APRICOT ALMOND TWISTS(PAMPERED CHEF)
This is a beautiful fruit filled bread, and made so easy using refrigerataed French bread dough! Serve it for breakfast, brunch, snack, anytime! Adapted from Pampered Chef's cookbook, "All The Best"!
Provided by Sharon123
Categories Breads
Time 45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375*F.
- Dice apricots. Place apricots, chocolate chips, cranberries, flour and almond extract in a bowl. Mix well. Add water and mix again.
- Place bread dough, seam sides up, on a cutting board. Using a serrated knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour evenly over dough.
- Using a rolling pin, roll dough crosswise to a 4" width, creating a well down the center of each loaf.
- Spoon half of apricot mixture down the center of each loaf. Gather up the edges over filling, pinching firmly to seal.
- Place loaves, seam sides down, in an X pattern on baking sheet(or baking stone). Crisscross ends of dough to form a large figure 8, keeping ends of dough 1" from edge of pan and leaving two 1 1/2" openings in center of twist.
- Lightly brush egg white over dough using a pastry brush. Cut a 3" slit in each of the top sections of the twist to reveal filling.
- Sprinkle almonds evenly over dough, pressing gently.
- Bake 30-32 minutes or until deep golden brown.
- Remove from the oven. Cool 10 minutes. Sprinkle with powdered sugar, if you like. Cut into slices and serve warm. Enjoy!
Nutrition Facts : Calories 193.3, Fat 4.6, SaturatedFat 1.7, Sodium 242.7, Carbohydrate 34.9, Fiber 2.7, Sugar 11.3, Protein 4.8
SWIRLED ALMOND-APRICOT BARK
Provided by Food Network Kitchen
Time 1h25m
Yield 1 pound bark
Number Of Ingredients 5
Steps:
- Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry.
- Chop the bittersweet and white chocolate into 1/2-inch pieces with a large knife. Place all but 1/2 cup of the bittersweet chocolate in a microwave-safe bowl. Microwave 15 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 15-second intervals until melted, about 3 minutes total. Immediately add the reserved chopped bittersweet chocolate to the bowl; stir vigorously until melted and shiny. Repeat with the white chocolate in a separate bowl. Don't worry if there are a few small unmelted pieces.
- Pour the 2 chocolates side by side onto the prepared baking sheet; use the rubber spatula to swirl them together and spread into a 10-to-12-inch circle, about 1/4 inch thick.
- Press the almonds and apricots into the chocolate, arranging them so each bite has a mix of flavors and textures. Sprinkle with fennel seeds. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.
APRICOT ALMOND LOAF
A beautiful bread with a pretty pale color and a fruity, nutty flavor.
Provided by Cindy Carnes
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 9
Steps:
- Place ingredients (except the almonds) in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
- If your machine has a Fruit setting, add the almonds at the signal, or about 5 minutes before the kneading cycle has finished.
Nutrition Facts : Calories 204.8 calories, Carbohydrate 34.1 g, Cholesterol 5.1 mg, Fat 4.9 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 170.7 mg, Sugar 9.2 g
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
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.
APRICOT ALMOND BLONDIES
My mom shared this recipe with me after sampling these cookies at a bed-and-breakfast. For a little variation, I sometimes substitute cranberries and pecans for the apricots and almonds. -Amy Forkner, Cheyenne, Wyoming
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips, almonds and apricots., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 153 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 87mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
APRICOT ALMOND UPSIDE-DOWN CAKE
The Runner-Up recipe for 2004 in the San Francisco Chronicle, adapted by Janet Fletcher from a recipe from pastry chef Sasha Crehan. Try to find Blenheim apricots as they are more fragrant. Peeled, fresh peaches are a good substitute.
Provided by evelynathens
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter the bottom and sides of a 9-inch diameter, 2-inch deep round cake pan and line the bottom with parchment paper. Scatter the brown sugar evenly over the bottom of the pan, patting it into a thin layer. Arrange the apricot halves cut-side down on the brown sugar.
- Sift together the flour, baking powder and salt.
- Using an electric mixer, cream the butter and sugar. Add the almond paste a little at a time, beating until creamy. Add the eggs one at a time, beating well after each addition. Beat in the orange zest, vanilla and almond extract. On low speed, add the dry ingredients, mixing just until blended.
- Pour the thick batter over the apricots, spreading it evenly. Bake until the top is golden brown and firm to the touch and the cake begins to pull away from the sides of the pan, 45 to 55 minutes.
- Let cool on a rack for 30 minutes, then invert onto a serving platter. Serve warm or at room temperature, with whipped cream if desired.
Nutrition Facts : Calories 373.7, Fat 21.6, SaturatedFat 9.5, Cholesterol 126.3, Sodium 148.6, Carbohydrate 40.4, Fiber 2.1, Sugar 28.8, Protein 6.5
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