Chocolate-Coated Almond Biscotti

June 12, 2010 at 9:12 pm (all-purpose flour, almond extract, baking powder, brown sugar, butter, canola oil, cookies, eggs, granulated sugar, oven, semisweet chocolate chips, slivered almonds)

Makes 20 cookies.

Dough:
3 T canola oil
2 eggs
1/2 t almond extract
1/4 C sugar
1/4 C brown sugar
2 C all-purpose white flour
1 t baking powder
1 1/4 C slivered almonds, chopped, divided
Frosting:
3/4 C semisweet chocolate chips
1 T butter (optional)
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Dough: Preheat oven to 375 degrees.

In large bowl, whisk together oil, eggs and almond extract until fluffy. Stir in sugars; beat until well blended.

In separate mixing bowl, combine flour and baking powder. Gradually blend into egg mixture. Fold in 1 C almonds.

On lightly floured surface, divide dough in half to form 2 narrow logs about 12″ long. Place logs on lightly oiled baking sheet; pat down slightly until logs are about 2″ wide. Bake until firm and lightly browned, about 15 minutes.

Remove logs from oven; let cool to room temperature. Slice logs on diagonal into 3/4″-thick slices. Place slices cut-side down on baking sheet. Reduce oven temperature to 325 degrees; bake about 8 minutes. Flip biscotti; bake until crisp, about 4 to 7 minutes. Remove from oven; cool on racks to room temperature.

Frosting: Combine frosting ingredients in top of double boiler. Over very low heat, stir constantly until melted and smooth. Alternatively, microwave until melted on high. Keep warm until ready to use.

Spread chocolate frosting over 1 side of biscotti. Sprinkle remaining almonds over tops; press into frosting.

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Frozen Pudding Tortoni

August 28, 2009 at 3:19 pm (7 ingredients or less, almond extract, Desserts, freezer, half-and-half, maraschino cherries, nondairy whipped topping, oreo cookies, pistachio instant pudding mix, slivered almonds, vanilla instant pudding mix, vanilla wafers)

Prep Time: 10 min
Total Time: 3 hr 10 min
Makes: 8 servings

1 pkg. (3.4 oz.) vanilla flavor instant pudding
1-2/3 cups cold half-and-half
1/2 tsp. almond extract
1-1/2 cups thawed nondairy whipped topping
4 Oreo cookies, chopped
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Beat pudding mix, half-and-half and extract in large bowl with whisk 2 min. Gently stir in whipped topping.

Spoon into 8 individual dessert dishes or paper-lined medium muffin cups. Sprinkle with chopped cookies.

Freeze 3 hours or until firm. Freeze leftovers.

Variations: Prepare as directed, substituting 1/4 cup chopped, drained maraschino cherries and 2 Tbsp. toasted slivered almonds for the chopped Oreo cookies.

Prepare as directed, using pistachio flavor instant pudding and substituting 1/2 cup chopped vanilla wafers for the chopped Oreo cookies.

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Quinoa Salad With Toasted Almonds

July 17, 2009 at 3:34 pm (celery, coarse kosher salt, garlic, limes, olive oil, oven, quinoa, red pepper flakes, Salad, scallions, slivered almonds, stovetop, Summer, thyme, Vegetarian, yellow bell pepper, zucchini)

Prep: 15 minutes
Total: 35 minutes
Makes 2 Servings.

1/4 cup slivered almonds
1/2 cup (3 ounces) quinoa
4 teaspoons olive oil, divided
1 yellow bell pepper, ribs and seeds discarded, cut into 1/2-inch chunks
2 garlic cloves, minced
2 scallions, thinly sliced
1/8 teaspoon red-pepper flakes
1 teaspoon chopped fresh thyme, plus more for garnish (optional)
1/4 teaspoon coarse salt
1 medium zucchini, halved lengthwise and sliced 1/2-inch thick
1 large celery stalk, diced
1 lime, halved
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1. Preheat oven to 350 degrees. Toast almonds until crisp, lightly browned, and fragrant, about 7 minutes. Remove from oven and set aside. Meanwhile, place quinoa in a fine sieve and rinse under cold running water until the water runs clear; drain well.

2. In a medium saucepan, heat 2 teaspoons olive oil over medium heat. Add yellow pepper, garlic, scallions, and red-pepper flakes; cook until the pepper is crisp-tender, about 5 minutes.

