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Simple Almond Date Biscotti

Alternatively, you can mix the dough by hand, but it will require longer kneading to bring the dough together.

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Transfer to a flat surface and knead briefly to form a smooth dough. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or up to 4 hours. Line two baking sheets with parchment paper or silicone baking mats. Fold the rope in half, then twist the two ends around one another to form a twist, with the dough strands crossing twice and meeting at the bottom to form three spaces. Press the ends together at the bottom to seal them. Space the cookies 1 inch apart on the prepared baking sheet.

Continue forming the twists until you have filled one sheet with eighteen cookies. You will make the second half while the first ones bake. Take one cookie at a time and press the top side into the sugar. Return the cookie to the baking sheet sugar side up. After coating all of the cookies, press three blanched almonds into each cookie—one in each space—facing the pointed ends of the nuts running down from the top to the bottom of the cookie.

Roasted Tomato Crostini with Walnut Almond Pesto and Goat Cheese

Bake the cookies on the bottom rack for 15 minutes, then rotate the pan and transfer it to the top rack until the cookies are light golden all over, about 15 minutes longer. Transfer the cookies to a wire rack to cool. While the first sheet bakes, form the remaining cookies on the second sheet. Bake the second sheet in the same manner after pulling the first from the oven. Blanched almonds have been briefly boiled, allowing the skins to easily slip off.

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They are the almond of choice when you want to avoid the color or additional fiber and texture from the skin. Because I use them often, I find it easier and more cost-effective to purchase skin-on almonds in large quantities and blanch them myself. Often the skin-on nuts are fresher as well. This simple technique will free you from having to search out blanched almonds or pay extra for nuts that may not be as fresh. Bring 3 cups of water to a boil in a 2-quart saucepan.

Add the nuts, bring the water back to a boil, and boil for 20 seconds longer. Drain the almonds in a strainer and rinse them with cold water. When they are cool enough to handle, grab a nut and pinch from the larger, rounded end to poke out the nut—it will pop right out. Repeat to skin all of the almonds. Discard the skins. Lay the nuts out on a baking sheet and let them dry completely before toasting, using in recipes, or storing in an airtight container.

How to Make Pesto with Pine Nuts, Walnuts, Pecans and Almonds.

Freeze for long-term storage. Email: adri AdriBarrCrocetti. More By Author. Spring Fever at your local Farmer's Market. Pizzelle, the Italian way for waffle cookies. A Late Night Nibble. See More Articles. La Buona Tavola. Baked anelletti pasta is a recipe traditional to Palermo, but it is a dish that holds a special place in the hearts of almost all Sicilians.

Popular Almond Desserts From World Cuisines

If you November 18, Back in the day, one of our favorite places for a nice affordable meal close by our apartment in central Rome was Taverna Parione. Located on a small October 23, October 3, Special Offers. Filters Close.

Simple Almond Date Biscotti

Technique All Techniques Patisserie. Feefo Gold Merchant. Refine Sort by. Pure, smooth pistachio paste - use in patisserie and desserts. Origin: Italy. Size: g. View details.

Add to Basket. Creamy pistachio spread for an indulgent breakfast. Perfect for sprinkling over sweet and savoury Middle Eastern dishes — from wild rice salads to sweet rice puddings. Size: 80g. Hazelnut butter for cakes, ice creams or praline paste - in a larger tub for chefs. Size: 1kg. A pure pistachio butter for sweet and savoury use — in a larger pack size for chefs.

Origin: United States. Origin: France. Indulgent nutty chocolate spread for cakes and ice cream. Ultra-smooth nut paste made with Piedmont hazelnuts - use in baking and patisserie. Possibly the best hazelnuts in the world - whole nuts for baking and desserts. Catering size tub of indulgent nutty chocolate spread for cakes and ice cream. Large Italian pine nuts for salads and homemade pesto. Candied Lara walnuts in syrup - ideal for cheeseboards. Sweet walnut flour for cakes and bread. Sweet Lara walnuts - for cake decoration and salads.

Ready-peeled, bright green pistachios for sprinkling over Middle Eastern dishes and desserts.

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Velvety pistachio cream from Sicily. Ultra-smooth nut paste made with one of the worlds best varieties of pistachios. Delicious stirred into rice pilaf, used as a savoury garnish or in sweet pastries. Sweet almond flour for cakes and homemade marzipan. Whole, sweet Sicilian almonds for biscuits and cake decoration. Velvety Sicilian almond spread for indulgent tea-break treats.

Ultra-smooth Sicilian almond paste - use in desserts and patisserie. Catering size tub of creamy pistachio spread for an indulgent breakfast. Skinless, raw peanuts for stir-fries and dressings. Origin: China.