ALMOND APRICOT TART
Steps:
- Preheat oven to 425 degrees F.
- To make the frangipane, place the almonds and the sugar in a food processor and grind until sandy. Add the butter and continue mixing then add the egg, vanilla, and the flour and mix until smooth.
- To make the tart, on a floured work surface pass your rolling pin over the pastry just to flatten any ridges.
- Place it on a parchment paper lined sheet pan and cut out a 9-inch disk. Spread the almond frangipane in the center of the tart leaving a 1-inch border. Firmly place the apricot halves into the frangipane spacing them evenly around the tart. Dot the spaces between the apricots with the whole almonds.
- Bake until golden brown on the top and puffy, about 30 to 40 minutes. Sprinkle with powdered sugar and serve.
APRICOT AND ALMOND BISCOTTI
Apricot and Almond Biscotti are so delicious with sweet apricots and lightly roasted almonds. Crisp and crunchy, they are ready to dip in a hot cup of coffee or tea. These Italian biscotti are really easy to make and are the perfect addition to your holiday cookie tray!
Provided by Lora
Categories Dessert
Number Of Ingredients 13
Steps:
- Preheat the oven to 325ºF. Position a rack in the center of the oven. Line a baking sheet with parchment paper.
- Remove enough zest from one large orange to make 1 tsp. set aside.
- Squeeze the orange to obtain 2 teaspoons of orange juice.
- Combine the flour and baking powder in a medium bowl and mix together thoroughly.
- In a large bowl with an electric mixer, beat the sugar, butter, eggs, salt, orange zest, orange juice and vanilla for 2 to 3 minutes, until thick and pale.
- Add the flour mixture to the mixing bowl a little bit at a time. Add in the chopped apricots and almonds and mix on medium-low speed until all the ingredients are moistened.
- Let the dough rest a couple of minutes in the mixer bowl.
- Scrape out the dough with a rubber spatula onto a lined cookie sheet (I used a sheet for each log) and divide the dough in half.
- Spray hands with cooking spray. Divide the dough into two equal pieces, then shape each into a flattened log, about 3 inches wide and 12 inches long. If you are using one baking tray, place logs a few inches apart on the baking sheet so they won't stick together as they bake. If you have two sheets, place one log on each lined baking sheet.
- Bake until dough is firm but gives slightly when pressed, about 20-25 minutes.
- Transfer sheet to a wire rack and let logs cool completely (could take a full 30 minutes). Reduce oven temperature to 300 degrees.
- Transfer the first loaf carefully to a cutting board. When the logs have completely cooled down, begin slicing the first log by pressing a very sharp knife straight down into the dough. Place the cookies back on the baking sheet, cut sides up. Keep in mind that the when you slice on a bigger angle, you will get much longer cookies. If you slice short angles, you'll get small biscotti. Place the second log on the cutting board and repeat process cutting out the cookie pieces and placing on the baking sheet.
- Bake 7 minutes, flip biscotti, and bake 7 minutes more.
- Set the sheet on a rack to cool completely. Store in an airtight container on the counter for up to 3 days. After 3 days, safest to store in the refrigerator.
ONE-HOUR APRICOT AND ALMOND GALETTE
A luxurious almond cream makes this one-hour summer stone fruit dessert taste like an all-day labor of love.
Provided by Chris Morocco
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place a rack in middle of oven; preheat to 425°F. Pulse almonds and 1/3 cup sugar in a food processor until very finely ground. Add egg and pulse to combine. Add butter, almond extract (if using), vanilla extract, salt, and 1 Tbsp. flour; pulse until almond cream is smooth.
- Roll out pastry on a lightly floured surface just to smooth out any creases.
- If you're using a package of pastry that has 2 sheets, stack and roll out to a 1/4"-1/8"-thick rectangle.
- If your package contains a single 16x10" sheet of puff pastry, halve it crosswise and roll out one half on a lightly floured surface until rectangle is 1/4"-1/8" thick; save remaining half for another use. Transfer to a parchment-lined baking sheet. Fold over edges of pastry to make a 1/2" border around all sides. Prick surface all over with a fork (this keeps the pastry from rising too much when baked and helps it cook through). Spread almond cream over pastry, staying inside borders. (Chill dough in the freezer for a few minutes if it becomes too soft to work with.) Set apricots, cut sides up, on top of almond cream. Sprinkle lightly with sugar.
- Bake galette until pastry is golden brown and puffed, 15-20 minutes. Reduce oven temperature to 325°F and continue to bake until pastry is deep golden brown and cooked through and apricots are softened and browned in spots, 15-20 minutes longer.