3. Stir in quinoa, thyme, 1 cup water, and 1/4 teaspoon salt. Bring to a boil, reduce to a simmer, cover, and cook 7 minutes. Stir in zucchini, cover, and cook until quinoa is tender but not mushy, 5 to 8 minutes longer. Remove the saucepan from heat.

4. Stir in celery, almonds, and remaining 2 teaspoons oil, season with salt, and fluff with a fork. Cool to room temperature before packing into two containers and refrigerating. When ready to eat, squeeze lime over salad, if desired. Serve with additional lime wedge and thyme, if desired.

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Robin’s Rice

May 9, 2009 at 3:29 pm (Aldi ingredients, basmati rice, beef broth, black pepper, brown rice, celery, chicken broth, garlic, leeks, onion, Quick Dishes, salt, Side dish, slivered almonds, stovetop, walnuts)

by Robin Heflin.

Brown rice can be substituted for Basmati rice, leeks or celery for the onion, walnuts for almonds, and beef for chicken broth to suit your taste or what you happen to have on hand.

1 1/2 t olive oil
1/3 C chopped onion
2 garlic cloves, minced
1/4 C uncooked basmati rice
2 T slivered almonds
1/4 t salt
1/4 t freshly ground black pepper
14 oz can chicken broth
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Heat olive oil in a medium saucepan over medium-high heat. Add onion to pan; saute 3 minutes. Add garlic; saute 1 minute. Add rice and almonds; saute 2 minutes. Add salt, pepper and broth to the pan; bring to a boil. Cover, reduce heat and simmer about 15 minutes or until liquid is absorbed and rice is tender.

Yield: 4 servings. (Serving size is about 2/3 C.)

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Golden Cauliflower Quiche

April 19, 2009 at 10:26 am (9" baked deep dish pie crust, blender, cauliflower, eggs, food processor, longhorn cheese, mayonnaise, milk, nutmeg, oven, pepper, slivered almonds)

1 9″ baked deep dish pie crust
1 small head (about 1 lb) cauliflower
1/2 C slivered almonds
2 eggs
1/2 C milk
1/2 C mayonnaise
2 C shredded Longhorn cheese, divided (8 oz)
1/8 t pepper
1/8 t nutmeg
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Break cauliflower into florets and cut into 1/2″-thick pieces. (You should have 4 C.) Steam over boiling water until just crisp-tender (about 4 minutes). Drain, plunge into cold water to cool, then drain again.

Spread almonds in a shallow pan and toast in a 350 degree oven for about 8 minutes or until lightly browned. Place cauliflower in bottom of pastry shell and sprinkle with toasted almonds.

In a blender or food processor, whirl eggs, milk and mayonnaise until smooth. Add 1 1/4 C of the cheese, along with pepper and nutmeg, and whirl briedfly to mix. Pour over cauliflower and nuts in pastry shell. Sprinkle with remaining 3/4 C cheese.

Bake on bottom rack of 350 degree oven for 30 to 35 minutes or until a knife inserted in center comes out clean. Let stand on a wire rack for 10 minutes before serving. Makes 6 servings.

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Individual Peach Tarts

January 17, 2009 at 6:27 pm (all-purpose flour, butter, cinnamon, cream cheese, graham cracker tart crusts, honey, light brown sugar, oranges, peaches, pie, refrigerator, slivered almonds, stovetop, yogurt)

Prep time: 20 minutes plus cooling time

Yogurt and Cream Cheese Topping:
4 oz plain yogurt
4 oz cream cheese
1 teaspoon orange zest, chopped fine
2 tablespoons fresh orange juice
1 teaspoon honey

Peach Filling:
1/4 cup butter
1/4 cup light brown sugar
2 tablespoons honey
1/4 teaspoon cinnamon (plus additional for garnish)
3 medium peaches, sliced 1/4″ thick (about 3 cups)
1 teaspoon all-purpose flour

6 single-serve graham cracker tart crusts
1 tablespoon slivered almonds, toasted
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1. For topping: In a small bowl, stir together yogurt, cream cheese, orange zest, orange juice and honey; refrigerate until ready to serve.

2. For filling: Melt the butter in large saute pan over medium heat; stir in brown sugar, honey and cinnamon.

3. Add peaches and cook, stirring frequently, until peaches are just tender, about 6 – 8 minutes. Stir in flour and cook 30 seconds. Remove from heat and let cool slightly.

4. Place tart crusts on a baking sheet and evenly distribute filling into tart crusts; let cool at least 30 minutes.

5. Dollop yogurt & cream cheese topping evenly over tarts; sprinkle tarts with cinnamon and almonds. Serve immediately.

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