Almond Brownies

3/4 c Flour
1/4 ts Baking Soda
1/4 ts Salt
1/3 c Butter
1/2 c Sugar
2 tb Water
12 oz Chocolate Chip
1 ts Vanilla
2 Egg
1/2 c Almonds; chopped

Combine flour, baking soda and salt in small bowl and set aside. In saucepan, bring butter, sugar and water just to a boil. Remove from heat and add 6 oz of chocolate chip morsels and vanilla. Stir until smooth. Place chocolate mixture into a mixing bowl. Add eggs one at a time and beat well after each egg. Blend in flour mixture. Stir in remaining chocolate chip morsels and the chopped almonds. Spread into a 9 in. square baking pan and bake for 30 minutes in a 325 degree oven. Cool and cut into squares.

Almond Cappuccino

2 qt Brewed coffee
1 qt Evaporated skim milk
1/2 tb Vanilla extract
1 ts Almond extract

Combine coffee, milk and sugar in a large saucepan or Dutch oven. Cook over medium heat, stirring occasionally. Heat and stir in extracts. Serve hot. Yield: 16 (8 oz.) servings.

Almond Chicken Wings with Plum Orange Sauce

2 1/2 lb Chicken wings; separated
3/4 c Flour
1 ea Egg; slightly beaten
1 tb Milk
3/4 c Almonds; ground
1 c White bread crumbs
2 ts Salt
2 ts Orange rind; grated
1 ea Oil for deep frying

Plum Orange sauce:

2/3 c Plum sauce
1/4 c Orange sauce
1 ts Cornstarch

The grated orange rind gives these wings a citrus flavour zing. Toss wings in flour. Shake off excess flour. In a bowl combine egg and milk. Set aside. In a bowl combine almonds bread crumbs salt and orange rind. Set aside.

Dip chicken into egg mixture then in almond mixture refrigerate coated chickern for 1/2 hour.

In a microwave safe bowl combine plum sauce, orange juice and cornstarch. Cook over high heat for one minute until sauce thickens and boils. Set aside.

Heat oil in frypan or wok to 375F. Deep fry chicken for 10 to 15 minutes or until golden brown. Drain on paper towel. Serve with Plum Orange Sauce.

Almond Buttercream Frosting

3/4 c Butter
3/4 c Confectioner’s sugar
1/2 ts Almond extract
3 tb Milk

In bowl with electric beaters, cream butter until light & smooth. Add sugar, 1/2 cup at a time, beating until mixture is very creamy & smooth. Beat in extract & 2 Tbls. milk. If too thick, add additional milk.

Almond Bark Rice Krispies

1 lb White almond candy
2 c Salted peanuts
1 c Crunchy peanut butter
2 c Rice Krispies

Melt almond bark. Mix all ingredients together and drop by spoon on wax paper. Put in refrigerator until firm.

Almond Blue Cheese Balls

1/2 lb Cream Cheese
1/2 lb Blue Cheese
A Little Fresh Cream; as necessary
1 tb Onion; grated
1 1/2 tb Fresh Parsley; chopped
1 1/2 tb Chives; chopped
1 1/2 tb Chutney; drained-chopped
Salt And Pepper; to taste
Almonds; chopped

Blend and form in little individual balls adding drops of fresh cream to adjust consistency of mixture. Roll in chopped almond and chill.

Almendrados (Almond Cookies)

2 c Blanched almonds; finely chopped
2 Egg whites; room temp
1 c Confectioners’ sugar; sifted
1 ts Vanilla extract

Pre-heat over to 325F degrees. Lightly toast the almonds and set aside to cool. Beat egg whites until stiff, but not dry. Gradually add sugar, beating constantly. After the confectioners’ sugar has been added, beat 5 to 8-minutes longer. Fold in almonds and vanilla. Place by spoonfuls or shape into rings on a greased cookie sheet. Bake for 17 to 20-minutes or until cookies just begin to color. Removed from cookie sheet to cool. Serve or store in an airtight container. Makes About 3-Dozen Cookies

Cinnamon-Roasted Almonds

1 egg white
1 teaspoon cold water
4 cups whole almonds
1/2 cup white sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.
Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.


1 c All-Purpose Flour
1 c Oats
1 c Brown Sugar, packed
1 ts Baking Soda
1/2 c Butter
1/2 c Corn Syrup
1/3 c Brown Sugar, packed
1/4 c Butter
1/4 c Whipping Cream -OR-
1/4 c Evaporated Milk
1 1/2 c Almonds, sliced
1 1/2 ts Vanilla

CRUST: Combine all ingredients , mixing until crumbly. Press firmly
into 13x9x2-inch (3.5L) baking pan. Bake in 350F(180C) oven for 10
minutes. FILLING: Combine corn syrup, brown sugar, butter, and cream
in a medium saucepan. Cook and stir over medium heat until mixture
boils. Remove from heat. Stir in almonds and vanilla. Pour over
crust, spreading evenly. Bake in 350F(180C) oven 15 to 20 minutes or
until golden. Cool on wire rack. Cut into traingles, bars or squares.
Store in refrigerator. Makes 48. NOTE: You may substitute All-Purpose
Wheat & Oat flour for All-Purpose Flour.

