Orange Almond Butter Recipes

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
• Mix the flour, sugar, baking soda and salt with an electric mixer in a medium bowl. Add the eggs, 1 at a time, scraping down the bowl after each addition. Add the extract, orange zest and almonds, mixing to make a somewhat sticky dough.
• Turn the dough out onto a floured board and knead just until it comes together. Halve the dough and shape into 2 logs, approximately 12 by 2 inches. Transfer the logs the prepared pan, spacing them about 3 inches apart. Brush the dough all over with the beaten egg and sprinkle with sanding sugar, if desired. Bake until they are firm and golden in color, about 45 minutes. Transfer the logs with a metal spatula to a cutting board and cool for a few minutes.
• Cut the logs with a serrated knife on an angle into 1/2-inch slices. Lay them cut side down on the pan. Return to the oven and bake until golden brown on 1 side, about 10 minutes. Remove from oven, flip biscotti and continue to bake until golden, about 10 minutes more. Transfer to a rack to cool.
• Store biscotti for up to 2 weeks in an airtight container.
• Cook's Note: These biscotti are traditional and very crunchy. They are made for dunking.
• Tip: Serve with Kahlua Eggnog.

Steps:

• In a small bowl, beat the butter, honey, brown sugar and extract until light and fluffy. Transfer to a sheet of plastic wrap; roll into a log. Refrigerate until chilled. Unwrap and slice or place on a butter dish.

Steps:

• Put the flour in a food processor with a pinch of salt and the icing sugar, and pulse a few times to combine. Add the butter and orange zest, and pulse again until it resembles breadcrumbs. Add the egg yolks and whizz until it just forms a ball, adding 1 tbsp cold water to bring together if you need to. Wrap and chill for 30 mins.
• Roll out the rested pastry to 5mm thick and use to line a 20cm fluted tart tin. Chill for 10 mins while you heat the oven to 200C/180C fan/gas 6.
• Lay a scrunched-up piece of baking parchment in the pastry tin and fill with baking beans. Bake for 10 mins, then remove the paper and beans, and cook for 5 mins until dry and lightly golden. Trim any overhanging pastry with a serrated knife.
• While the pastry is cooling, make the frangipane. Beat together the butter, sugar and set honey until well combined. Add the ground almonds, orange zest, 2 tbsp of the juice, almond extract and eggs. Beat well to combine (don't worry if the frangipane starts to split slightly, it will be quite loose). Pour into the pastry case, and scatter over the flaked almonds. Bake for 25-30 mins until the filling is set, and springs back when lightly pressed.
• Warm the remaining orange juice and 2 tbsp honey in a small pan and simmer until it forms a light syrup. Brush over the cooling tart. Serve warm or at room temperature with crème fraîche or ice cream.

Steps:

• Preheat oven to 375 degrees.
• Mix together liguids with egg and extract, beat well with a fork (a 2 cup measuring cup is perfect for this.).
• Mix together in a separate bowl flour, baking powder and soda, and salt.
• Cut in butter until fine granules form.
• Stir in sugar, almonds and orange peel.
• Add egg mixture and stir with a fork until a soft dough forms, add a little extra milk if needed.
• Turn out onto a board and give 5-6 kneads.
• Divide dough in half and pat into circles on an ungreased cookie sheet; cut each circle into 6-8 wedges, depending what size scone you want.
• For crisper scones seperate wedges on the sheet.
• Bake about 25 minutes or until medium brown.

Steps:

• In a medium bowl, whisk together flour, sugar, and salt.
• In a large bowl, whisk together the milk and eggs. Add the flour mixture in thirds, whisking until smooth after each addition. Knead 1 squeeze pack of Justin's® Maple Almond Butter in your hands until softened, then add half of the squeeze pack to the crepe batter and whisk until totally smooth. Whisk in 1 teaspoon of orange zest. Let the batter rest for 15 minutes.
• Heat an 8-inch nonstick skillet over medium heat and grease lightly with nonstick spray. Add ¼ cup of the crepe batter, tilting the pan until the batter coats the bottom evenly. Cook for 1 minute, until bubbles appear on the surface, then carefully flip and cook for another 30 seconds, until lightly browned and cooked through. Remove the crepe from the pan and repeat with the remaining batter to make 4 crepes total.
• Use a sieve to dust a crepe evenly with cocoa powder. Fold in half, then in half again, to create a triangle. Repeat with the remaining crepes.
• Arrange each crepe on a plate and drizzle with the remaining 1½ squeeze packs of Justin's® Maple Almond Butter (run the squeeze packs under warm water if the consistency is too thick to drizzle) and sprinkle with the remaining ½ teaspoon orange zest. Garnish with the orange slices.
• Enjoy!

Steps:

• Preheat oven to 325°. Place almonds and chocolate chips in a food processor; pulse until finely chopped. In a large bowl, combine almond mixture, sugar and orange zest. Brush a 15x10x1-in. baking pan with some of the butter., Unroll phyllo dough. Layer 10 sheets of phyllo in prepared pan, brushing each with butter. Keep remaining phyllo covered with a damp towel to prevent it from drying out. Sprinkle with a third of the almond mixture. Repeat layers twice. Top with remaining phyllo sheets, brushing each with butter. Cut into 1-in. diamonds. Bake until golden brown, 50-60 minutes. Meanwhile, in a saucepan, combine syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., In a small heavy saucepan, heat chocolate and water over very low heat until melted and smooth, stirring constantly. Pour syrup over warm baklava; drizzle with chocolate mixture. Cool completely in pan on a wire rack. Refrigerate, covered, several hours or overnight. Serve at room temperature.

Steps:

• Place orange in a saucepan. Cover with water and bring to a boil. Reduce heat to low and simmer until orange is soft, about 30 minutes. Drain.
• Cut orange into chunks and discard seeds.
• Mix almond flour with 2 tablespoons sugar.
• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and coat the pan with a handful of the almond-sugar mixture.
• Combine orange chunks and 1 cup sugar in a food processor; pulse until pureed. Add almond flour mixture and butter; process until smooth. Add eggs; mix until smooth. Add flour, baking powder, baking soda, and salt; process until just combined. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes.

Steps:

• In a mixer or food processor bowl, beat butter, sugar, almond extract, and salt until smooth.
• With mixer on low speed, add flour and orange zest; mixt until dough forms.
• With a wooden spoon, rubber spatula, or your hands, gently mix in almonds.
• Cut piece of waxed paper--12" X 6".
• Roll dough into log shape (12" long by 2 1/2" wide and 1" thick. Place on waxed paper and wrap.
• Freeze until firm, at least 1 hour and up to 3 months.
• (If freezing longer than one day, wrap log again in double layers of plastic film.
• Preheat oven to 325 degrees F.
• Remove dough from freezer.
• With a sharp knife, slice into 1/4" thick slices; place on ungreased baking sheet at leat 1" apart.
• Bake until edges just begin to turn golden, about 20 minutes.
• DO NOT OVERBAKE.
• Cool 5 minutes on sheet; transfer to a rack to cool completely.