HOMEMADE ALMOND BUTTER
Homemade almond butter is healthy, affordable and even more delicious than store-bought! It's easy to make, too. You'll just need a good food processor or blender. Recipe yields about 1 2/3 cup almond butter (that's 16 ounces, the equivalent of a jar of almond butter from the store).
Provided by Cookie and Kate
Categories Nut Butter
Time 25m
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway.
- Let the almonds cool until they're just warm (not hot), about 10 minutes.
- Transfer the almonds to a high-speed blender or food processor. Blend until creamy, pausing to scrape down the sides as necessary. You're going to think it'll never blend, but be patient! The almonds will go from flour-like clumps, to a ball against the side of the food processor (keep scraping down the sides and breaking up the ball), and finally, it will turn lusciously creamy. If the mixture gets crazy hot along the way, stop and let it cool for a few minutes.
- Once the almond butter is very smooth and creamy (no sooner!), you can blend in any add-ins you would like. I always add salt, for more flavor overall. You can also add cinnamon for a hint of spice, and vanilla and/or maple syrup for almond butter that tastes more special than store-bought.
- Blend until the add-ins are evenly dispersed. When I added maple syrup, I had to let the mixture cool, and then blend a few additional minutes, to make it creamy again.
- Let the almond butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.
Nutrition Facts : ServingSize 2 tablespoons of salted almond butter (no additional flavorings), Calories 164 calories, Sugar 1.2 g, Sodium 36.6 mg, Fat 14.2 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 6.1 g, Fiber 3.6 g, Protein 6 g, Cholesterol 0 mg
ALMOND FINGERS
A Christmas MUST!!!!! These really need to be made with solo almond fillng not almond paste. I made bought ways and the paste is no way as tender as made with the solo fillng. http://www.solofoods.com/cprod.html
Provided by Rita1652
Categories Dessert
Time 30m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Cream butter and sugar.
- Add egg and beat well.
- Beat in almond and vanilla.
- Sift together flour, cinnamon and salt.
- Add to creamed mixture.
- Chilling mixture overnight makes for fuller cookies.
- Take a tablespoon of dough for each cookie shape into fingers and place on greased cookie sheet.
- Sprinkle with sugar.
- Bake at 350° for 20 minutes or until pale golden.
- Cool on rack.
- Dip one side of cookie in chocolate.
- Place on waxed paper till set.
Nutrition Facts : Calories 58.6, Fat 4, SaturatedFat 2.5, Cholesterol 12.2, Sodium 40.7, Carbohydrate 5.8, Fiber 0.6, Sugar 1.7, Protein 0.9
BANANA BAKED OATMEAL FINGERS WITH CHERRIES (BLW & TODDLER FRIENDLY)
These Banana Baked Oatmeal Fingers with Cherries are the perfect iron-rich breakfast for your kids, toddlers and baby led weaning.
Provided by Abbey Sharp
Categories Breakfast
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F and grease a 13x9" pan.
- In a large bowl, mix together the ripe banana, almond butter, eggs, almond milk, oats, chia, flax, vanilla, cinnamon, nutmeg and baking powder.
- Transfer the oats to the pan, then top with chopped cherries, sliced banana and hemp hearts.
- Bake for 30-35 minutes or until the edges and top is golden brown.
- Allow to fully cool in the pan, then cut into finger-sized strips. Refrigerate until ready to eat.
Nutrition Facts : Calories 243 kcal, Carbohydrate 25 g, Protein 9 g, Fat 13 g, SaturatedFat 1 g, Cholesterol 33 mg, Sodium 65 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
DUTCH ALMOND COOKIES
This recipe comes from ladies of Dutch descent at my sister's church. The pleasant almond flavor pairs well with a cup of coffee.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar. Beat in eggs and extract. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness; cut with a floured 2-in. round cookie cutter. Place half of the circles 2 in. apart on ungreased baking sheets. Crumble 1/2 teaspoon almond paste over each; top with remaining circles. Pinch edges to seal., Cut a small slit in top of each cookie. Brush with egg white. Press an almond in each slit. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts :
WONDERFUL ALMOND FINGERS
I make this recipe every holiday season and everyone loves it. These cookies are light and sweet. They can be made a lot of ways with different extracts. Also the ends can be dipped into melted chocolate (they are very good this way).
Provided by Courtney
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 40m
Yield 60
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together unsalted butter and sugar. Beat in the egg and egg yolk one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking powder and salt; gradually stir into the sugar mixture until smoothly blended. Fill a large pastry bag fitted with a 3/4 inch round tip. A large freezer storage bag with one of the corners snipped off will also work.
- Pipe dough into 2 inch long logs using a side to side squiggle motion. Space cookies at least 2 inches apart. Place cookie sheets with cookies into the freezer for a couple of minutes to harden.
- Bake for 15 minutes in the preheated oven, or until cookies are lightly browned. Cool for a few minutes on the baking sheets, then remove to wire racks to cool completely.
- In the microwave or in a metal bowl over a pan of simmering water, melt chocolate and 2 tablespoons of butter, stirring frequently until smooth. Remove from heat and stir in the milk. Dip both ends of the cooled cookies into the chocolate and place them onto waxed paper to set.
Nutrition Facts : Calories 72.4 calories, Carbohydrate 7.6 g, Cholesterol 15.7 mg, Fat 4.5 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 2.7 g, Sodium 20.3 mg, Sugar 4.8 g
ALMOND BUTTER FINGERS
From "The Joy Of Cookies" by Sharon Tyler Herbst. This recipe reads "These buttery, crumbly, nut-coated cookies are the perfect accompaniment for coffee." Passive time includes 15 minutes cooling time in the pan, but there is an additional cooling period after that as well.
Provided by the_cookie_lady
Categories Bar Cookie
Time 1h15m
Yield 40 bars, 40 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degress farenheit. Lightly grease a 10 x 15-inch jelly-roll pan.
- In a large mixing bowl, beat butter, sugar and salt together until light and fluffy. Beat in egg yolk and both extracts. Stir in cardamom, then flour, 1/2 c at a time, blending after each addition.
- Use a rubber spatula to spread dough evenly over bottom of prepared pan, or dampen your fingers with water and pat dough into place.
- In a small bowl, lightly whisk egg white until frothy. Pour over dough; spread evenly with the back of a large spoon. Sprinkle nuts over dough and press lightly into surface with the back of a spoon.
- Bake 50 to 60 minutes, or until golden brown. Immediately cut into 40 (1 x 3 3/4-inch) fingers with a sharp knife while the bars are still warm. You can get 40 fingers by cutting 10 strips one way and 4 the other.
- Cool 15 minutes in pan on rack. Carefully remove from pan with a metal spatula; cookies are very fragile. Cool completely on racks. Store in an airtight container at room temperature for 1 week or freeze for longer storage.
ALMOND-TIPPED SHORTBREAD FINGERS
My husband enjoys these cookies so much that he usually can't wait until they're set to start eating them. If you'd like, try dipping them into melted semisweet chocolate and chopped pecans.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Shape 1/2 cupfuls of dough into 1/2-in. thick logs. Cut logs into 2-in. pieces. , Place 2 in. apart on ungreased baking sheets. Bake 15-17 minutes or until lightly browned. Remove to wire racks to cool. , In a microwave, melt white chocolate; stir until smooth. Dip an end of each cookie into chocolate; allow excess to drip off. Then dip into almonds. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
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