VANILLA ALMONDS RECIPE
Sugar coated vanilla almonds are perfect for holiday or hostess gifts!
Provided by Liz Berg
Categories Snacks
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 300º.
- In a large bowl, beat egg whites till frothy. Mix in vanilla, then toss in almonds. Stir gently to coat.
- In another bowl, combine the sugars, salt, and cinnamon. Add to nuts and gently toss to cover almonds.
- Spread evenly into two foil-covered sheet pans.
- Bake for 25-30 minutes, stirring halfway through cooking time.
- Allow to cool, then store in an airtight container.
Nutrition Facts : Calories 244 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 18 grams fat, Fiber 4 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 312 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
VANILLA ALMOND MILK
Delicious homemade almond milk flavored with a whole vanilla bean and sweetened with dates. So easy, even an absolute beginner like me can make it. Almond milk will keep in the fridge for up to 5 days.
Provided by foodelicious
Categories 100+ Everyday Cooking Recipes
Time 8h15m
Yield 4
Number Of Ingredients 5
Steps:
- Place almonds and vanilla bean in a bowl; add enough water to cover completely. Place dates in a separate bowl and add enough water to cover completely. Soak almonds and dates at room temperature, 8 hours to overnight.
- Drain and discard soaking water from almonds and rinse almonds thoroughly. Drain water from dates and keep water to add to the almond milk, if desired.
- Combine soaked almonds, vanilla bean, dates, and sea salt in a blender; pour in 3 cups water. Blend on high for 1 minute. Let sit to allow foam to subside, about 1 minute. Add remaining 1 cup water and some of the date water for extra sweetness; blend until almond milk is smooth, about 1 minute.
- Place a nut milk bag in a quart-size measuring cup or large bowl. Pour almond milk into the bag and lift to drain. Gently squeeze the bag to extract as much milk as possible. Store almond milk in the refrigerator.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 13.6 g, Fat 18 g, Fiber 4.5 g, Protein 7.6 g, SaturatedFat 1.4 g, Sodium 87.5 mg, Sugar 7.8 g
ALMOND VANILLA COOKIES
Don't let all the vanilla scare you away. These are excellent cookies. Very nutty and delicately sweet. A fine finish to a heavy or spicy meal. To add a unique taste substitute the vanilla with 1 tablespoon of gin. The original recipe stated that. I have never tried it.
Provided by Dorel
Categories Dessert
Time 35m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350° and cover 2 cookie sheets with parchment paper.
- In a medium bowl, mix together chopped almonds, flour, baking powder and salt, set aside.
- In a large mixing bowl cream butter and sugar until light and fluffy.
- Mix in extracts Mix in flour mixture until well blended Beat until thoroughly combined.
- Form dough into 36 balls and place a whole almond in center of each ball.
- Bake for about 20 minutes, or until golden brown, check after 15 minutes as I found I needed to turn the temperature down for the second batch.
- Note: I baked my second batch at 325° but it could just be my oven that runs hot.
VANILLA ALMOND CRESCENTS
I grew up with mom making these treats only at Christmas. I was the one who got to taste the ones that broke. These are Extremely Fragile. But they are great. I have gotten compliments from people who don't like almonds. When I moved out of moms, I had to BEG her for the recipe. It is from an authentic German cookbook that Mom has had since she was a young woman. She had to translate ingredients and the measurements for me. The almonds need to be blanched and slivered. Prep time doesn't include the time to Blanche and sliver the almonds if you buy them with the skins on. At the end of the directions, is the directions for making vanilla sugar if you do not know how.
Provided by Tayders momma
Categories Dessert
Time 30m
Yield 36-48 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- In a large mixing bowl, combine flour, ground almonds, granulated sugar, vanilla sugar or extract, (which ever one you used).
- Add cut up butter with a pastry cutter, fork or clean hands.
- Mix to form a dough, if dough is too soft, chill for about 20 or 30 minutes.
- In a 9 X13 casserole dish, Sift together the powdered sugar and vanilla sugar for coating. Spread it out covering the entire bottom of casserole dish. Set this aside.
- Pinch the dough and roll to make small crescents (or balls). Crescents should end up to be about 1-2 inches long when placed on pan, or balls about 1-1 1/2 inches in diameter. you can place these pretty close together as they do not rise or grow like most cookies.
- Place your formed dough on an UNGREASED cookie sheet.
- Place in oven for about 10-12 minutes, or until they become a light golden brown on the bottom. Their color doesn't change alot unless they get burnt.
- Cool pan on a rack for about 1 or 2 minutes then CAREFULLY place them in the powdered sugar in the casserole dish with the spatula. coat them well, but be extremely careful, as these cookies are very fragile.
- Place them on a plate or platter after coating to let them cool completely, then place in an air tight container.
- To Make Vanilla Sugar with a vanilla bean: 1 Vanilla Bean,1 Quart Mason Jar, Granulated Sugar.
- Fill Jar with granulated sugar, Crack vanilla bean, scraping the seeds into the sugar, then place the bean in the sugar. Place the lid on the jar and store for about 2 weeks.
- To Make Vanilla Sugar with Pure vanilla extract: 1 TBSP Pure vanilla extract, 1 c granulated sugar.
- Spread granualted sugar on a small flat surface (waxed paper beneath it) pour vanilla extract over top, and mix well. Spread it out once you have it well blended to let it dry out, then, mix with enough sugar to fill the Mason jar and place the lid on, shake it up, and its ready to use.
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