Almond Triangles Food

ALMOND TRIANGLES

Steps:

• 1. Cream butter and sugar in bowl. Stir in milk and 2 of the eggs. Add salt and flour, mix well. Chill overnight.
• 2. Roll out on floured suface,cut in triangular shapes. Beat remaining egg brush on triangles. Sprinkle with almonds. Place on greashed cookie sheet. Bake at 375 degrees until golden brown.

ALMOND TRIANGLES (TRIGONA)

Steps:

• Preheat oven to 350°.
• Combine almonds, sugar, water, rose water OR vanilla extract, and lemon juice in saucepan.
• Cook over low heat, stirring constantly, until mixture becomes thick and pasty.
• Cut phyllo sheets into thirds.
• Cover two-thirds with PLASTIC WRAP so it doesn't dry out.
• Lay strip in vertical position, brush with some melted butter, at bottom of strip add 1 teaspoon filling, bring the left side over so that you have a triangle, but keeping on going by bringing the right bottom tip up, keep going up repeating the triangles.
• Brush triangles with butter and place on an UNGREASED baking sheet, seam side down.
• Bake for 30 minutes, or until golden not brown or they are over baked.
• Remove from sheet to cool.
• When slightly cool, sprinkle with confectioners' sugar.
• NOTE: Triangles can be frozen, unbaked. When ready to use, place unthawed in a preheated 350° oven. Bake for 45 minutes, or until golden.

CHOCOLATE ALMOND TRIANGLES

Steps:

• Preheat oven to 350.
• Line a 9x13 pan with non stick foil that extends over the edges of the pan.
• Pulse cookies in a food processors until they are fine crumbs.
• Pulse in melted butter until evenly mixed.
• Press crumbs into the bottom of the foil lined pan.
• Bake 8 minutes.
• While the crust in baking, combine coconut, sweetened condensed milk and egg whites in a large bowl.
• Fold in 1 cup of sliced almonds.
• Remove pan from oven.
• Sprinkle bottom evenly with chocolate chips.
• Gently spoon coconut mixture on top.
• Spread evenly with a fork to keep it textured.
• Sprinkle top with remaining sliced almonds.
• Bake 30-35 minutes until top is set and golden brown.
• Let cool completely in pan on wire rack.
• Lift foil by ends onto cutting board.
• Cut into 12 squares and cut each square into 2 triangles.

ALMOND TRIANGLES

Steps:

• Line a 10x15 jelly roll pan with foil (shiny side up). In bowl of electric mixer on medium/high speed, beat 2 sticks of butter until creamy (approx. 1 min.). Gradually add 1/2 cup sugar, beat until light and fluffy (approx. 2 min.). Add egg, extract, and salt, beat until throughly combined. Reduce speed to low, add flour and mix until just incorporated.
• Press dough evenly into pan and push up sides. Cover with plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 375. Using a fork, prick dough in several places across pan. Bake for 10 minutes. Remove and allow to cool.
• In a large saucepan over med/high heat combine remaining butter, remaining sugar, brown sugar, and honey. Heat, stirring occasionally until the sugar dissolves. Increase heat, and allow mixture to boil for about 3 minutes undisturbed (No stirring). Then remove from heat and stir in cream and almonds. Spread mixture evenly across the cooled dough, return to oven and heat until bubbly. Cut into triangles while slightly warm.

DRIED PLUM AND ALMOND PHYLLO TRIANGLES

Steps:

• Preheat oven to 375 degrees F.
• Lay a sheet of phyllo on a cutting board with the short part facing you and brush lightly with clarified butter then sprinkle with sugar. Cut into 4 long, even strips.
• Open up each dried plum and place a cube of cream cheese and a toasted almond inside. Place a stuffed dried plum at the end of each strip of phyllo. Fold it up to make a triangle, like folding a flag. Brush the outside with butter and sprinkle with more sugar.
• Repeat with the rest of the phyllo. Bake until light golden brown about 20 to 30 minutes. Serve warm, if possible, sprinkled with powdered sugar.

ALMOND-CREAM CHEESE TRIANGLES

Steps:

• Heat oven to 425°F. In medium bowl, cut 3-oz package of cream cheese and the butter into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk and egg yolk.
• Place dough on surface well dusted with Bisquick mix; gently roll in Bisquick mix to coat. Knead 10 times. Roll dough into 16x8-inch rectangle.
• In small bowl, mix 8-oz package of cream cheese, 1/3 cup sugar and the almond extract until smooth. Spread cream cheese filling lengthwise over half of dough to within 1/4 inch of edge; carefully fold dough over filling. Brush egg white over top. Sprinkle with almonds and 2 teaspoons sugar. Cut into 4 (4-inch) squares; cut squares diagonally in half to form 8 triangles. Place on ungreased cookie sheet.
• Bake about 14 minutes or until golden brown. Serve warm or cold. Cover; refrigerate any remaining triangles.

ALMOND TOFFEE TRIANGLES

Steps:

• Heat oven to 350.
• Grease jelly roll pan.
• Mix brown sugar, margarine, syrup, egg and vanilla.
• Stir in flour and salt.
• Spread dough in pan.
• Bake until light golden brown- 18-20 minutes.
• PREPARE TOPPING BY: Cook and stir brown sugar and syrup over low heat until sugar is dissolved.
• Stir in margarine and cream.
• Heat to boiling, then remove from heat.
• Stir in vanilla and almonds.
• Pour over baked layer, spread evenly.
• Bake until light brown and set- about 15-20 minutes.
• Cool, then cut squares, then cut squares diagonally.