Chocolate and Almonds Cookies

Ingredients:

1 cup blanched almonds, chopped
1 cup sugar
2 ounces unsweetened chocolate, chopped
3 egg whites
1/2 tsp vanilla extract
1/4 tsp almond extract

Preparing:

Preheat oven to 160ºC (320ºF).

Melt chocolate in water bath.
Stir to blend almonds with sugar, egg whites, vanilla and almond extracts.
Stir in the chocolate.

Place little doughs on baking sheets with baking parchment.
Brush each ball with little water and sift a thin layer of confectioners' sugar over them.
Bake for 12 minutes.

Semolina Pudding for Easter

Ingredients:

2 cups milk
3/4 cup semolina
40 g unsalted butter
2 eggs
4 tbsp sugar
2 tbsp ground almonds
1/4 tsp vanilla essence

Preparing:

Preheat the oven to 180ºC (360ºF).

Combine the semolina, milk and 3 tbsp of the sugar in a saucepan and bring to the boil.
Reduce the heat and simmer for 10 minutes stirring continuously until thick.
Add the butter, almonds, vanilla and eggs and mix well.

Pour into ramekins and srpinkle with the remaining sugar and bake for 15 minutes.

Praline Ice Cream

Ingredients:

250 g mascarpone
125 g white chocolate, melted and cooled
70 g blanched almonds, toasted
3/4 cup cream
1/4 cup caster sugar
2 tbsp sugar

Preparing:

Place the almonds on a greased foil.
Heat the caster sugar over low heat until the sugar melts (do not stir).
Pour the caramel over the almonds and leave until set and cool.
Break into chunks and crush in a food processor.

Whip the cream until soft peaks form.
Stir the mascarpone and chocolate and fold in the whipped cream and crushed praline.

Transfer to a metal tray, cover the surface and freeze for 6 hours.
Remove from the freezer 15 minutes before serving.

Almonds Sweets (Queijinhos do Paraíso)

Ingredients:

250 g sugar
50 g ground almonds
1 cup water
6 egg yolks
1 egg white
14 cherries, in syrup
1 tbsp butter
1 tsp vanilla powder

Preparing:

Cook water with sugar until it forms a syrup.
Add vanilla and 1 tsp butter.
Cook for 1 more minute, remove from heat and allow to cool.

Whisk the yolks and egg white.
Add almonds and cold syrup.

Pour mixture into greased individual molds.
Place half cherry on each one and bake at 170ºC (350ºF) for 15 minutes.

Kulfi Almonds and Pistachios Dessert

Ingredients:

1 1/2 liters milk
20 g blanched almonds, finely chopped
20 g pistachios, finely chopped
8 cardamom pods
4 tbsp caster sugar

Preparing:

Bring to the boil milk and cardamom pods.
Reduce the heat and simmer, stiring until it has reduce by about on-third to 1 liter.
Add sugar and cook for 3 more minutes.

Strain out te cardamom pods and add the almonds and pistachios.
Pour the kulfi into a shallow container, cover the surface with a sheet of baking paper and freeze for 1 hour.

Line 6 cream horn moulds with baking paper and pour the kulfi among them and freeze overnight.

Thanksgiving Peaches and Cream Trifle

Ingredients:

825 g can sliced peaches
200 g mascarpone
25 g flaked almonds, toasted
1 cup cream
1/4 cup Marsala, peach chnapps liqueur or Grand Marnier
1 day-old sponge cake, cut into cubes

Preparing:

Put the cake cubes in a 2 liter dish and press down firmly.
Drain the peaches, reserving 1/2 cup of juice.

Mix the liqueur with the juice and drizzle over the cake.
Arrange the peach slices over the cake.

Beat the cream until soft picks form.
Add the mascarpone and beat briefly.
Spread over the peaches and refrigerate for 1 hour.

Sprinkle with almonds just before serving.

Thanksgiving Lemon Almond Tart

Ingrdients:

350 g ricotta, sieved
80 g blanched almonds, finely chopped
1/3 cup caster sugar
3 eggs, well beaten
3 tbsp flaked almonds
1 tbsp finely grated lemon rind

Lemon Pastry:
125 g chilled unsalted butter, softened
2 cups plain floured, sifted
1/4 cup caster sugar
1 tbsp finely grated lemon rind
2 egg yolks

Preparing:

Combine the flour, sugar and a pinch of salt.
Make a well in the center and add the butter, rind and egg yolks.
Work the flour into the center with the fingertips until a smooth dough forms.
Wrap in plastic wrap, flatten slightly and refrigerate for 20 minutes.

