Loz Almond Sweetmeats Recipes

Steps:

• Combine the finely chopped pistachio nuts and caster sugar, and set aside.
• Combine the ground almonds and icing sugar with enough orange-blossom water to form a stiff paste.
• Knead until smooth and allow to rest for about 10 minutes.
• Shape the paste into small balls the size of a walnut, and using a teaspoon handle, make a small hole in each ball and fill it with the combined pistachio nuts and caster sugar; close the hole over the filling and reshape to a round shape.
• Roll the balls in icing sugar and place in small paper cups or on a serving plate. Decorate the top of each ball with a peeled pistachio nut.
• Serve with coffee.
• Note: To peel pistachio nuts, simmer for 3 minutes, drain and slip off skins; dry on a paper towel before use.

Steps:

• Preheat oven to 350 degrees; grease 2 large cookie sheets; set aside.
• In large bowl, stir together flour, baking powder and salt; set flour mixture aside.
• In large mixing bowl, beat eggs, granulated sugar, oil, vanilla and almond extract with an electric mixer on medium speed until combined.
• Beat in as much of the flour mixture as you can with the mixer.
• Using a wooden spoon, stir in remaining flour mixture.
• Drop dough by teaspoons 1 inch apart onto the prepared cookie sheets.
• Bake about 10 minutes or until golden.
• Transfer cookies to a wire rack and let cool.
• Frost with Almond icing.
• To make icing, in medium bowl, stir together 1 cup confectioners' sugar, 1/4 t almond extract and enough milk to make a smooth, spreadable icing.
• If desired, tint icing with food coloring.
• If desired, sprinkle lightly with colored sugar or multicolored candies.
• Let icing dry.
• To store: layer cookies between waxed paper in an airtight container and cover.
• Store at room temperature for up to 3 days.
• Or freeze unfrosted cookies for up to 3 months; thaw and frost.

Steps:

• Crust: Preheat oven to 350*.
• Grease a 9x12 inch baking pan.
• Cream butter and brown sugar together.
• Add flour and mix well.
• Pat mixture into the prepared baking pan.
• Bake for 15 to 20 minutes.
• Remove from oven.
• Topping: Mix sugar and eggs.
• Add flour; stir well.
• Fold in walnuts and coconut.
• Pour topping onto crust.
• Bake for 20 to 25 minutes longer, until topping is set.
• Cool in pan and cut into squares.
• Makes 30 squares.

Steps:

• Place jackfruit, soy yogurt, soy milk, and maple syrup or agave nectar in immersion blender container or blender and blend until smooth.
• Serve over ice and enjoy.