Almond Delights With Chocolate Almond Filling Food

CHOCOLATE ALMOND CRISPS

Steps:

• Preheat the oven to 325°F.
• Line a couple of cookie trays with parchment paper.
• In a food processor, process the almonds with the sugar until finely ground.
• Add the cocoa, spices and broken up chocolate and process again, until the chocolate is finely ground.
• Process in the egg whites and the extract until it blends and forms a mass.
• Remove the dough, let sit for about 5 minutes.
• Roll out on a board sprinkled with icing sugar.
• Cut with cookie cutters and place on the trays.
• Bake in the centre of the oven for 10 to 12 minutes until almost firm and slightly puffed; they should not be browned.
• Let cool then peel from the paper.

SIMPLE CHOCOLATE-COVERED ALMONDS

Steps:

• Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
• Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
• Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
• Once dry, store almonds in a resealable container.

CHOCOLATE ALMOND DELIGHT

Steps:

• Cream butter and sugar together.
• Add in egg yolks.
• Whisk egg whites until smooth.
• Fold in sieved flour, ground almonds, egg whites and the melted cooking chocolate.
• Bake in a loaf tin for 350 degrees Fahrenhit or 180 degrees celcius for about 30 minutes.
• For the topping, melt 200g cooking chocolate over hot water and pour onto cake.
• Decorate with almond flakes and cherries.

CHERRY ALMOND DELIGHTS

Steps:

• In a large bowl, beat butter and cream cheese until smooth. Beat in egg. Add cookie mix; mix well (dough will be sticky). Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle., Place almonds and sugar in a food processor; pulse until almonds are finely chopped. Add eggs; process until mixture forms a paste. Add butter and vanilla; process until blended., Preheat oven to 350°. Shape dough into 1-1/4-in. balls; press onto bottom and up the sides of greased mini muffin cups., Place 1 Tbsp. filling in each cup. Top each with a cherry. Bake 16-18 minutes or until edges are golden and filling is set. Cool in pans 10 minutes. Remove to wire racks to cool completely. Dust tops with confectioners' sugar before serving.

ALMOND DELIGHT COOKIES WITH DARK CHOCOLATE (SUGAR-FREE ALMOND PULP COOKIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with lightly greased parchment paper.
• Soak dates in hot water until soft, 6 to 10 minutes. Drain.
• Combine dates, almond pulp, oats, almond milk, almond flour, coconut flour, coconut oil, applesauce, vanilla extract, cacao nibs, cinnamon, salt, and nutmeg in a food processor. Process to the consistency of cookie dough, adding water if needed.
• Roll 1 tablespoon of cookie dough with your hands. Pinch sides with your fingers to form a square. Place on the prepared baking sheet and press down with your fingers or a fork to flatten slightly. Repeat with remaining dough.
• Bake in the preheated oven until golden brown, about 20 minutes. Let cool.
• Melt dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. Drizzle melted chocolate over cookies.