Almond Caramel Popcorn
A yummy treat and a nice holiday present, bagged and bowed.

1/2 Cup popcorn kernals, pop them, do not salt or butter
1 1/2 Cup Whole Almonds
1 Cup Golden Vanilla Raisins (put in microwave with 2 tsp vanilla for 1 minute)
2 1/2 Cups packed light brown sugar
1 stick unsalted butter
1/2 Cup light Corn Syrup
3 Tablespoons Vanilla
3 Tablespoons Almond Extract
1 teaspoon Salt
1/2 teaspoon Baking Soda


  1. Preheat oven to 250 F.
  2. Butter very large heavy baking pan.
  3. Mix popcorn and almonds in prepared pan and place into warm oven while preparing syrup.
  4. Combine brown sugar, butter and corn syrup in medium saucepan.
  5. Whisk over medium heat untl sugar disolves and butter melts.
  6. Attach clip-on candy thermometer to side of pan.
  7. Increase heat to high and boil without stirring until temperature reaches 255 F, occasionally brushing down sides.
  8. Remove from heat.
  9. Add vanilla and almond extract (stand back!).
  10. Stir in baking soda and salt (mixture will bubble).
  11. Add raisins to popcorn and almonds.
  12. Drizzle Syrup quickly over popcorn, stir to coat completely. (note: it will be a little difficult at first, as the syrup is very sticky.)
  13. Bake until caramel feels dry, about 1 hour, 20 minutes.
  14. Stir every 15 minutes, breaking up glops.

Almond and Spinach Stuffed Pork tenderloin

1 pork tenderloin
1 bag baby spinach
1 cup Parmesan Flavored Almond Slivers
4 to 5 slices raw bacon (depending on your tenderloin size)
1 T extra virgin olive oil

Preheat oven to 325 degrees. Toast almonds then chop in food processor with spinach and olive oil. Butterfly the tenderloin and flatten with meat mallet. Stuff pork with spinach mixture and roll up. Secure with string or toothpicks. Wrap bacon slices around tenderloin and bake 45-60 min.

Mediterranean Almond Dip

Makes 8 servings (2 cups dip)


1/2 cup plus 1 tablespoon toasted whole natural almonds
2 tablespoons olive oil or almond oil
1 clove garlic
1 can (15.5 ounces) garbanzo beans
1/4 cup lemon juice
1/8 teaspoon ground red pepper (cayenne)
2/3 cup chopped toasted almonds (optional)
crackers or pita bread rounds, cut into wedges


Chop 1 tablespoon whole natural, almonds for garnish; set aside. Combine remaining portion of the 1/2 cup whole natural, almonds in food processor with oil and garlic. Process until well chopped. Drain garbanzo beans, reserving 1/2 cup liquid. Add beans, liquid, lemon juice and pepper to almond mixture. Process until smooth. Stir in 2/3 cup chopped almonds, if desired. Spoon into a serving bowl. Garnish with chopped almonds and serve with crackers or pita wedges.

Spicy Almond Jambalaya
Makes 6 servings


1 pound spicy sausage, cut into 1-inch pieces
1 tablespoon vegetable oil
1 onion, chopped
1 green bell pepper, chopped
1/2 cup chopped celery
2 cans (14.5 ounce each) stewed tomatoes
1 cup water
1 clove garlic, minced
1/2 teaspoon oregano
1 cup long grain white rice
1/2 to 3/4 pound whole peeled shrimp
1 cup whole natural almonds, toasted


Brown sausage in oil in large, heavy casserole. Remove sausage from pan; stir in onions, green bell peppers and celery; cook until soft but not brown. Stir in stewed tomatoes, water, garlic and oregano; bring to a boil. Stir in rice. Reduce heat; cover and simmer, 15 minutes, stirring frequently. Stir in shrimp; cover and simmer, 5 minutes, stirring frequently. Remove from heat. Stir in almonds just before serving.

Fudge Mousse with Caramelized Almonds

4 eggs, separated
1 cup semisweet chocolate pieces
1/3 cup boiling water
3 tablespoons rum or 2 tablespoons water and 1 teaspoon rum extract
1/2 cup whole blanched almonds
1/2 cup sugar
whipped cream


Whip egg whites until stiff. In electric blender, combine the chocolate pieces and boiling water; process at medium speed until smooth. Continue processing; add egg yolks, one at a time, and rum. Fold in egg whites until well blended. Turn into individual dessert dishes and chill until set (overnight if possible).

Meanwhile, coarsely chop almonds and combine with sugar in skillet or flat-bottomed saucepan. Stir over medium-low heat until sugar melts and turns golden. Remove from heat and pour at once onto foil or a greased cookie sheet. Cool, then break up.

