Chocolate Almond Pastries Recipes

Steps:

• Lay out your puff pastry. Place your chocolate bar in the center, cut diagonal lines along the left and right side of the chocolate bar about an inch apart.
• Remove the corner pieces. Starting from the top, fold down the flap then alternate right and left until you are close to the bottom. Fold the bottom flap up and finish alternating between right and left. Tuck any extra puff pastry underneath.
• Place the braided puff pastry on parchment paper lined baking tray. Brush with egg wash and sprinkle crushed nuts over.
• Bake at 415°F (213°C) for 25 minutes or until golden brown.
• Enjoy!

Steps:

• Preheat oven to 450 degrees. Arrange puff pastry on a parchment-lined baking sheet. Trim edges if needed to form a 10-inch square, and fold each edge in to form a 1-inch crust. Prick middle of dough all over with a fork. Brush edges with eggwash, and sprinkle with sanding sugar. Freeze for 15 minutes.
• Transfer baking sheet to oven, and bake until pastry ispuffed and golden brown, 15 to 20 minutes. Remove fromoven, and cover center evenly with chocolate. Drizzle withhoney, and sprinkle with salt. Return to oven, and bake untilchocolate melts, about 2 minutes. Sprinkle with almonds,and cut into 4 squares. Serve with ice cream if desired, anddrizzle with more honey.

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.

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. , Drop by rounded teaspoonfuls 2 in. apart onto an ungreased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks to cool.

Steps:

• Preheat oven to 350 degrees. Place almonds in a single layer on a rimmed baking sheet and toast until fragrant, about 10 minutes, shaking the pan halfway through. Line three rimmed baking sheets with parchment paper. Top two of the baking sheets with cooling racks; set aside.
• In a medium saucepan, combine the sugar, water, toasted almonds, and cinnamon. Cook over medium-high heat, stirring constantly, until sugar becomes golden, then starts to crystallize, and almonds are completely coated, about 8 minutes. Pour the almond mixture onto the parchment-lined baking sheet. Transfer to the freezer or refrigerator to chill for 15 minutes.
• Place the chocolate in a heatproof bowl and set over a pan of simmering water. Stir until melted. Add the chilled almond mixture, stirring until nuts are thoroughly coated. Divide between the two cooling rack-lined baking sheets. Separate almonds with a fork. Place baking sheets in refrigerator until chocolate is set, 3 to 4 minutes.
• Place cocoa powder in a large bowl and add the almond mixture. Toss to coat, shaking off excess cocoa powder. Store in an airtight container for up to 1 month.