Chocolate Almond Spirals Recipes

CHOCOLATE ALMOND MILKSHAKES

Steps:

• In a blender, combine the ice cream, milk, yogurt, almond butter, and vanilla. Blend until smooth. Pour into 4 glasses. Using a vegetable peeler, shave the chocolate and place on top of each milkshake. Place a straw in each glass and serve.
• Cook's Note: The chocolate can also be grated or finely chopped.

SIMPLE CHOCOLATE-COVERED ALMONDS

Steps:

• Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
• Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
• Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
• Once dry, store almonds in a resealable container.

CHOCOLATE ALMOND GRANOLA

Steps:

• Roughly chop the dates and add into a blender along with the boiling water. Cover and set aside to soak for 20 minutes.
• Preheat your oven to 300 degrees F (150 degrees C) and lightly grease a large, rimmed baking sheet with cooking spray.
• Add the almond butter, cocoa powder, maple syrup to taste, oil, vanilla and salt to the blender and blitz until smooth (a few bits of dates is totally fine).
• Stir the oats and almonds together in a large bowl and add the cocoa mixture. Mix very well until evenly combined, then transfer to the prepared baking sheet. Spread the mixture into an even layer and bake until crisp and crumbly, stirring about halfway through, 50 minutes to 1 hour.
• Cool the granola to room temperature, then break any large chunks up and transfer to a resealable container and store at room temperature for up to 1 month. Serve with milk, on yogurt or enjoy out of hand.

CHOCOLATE-ALMOND SPIRALS

Steps:

• With an electric mixer on medium-highspeed, cream butter and sugar until pale andfluffy. Beat in whole eggs and salt. Add vanilla,milk, flour, and cocoa; mix until incorporated.
• Turn out dough onto a piece of plasticwrap, and shape into a rectangle; wrap. Chilluntil firm, at least 1 hour, or up to 1 day.
• On a generously floured 12-by-26-inch sheetof parchment paper, roll out chocolate doughto an 11-by-24-inch rectangle, dusting with flouras needed and occasionally lifting dough withan offset spatula to prevent sticking. Chill again.
• On another generously floured piece ofparchment, roll out almond dough to a 9 1/2-by-24-inch rectangle, as described above.
• Lightly beat egg white; brush over chocolatedough. Gently stack almond dough ontop, aligning flush on one long side (there willbe a 1 1/2-inch space on the other long side).Cut stack crosswise into thirds to make three8-by-11-inch rectangles. Starting with theshort side where the edges are flush, rolldoughs together into a log, gently liftingparchment as you go. Lightly brush edge withegg white; seal seam by pinching and pressinggently. Wrap log in parchment or waxedpaper. Repeat with remaining two stackedrectangles. Chill in freezer until firm, about 1 1/2 hours, or up to 1 month.
• Preheat oven to 350 degrees. Line baking sheetswith parchment paper. Let dough stand atroom temperature 10 minutes. Using a serratedknife, cut log into 1/4-inch-thick rounds, rotating log after each cut to keep it round.Transfer rounds to sheets. Bake until setbut not taking on any color, 18 to 20 minutes.Transfer cookies (still on parchment) towire racks to cool completely. Cookies canbe stored up to 5 days at room temperaturein airtight containers.

APRICOT ALMOND SPIRALS

Steps:

• Line 2 rimless baking sheets with parchment paper or grease; set aside.
• In a large bowl, beat the cream cheese with the butter until fluffy, then beat in the sugar.
• Stir in the flour in 2 additions to make a soft dough.
• Form the dough into a rectangle and cut into quarters.
• Wrap each and refrigerate until firm, about 30 minutes.
• To make the filling, combine the almonds, white chocolate and granulated and brown sugars in a small bowl and set aside.
• On a lightly floured surface, roll out each quarter of the dough into a 12" x 8" rectangle.
• Spread each with 2 tablespoons of jam and sprinkle with one-quarter of the nut mixture.
• Starting at the long side, tightly roll up into a log.
• Wrap and refrigerate until firm, about 1 hour.
• Cut each log in 1/2" thick slices.
• Arrange, 1/2" apart, on the prepared pans.
• Bake in the centre of a 350 degree F oven until golden, about 20 minutes.
• Transfer to racks and let cool.

CHOCOLATE SPIRALS RECIPE BY TASTY

Steps:

• Roll out the puff pastry on a lightly floured surface to a 12-inch by 14-inch (30 cm by 35 cm) rectangle.
• Use a spatula to spread the chocolate hazelnut spread over half of the pastry. Fold other half of the pastry over the chocolate spread.
• Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
• Slice lengthwise into twelve ½-inch (1 cm) wide strips.
• Hold the top of a strip with one hand and use your other hand to twist. Once the twist goes all the way up the strip, roll into a tight spiral. Repeat with the rest of the strips.
• Transfer the spirals to the prepared baking sheet and brush with egg wash.
• Bake for 12 minutes, or until golden brown.
• Enjoy!

