TOASTED ALMOND BARS
This recipe can be made either as blondies (for snacking), or as a tart (for dessert), simply by choosing a different baking pan. But try hard to resist eating either while still warm, as both are at their chewiest best when cooled completely and then refrigerated.
Provided by Doug in Manhattan
Time 3h35m
Yield 8
Number Of Ingredients 9
Steps:
- Spread out almonds on a rimmed baking sheet or in a 9x13-inch pan.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place almonds in the preheating oven and toast for 10 to 12 minutes to heighten their flavor. Don't let them burn. Remove from the oven and transfer to a plate so they won't continue toasting. Set aside. Keep the oven on.
- Meanwhile, line the bottom of a 9-inch springform pan with parchment paper that extends 2 inches on both sides of the pan. Center the paper across the loose bottom of the pan and clamp the ring closed over the paper and bottom. Grease springform pan and parchment paper. Refrigerate until needed.
- Combine flour, baking powder, and salt together in a bowl. Combine sugar, butter, and almond extract in a second bowl. Beat with an electric mixer until light and fluffy and the the sugar is no longer granular. Mix in egg and egg yolk until well combined. Add flour mixture and mix until well combined.
- Measure 1 cup toasted almonds and fold into the batter until evenly distributed. The batter will be thick. Spread batter evenly into the prepared pan using a spatula. Sprinkle remaining almonds across the top. Place springform pan on a baking sheet for easier handling and to catch any drips.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 28 minutes. Remove from the oven and set pan on a cooling rack for 10 minutes.
- Unclamp the pan and carefully removing ring. Then carefully slide the hot metal pan bottom out from under the parchment, pulling the bottom in one direction with a potholder, and the parchment together in the opposite direction using a flap of parchment as the handle.
- Cool to room temperature on the parchment on the cooling rack, about 30 minutes. Cover and refrigerate until chilled before cutting into bars, about 2 hours.
Nutrition Facts : Calories 310 calories, Carbohydrate 39.1 g, Cholesterol 64.1 mg, Fat 15 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 4.7 g, Sodium 184.2 mg, Sugar 27.1 g
TOASTED ALMOND
Steps:
- Add liqueurs to a cocktail shaker with ice. Shake and strain into a 10-ounce rocks glass over ice. Top with heavy cream and serve with a short straw.
TOASTED ALMOND SUPREME
Steps:
- Shake Amaretto and Kahlua and milk in a shaking tin and pour over ice cream in old fashioned glass and garnish with Marashino Cherry.
ROASTED ALMONDS
This recipe was found in Canadian Living's Gifts from Your Kitchen. There a a number of seasoning possibilities. Choose your favourite.
Provided by Dreamer in Ontario
Categories Lunch/Snacks
Time 25m
Yield 3 1/4 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 325°F.
- Toss all ingredients together in a large bowl.
- Line a baking sheet with parchment paper or foil.
- Roast almond mixture until lightly toasted and skins are just beginning to split (about 20 minutes).
- Let cool.
CINNAMON TOASTED ALMONDS
Crunchy, cinnamon almonds are a spectacular treat to bring to a party or gathering. "They taste just like the cinnamon roasted almonds you get at the fair," says Janice Thompson from Stacy, Minnesota.
Provided by Taste of Home
Categories Snacks
Time 40m
Yield about 4 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat. , Spread evenly in 2 greased 15x10x1-in. baking pans. Bake at 300° for 25-30 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container.
Nutrition Facts : Calories 250 calories, Fat 18g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.
HONEY ROASTED ALMONDS
These are great for snacking!
Provided by Behr
Categories Appetizers and Snacks Nuts and Seeds
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Spread almonds in a single layer on a baking sheet and place in a cold oven.
- Turn oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing from oven.
- Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl.
- Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
- Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
- Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or plastic bag.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 19.7 g, Fat 19.7 g, Fiber 4.2 g, Protein 7.6 g, SaturatedFat 1.5 g, Sodium 120.8 mg, Sugar 14.4 g
TOASTED ALMOND
One of my favorites! Actually I think last night I may have had one too many. They taste so good, you forget what it is. And you get all the calcium you need for the day. What a drink! This is supposed to be made with half and half, but its too heavy for me, so I use low-fat milk. Ingredient amounts can be adjusted to personal preference.
Provided by Kim127
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Pour over ice, mix well,& enjoy!
TOASTED-ALMOND COOKIES
Provided by Ruth Cousineau
Categories Cookies Food Processor Nut Dessert Bake Vegetarian Tree Nut Almond Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 16 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F with rack in middle.
- Blend together egg whites, butter, sugar, flour, vanilla, and salt in a food processor just until smooth.
- Put liner on a baking sheet. Using 2 teaspoons batter per cookie, make 6 mounds, spacing them 3 inches apart, then spread into 4 1/2- to 5-inch rounds with back of a spoon (they will be very thin but try to spread batter as evenly as possible). Sprinkle each round with about 1/2 tablespoon almonds.
- Bake cookies until golden-brown, 7 to 9 minutes. Let stand on baking sheet 1 minute, then, working quickly, remove each cookie with a metal spatula and drape over a rolling pin or a wine bottle (you will need 2 pins or bottles) to form a curved shape. Let stand until crisp, about 20 minutes, then transfer to a rack to cool completely.
- Cool liner and baking sheet before making more cookies.
THYME-TOASTED ALMONDS
Provided by Patricia Wells
Categories Herb Nut Bake Cocktail Party Quick & Easy Almond Healthy Thyme
Yield Makes 8 ounces
Number Of Ingredients 5
Steps:
- 1. Heat the oven to 400°F. In a large, shallow bowl, combine thyme, salt, and oil. Set aside.
- 2. Place the almonds in a single layer on a baking sheet. Place the baking sheet in the center of the oven and toast until the nuts are lightly browned, fragrant, and making crackling sounds, about 8 minutes.
- 3. Remove the baking sheet from the oven. Immediately add the hot nuts to the thyme mixture. Stir for at least 1 minute to coat the almonds evenly and thoroughly. Taste and adjust for seasoning. Serve warm or at room temperature. The almonds can be stored, well-sealed, for up to two weeks. To refresh, reheat in a hot oven.
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