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-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.
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.
GINGERED ALMOND TRUFFLE TART
Fresh ginger complements the chocolate truffle filling in this elegant, almost sinful tart. Small servings are best! -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small heavy saucepan, heat cream and ginger until bubbles form around sides of pan. Remove from heat., Place flour, almonds, confectioners' sugar and cocoa in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. While pulsing, add 1/4 cup amaretto to form moist crumbs. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 13-16 minutes or until set. Cool on a wire rack., Place chocolate in a small bowl. Bring gingered cream just to a boil. Strain through a fine-mesh strainer over chocolate; discard ginger. Stir chocolate mixture with a whisk until smooth; stir in softened butter and remaining amaretto until blended. Pour into cooled crust. Refrigerate, covered, at least 2 hours or until set.
Nutrition Facts : Calories 309 calories, Fat 24g fat (13g saturated fat), Cholesterol 47mg cholesterol, Sodium 77mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 2g fiber), Protein 3g protein.
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.
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.
GINGERED LEMON ALMOND SQUARES
Categories Food Processor Ginger Nut Dessert Bake Lemon Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 squares
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. In a food processor grind fine the almonds with 1/4 cup of the confectioners' sugar and 1 cup of the flour, add the butter, and blend the mixture until it just resembles meal. Pat the mixture into an 8-inch-square baking pan and bake the crust in the middle of the oven for 15 to 20 minutes, or until it is pale golden. Let the crust cool completely in the pan on a rack.
- In the bowl of an electric mixer beat the eggs until they are thick and pale, beat in the granulated sugar and the lemon juice, and beat the mixture for 8 minutes. Sift in the remaining 2 tablespoons flour, the baking powder, the ginger, and a pinch of salt, stir the filling until it is combined well, and pour it over the crust. Bake the confection in the middle of the oven for 20 to 25 minutes, or until the filling is set and pale golden. Transfer the dessert in the pan to the rack, sift the additional confectioners' sugar over the top, and let the dessert cool completely. Cut the dessert into 2-inch squares.
More about "gingered almonds recipes"
GINGER-ALMOND FLORENTINES RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (8)Servings 16
GINGER WASABI ROASTED ALMONDS - GLUE & GLITTER
From glueandglitter.com
ALMOND FLOUR CAKE (EASY RECIPE + VIDEO!)
From wholesomeyum.com
TRIPLE GINGER-ALMOND COOKIES - SAVOR THE BEST
From savorthebest.com
SAVORY GINGER ALMONDS SNACK RECIPE | ALTON BROWN
From altonbrown.com
GINGERBREAD SUGARED ALMONDS - CRUMB: A FOOD BLOG
From crumbblog.com
CARROTS, BROCCOLINI AND RHUBARB: YOTAM OTTOLENGHI’S GRILLED …
From theguardian.com
ALMOND GINGER COOKIES - LAZY CAT KITCHEN
From lazycatkitchen.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
GINGER ALMOND SLICE - COOK REPUBLIC
From cookrepublic.com
SWEET GINGER ALMONDS | CANADIAN LIVING
From canadianliving.com
10 BEST ALMOND FLOUR GINGERBREAD RECIPES | YUMMLY
From yummly.com
ALMOND TROUT - THE GINGERED WHISK
From thegingeredwhisk.com
100 CRAZY GOOD RECIPES USING ALMONDS | MYRECIPES
From myrecipes.com
GINGER ALMONDS RECIPE | ALTON BROWN | COOKING CHANNEL
From cookingchanneltv.com
ALMOND GINGER COOKIES - THE LIFE JOLIE
From thelifejolie.com
GINGER ALMOND BISCOTTI RECIPE - SIMPLY RECIPES
From simplyrecipes.com
THE MOST POPULAR RECIPES OF APRIL 2023 | BON APPéTIT
From bonappetit.com
You'll also love