Making Almond Apricot Logs
From the Odense test kitchens in Denmark. Almond paste is mixed with chopped apricots and almonds, and then coated in chocolate.
Chocolate Dipped Almond Horns
Chocolate Dipped Almond Horns
Recipe:
Almond Paste
1-1/2 cups Almond flour
1/2 cups confectioners' sugar
1 egg white
1-1/2 teaspoons almond extract
Almond Horns
12oz Almond Paste
!/2 cup Sugar
1 large egg white
1/4 tsp salt
1/2 cup dark chocolate (for dipping)
1/4 cup apricot preserve
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Almond Horns Recipe from American Almond
Learn to make this Almond Horns recipe with Angelo La Mendola, owner, baker and pastry chef at Malverne Pastry Shop from American Almond.
YIELD
4 Dozen Cookies, 2 oz. each
INGREDIENTS
4 lb. - American Almond Almond, Macaroon or Kernel Paste
1 lb. - Egg Whites
2 lb. - Granulated Sugar
As needed - American Almond Sliced Natural Almonds
As needed - Egg Whites
As needed - Apricot Glaze, warm
As needed - Bittersweet Chocolate, melted
DIRECTIONS
1) To make the dough, combine the American Almond Almond Paste with some of the egg whites in the bowl of a mixer fitted with the paddle attachment. Mix on slow speed to soften then add the sugar. Gradually add more of the egg whites to create a smooth, firm paste.
2) Scale into 2 ounce pieces or the size of your choice.
3) Spread out the American Almond Sliced Natural Almonds into a full-sheet pan. For each cookie, with hands moistened in some of the egg whites, gently roll a portion of the dough into the almonds, shaping it into a 4-inch length with tapered ends. Then curve the ends to form a crescent shape. OR form the dough into a boat shape. Roll a portion of the dough into a log with tapered ends. Indent the center with your fingers. OR form the dough into rounds. Roll a portion of the dough into a ball. Indent the center with the end of a spoon.
4) Place the shaped pieces onto parchment-lined sheet pans. Fill the boat and round shapes with oven-proof jam. Allow the unbaked cookies to dry overnight to prevent them from spreading.
5) Bake at 380°F to 400°F until lightly and evenly browned for 12 to 15 minutes.
6) While the almond horns are still hot, brush them with hot apricot glaze.
7) Cool, then chill before dipping the ends of the almond horns into melted chocolate.
MORE IDEAS
Try making miniature Almond Horns and using them to dress up your cookie tray assortment.
Experiment with different shapes and fruit fillings.
Healthy Bodybuilding Snack: High-Protein Chocolate Covered Almonds
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Almond Chocolate Chunk Biscotti | Reliable Recipes by Brava Chef Erin
Holiday baking is in full swing, but this biscotti is perfect any time! Biscotti are tasty treats traditionally baked twice, which gives each cookie that perfect crunch. Brava Chef Erin makes biscotti easier than ever! She adds in almond and chocolate chunks, but feel free to add your favorite nuts, dried fruits, or other flavors. Enjoy these with your morning coffee or dipped in ice cream or hot chocolate for dessert!
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Chocolate Covered Badam Roll Recipe: The Most Delicious Way to Enjoy Almonds - No Cook Diwali Sweet
Easy Chocolate Coated Badam Roll made with blanched almond flour or whole almonds! These rolls make the perfect treat for Diwali or any other festive season.
It only requires 15 minutes of your effective time, and if you make almond flour or almond meal, then it only needs 30 minutes of your labor.
Decorated with chopped nuts, saffron, and rose petals, these rolls are ideal for gifting to your friends and family.
Making this chocolate coated badam roll at home is very simple and easy. And anyway, who doesn’t want to treat their loved ones with homemade classic sweets?
Burfi rolls are loved by everyone and these chocolate coated badam rolls would become a hit amongst people of all age groups. So make this classic chocolate coated almond roll for this festive season to share with friends & family and the folks in your house would gobble them up in no time!
#badamburfi #indianfood #diwalisweets #almond #vegetarian
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Click here for the step-by-step recipe:
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Makes: 21
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Ingredients:
For Chocolate Coated Badam Burfi Roll
☛ 2 cups almond flour (see recipe here)
☛ 1 cup milk powder
☛ 1/2 cup powdered sugar
☛ 2 tablespoons fresh cream or malai
☛ 8-10 saffron strands
☛ 3 tablespoons full-fat milk, hot
☛ 1/2 teaspoon cardamom powder
☛ 1 tablespoon dried rose petals, crushed
☛ 1 teaspoon rose/kewra water
For chocolate coating
☛ 225 grams of white chocolate
☛ 8-10 saffron strands
☛ 1 tablespoon dried rose petals, crushed
☛ 1/4 teaspoon cardamom powder
For decoration
☛ 3-4 tablespoons chopped nuts (almonds, pistachios, cashews)
☛ 1 tablespoon dried rose petals, crushed
☛ Saffron strands
For No Cook Badam Roll
1. Add crushed saffron strands to hot milk. Stir well and keep it aside to infuse and cool.
2. Add almond flour, milk powder, sugar, cream, and saffron-infused milk to a mixing bowl. Mix with a spoon/spatula.
3. Then add cardamom powder, dried rose petals, kewra/rose water and knead to make a smooth dough. Once it comes together like dough, add ghee and mix again until everything is well combined.
4. After that, divide the dough into 2 equal portions. Now, roll one portion between palms to make a log. Then place it on a parchment paper & roll it into a smooth and thin long. Trim the edges, and cut the roll into 1.5-inch long cylinder shapes and smoothen each roll. Keep shaping more rolls until all the badam burfi mixture is used up. Keep them aside.
Melting Chocolate
1. Add white chocolate pieces and 1 teaspoon of ghee to a bowl. Melt it in a double boiler (bain-marie) or the microwave. Once half melted, add the crushed saffron strands and keep melting until the chocolate is glossy, smooth and melted. Remove the bowl from the pot. Add cardamom powder and mix well to combine. Then add crushed dried rose petals and mix.
2. Mix it well & set it aside to infuse and cool for about 7-8 minutes until it is at room temperature. It should still be liquid at this point. Dip each roll in the melted chocolate. Shake off the excess chocolate and transfer them on a wire rack or parchment paper.
Decorating
1. Sprinkle them with chopped nuts, dried rose petals, and saffron strands for a nice festive touch. Once ready, let the burfi roll set in the refrigerator for 15 minutes before serving. Once set, you can trim off the extra chocolate. Delicious Chocolate Coated Burfi Rolls are ready to devour. You can store them in an airtight container in the refrigerator.
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