Almond Apricot Logs Food

APRICOT & ALMOND CHEESE LOG

Steps:

• Mix reduced-fat cream cheese, apricots and zest until well blended. Shape into 6-inch log.
• Roll in nuts until evenly coated on all sides. Wrap tightly in plastic wrap.
• Refrigerate 30 min. Serve as a spread with the crackers.

ALMOND LOGS

Steps:

• Prepare the Ultimate Cookie Dough and divide it into four equal parts. Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days. Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet. Place the egg white into a shallow dish or pie pan. Mix the almonds and sugar into another shallow dish or pie pan.
• Remove one portion of the dough from the refrigerator and knead lightly until it is pliable. Divide the dough into 2 parts. Shape each part into a strand about 12 inches long.
• Dip each strand first in the egg white, coating the strand on all sides, then roll the strand in the almond sugar mixture. Place the coated strands on the prepared baking sheet and cut each strip into 8 equal pieces. Separate each cookie slightly for baking.
• Bake at 350 degrees for 15 minutes until very lightly browned.

CHEWY APRICOT LOGS

Steps:

• Mix all ingredients together.
• Add coconut last and adjust amount according to dryness of mixture (the mix should be moist and sticky to allow to roll).
• Roll handfulls of mixture into short, fat logs (they can be as thick or thin as you like).
• Roll in coconut.
• Place logs on to grease proof paper and start to roll into a better log type shape by pressing down hard and rolling at the same time.
• Twist the ends of the paper.
• Place in the freezer.
• Take out about an hour before you are ready to chop them up and eat them.

ALMOND-APRICOT FOOD PROCESSOR CAKE

Steps:

• Preheat oven to 325°F. Butter cake pan, then line bottom with parchment paper. Butter parchment, then sprinkle evenly with 1/4 cup almonds.
• Pit and coarsely chop 6 oz. apricots. Pulse salt, 1 1/2 cups sugar, and remaining 2 1/4 cups almonds in a food processor until finely ground. Add eggs, vanilla, 6 Tbsp. butter, and half of the chopped apricots; process until very smooth. Add flour and baking powder; pulse until combined, then fold in remaining chopped apricots. Transfer to prepared pan.
• Bake cake until golden brown and the center no longer jiggles when shaken, 60-70 minutes. Transfer pan to a wire rack and let cake cool completely.
• Meanwhile, pit and slice remaining 10 oz. apricots. Toss apricots, amaretto, if using, and remaining 2 Tbsp. sugar in a medium bowl. Let sit at least 10 minutes or up to 1 hour. Using a whisk or an electric mixer on medium-high speed, whip cream to soft peaks in a large bowl.
• Run a knife around edges of cooled cake and invert onto a platter.
• Serve with macerated apricots and whipped cream alongside.
• Do Ahead
• Cake can be baked 3 days ahead. Cover and chill. Let come to room temperature before serving.

ALMOND APRICOT BISCOTTI

Steps:

• Preheat oven to 350°F.
• Whisk together flour, sugar, baking powder, and salt in a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add whole egg, milk, and extracts, stirring with a fork until a soft dough forms, then knead in almonds.
• Divide dough between 2 sheets of wax paper, then form into 2 equal mounds and flatten each mound into a 5-inch disk. Put half of apricots in center of 1 disk and fold dough over apricots to enclose them (use wax paper as an aid if necessary), then transfer to a parchment-lined baking sheet. Form into a 14- by 2 1/2-inch log lengthwise on 1 side of baking sheet, spreading dough with wet hands. Make another log with remaining dough and apricots, arranging it about 4 inches from first log.
• Brush logs with egg wash and bake in middle of oven until pale golden and firm, about 20 minutes. Cool on baking sheet on a rack 20 minutes.
• Reduce oven temperature to 300°F while logs cool.
• Carefully transfer baked logs to a cutting board using 2 wide metal spatulas, then cut logs diagonally into 1/2-inch-wide slices with a large heavy knife.
• Line baking sheet with a clean sheet of parchment. Stand slices, curved sides up, 1/2 inch apart on baking sheet and bake in upper third of oven until biscotti are dry, about 30 minutes (they will become hard as they cool). Transfer biscotti to rack to cool.

ALMOND-APRICOT BISCOTTI

Steps:

• Line 18x12x1-inch cookie sheet (or jellyroll pan) with foil (or parchment paper).
• Butter and flour foil (not the parchment).
• Combine flour, sugar, butter, baking powder, salt, and ground ginger in food processor.
• Process until fine meal forms.
• Add white chocolate and process until finely chopped.
• Add toasted almonds and chop coarsely, using 5 to 7 on/off pulses.
• Beat eggs, brandy and extract in large bowl (You might want to use a counter top mixer).
• Add flour mixture and apricots to liquid mixture.
• Stir until moist dough forms.
• Drop dough by spoonfuls in three evenly spaced 12-inch-long strips on prepared sheet.
• Moisten fingertips and shape each dough strip into 2-inch-wide log.
• Refrigerate until dough is firm, about 30 minutes.
• Position rack in center of oven and preheat to 350 degrees (F).
• Bake until logs are light brown, about 30 minutes.
• Transfer sheet to rack and cool completely.
• Reduce oven heat to 300 degrees (F).
• Transfer biscotti to work surface.
• Cut logs from sides of pan if necessary.
• Using very sharp knife, cut each log crosswise into 3/4-inch-wide slices.
• Arrange half of cookies cut side down on cookie sheet.
• Bake 10 minutes.
• Gently turn cookies over and bake 10 more minutes.
• Transfer cookies to cooling rack.
• Repeat baking with remaining cookies.
• Cool cookies completely before serving or storing.

ALMOND APRICOT BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking powder and salt. Set aside 1 tablespoon baby food for glaze. In another bowl, beat the egg, 3/4 cup milk, oil, 1 teaspoon almond extract and remaining baby food. Stir into dry ingredients just until moistened. Fold in almonds and apricots. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. , For glaze, combine the confectioners' sugar, reserved baby food, and remaining milk and extract until smooth. Drizzle over bread.

ALMOND APRICOT LOGS

Steps:

• In a large mixing bowl,dissolve yeat in water.
• Add the milk,oil,sugar,eggs,salt,nutmeg and 2 cups flour.
• Beat until smooth.
• Add apricots and almonds.
• Stir in enough remaining flour to form a soft dough.
• Turn onto floured surface and knead until smooth and elastic,about 6-8 minutes.
• Place in a greased bowl,turning once to grease top.
• Cover and let rise in a warm place till doubled,about 1-1/2 hours.
• Punch dough down,let rest for 10 minutes.
• Turn onto lightly floured surface.
• Roll into 15x12 inch rectangle.
• Cut into 3x1 inch strips.
• Place 1 inch apart on greased baking sheets.
• Cover and let rise until doubled,about 30 minutes.
• Bake at 375 for 15 minutes or until light golden brown.
• Remove to wire racks.
• For glaze combine the powdered sugar,vanilla and enough milk to achieve desired consistency.
• Brush over warm logs.