Ingredients:

3 – Egg whites

1/2 – teaspoon of Vanilla Extract

1 – cup of brown sugar

1, 1/2- cup of coconut

1 – cup of chopped Walnuts

Preparation:

Preheat oven 275 deg F.

Beat eggs whites until fairly stiff

With mixer still running, add sugar and vanilla

Continue for about 30 seconds

Turn off mixer; fold in wanuts and coconut until completely covered.

Scoop with measured cookie scoop onto parchment paper.

Bake for 30 to 35 min until some browning occurs

Let cool before removing…Store in airtight container.

Advertisements

Preheat oven to 350F and line two cookie sheets with parchment paper.

Combine:

1 cup almond flour (freshly ground if possible)

1 cup sugar

1 egg, slightly beaten

1 teaspoons gluten-free vanilla extract

½ teaspoons gluten-free almond extract

½ cup chipped dried apricots

2 Tablespoons butter

Combine all ingredients and mix well. Drop by scant teaspoonful onto parchment paper. Bake 10 to 12 minutes. DO NOT LET BROWN. Let cool on cookie sheet for 2 minutes before removing to cookie rack to cool completely. Store them in an air-tight container. Makes three dozen.

This recipe comes to us from Ann Sokolowski

Almond Cake

September 17, 2011

Ingredients:

3 – Cups of Whole Almonds

1, 1/4 – cup sugar, divided

12 – Tablespoons Unsalted Butter, At Room Temp

4 – Whole large Egg yolks

4 – teaspoons grated lemon zest

1/4 -teaspoon salt

1/2 – teaspoon cinnamon

1 – teaspoon almond Extract

4 – Whole large egg whites

Preparation:

Positon rack in middle of oven and preheat to 350 deg. F.

Line the bottom of a 10″ spring form pam with parchment paper and grease the paper and sides of the pan

Coat the sides of the pan with ground almond mill or ground almonds

Press the almonds and 1/4 cup of the sugar in a food processor until it has the consistency of fine cornmeal. Add the butter and pluse to combine. Set aside

In the bowl of a stand mixer fitted with the paddle attachement, or with a handmixer in a big bowl, beat 3/4 cup plus 2 tablespoons of the remaining sugar and yolks on medium-high until very light and fluffy, about 7 minutes. Add the zest , salt, and cinnamon and mix until incorporated. Whril in the almond mixture and almond extract.

In an impeccably clean bowl, whisk the egg whites until foamy then slowly shisk in the remaining 2 tablespoons of sugar until the whites form soft luscious peaks. Plop a spatulaful into the almond mixxture and stir to lighten. Carefully fold in the rmainder of the whites until no streaks show.

Spoon the batter into the pan and smooth the top.

Bake until the cake is golden brown and begins to pull away foro the sides of the pan, about 45 min.

Transfer to a rack and let set for 5 minutes before releasing cake from the pan.

Recipe found / modified from Tasty Kitchen.

Walnut-Date Clusters

December 12, 2008

OK.  You should be on sugar load by now.  I do have a few other recipes I could share but I need to actually do something besides this today so I will leave you with this quick easy 3 ingredient recipe.  

Walnut-Date Clusters

1 1/2 cups coarsely chopped pitted dates

1 1/2 cups coarsely chopped walnuts

12 oz. bitter sweet chocolate (the original recipe call for milk chocolate)

Line a baking sheet with parchment paper or waxed paper.

Place the chocolate in the top pan of a double boiler or in a heatproof bowl.  Set over the hot water (not touching).  Heat stirring constantly until melted and smooth.

Pour the hot water out and replace it with lukewarm water.  Let the chocolate stand, stirring frequently, until it cools slightly and begins to thicken, about 10 minutes.

Stir in the dates and walnuts mixing thoroughly.  Using a small spoon, scoop out slightly rounded teasponfuls of the mixture and drop onto the prepared sheet, spacing evenly.  Refrigerate uncovered until set, about 2 hours.

Store in an airtight container in the refrigerator for up to 1 month or in the freezer for up to 2 months.

Pecan-Molasses Toffee

December 12, 2008

Pecan-Molasses Toffee

1 1/4 cups unsalted butter

1 cup granulated sugar

1/4 cup firmly packed golden brown sugar

1/4 cup water

1 tablespoon dark molasses

1 cup very coarsely chopped pecans, plus 1/2 cup medium-fine chopped pecans

1/2 tsp ground cinnamon

6 oz. bittersweet chocolate, finely chopped

Butter a small baking sheet.  In a heavy 2 1/2 quart saucepan over low heat, melt the butter.  Add both sugars, water and molasses and stir until the sugar dissolves.  Raise the heat to medium and clip a candy thermometer onto the side of the pan.  Cook, stirring slowly until the thermometer registers 290 degrees F, about 15 minutes.

Remove from the heat.  Stir in the 1 cup coarsely chopped pecans and the cinnamon.  Immediately pour the mixture all at once onto the prepared sheet; do not scrape the residue from the pan bottom.  Let stand for 1 minute. Sprinkle the chocolate over the toffee.  Let stand for 1 minute to soften.  Then, using the back of metal spatula, spread the chocolate over the toffee until melted.  Sprinkle with the 1/2 cup of medium-fine chopped pecans.  Refrigerate uncovered until the candy is firm, about 2 hours.  

Break into pieces. and store in an airtight container in the refrigerator for up to 3 weeks.

Maple-Nut Pralines

December 12, 2008

Maple-Nit Pralines

2 cups pure maple syrup

1 cup heavy cream

1 tablespoon unsalted butter

1 cup walnuts, chopped

1 cup pecans, chopped

1/2 tsp ground nutmeg

In a heavy saucepan over medium heat, stir together the maple syrup and the 1 cup cream.  Clip a candy thermometer onto the side of the pan.  Boil until the thermometer registers 238 degrees F, about 15 minutes.

Remove from the heat and let cool to 220 degrees F, about 5 minutes.

Add the butter and stir just until melted and the mixture is creamy, about 1 minute.  Stir in the walnuts, pecans and nutmeg.  Immediately, using a tablespoon, scoop up spoonfuls of the mixture and drop onto a oil baking sheets, spacing evenly.  (If it become too dry to scoop, add 2 tablespoons of cream and stir over low heat until melted.)

Let cool completely.  Store in an airtight container at room temperature for up to 3 weeks.

Makes 2 1/2 dozen

Macadamia and Coconut Clusters

13 oz. bitter sweet chocolate chopped (the original recipe called for 10 oz. milk chocolate and 3 oz. of bitter sweet or semisweet chocolate – you choose what you like best.  Dark chocolate is better for you.)

2 cups coarsely chopped light salted roasted macadamia nuts

1 1/2 cups sweetened shredded coconut, lightly toasted.

Place chocolates in the top of a double boiler or heatproof bowl.  Set over not water (not touching).  heat, stirring constantly, until meted and smooth.

Pour out the hot water from teh bottom pan and replace it with lukewarm water.  Let the chocolate stand uncovered, stirring frequently, until it cools slightly and begins to thicken, about 10 minutes.

Stir the macadamia nuts and coconut into the chocolate, mixing thoroughly.  Using a small spoon, scoop out slightly rounded teaspoonfuls of the mixture and drop onto a parchment line baking sheet or into mini foil baking cups.  Refrigerate uncovered until set, about 2 hours.

Store in an airtight container in the refrigerator for up to 1 month or in the freezer for up to 2 months.