Chocolate Chip Almond Bread Food

BREAD MACHINE ALMOND-CHOCOLATE CHIP BREAD

Steps:

• Measure carefully, placing all ingredients except almonds in bread machine pan in the order recommended by the manufacturer. Add almonds at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
• Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.

ALMOND FLOUR CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Sift 3 cups almond flour together with baking powder, salt, and baking soda into a bowl and set aside.
• Mix eggs, sugar, melted butter, Greek yogurt, and vanilla extract together in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix.
• Toss 3/4 cup of the chocolate chips with 1 tablespoon almond flour in a bowl so that the chips are lightly coated. Fold the coated chocolate chips into the batter. Distribute the batter evenly between 10 paper-lined muffin cups, filling the cups all the way to the top. Sprinkle remaining chocolate chips over the tops of the muffins.
• Bake in a preheated oven for 5 minutes, then reduce heat to 350 degrees F (175 degrees C). Continue baking until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 12 to 15 minutes.
• Cool muffins in the pan on a wire rack for at least 5 minutes before serving.

CHOCOLATE CHIP AND ALMOND BISCOTTI (MAIDA HEATTER)

Steps:

• First toast the almonds in a single layer in a shallow pan in a 350°F oven for 12 to 15 minutes, shaking the pan a few times, until the almonds are lightly colored and have a delicious smell of toasted almonds when you open the oven door. Set aside to cool.
• Adjust two racks to divide the oven into thirds and preheat oven to 375°F If possible, use cookie sheets without raised edges; otherwise use any sheets upside down. Line the sheets with baking parchment or aluminum foil, shiny side up, and set aside.
• Sift together into a large bowl (preferably one with flared rather than straight sides) the flour, baking soda, baking powder, and salt. Add the sugar and stir to mix.
• Place about 1/2 cup of these dry ingredients in the bowl of a food processor fitted with the metal chopping blade. Add about 1/2 cup of the toasted almonds and process for about 30 seconds, until the nuts are fine and powdery.
• Add the processed mixture to the sifted ingredients in the large bowl. Add the remaining toasted almonds and the chocolate morsels; stir to mix.
• In a small bowl beat the eggs with the vanilla and whiskey or brandy, just to mix. Add the egg mixture to the dry ingredients and stir until the dry ingredients are moistened (Use a large rubber spatula). Be patient.
• Place a length of baking parchment or wax paper on the counter next to the sink. Turn the dough out onto the parchment or wax paper. Wet your hands with cold water-do not dry them-and press the dough into a round mound.
• With a long, heavy, sharp knife cut the dough into equal quarters. Continue to wet your hands as you form each piece of dough into a strip about 9 inches long, 2 to 2-1/2 inches wide, and about 1/2 inch high (you will press, not roll, the dough into shape). The ends of the strips should be rounded rather than squared.
• Place two strips crosswise on each of the lined sheets. Bake for 25 minutes, reversing the sheets top to bottom and front to back once during baking.
• Remove the sheets from the oven and slide the parchment or foil off the sheets. With a wide metal spatula transfer the baked strips to a large cutting board and let them cool for 20 minutes.
• Reduce the oven temperature to 275°F With a serrated bread knife, carefully cut on a sharp angle into slices about 1/2 inches wide. This is tricky. Cut slowly with a sawing motion.
• Place the slices, cut side down, on the two unlined sheets. Bake the two sheets, turning the slices upside down and reversing the sheets top to bottom and front to back once during baking.
• Bake for 25 to 30 minutes (depending on the thickness of the biscotti). Turn the oven heat off, open the oven door, and let the biscotti cool in the oven. When cool, store in an airtight container.

ALMOND CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Beat sugar, pumpkin, vegetable oil, eggs, and molasses together in a large bowl. Whisk flour, baking powder, baking soda, salt, nutmeg, cinnamon, and ground ginger together in another bowl. Add flour mixture to pumpkin mixture and stir until batter is well-combined.
• Stir 2/3 of the almonds and 3/4 of the chocolate chips into batter. Pour batter into prepared loaf pan; sprinkle remaining almonds and remaining chocolate chips over the top of the loaf.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 minutes to 1 hour.