- Do Ahead:
- Almond cream can be made 3 days ahead. Cover and chill.
ALMOND APRICOT BREAD
My mother, who is a big apricot and almond fan, inspired me to create this recipe. The teachers at our children's school look forward to me making these pretty loaves each Christmas.
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugars, baking powder and salt. Set aside 1 tablespoon baby food for glaze. In another bowl, beat the egg, 3/4 cup milk, oil, 1 teaspoon almond extract and remaining baby food. Stir into dry ingredients just until moistened. Fold in almonds and apricots. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. , For glaze, combine the confectioners' sugar, reserved baby food, and remaining milk and extract until smooth. Drizzle over bread.
Nutrition Facts : Calories 209 calories, Fat 5g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 239mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
APRICOT ALMOND PILAF
A sumptuous but easy Persian-inspired dish. Rosewater can be found in Middle Eastern groceries and in many large supermarkets. The carrot, saffron, and apricots make for a beautiful gold color. Add a pinch of cinnamon or cardamom along with the saffron, if desired.
Provided by JOHNTHEBEAR
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
- Pour in water; stir to combine. Mix in saffron threads, rose water, apricots, and almonds; bring to a boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving.
Nutrition Facts : Calories 289 calories, Carbohydrate 46 g, Cholesterol 15.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 4.1 g, Sodium 636.5 mg, Sugar 6.1 g
APRICOT-GLAZED BACON SPIRALS
Here's a real crowd-pleaser for an appetizer table or brunch buffet. A whole piece of crispy bacon is rolled into each spiral. It's so good with the apricot preserves, which make it a sweet-and-salty treat. -Kellie Mulleavy, Lambertville, Michigan
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 15 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. In a small skillet, heat butter over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Reduce heat to low; add preserves. Cook and stir until melted., Unroll crescent dough into one long rectangle. Roll into a 15x9-in. rectangle, sealing seams and perforations. Cut crosswise into fifteen 1-in. strips; top each with one piece of bacon. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place on an ungreased baking sheet, cut side down., Spoon apricot mixture over each spiral. Bake until golden brown, 12-15 minutes. Let stand 5 minutes before serving. Refrigerate leftovers.
Nutrition Facts : Calories 97 calories, Fat 5g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 185mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.
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ONE-HOUR APRICOT AND ALMOND GALETTE RECIPE | BON …
From bonappetit.com
4.1/5 (8)Author Chris MoroccoServings 4Estimated Reading Time 2 mins
- Place a rack in middle of oven; preheat to 425°. Pulse almonds and ⅓ cup sugar in a food processor until very finely ground. Add egg and pulse to combine. Add butter, almond extract (if using), vanilla extract, salt, and 1 Tbsp. flour; pulse until almond cream is smooth.
- If you’re using a package of pastry that has 2 sheets, stack and roll out to a ¼"–⅛"-thick rectangle.
- If your package contains a single 16x10" sheet of puff pastry, halve it crosswise and roll out one half on a lightly floured surface until rectangle is ¼"–⅛" thick; save remaining half for another use. Transfer to a parchment-lined baking sheet. Fold over edges of pastry to make a ½" border around all sides. Prick surface all over with a fork (this keeps the pastry from rising too much when baked and helps it cook through). Spread almond cream over pastry, staying inside borders. (Chill dough in the freezer for a few minutes if it becomes too soft to work with.) Set apricots, cut sides up, on top of almond cream. Sprinkle lightly with sugar.
TINY APRICOT ALMOND SQUARES RECIPE | LAND O’LAKES
From landolakes.com
4.7/5 (3)Servings 60Cuisine ScandinavianCalories 50 per serving
- Heat oven to 350°F. Line 15x10x1-inch baking pan with aluminum foil, extending foil over edges. Lightly spray with no-stick cooking spray; set aside.
- Combine sugar and butter in medium bowl. Beat at medium speed until creamy. Add egg and almond extract; continue beating until well mixed. Add flour, baking powder, and salt. Beat at low speed until well mixed.
- Press mixture evenly into prepared pan. Spread apricot preserves evenly over batter. Sprinkle almonds evenly over preserves. Bake 20-25 minutes or until set and just beginning to brown. Cool completely.
APRICOT AND ALMOND PUFF PASTRIES | RICARDO - RICARDO …
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- In a small pot off the heat, whisk together the sugar, flour and cornstarch. Add the egg and egg yolk. Mix well. Add the milk, vanilla bean and seeds. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, just until the mixture thickens. Remove from the heat. Pass through a sieve set over a bowl to remove any lumps.
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
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