ALMOND-PINE NUT BRUSCHETTA
Steps:
- Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
- Spread softened almond paste on the toast rounds. Press toasted pine nuts into the paste, then brush with melted butter; dust with confectioners' sugar.
ALMOND TWISTS
Steps:
- Prepare the egg wash: Combine the yolks, whole egg, and milk in a small mixing bowl and whip with a hand whisk until well combined. Preheat the oven to 400 degrees. Flour the dough and table as needed to keep the dough from sticking to the table or the rolling pin. Place the dough on your work surface with a long side facing you. Use a pastry brush to coat the surface of the rectangle with some egg wash. Liberally sprinkle the ground almonds over the rectangle, followed by the salt and pepper. Use a sharp paring knife to cut the rectangle into ten 1-inch wide strips. Next, cut each of these strips into three 4-inch-long pieces. Flip each strip so that the almonds are on the bottom. Twist each strip by rolling each end in opposite directions. Always remember to twist so that the topping faces out --that way you can see how they are flavored. Place the strips on a parchment paper-covered baking sheet and bake until well risen and golden brown, about 20 minutes. Cool completely on a wire rack before serving. These puff pastry items are best eaten the day they are made.
ALMOND GRANITA
Steps:
- In a blender, combine all ingredients and process to a puree. Strain into a stainless steel pan and freeze.
- To serve: scrape ice with fork and spoon and place about 4 ounces in a serving glass. Serve immediately.
- In a stockpot, bring milk to a slow boil. Stir in almond meal and whole almonds. Simmer for 30 minutes. Turn off heat, cover pan, and allow to infuse for 20 minutes.
- Uncover, and using an immersion blender, process to puree whole almonds. Strain through a fine strainer lined with a dampened cheesecloth. Stir in flavoring and sugar. Chill over bowl of ice.
- Yield: 2 quarts
BLACKBERRY-ALMOND BRUSCHETTA
It doesn't matter if you serve this fruit-topped bruschetta as an appetizer or dessert -- it will be a hit!
Provided by Food Network
Time 50m
Yield 24 appetizers
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Bake French loaf as directed on can. Cool 5 minutes. Cut ends off loaf; cut loaf crosswise into 24 slices, about 1/2 inch thick. Arrange slices on ungreased cookie sheet. Spray each slice with cooking spray until lightly coated; sprinkle with granulated sugar. Return to oven; bake 8 to 10 minutes longer or until lightly toasted. Meanwhile, in small bowl, beat cream cheese, almond extract and 1/4 cup powdered sugar with electric mixer on low speed until well combined. Spread cheese mixture evenly onto toasted bread slices. Top each with 3 or 4 blackberries; sprinkle with almonds. With small strainer, sprinkle 3 tablespoons powdered sugar over bruschetta. High Altitude (3500-6500 ft): No change. *Special Touch: Garnish the serving platter with additional blackberries and fresh mint leaves.
- Contest Name: 42nd Bake-Off(r) Contest (Orlando, 2006) Contestant Name: Karen Mack City: Webster State: NY Prize Value: $10,000 Brand New You Category Winner
PROSCIUTTO PARMESAN AND PINE NUT BRUSCHETTA
This fabulous appetizer was wonderful at our wine tasting group. Lightly toasted French baguette slices are spread with a diced prosciutto and Parmesan cheese blend, then sprinkled with toasted pine nuts.
Provided by MISS AMY
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream the butter. Blend in prosciutto, Parmesan cheese and ground black pepper.
- Place baguettes on a medium baking sheet. Heat in the preheated oven until lightly toasted, about 10 minutes.
- Spread baguette slices with the butter mixture. Arrange on a large serving platter. Sprinkle with pine nuts.
Nutrition Facts : Calories 496.5 calories, Carbohydrate 44.7 g, Cholesterol 58 mg, Fat 28.5 g, Fiber 2.3 g, Protein 17.2 g, SaturatedFat 13.8 g, Sodium 949.1 mg, Sugar 2.4 g
PINE NUT AND ALMOND COOKIES
These little treats are sweet way to end an Italian meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Spread 1 1/4 cups pine nuts and the almonds in a single layer on separate baking sheets. Toast until fragrant and golden brown, about 8 minutes for pine nuts and 10 minutes for almonds. Let cool.
- Combine nuts. Process half in a food processor with 3 tablespoons granulated sugar until finely ground. Transfer to a large bowl. Repeat with remaining nuts and 3 more tablespoons sugar, and add to bowl. Stir in orange zest and salt.
- Beat 2 egg whites until fluffy. Gradually add remaining 2 tablespoons sugar and the vanilla, and beat until stiff peaks form. Fold into nut mixture.
- Using 2 teaspoons batter for each cookie, shape into balls, and place on parchment-lined baking sheets. Brush tops with egg white, and sprinkle with sanding sugar. Press 2 pine nuts into top of each cookie for garnish.
- Bake until edges are golden and centers are set, about 17 minutes. Let cool on sheets for 10 minutes, then transfer cookies to wire racks to cool completely.
SUGARED ALMONDS AND PINE NUTS
These lightly sweetened nuts have a nice crunch that's equally enticing before and after a meal. Serve the almonds and pine nuts in small dishes alone or alongside cheese or other appetizers, or use them to fill individual cornucopia favors left at place settings.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Heat water and 1/4 cup plus 2 tablespoons sugar in a saucepan over medium-high heat, whisking until sugar has dissolved. Let cool.
- Place almonds and pine nuts in a bowl. Add 2 tablespoons syrup, and toss. Add remaining 1/4 cup plus 2 tablespoons sugar and the salt, and toss. Spread in a single layer on a parchment-lined rimmed baking sheet. Bake, stirring occasionally, until golden brown, about 20 minutes. Let cool completely on sheet.
ALMOND PINE NUT COOKIES
This is one of the most classic Italian American cookies, and it is one of the easiest to make. In Italian American culture, these are simply known as pinoli cookies, the word "pinoli" referring to the pine nuts that top the cookies, a distinct Sicilian twist. The personal element in making this cookie is to ask yourself if you like it chewy or crumbly crisp-the difference is all in the baking time. With the timing given below, they will be a bit chewy, but of course it depends on how big you make them. Oh, so many variables in cooking!
Yield about 30 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F. Line two baking sheets with parchment.
- Crumble the almond paste into the work bowl of a food processor and process until the paste is in fine crumbs. Sprinkle in the sugar with the motor running. Once the sugar is incorporated, add the egg whites and orange zest. Process to make a smooth dough, about 20 to 30 seconds.
- Spread the pine nuts on a plate. Form the dough into 2-tablespoon-sized balls by rolling it between the palms of your hands, then roll the dough in the pine nuts until coated, then place on baking sheets. Bake until lightly golden and springy to the touch, about 13 to 15 minutes. Let cool on baking sheets for about 5 minutes, then transfer the cookies to cooling racks to cool completely.
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