Toasted Almond Sherbet With Almond Spikes Recipes

SPICED ALMONDS

Steps:

• Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.
• In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.

ALMOND BURFI

Steps:

• 1/4 cup sliced or slivered almonds, chopped finer
• In a heavy 4 quart pot, combine the sugar and water and boil together until candy thermometer registers 225 degrees F and a small amount of the syrup forms a thin thread between the thumb and forefinger when carefully sampled from the stirrer.
• Reduce heat to medium and stir in the almond paste with 1/4 cup Ghee. Stir in the rest of the Ghee in 1/4 cup increments until all of it has been absorbed. Keep stirring over medium to medium-low heat; the mixture will become a single mass and will roll around in the pan. If the mixture begins to brown, lower the heat. Continue stirring until the mixture becomes porous and starts to appear drier -- this can take up to 10 minutes.
• Spread the mixture in an ungreased 9-inch square baking pan and press into 1/2 inch thickness. Immediately sprinkle with the almonds, gently pressing them into the surface. While still warm, cut into 36 squares or diamond shapes.
• Serve at room temperature.
• In a heavy skillet, over medium to medium-low heat, heat the butter until it is completely melted. Watch as the butter boils, first with large bubbles and white milk solids floating on the surface, then with only a fine white foam filling the entire surface. Stir occasionally.
• Soon, small patches of golden brown will appear on the surface, and the overall color of the butter will change from yellow to golden. Push aside the foam periodically to check the color of the sediment. When the sediment turns light brown, remove from the heat. (see note)
• Decant into a jar with a tight lid. Warm, if desired, for serving over rice.

TOASTED ALMOND

Steps:

• Add liqueurs to a cocktail shaker with ice. Shake and strain into a 10-ounce rocks glass over ice. Top with heavy cream and serve with a short straw.

SPICY ALMONDS

Steps:

• Preheat oven to 325°. In a small bowl, combine the first 7 ingredients. In another small bowl, whisk egg white until foamy. Add almonds; toss to coat. Sprinkle with spice mixture; toss to coat. Spread in a single layer in a greased 15x10x1-in. baking pan. Bake for 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool completely. Store in an airtight container.

SAVORY SPICED ALMONDS

Steps:

• In a 13-in. x 9-in. baking pan, add butter. Bake in a 300° oven for 3-5 minutes or until butter is melted. Stir in the soy sauce, salt, ginger and garlic powder. Add almonds; toss to coat. Spread in a single layer. , Bake for 20-25 minutes, stirring occasionally. Remove to paper towels to cool. Store in an airtight container.

SPICED ROASTED ALMONDS

Steps:

• Preheat the oven to 350 degrees. Toss the almonds with olive oil, salt and cayenne, and place on a baking sheet. Roast in the hot oven until they begin to crackle and smell toasty, 15 to 20 minutes. Be careful when you open the oven door because the capsicum in the cayenne is quite volatile, so avoid breathing in, and be careful of your eyes. Remove from the heat and allow to cool. Toss with the thyme.

TOASTED ALMOND ESPRESSO BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray, line it with parchment paper then spray the parchment. Set aside.
• Melt the butter in a medium saucepan over medium-high heat. Immediately pour into a medium heatproof bowl. Add the brown sugar, granulated sugar, espresso powder, salt and baking powder. Whisk to combine.
• Add the vanilla, whole egg and egg yolk to the bowl and whisk until smooth. Add the flour and stir with a rubber spatula until nearly combined.
• Reserve about 1/4 cup total of the almonds, chocolate chips and white chocolate chips for topping the blondies. Add the rest of the almonds and chips to the bowl. Stir the batter until evenly combined and then spread into the prepared pan. Sprinkle the reserved almonds and chips over the top then press into the top of the batter.
• Bake until golden and a toothpick inserted in the center comes out with a few moist crumbs, 32 to 34 minutes. Let cool in the pan then cut into 16 squares.

SWEET AND SPICY ALMONDS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
• Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
• Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature.

ALMOND SHERBET

Steps:

• Whisk the sweetened condensed milk and water together in a bowl, and stir in the sugar and almond extract until the drink is smooth and the sugar has dissolved. Mix in a drop or two of green food coloring, or as desired; chill to serve.