HONEY ROASTED ALMONDS
These are great for snacking!
Provided by Behr
Categories Appetizers and Snacks Nuts and Seeds
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Spread almonds in a single layer on a baking sheet and place in a cold oven.
- Turn oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing from oven.
- Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl.
- Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
- Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
- Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or plastic bag.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 19.7 g, Fat 19.7 g, Fiber 4.2 g, Protein 7.6 g, SaturatedFat 1.5 g, Sodium 120.8 mg, Sugar 14.4 g
SWEET ALMOND TWISTS
These delicate almond pastries make lovely light-as-air accompaniments for coffee, tea or cocoa. Your guests will never guess the recipe calls for packaged frozen dough. When I give them as a fresh-baked gift, I tuck in a note saying that they're best served warmed-and right away! -Gloria Devendittis, Waterford, Connecticut
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 32 twists.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Unfold puff pastry sheets on a lightly floured surface; roll each sheet into a 15x10-in. rectangle., In a small bowl, whisk egg and water; brush over rectangles. Spread pastry filling over one rectangle to within 1/4 in. of edges; sprinkle with almonds. Top with remaining pastry, egg wash side down, pressing lightly., Brush top with egg wash. Cut in half lengthwise; cut each rectangle crosswise into 16 strips. Twist each strip 2-3 times. Place 1 in. apart on baking sheets. Bake until golden brown, 12-14 minutes. Serve warm.
Nutrition Facts : Calories 101 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 56mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND TWISTS
Steps:
- Prepare the egg wash: Combine the yolks, whole egg, and milk in a small mixing bowl and whip with a hand whisk until well combined. Preheat the oven to 400 degrees. Flour the dough and table as needed to keep the dough from sticking to the table or the rolling pin. Place the dough on your work surface with a long side facing you. Use a pastry brush to coat the surface of the rectangle with some egg wash. Liberally sprinkle the ground almonds over the rectangle, followed by the salt and pepper. Use a sharp paring knife to cut the rectangle into ten 1-inch wide strips. Next, cut each of these strips into three 4-inch-long pieces. Flip each strip so that the almonds are on the bottom. Twist each strip by rolling each end in opposite directions. Always remember to twist so that the topping faces out --that way you can see how they are flavored. Place the strips on a parchment paper-covered baking sheet and bake until well risen and golden brown, about 20 minutes. Cool completely on a wire rack before serving. These puff pastry items are best eaten the day they are made.
GREEK HONEY & LEMON CAKE WITH A TWIST
This is such a fantastic cake!! Golden brown and slightly crispy on the outside, bright yellow and moist on the inside. The combination of lemon and honey flavours in the cake is really great. The sesame seeds give it a added twist to it. From the Cookbook Desserts by Rosemary Wilkinson. PLEASE DO NOT TRY THIS RECIPE, I HAVE MESSED IT UP SOMEHOW AND I CAN'T SOLVE IT. SO SORRY.
Provided by KitchenManiac
Categories Dessert
Time 35m
Yield 16 slices
Number Of Ingredients 10
Steps:
- Pre-heat oven to 200C/400F Lightly grease and line a 7 1/2 inch square deep cake tin.
- Place margarine/butter and 3 tablespoon honey in a saucepan and heat gently till melted.
- Reserve 1 tablespoon lemon juice, stir in the rest with lemon rind and milk.
- Combine both the lemon mixture and butter mixture together.
- Sift together the flour, baking powder and nutmeg, add to the wet mixture.
- Add the semolina flour into the mixture.
- Fold egg whites evenly into the mixture.
- Spoon into cake tin and sprinkle with sesame seeds.
- Bake for 25-39 minutes, till golden brown.
- Mix the reserved honey and lemon juice and drizzle over the cake while it is still warm.
- Cool in the tin, then cut into fingers to serve.
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