Pistachio Anisette Bostock With Almonds Recipes

PISTACHIO-ALMOND BISCOTTI

Steps:

• Preheat the oven to 350 degrees. Line a baking sheet with parchment or waxed paper. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until combined, about 1 minute. Add the flour, baking powder, salt and lemon zest and beat just until combined. Add the eggs 1 at a time, beating well after each addition and scraping down the side of the bowl as necessary. Add the nuts and anise seeds and mix until combined. Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log. Transfer the log to the prepared baking sheet and bake for 10 minutes. Leave the oven on. Using a sharp serrated knife, cut the log on the diagonal into 1/2 -inch-thick slices. Place the biscotti cut side up on the lined baking sheet and bake for an additional 12 to 14 minutes, or until golden brown and crisp. Cool completely on a wire rack. Store the biscotti in an airtight container in a cool dry place for up to 2 weeks.

MOM'S FRENCH TOAST

Steps:

• Mix all ingredients together except for bread.
• Once well mixed coat bread on both sides and drop onto a pre-heated griddle on medium heat.
• Brown each side and serve with your favorite syrup!
• I get about 6 slices of bread into mine, depending on size of bread used.

APPLE, BANANA CASSEROLE WITH ALMONDS

Steps:

• Preheat oven to 350°F.
• Grease a 8x8 or other casserole dish.
• Wash, peel, core and thinly slice apples.
• Layer in dish and sprinkle with almonds.
• Peel banana and break into pieces into a medium bowl.
• Add eggs, vanilla, cinnamon, and cream and beat well.
• Pour over the apple slices.
• Bake 30 minutes.
• Serve hot, this is great served with a couple of scoops of vanilla ice cream.
• Enjoy.

PARSNIPS WITH ALMONDS

Steps:

• Cook parsnips in boiling salted water until almost tender.
• Drain well.
• When they are cool enough to handle, cut each one in half across its width, then quarter these halves lengthways.
• Heat butter in a frying pan and cook the parsnips and almonds gently, stirring and turning carefully until they are lightly flecked with brown.
• Mix together the sugar and spice, sprinkle over the parsnips and stir to mix, then trickle over the lemon juice.
• Season to taste with salt and pepper and heat for 1 minute.
• Serve sprinkled with chopped parsley.

BAKED CELERY WITH ALMONDS

Steps:

• Wash and cut the celery into 1/2-inch slices including some tender tops. You should have 5 cups of slices. In a large saucepan, simmer the celery in boiling salted water until tender. Drain in a colander *reserving* 1/2 cup of the pot liquor. Discard tops.
• In the same saucepan, melt the butter; stir in flour, salt and pepper and blend well. Add, stirring, the milk and reserved pot liquor; cook until thickened. Remove from heat.
• Stir in celery and half of the toasted almonds. Pour into a 1-quart baking dish. Casserole may be made ahead to this pooint; cover with plastic wrap and refrigerate.
• To finish the casserole: Top with remaining almonds. Combine bread crumbs and melted butter; sprinkle over top of casserole. Bake 20-25 minutes, or until hot and bubbly. Add ten or more minutes to the baking time if the casserole has been refrigerated.

PISTACHIO-ANISETTE BOSTOCK WITH ALMONDS

Steps:

• Preheat oven to 350 °F.
• Arrange sliced breads on a lined cookie tray at least 3 inches apart.
• Brush tops with anisette wine.
• In a bowl, stir together pistachio butter, egg and sugar.
• Equally spread pistachio mixture on each slice bread. Top with slivered almonds.
• Bake for 5 minutes or until tops are bubbly and toasted lightly. It's done when bottom of each sliced bread are golden brown.