Almond Rocha Food

ALMOND ROCA BARS

Steps:

• Cream butter and sugars; add egg.
• Beat well.
• Stir in vanilla and flour.
• Press mixture on bottom of ungreased 11x15" jelly roll pan.
• Bake at 350° for 20 minutes.
• While hot, sprinkle with chocolate chips.
• Spread melted chips over cookie base.
• Sprinkle with almonds, pressing lightly.

ALMOND ROCA

Steps:

• In a large heavy saucepan, gently boil syrup, sugar, butter and water until"hard crack"; appears on a candy thermometer, 300F (150C).
• Do not stir.
• This step takes at least 20 minutes.
• Remove from heat, add almonds and stir well.
• Spread on an ungreased cookie sheet and, before candy is allowed to cool, sprinkle with chocolate chips.
• As they melt, spread the chocolate chips evenly over the candy.
• Cool in the refrigerator or freezer.
• Break into bite size pieces.

ALMOND ROCA

Steps:

• Line a baking sheet with aluminum foil.
• Sprinkle 1/2 the chocolate and 1/2 the almonds onto the prepared baking sheet.
• Melt sugar and butter together in a stainless steel pan over low heat; increase heat to medium, stirring constantly, until boiling. Heat mixture to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, 30 minutes to 1 hour.
• Pour butter-sugar mixture over chocolate and almonds on baking sheet. Sprinkle remaining chocolate and almonds over butter-sugar mixture. Cool to room temperature and refrigerate until set, about 1 hour. Break into pieces.

EASY HOMEMADE ALMOND ROCA

Steps:

• Over Medium heat, melt butter in a large pot.
• Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees OR until the mixture becomes the color of a brown paper bag (about 15-20 minutes) stirring constantly with a wooden spoon (mixture will rise and bubble quite a bit).
• Remove from heat and Stir in 1/2 of the Almonds.
• Turn mixture onto a greased cookie sheet WITH EDGES!
• While the mixture is cooling, melt the chocolate over low flame until all the chips are gone, and chocolate is smooth.
• Score the Almond butter mixture into the shape you desire (I just scored into rectangle shapes).
• Pour the hot chocolate over the almond mixture and spread evenly.
• Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden before breaking apart and serving.
• Note: I let mine refrigerate over night after breaking the into squares, and they had a better texture this way, we thought.

BLUE RIBBON ALMOND ROCA COOKIES

Steps:

• Preheat oven to 300 degrees F.
• In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.
• Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack.
• Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.

ALMOND ROCA COOKIES

Steps:

• Preheat oven to 300°F.
• In a medium size mixing bowl, whisk together flour, baking soda and salt; set aside.
• In bowl of an electric mixer, blend both sugars together at medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until it's light and fluffy. At low speed, slowly add flour mixture and then toffee bits. Mix until it's just blended; don't over-mix.
• Place the ground almonds in a small bowl. Using your hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground almonds. Place on cookie sheets several inches apart. Bake about 22 minutes and transfer cookies to a cooling rack.
• Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over the cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.

ALMOND ROCA CHEESECAKE

Steps:

• Preheat oven to 300 degrees F.
• Combine crumbs, Almond Roca, sugar and butter; press firmly on bottom of a 9-inch springform pan or 13 x 9 inch baking pan.
• In a large bowl, beat cheese until fluffy; gradually beat in condensed milk until smooth; add eggs and extract; mix well. Pour into prepared pan; bake 55 to 60 minutes or until center is set.
• In a small saucepan combine brown sugar and whipping cream; heat and stir over low heat until sugar dissolves; simmer 5 minutes or until thickened; remove from heat and stir in Almond Roca; spoon evenly over cake.
• Cool; top with Almond Roca Topping; chill; refrigerate leftovers.
• * If using a 13 x 9 inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.