Beat the ricotta and sugar.
Add the eggs gradually, the lemon rond, and then stir in the chopped almonds.

Preheat the oven to 180ºC (360ºF).

Roll out the pastry on a lighlty floured surface and line into a greased flauted flan tin, trimming away the excess pastry.
Pour in the filling and smooth the top.
Sprinkle with the flaked almonds and bake for 1 hour.

Almonds and Vanilla Small Balls

Ingredients:

6 egg yolks
3/4 cup sugar
1/2 cup milk
4 tbsps chopped almonds
1/2 tsp vanilla

Preparing:

Beat the yolks with 1/2 cup sugar.
Add milk, almonds and vanilla when the mixture puffs up.

Warm up to low fire without letting move.
Retire of the fire and let cool.

Form small balls as large as a nut and pass them through the rest of the sugar.

Coffee Mousse

Ingredients:

200 g whipped cream
1/2 tin condensed milk
3 eggs
2 tsp Nescafe
Toasted almonds
Lady fingers

Preparing:

Dissolve the coffee in some tbsps of water.
Mix the condensed milk with the yolks, the coffee and the whipped cream.

Stir the egg whites at verge of snow.
Add them to the mixture in surrounding form.

Place pieces of lady fingers at the bottom of individual glasses.
Spill mousse above.

Refrigerate for 4 hours.
Decorate with the toasted almonds.

Canolli with Cherry Sauce

Ingredients:

70 g flour
70 g sugar
70 g butter
70 g glucose

Filling:

250 g ricotta cheese
100 g mascarpone cheese
80 g sugar
50 g chopped almonds
3 eggs

Sauce:
250 g chopped cherries
3/4 cup sugar

Preparing:

Mix all the ingredients.
Bake in round bases at 170°C until they gild.
Give the form of a rolled wafer once they're baked.

Filling:
Mix all the ingredients.
Fill the rolled wafers.

Sauce:
Cook the cherries with the sugar until forming a syrup.
Serve the wafers with the sauce

Nougat's Tartufo

Ingredients:

200 g chopped nougat
60 g chopped hazelnuts
60 g almonds
200 g chopped chocolate
45 g grated coconut
3 ½ pt vanilla ice cream
3 tbsp honey

Preparation:

Mix nougat, the hazelnuts, the almonds, the chocolate, the ice cream and the honey.
Spill the mixture in 8 cooled and covered individual aluminum molds.

Refrigerate for 1 hour.

Pass them through the grated coconut.
Place them in a tray and refrigerate for 1 more hour.

Tea and Orange Puddin

Ingredients:

5 eggs
2 bags black tea
2 "clavos de olor"
1 cinnamon stick
2 oranges (its juice)
1 cup cold heavy cream
3/4 cup boiling water
3/4 cup sugar
1/4 cup water
1/2 teaspoon salt

Preparation:

Stir the yolks with the sugar until obtaining a pale color.

Prepare the tea in the boiling water with the cinnamon and the "clavos de olor".
Let rest 2 minutes and retire the "clavos de olo", the cinnamon and the tea.

Soak the unflavored gelatin in 1/4 cup water for 5 minutes.
Dissolve in the tea.
Mix with the yolks and the orange juice.

Stir the heavy cream forming whipped cream.
Mix with the yolks.
Cover and refrigerated for 45 minutes.

Stir the egg whites with the salt on the verge of snow.
Add the egg whites to the previous mixture with envolving movements.

Spill the mixture in glasses.
To cover and refrigerated for4 hours.

Pumpkin Pudding

Ingredients:

2 tbsp orange juice

2 tbsp whisky

1 tsp vainilla

1/4 cup raisins

1 egg white

1 egg

1 tin pumpkin (ayote (15 oz))

2/3 cup evaporated milk

1/4 tsp cinnamon

1/4 tsp "clavo de olor"

1/4 tsp "nuez moscada"

1/3 cup oats

2 tbsp brown sugar

2 tsp melted butter

Preparation:

Warm up the whisky with the orange juice and vanilla, without leaving boils.

Add the raisins and reserve.

Stir the egg white with the egg, the ayote, the evaporated milk, the brown sugar and the spices.

Add the raisins mixture.

Place the mixture in greased soufflé molds.

Mix, apart, oats with the 2 tbsp brown sugar.

