into the applesauce mixture. Fold in the oats, vanilla extract, almond extract, apricots, almonds, and cranberries. Drop the batter by rounded teaspoonfuls onto the prepared baking sheet.
- Bake 12 to 15 minutes in the preheated oven, until golden brown. Cool on wire racks.
Nutrition Facts : Calories 71.1 calories, Carbohydrate 15.7 g, Fat 0.7 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 59.7 mg, Sugar 9.9 g
ALMOND-APRICOT BISCOTTI
This is like traditional biscotti, in that it is very crunchy and is best served with tea, coffee, or hot cocoa. I made this in my high school Home-Ec class and still get raves and requests for a repeat.
Provided by leslim75
Categories Dessert
Time 1h50m
Yield 40 cookies
Number Of Ingredients 12
Steps:
- Line 18x12x1-inch cookie sheet (or jellyroll pan) with foil (or parchment paper).
- Butter and flour foil (not the parchment).
- Combine flour, sugar, butter, baking powder, salt, and ground ginger in food processor.
- Process until fine meal forms.
- Add white chocolate and process until finely chopped.
- Add toasted almonds and chop coarsely, using 5 to 7 on/off pulses.
- Beat eggs, brandy and extract in large bowl (You might want to use a counter top mixer).
- Add flour mixture and apricots to liquid mixture.
- Stir until moist dough forms.
- Drop dough by spoonfuls in three evenly spaced 12-inch-long strips on prepared sheet.
- Moisten fingertips and shape each dough strip into 2-inch-wide log.
- Refrigerate until dough is firm, about 30 minutes.
- Position rack in center of oven and preheat to 350 degrees (F).
- Bake until logs are light brown, about 30 minutes.
- Transfer sheet to rack and cool completely.
- Reduce oven heat to 300 degrees (F).
- Transfer biscotti to work surface.
- Cut logs from sides of pan if necessary.
- Using very sharp knife, cut each log crosswise into 3/4-inch-wide slices.
- Arrange half of cookies cut side down on cookie sheet.
- Bake 10 minutes.
- Gently turn cookies over and bake 10 more minutes.
- Transfer cookies to cooling rack.
- Repeat baking with remaining cookies.
- Cool cookies completely before serving or storing.
AMAZING APRICOT AND TOASTED ALMOND BISCOTTI
A delicious and easy recipe for Roberto's apricot and toasted almond biscotti
Provided by Marilena Leavitt
Categories Dessert
Time 1h15m
Yield 60 pieces
Number Of Ingredients 12
Steps:
- Line two, 18x12x1-inch cookie sheets with parchment paper or foil (I prefer parchment paper but if you use foil, butter and flour it first.). Combine the first 6 ingredients in the bowl of a food processor. Process until it forms a fine meal. Add white chocolate chips and pulse a few times until roughly chopped. Add the toasted almonds and chop coarsely, using 6 to 8 on/off turns.
- Beat the eggs, brandy and almond extract together in large bowl. Add the flour mixture and the diced apricots and stir until a moist dough forms. Divide the dough into four portions.
- Form the dough into four, 14-inch-long by 2-inch-wide logs and place them on the two prepared sheets, spacing evenly. If the dough is too sticky, moisten fingertips before you shape it. Refrigerate until the dough is firm, about 30 minutes.
- While the dough is resting in the refrigerator, position a rack in the center of oven and preheat the oven to 350°F. Bake one sheet at a time until light golden brown, or about 25-30 minutes. Transfer the sheet to a rack and cool completely. Repeat the process with the second sheet.
- Reduce the heat to 300°F. Transfer the logs to a work surface. Using a serrated knife, cut each log crosswise into ½- to ¾- inch wide slices. Arrange half of the biscotti cut side down on cookie sheet. Bake for about 8 minutes.
- Gently turn the biscotti over and bake 7-8 minutes longer. Do not over cook. Transfer to racks to cool. Repeat baking the remaining biscotti. Cool completely.
ALMOND-APRICOT GRANOLA BARS
Many granola bars are assumed to be healthy, but aren't. These are. A combination of granola, almonds, apricots and crisp brown rice, the recipe is wide open to interpretation as long as you keep the ratio of glue (the almond butter and honey mixture) to granola and mix-ins about the same. Mix everything together, press it into an oiled dish lined with plastic wrap, and throw it all in the fridge for an hour. These bars are more chewy than crunchy, and will fit well into a child's lunch bag or a grown-up's breakfast plate.
Provided by Mark Bittman
Categories appetizer, side dish
Time 1h30m
Yield about 16 to 20 granola bars
Number Of Ingredients 8
Steps:
- Put almond butter and honey in a small saucepan over medium heat for 2 to 3 minutes or until they melt together; whisk to combine.
- Put the crispy cereal, granola, almonds, apricots and salt in a bowl and add the mixture of almond butter and honey; stir well to combine.
- Grease a 7- or 8-inch-square baking dish with a little oil and line it with plastic wrap. Spread the granola mixture evenly into the dish, pressing down gently, and cover with more plastic wrap; refrigerate until set, at least one hour. Once set, remove by lifting the edges of the plastic wrap out of the dish; peel off the plastic and cut the bars to any size you like.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 35 milligrams, Sugar 11 grams, TransFat 0 grams
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