GINGER-SPICED ALMONDS
Coat almonds in sugar and spices, including ginger, for savory munchables the holidays and beyond. Actually, 5 cups of any combination of nuts will work!
Provided by Betty Crocker Kitchens
Categories Snack
Time 2h5m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. In 15x10x1-inch pan, spread almonds. Bake 25 to 30 minutes, stirring occasionally, until lightly toasted.
- Meanwhile, in small bowl, mix remaining ingredients except egg whites and butter; set aside. In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Continue beating, gradually adding sugar mixture. Fold in almonds.
- Place butter in same pan. Place in oven 3 to 5 minutes or until butter is melted. Spread almond mixture over butter. Bake 30 to 35 minutes, stirring every 10 minutes, until almonds are brown and no butter remains. Cool completely, about 1 hour. Store in airtight container.
Nutrition Facts : Calories 180, Carbohydrate 11 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1/4 Cup, Sodium 60 mg, Sugar 7 g, TransFat 0 g
GINGERED ALMONDS
Steps:
- Preheat oven to 300 degrees. Line two baking sheets with parchment paper. In a small bowl combine salt, ginger, coriander and pepper. Set aside. In a large bowl, whisk egg whites until frothy. Whisk in honey, then spices. Using a rubber spatula, fold in bay leaves and almonds.
- Spread almond mixture in a single layer on baking sheets. Bake, stirring nuts and rotating baking sheets once or twice, until almonds are dry and crisp. Serve immediately or spread out on baking racks covered with parchment to cool. Keep in an airtight container for up to a week.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 23 grams, Carbohydrate 13 grams, Fat 26 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 138 milligrams, Sugar 4 grams, TransFat 0 grams
GINGER ALMOND BISCOTTI
Steps:
- Preheat oven to 300°F. Butter loaf pan and line bottom with wax paper.
- In a shallow baking pan toast almonds in middle of oven until a shade darker, about 10 minutes. Cool nuts and very coarsely chop. Finely chop crystallized ginger. Into a bowl sift together flour, sugar, ground ginger, salt, and baking soda. In another bowl with an electric mixer beat together whole egg, egg white, and vanilla. Stir in flour mixture and beat until combined well. Stir in almonds and crystallized ginger.
- Press dough into loaf pan and bake in middle of oven until pale golden, about 45 minutes. Turn loaf out onto a rack and cool 10 minutes. On a cutting board with a serrated knife cut loaf crosswise into 1/8-inch-thick slices. Arrange biscotti on a baking sheet and bake in middle of oven until crisp, about 15 minutes. Cool biscotti on rack. Biscotti keep in an airtight container at cool room temperature 2 weeks.
GINGER AND ALMOND BARS
Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.
Provided by Patricia Wells
Categories HarperCollins Dessert Almond Ginger Cookies Bake Wheat/Gluten-Free Honey
Yield Makes 16 bars
Number Of Ingredients 17
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.
GINGER-GLAZED ALMONDS
Categories Ginger Nut Bake Christmas Vegetarian Quick & Easy Almond Fall Gourmet
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F.
- Melt butter in a 12-inch nonstick skillet over moderate heat. Add remaining ingredients except almonds and cook, stirring, until sugar is dissolved. Remove from heat, then add almonds and stir until coated.
- Spread almonds in a lightly oiled shallow baking pan (1 inch deep)and bake, stirring occasionally, until insides of nuts are golden (cut 1 open to test), about 25 minutes. Cool completely.
LEMON-SCENTED GINGER ALMOND CRISPS
Toasting the sliced almonds deepens their mild flavor, an ideal partner for the zing of crystallized ginger.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about 10 dozen
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Spread almonds in a single layer on a baking sheet. Bake until golden, 5 to 10 minutes. Remove almonds to a shallow bowl to cool. Turn off oven.
- In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, ginger, lemon zest, baking soda, and cinnamon. Add butter, molasses, and lemon and vanilla extracts, and beat until combined. With a wooden spoon, stir in almonds and crystallized ginger.
- Divide dough in half. Shape each half into a 7-by-3-inch rectangle about 1 1/4 inches thick. Wrap in plastic, and refrigerate until very firm, about 2 hours.
- Preheat the oven to 350 degrees. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper.
- Using a sharp knife, cut rectangles crosswise into very thin slices, thinner than 1/8 inch, if possible. Arrange on prepared baking sheets 1/2 inch apart. Bake until just beginning to darken around edges, 8 to 10 minutes. Transfer crisps to wire racks to cool.
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- Heat the olive oil and sesame oil in a 12-inch saute pan set over medium-low heat. Add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds. Add the almonds and cook, stirring frequently, until lightly toasted, about 5 minutes. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, about 1 minute. Immediately remove the nuts to the large bowl and toss with the ginger mixture.
- Spread the coated nuts into a single layer on the prepared pan and bake in the oven for 20 minutes. Remove the pan to a cooling rack until completely cool, at least 30 minutes. Store in an airtight container for up to 1 week.
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