Add mantequilla melted.

Spill on pudines.

Bake at 190ºC (375ºF) for 30 minutes.

Retire of the oven and let cool for one hour before serving.

Peaches Cobbler

Ingredients:

1 big tin of peaches
1 tbsp vainilla
1 box vainilla cake mixture
1 margarine bar
1 cup coconut
1 cup chopped nuts

Preparation:

Preheat the furnace to 175ºC (350ªF).

Place the peaches in a pyrex.
Add vanilla and mix.

Cover the peaches with the cake mixture.
Bathe it with the melted margarine, the coconut and the nuts.

Bake for 45 minutes.

Bananna Flan

Ingredients:

250 g condenseded milk

4 banannas

2 tbsp lemon juice

1 tbsp vanilla essence

4 eggs

1 cup water

Aluminum paper

Preparation:

Stir the ingredientes.

Spill the mixture in a mold.

Cover it with aluminum paper.

Cook in bath Maria at 300ºC (600ºF) for 40 minutes.

Retire of the fire and let cool.

Nuts Hearts

Ingredients:

150 g butter
125 g sugar
50 g of chopped nuts
260 g flour
1 teaspoon baking powder
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1 egg white
40 nuts
White chocolate to decorate.

Preparation:

Mix the butter with the sugar.
Add the clear of egg and the chopped nuts.

Mix the baking powder, jengibre, the cinnamon and the flour, by aside.
Sift the dry ingredients on the butter mix.

Overturn the mass on a greasde plate.
Refrigerate for 30 minutes.

Stretch the mass to a thickness of 5 mm.
Cut hearts with cake cutter.

Bake for 25 minutes at 190ºC (350ºF).
Let cool.

Bathe the surface of the pieces with white chocolate, melted in bath Maria.
Place a nut on each piece.

Almonds Pie

Ingredients:

125 g butter
250 g almonds paste
60 g sugar
2 eggs
60 g flour
1/2 cup raspberry jam
45 g almonds

Preparation:

Bake the base for cake at 190ºC for 20 minutes.

Stir the butter until cremating it.
Add the almond paste little by little.
Add to the sugar and eggs.
Incorporate the flour.
Grease the baked cake with the raspberry jam.

Fill it with the mixture of almonds.
Dust the cake with the almonds.

Bake at 190ºC for 45 minutes.

Nutty Granola Squares

Ingredients:

115 gr unsalted butter, plus extra for gresaing
4 tbsp honey
1/8 cup unrefined superfine sugar
scant 3 cups rolled oats
1/8 cup dried cranberries
1/8 cup chopped hazelnuts
1/8 cup chopped pitted dates
5/8 cup slivered almonds

Preparation:

Preheat the oven to 190ºC (375ºF).

Melt the butter with the honey and sugar in a pan.
Stir together.

Add the remaining ingredients.
Mix thoroughly.

Turn the mixture into a greased baking pan.
Press down it well.

Bake it for 30 minutes.
Let cool and cut it in pieces.

Almonds Small Balls

Ingredients:

1/2 cup almonds
1/2 cup sugar
1/2 cup smoothed butter(1 1/2 bar)
1/2 teaspoon almond essence
1/2 teaspoon vanilla essence
1 2/3 cups flour
1/2 teaspoon salt
1 cup sugar

Preparation:

Finely grind the almonds and the sugar.
Add butter little by little.
Add the essence of almonds and vanilla with the flour and the salt.
Continue mixing until forming a smooth pastry.

Surround the pastry in sticky paper.
Let cool for 30 minutes.

Preheat the furnace at 175ºC (350ºF).
Prepare two trays with baking paper (parchment).

Form small balls with the pastry.
Place spaced them on the trays.
Bake for 20 minutes until gilding.

Let cool.
Cover with dust sugar.

Almonds Diamonds

Ingredients:

2 butter bars at room temperature
3/4 cup sugar
1 egg yolk
1/8 teaspoon almonds essence
2 cups flour
1/2 teaspoon cinnamon
1 egg white
1 teaspoon water
Chopped almonds
Picks of salt

Preparation:

Preheat the furnace at 165º C (325ºF).

Cremate the butter, the essence of almonds, the egg yolk and the sugar.
Add the flour, the salt and the cinnamon previously sievings until forming a manageable paste.

Stretch it and put it in a big tray.
Glaze it with albumen of one egg.
Distribute the almonds above.

Bake until gilding.
Let cool and cut in diamond form.