Ginger Almond Cheese Ball Recipes

Steps:

• Center a rack in the oven. Preheat the oven to 400°F (200°C). Line the pan with baking parchment, letting the parchment hang over the sides. (This will make it easier to remove the dessert once baked.)
• Prepare the base:
• In the saucepan, melt the butter. Add the almond meal, fresh ginger, honey, egg, salt, and vanilla. Stir until well combined. The mixture should be thick and sticky.
• Turn the mixture out into the prepared pan. To help make a level and even base, place a piece of plastic wrap on top of the base. Using a flat-bottomed glass (or your fingers), smooth out the base by pressing gently to evenly cover the bottom of the pan. Remove and discard the plastic wrap. Bake until the base is slightly firm, 12 to 15 minutes.
• Meanwhile, prepare the topping:
• In the same saucepan, melt the butter over low heat. Add the almonds, candied ginger, honey, salt, and vanilla. Stir just until the ingredients are incorporated.
• When the base is baked, spread the topping evenly over the base and bake until the topping is dark and sizzling, 12 to 15 minutes. Do not underbake.
• Transfer the pan to the baking rack to cool. When the dessert is completely cool, remove it from the pan using the overhanging parchment as handles and cut it into 16 even squares.
• Do Ahead
• Store in an airtight container at room temperature for up to 1 week.
• Variation:
• Chestnut Honey Squares: For the base, replace 1 cup (90g) almond meal with 3/4 cup (120 g) unbleached, all-purpose flour and use a strong honey, such as chestnut, in place of the mild honey. For the topping, replace the candied ginger with organic candied orange or lemon peel, cut into tiny cubes.

Steps:

• Mix cream cheese at room temperature with ginger, place on wax paper and shape into ball and refg. for a couple of hours. Then roll in almonds serve with crackers.

Steps:

• Preheat oven to 300 degrees F.
• Place and spread all the almonds on a cookie sheet or in a shallow pan, pushing the almonds around until they turn color, about 20 minutes.
• Mix together the cream cheese and the mayonnaise. Add the bacon, salt and pepper, dill, and onion. Chill overnight.
• On a serving platter, make 2 pine cone shapes with the cheese. Begin to press the almonds at a slight angle into the cheese, starting at the narrow end of the pine cone shape.
• Do this in rows, continuing to overlap rows until all the cheese is covered. Garnish with fake sprigs, or real ones, or with rosemary.
• Serve at room temperature and spread on crackers.

Steps:

• Place margarine in medium bowl.
• Blend almonds, salt, sugar, ginger and pepper in food processor until nuts are finely chopped; mix into margarine.
• Whisk in eggs and ginger ale; stir in matzo meal.
• Cover and chill 1 day.
• Bring large pot of salted water to boil; add fresh ginger.
• Drop batter onto sheet of foil in 16 equal mounds.
• Using wet hands, shape mounds into smooth balls and drop into boiling water.
• Cover pot tightly.
• Reduce heat to medium.
• Cook matzo balls until very tender throughout, about 1 hour 15 minutes.
• Using slotted spoon, transfer matzo balls in single layer to 13 x 9 x 2-inch baking dish.
• *Can be made 2 days ahead.
• Cover and refrigerate.
• Rewarm by steaming for 20 minutes on vegetable steamer rack over boiling water.

Steps:

• Preheat oven to 350°. Cream shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in ginger., Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass dipped in sugar. Press an almond slice into center of each cookie., Bake until edges are lightly browned, 9-11 minutes. Cool 2 minutes before removing to wire racks. Store in an airtight container.

Steps:

• In a medium bowl, mix together cream cheese, chopped almonds, apricots and raisins. Form into balls.
• Spread sliced almonds into a shallow dish. Roll balls in almonds to coat.
• Place on baking sheet and refridgerate until firm, about 1 hour.

Steps:

• Mix cream cheese and sugar in medium bowl until blended. Stir in chocolate.
• Refrigerate 1 hour or until firm.
• Shape into ball; roll in nuts. Serve with wafers.