Many people view nuts as an excellent appetizer or as good snacks between meals, but their potential is very high in the kitchen. A simple salad dressed with nuts can be a real treat for the senses.
Desserts are one of the big winners for the taste of nuts.
But, what dishes use? Nuts can be used in any food, but the best way to eat is toasted as roasting enhances its flavor.
Below is a small sampling of recipes that contain almonds, but as previously said it can be used in a variety of dishes.
Chocolate cake / black nightgown
Ingredients: 300 grams of chocolate, 150 grams of almonds, hazelnuts 150 g, 300 g butter, 300 g of sugar and 6 eggs.
Preparation: hazelnuts and almonds Chop. It is mixed with sugar and eggs. chocolate Melt the butter and mix everything. In a buttered pie plate previously put the entire mixture and introduce in the oven until we see that is done.
Ingredients: 250 grams of ground raw almonds, 250 grams of sugar, lemon zest, 1/2 teaspoon ground cinnamon 7 egg yolks, 6 egg whites and powdered sugar.
Preparation: Beat the egg yolks with half the sugar in a saucepan templándolas slightly. We assemble the egg whites until stiff and add to them the sugar moiety. We add the yolks almonds, cinnamon and egg whites and mix well without beating. We spread a mold with butter and we line it with paper protruding from the mold a few centimeters. Fill the mold with the mixture and put in the preheated oven at 180 degrees for 30 to 40 minutes. We let the cake take it out and sprinkle with powdered sugar to cool.
- Cake: 60 grams of flour, 5 egg yolks, 4 egg whites, ground almonds 110 grams, 120 grams of chocolate, 100 grams of butter, 120 grams of powdered sugar and 1/2 vanilla bean.
- Filling: 250 grams of apricot jam.
- Glaze: 375 grams of couverture chocolate, 450 grams of sugar and 180 grams of water.
Preparation: We light the oven to 200 degrees. Melt the chocolate in a double boiler. Remove from the heat and keep warm. Beat butter at room temperature with 40 grams of sugar and egg yolks until fluffy. Slowly incorporate the melted chocolate and vanilla. We assemble the egg whites until stiff with the remaining sugar and join the mix. Sift flour and mix it with ground almonds; add the mass of cake three times and stir. Greased round cake pan and sprinkle with flour. Pour the mixture and bake at 180 degrees for 30 to 40 minutes. For the filling, put the fire jam with 3 tablespoons of water, let it boil and pass through a sieve. Reserve. When the cake is cool, cut it in half and spread with cream, reserve a little, cover and cover with the remaining cream. For the icing sugar put the fire with water, we make a syrup and add the couverture chocolate, let it melt and mix. Reserve to take consistency. We cover the cake with glaze and place it on a rack. You should rest one day.
- 8.00 und Clara
- 80.00 gr sugar
- Almond 100.00 gr
- 150,00 gr icing sugar
- 0.05 kg flour
Preparation: fluff the whites with sugar until stiff. Mix the almond powder with icing sugar and flour. Incorporate this mixture to the egg whites. Bake on greased baking sheet at 180 ° C.
- 75.00 gr sugar
- Almond 10.00 gr
- Coffee 2 doses
- Canela c / s
- 1.5 dcl cream.
Preparation: In a large glass of cappuccino coffee is brought directly to the middle of the vessel; remove from pan and place it in the coffee bar (to the customer). Using a sleeve with curly mouthpiece we cover coffee and finish the decoration with almond add threaded using a teaspoon.
Sprinkle with cinnamon and serve over optionally placing a sugar with coffee.
- Almond 300.00 gr
- 300.00 gr icing sugar
- Water 300.00 ml
Preparation: Peel and wash the almonds well, giving two or three waters to see very clean. Drain and mix with sugar and water. Grind through the shredder-refiner, passing by stone crushers and roller open about 3 millimeters. Refine the three rollers stone adjusting and leaving slightly more closed last. This adjusting operation is repeated over the rollers. marzipan, which must be very refined on the table sprinkled icing sugar are collected, a block that is wrapped in plastic to preserve them in the refrigerator is formed.
Dried fruit vinaigrette
- Vinegar 0.03 l
- Almond 25.00 gr
- 25.00 gr pine nuts
- Some fine salt
- Nuts 25.00 gr
- Olive oil 0.4 degrees 0.12 l
Preparation: Toast the nuts, they do have peeling skin after roasting. Chop into small pieces and mix with the vinaigrette.
- 25.00 gr butter
- 200.00 gr slivered almonds
- 200.00 gr sugar
- Limon 0.07 kg
- Egg und 4.00
- Icing sugar C / S
Preparation: jacketed pan with a thin layer of cuts dough or puff funds, 250 gr. In a bowl mix the sugar, almonds and lemon zest, add eggs one at a time mixing well. Add the butter cream and put on the lined mold. Bake at 180 for 45 minutes approx. You can decorate with icing sugar espolvoreándola on staff with the cross of Santiago.
- 1/4 kg. Almond (powder)
- 1/4 kg. sugar
- 3 eggs
- ground cinnamon
- Grated lemon peel
- 1/4 cup brandy
- icing sugar
Preparation: In a bowl, mix the ground almonds, sugar, eggs, cinnamon, and lemon zest. When you have a uniform mass, do to her small balls and meatballs. Then imprégnalas in rebózalas in liquor and sugar.
Place on a cookie sheet and bake at 190 degrees for 20-30 minutes.