Halva Almond Dessert Food

GREEK HALVA WITH ALMONDS

Steps:

• In a pot, mix water, sugar and cinnamon stick and bring to a boil. Remove cinnamon stick.
• Meanwhile, in a large pot over medium heat, melt butter and then add the cream of wheat and the almonds. Keep stirring until the semolina turns a golden brown, being careful it doesn't burn.
• CAREFULLY pour liquid into the semolina. It will bubble voilently. Mix it thoroughly and then pour the mixture into a mold. Let cool and then remove from mold.

HALVA - ALMOND DESSERT

Steps:

• Combine the sugar, honey, water, and cinnamon in a saucepan. Bring to a boil and cook over low heat 20 minutes. While the syrup is cooking, melt the butter in a skillet; add the almonds and cream of wheat. Cook over low heat, stirring steadily, until browned.
• Add to the syrup (after syrup has cooked 20 minutes), mix well, cover, and cook 15 minutes, stirring occasionally. pour into a buttered 8-by-10-inch buttered shallow pan. Cool. Cut into squares and sprinkle with confectioners' sugar or cinnamon.
• Makes 20 2-inch squares.

ALMOND VENETIAN DESSERT

Steps:

• Grease the bottoms of three 8-in. square baking dishes.
• Line with waxed paper and grease the paper; set aside.
• Place almond paste in a large mixing bowl; break up with a fork.
• Add the butter, sugar, egg yolks and extract; beat until smooth and fluffy.
• Stir in flour and salt.
• In another mixing bowl, beat egg whites until soft peaks form.
• Stir a fourth of the whites into the dough, then fold in the remaining whites (dough will be stiff).
• Divide dough evenly into three portions, about 2/3 cup each.
• Tint one portion green and one portion red; leave the remaining portion white.
• Spread each portion into a prepared pan.
• Bake at 350° for 13-15 minutes or until edges are golden brown.
• Immediately invert onto wire racks; remove waxed paper.
• Place another wire rack on top and turn over.
• Cool completely.
• Place green layer on a large piece of plastic wrap.
• Spread evenly with 1/3 cup apricot preserves.
• Top with white layer and spread with remaining preserves.
• Top with red layer.
• Bring plastic over layers.
• Slide onto a baking sheet and set a cutting board on top to compress layers.
• Refrigerate overnight.
• In a microwave-safe bowl, melt chocolate.
• Remove cutting board and unwrap dessert.
• Spread melted chocolate over top; let stand until set.
• With a sharp knife, trim edges.
• Cut into 2-in. x 5/8-in. bars.
• Store in an airtight container.