MEYER LEMON RICOTTA CREPES WITH CANDIED ALMONDS
Steps:
- For the candied almonds: Line a baking sheet with parchment paper. Heat a medium nonstick skillet over medium heat. Add the almonds, sugar and a splash of water and stir to combine. Cook until the sugar has melted and the nuts begin to caramelize, stirring occasionally, about 10 minutes. Spread the nuts out on the parchment and cool on a baking rack until the sugar hardens, about 15 minutes.
- For the ricotta: Stir together the ricotta, zest, sugar and cream in a bowl until light and fluffy.
- For the crepes: Whisk the eggs in a medium bowl until smooth. Add the milk, zest, butter and salt and whisk until combined. Add the flour and whisk until smooth. Cover and refrigerate for at least 30 minutes and up to 1 day.
- Preheat the oven to 200 degrees F.
- Heat a 6- to-8-inch nonstick pan over medium heat; spray with nonstick cooking spray or brush with clarified butter. Ladle in a scant 1/4 cup of the crepe batter; swirl the pan and cook until the bottom sets and turns light golden brown, 30 to 45 seconds. Flip and continue cooking until the bottom is light golden brown, another 20 seconds or so. Transfer to a plate. Repeat and stack, keeping the cooked crepes warm in the oven.
- Spoon a heaping tablespoon of the ricotta on each crepe, roll up the crepes and serve with a sprinkling of candied almonds.
GRILLED APRICOTS WITH ALMOND CREAM AND FREGOLOTTA
For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked. And you may end up with some extra. Save it in an airtight container at room temperature for up to three days. It's great over ice cream and Nutella.
Provided by Samin Nosrat
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until golden brown and fragrant, 6-8 minutes. Let cool; pulse in a food processor until mostly finely ground but there are still bits of almond.
- Mix almonds, flour, sugar, cornmeal, and salt in a large bowl, then add butter and vanilla and almond extracts and work in with your fingers or the handle of a sturdy wooden spoon. Scatter crumble, trying not to break it up too much, on a rimmed baking sheet and bake, tossing halfway through, until golden brown, 20-25 minutes. Let cool.
- Prepare a grill for medium heat. Brush the cut side of each apricot half with oil and grill apricots, cut side down, until lightly charred and juices start to seep out of fruit, 6-8 minutes. Using a metal spatula, carefully turn apricots and grill a minute or so until the other side is lightly charred. Transfer to a plate.
- Using an electric mixer, beat cream in a medium bowl until medium peaks form. Fold in almond extract, if using.
- Divide warm apricots among plates. Spoon some whipped cream on top. Drizzle with honey and scatter fregolotta crumble over.
MIXED GREENS WITH APRICOT VINAIGRETTE AND ALMONDS
"I used apricot preserves to sweeten a basic vinaigrette," says Bobby.
Provided by Bobby Flay
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Whisk together the vinegar and jam in a small bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified.
- Put the greens in a large bowl, toss with the vinaigrette and top with the almonds.
CHOCOLATE ALMOND APRICOT BRITTLE
Provided by Giada De Laurentiis
Categories dessert
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Grease a rimmed baking sheet with vegetable oil. In a small bowl, toss together the almonds, chocolate chips, and apricots. Put them on the baking sheet, spreading them out into an even single layer across the entire baking sheet.
- In a medium saucepan stir together the sugar and the water. Cook over medium-high heat, stirring until sugar dissolves. Do not stir after that. Instead, using a pastry brush dipped in water, brush the sides of the pan a few times to incorporate any sugar that has stuck to the sides of the pan. Continue cooking until the sugar syrup turns golden brown, about 15 to 20 minutes. Carefully pour the caramelized sugar over the nut mixture on the
- cookie sheet. Also, be careful not to move the cookie sheet after the sugar has been poured. The baking sheet will be very hot in the beginning. Let cool for at least 2 hours.
- Break the brittle into pieces and place on a serving dish.
BISCOTTI WITH DRIED CHERRIES, CHOCOLATE AND ALMONDS
Provided by Ellie Krieger
Categories dessert
Time 1h30m
Yield 12 biscotti, 1 biscotti is a serving
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl whisk together the all-purpose and whole-wheat flours, the baking powder and salt. In a large bowl beat together the sugar, eggs, oil, orange zest and vanilla extract until well combined. In batches add the dry ingredients until the mixture forms a dough. Beat in the cherries, almonds and chocolate.
- Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment-lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange cut-side down on the baking sheet and bake for 10 minutes. Turn the cookies over and bake the biscotti until golden, 5 to 10 minutes longer. Transfer to a wire rack to cool.
Nutrition Facts : Calories 230 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 35 milligrams, Sodium 178 milligrams, Carbohydrate 31 grams, Fiber 2 grams, Protein 5 grams
CRANBERRY-ALMOND-APRICOT BARK
A friend made me a bag of this treat for Christmas and I had to get the recipe for this! A nice treat for the holidays--a perfect mix of cranberries, almonds, and apricots. Store in the refrigerator.
Provided by Catty96
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h20m
Yield 10
Number Of Ingredients 4
Steps:
- Line a baking sheet with a sheet of waxed paper.
- Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Combine cranberries, almonds, and apricots in a bowl. Add to melted chocolate and mix until well combined.
- Spread chocolate onto the prepared baking sheet to a thickness of about 1/4 inch. Place baking sheet in the refrigerator until chocolate has completely hardened, about 1 hour. Break into pieces.
Nutrition Facts : Calories 234.4 calories, Carbohydrate 29.3 g, Fat 13.6 g, Fiber 3.7 g, Protein 3.7 g, SaturatedFat 6.2 g, Sodium 1.2 mg, Sugar 24.4 g
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GRILLED APRICOTS WITH ALMOND CREAM AND FREGOLOTTA …
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- Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until golden brown and fragrant, 6–8 minutes. Let cool; pulse in a food processor until mostly finely ground but there are still bits of almond.
- Mix almonds, flour, sugar, cornmeal, and salt in a large bowl, then add butter and vanilla and almond extracts and work in with your fingers or the handle of a sturdy wooden spoon. Scatter crumble, trying not to break it up too much, on a rimmed baking sheet and bake, tossing halfway through, until golden brown, 20–25 minutes. Let cool.
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