CHOCOLATE-ALMOND SWIRL COOKIES

Steps:

• Put butter and sugar in the bowl of an electric mixer fitted with the paddle. Cream on medium-high speed until fluffy, 2 to 3 minutes. Mix in eggs and salt. Add vanilla, milk, flour, and cocoa; mix until incorporated.
• Wrap dough in plastic wrap; gently flatten into a rectangle. Refrigerate until firm, about 1 hour or up to 1 day.
• On a generously floured 12-by-26-inch sheet of parchment paper, roll out chocolate dough into a 10-by-24-inch rectangle, dusting with flour as needed and occasionally lifting dough with an offset spatula to prevent sticking. Refrigerate.
• On another generously floured 12-by-26-inch sheet of parchment paper, roll out almond dough into a 9-by-20-inch rectangle, as described above.
• Lightly brush chocolate dough with egg white. Gently stack almond dough on top. Starting with one short side, roll doughs together into a log, gently lifting parchment as you go. Lightly brush edge with egg white; seal seam by pinching and pressing gently. Wrap log in parchment or waxed paper. Chill in freezer until firm, about 1 1/2 hours.
• Preheat oven to 350 degrees. Line baking sheets with parchment paper. Let dough stand at room temperature 10 minutes. Using a serrated knife, cut log into 1/4-inch-thick rounds, rotating after each cut to keep it round. Transfer to sheets. Bake until set (not brown), 18 to 20 minutes. Let cool on parchment on wire racks.

CHOCOLATE ALMOND BARS

Steps:

• In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 18-20 minutes or until lightly browned. Cool on wire rack., In a saucepan, combine the milk and 1 cup chocolate chips. Cook and stir over low heat until chips are melted. Remove from the heat; cool slightly. Stir in egg, almonds and extract. Spread over crust. Bake at 350° for 20-25 minutes or until a toothpicks inserted in the center comes out clean. Cool on a wire rack. In a microwave, melt shortening and remaining chips; drizzle over top. Cut into bars.

CHOCOLATE ALMOND TREATS

Steps:

• Heat oven to 350 degrees F. Line an 8 inch, square baking pan with heavy-duty foil, folding the foil over the edges of the pan.
• Put butter in pan and melt in oven. Add brown sugar, corn syrup and vanilla; stir to mix.
• Add cereal and stir with a spoon, then mix with fingers until thoroughly coated. Place waxed paper on top and press down gently but firmly.
• Bake for 25 minutes until entire surface is bubbly. Sprinkle with chocolate chips and let stand for chips to soften.
• Spread chips, then sprinkle with almonds, pressing gently into chocolate. Let cool until just warm, then refrigerate at least 1 hour or overnight before cutting.
• Using foil as a lifter, remove from pan and, without inverting (almond would peel off), peel off foil. Cut into bars. Store in refrigerator.

ALMOND-CHOCOLATE SQUARES

Steps:

• Preheat the oven to 350 degrees.
• Butter and flour the bottom and sides of a nine-inch-square cake pan. Set aside.
• Spread the nuts on a flat baking sheet in one layer. Place in the oven and roast for 10 minutes, stirring often, or until the nuts are golden brown. Remove from the oven and cool. When the nuts are cool enough to handle, chop them coarsely.
• Combine the butter and chocolate in a saucepan. Set the pan in a slightly larger pan containing simmering water. Keep the water at a simmer. Stir the chocolate and butter until the mixture is melted and blended.
• Combine the egg yolks and sugar in a mixing bowl. Using an electric mixer, beat until the mixture is fluffy and lemon-colored.
• Add the chocolate sauce to the egg mixture, stirring to blend thoroughly. Stir in the chopped nuts.
• Beat the egg whites until they are stiff but not dry.
• Add half of the whites to the chocolate mixture and stir. Fold the remaining whites into the mixture.
• Pour the batter into the prepared pan and bake for 40 to 45 minutes or until a toothpick comes out clean when inserted into the center of the cake.
• Transfer the pan from the oven to a rack and let stand about 10 minutes. Remove the cake from the pan. Let it stand until thoroughly cooled.
• Hold a sieve over the top of the cake and spoon the cocoa into it. Sprinkle this evenly over the cake. Add the confectioners' sugar to the sieve and sprinkle this over the cake. Cut into three-inch squares.