To serve pipe or spoon a rosette of whipped cream on top of each mousse. Sprinkle with caramelized almonds

Fried Salted Almonds


Canola Oil
1/2 lb. blanched whole almonds
Sea Salt


Pour about a half inch of oil into your skillet and heat to 375 degrees. Fry the almonds to a golden brown.

Remove to some paper towels and sprinkle with salt. Simple and delicious.

Almond Stuffed Dates with Bacon

(6 servings)


1 pkg. (4-oz) blanched whole almonds
1 lb. Pitted dates
1 1/2 lb. Lean thinly sliced bacon cut into thirds


Put an almond in each date. Wrap a piece of bacon around each stuffed date and secure with a toothpick.

Line cookie sheet with aluminum foil.

Place dates on foil and bake in preheated 400 degree oven for 12-15 minutes or until bacon is crisp. Remove to rack or paper towel, drain.

Serve warm.

Maple Oatmeal Bread with Almonds
Makes 1 loaf


1 cup rolled oats
1 cup boiling water
1/2 cup maple syrup
1/3 cup warm water
1 envelope dry active yeast
2 teaspoons canola oil
1-1/2 teaspoons salt
1-1/2 cups whole wheat flour
1-1/2 cups bread flour
egg wash to glaze the top.
2/3 cup slivered almonds


In a blender or food processor coarsely chop oats. Add the boiling water and let stand until water is luke-warm.

In a bowl dissolve syrup, warm water and yeast. Add oil, salt, oats, and 1 cup of each flour, beat until smooth, add more flour to make a soft dough.

Turn out onto a lightly floured surface and knead for 6-7 minutes until smooth and elastic.

Place in a greased bowl, turning once so the top is greased too.

Cover with a towel and let rise in a warm place until dough has doubled, about an hour. If you have a bread machine, you can set it for “dough” and let it do the recipe to this point.

Punch down dough; turn out onto a floured surface. Shape into a flattened 9 inch round loaf.

Place on a greased cookie sheet.

Brush with egg wash and sprinkle almonds on top, pressing them in a little. Bake at 350 for 30 to 35 minutes

Spice Curry Tofu, with Apricots and Almonds

Ingredient – Preparation Method

2 tablespoons Tamari soy sauce
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley – or cilantro
1 tablespoon fresh chives
1 tablespoon turbinado sugar
2 tablespoons curry powder
1 teaspoon sesame seeds – black
1 pound tofu, firm
3 tablespoons canola oil
1 small onion
3 each carrot
2 cloves garlic
2 tablespoons water
1/2 cup apricot halves, dried
1/3 cup almonds – sliced

Combine tamari, lemon juice, parsley, chives, turbinado sugar, curry powder sesame seeds and canola oil in a bowl add Tofu and let it sit for 1 hour. Heat oil in a heavy skillet over medium high heat, add carrots, onions, and garlic, making sure garlic does not burn. Drain the tofu and the marinade; set aside

Add tofu to the pan and cook until heated through. Add the apricots and the almonds, and cook for 3 minutes more. Serve over white Basmati rice.

Yield: 6 servings

I got this from Bon Appetit Magazine thought it looked good but havent tried it yet :lol:

Almond Crisps With Amaretto-Glazed Almonds


-----------------------------GLAZED ALMONDS-------------------------------
1 1/2 teaspoon unsalted butter
3/4 cup slivered almonds
1 1/2 tablespoon amaretto liquor

1 cup flour, all-purpose
1 pinch salt
1/2 cup unsalted butter; room temp.
1/2 cup sugar
1 sm egg; room temperature
2 teaspoon amaretto liquor
1 sugar
1 powdered sugar, optional


For almonds: Melt butter in heavy small skillet over medium heat. Add
almonds and amaretto and stir until almonds are golden brown, about 5
minutes. Cool on paper towels.

For dough: Preheat oven to 350-degrees. Lightly grease 2 large
baking sheets. Sift 1 cup flour with salt into small bowl. Using
electric mixer, cream butter with 1/2 cup sugar in large bowl until
light and fluffy. Blend in egg and amaretto. Add flour and mix until
dough binds. (Dough will be sticky.)

Divide dough into 30 pieces. Roll each between palms into balls,
dusting hands with flour if necessary. Set on baking sheets, spacing
2 inches apart.

Fill small bowl with water. Mound sugar on plate. Dip bottom of
2-1/2" round glass into water and then into sugar. Press glass down
onto 1 dough ball, flattening into 2-1/2- to 3-inch round. Repeat
with remaining dough. Sprinkle rounds lightly with sugar.

Gently press several glazed almond slivers into each round in flower
pattern. Bake until edges of cookies are golden brown, 8 to 10
minutes. Cool on rack. Just before serving, dust cookies with
powdered sugar if desired.