Almond Dessert

Pine Nut Cookies

Pine Nut Cookies.jpg

Makes about 5 dozen bite size cookies.

These cookies are pareve, gluten free, bite size and ideal on Passover. They keep very well, refrigerated and stored in a tight fitting container with wax paper between the layers. 

INGREDIENTS:

  • ¾ cup pine nuts
  •  1 ¾ finely ground almond flour with skin (See Note)
  •  2/3 cups sugar
  •  1 ½ to 1¾ large egg whites, at room temperature, well whisked

PREPARATION:

  1. Preheat the oven to 325 F.
  2. Line an 18 x13 inches cookie sheet with parchment paper.
  3. Place the pine nuts on a piece of wax paper.
  4. In a medium bowl combine the almond flour with the sugar.   
  5. Add 1 ½ egg white to the almond flour. Combine with a wooden spoon until the mixture becomes a paste (it may take a few minutes. If it is still too dry to roll into a ball add some more egg white).
  6. Roll the dough into cherry size balls. They will expand when baking.
  7. Roll the balls in the pine nuts, pressing gently.   
  8. Place on the parchment paper and bake for 25 minutes. The underside should be lightly golden.
  9. Cool on a wire rack.

NOTE:

I use Bob’s Red Mill ground almonds flour with the skin. Once opened, I freeze it.

If you find it difficult to roll the cookies, do it with wet hands.

 
 

Almond Tea Loaf

Almond Tea Loaf.jpg

Makes 12-14 servings.

The glaze on this gluten free and light loaf keeps the cake moist, and it freezes very well. Even though I am featuring the recipe with butter, I have made it with margarine with the exact same proportions and the same baking time. Maybe you try both and see which you prefer.

INGREDIENTS:

  • 10 tablespoons unsalted butter at room temperature plus
  • ½ tablespoon for greasing the pan, or same amount of margarine, cut into small pieces
  • ¾ cup scant measure sugar
  • 4 whole large eggs, at room temperature
  • ½ teaspoon baking powder
  • Zest from 1 orange
  • Zest from 1 lemon
  • 3 cups unblanched almond flour (See Note)
  • ¼ cup blanched sliced almonds

GLAZE:

  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon confectioners sugar

PREPARATION:

  1. Preheat the oven to 350F.
  2. Butter a 9 by 5 inch loaf pan. Line with parchment paper, extending the shorter ends to make it easier to lift the cake after baking. 
  3. Place the butter in a bowl of an electric stand mixer. Using a balloon whisk attachment, beat the butter/margarine at medium speed, adding sugar gradually, until light and fluffy, about 4 minutes.
  4. Add one egg at a time, and beat at low speed until very well combined, add the baking   powder. With a rubber spatula fold in both zests, then the almond flour.
  5. There should be no traces of flour visible.
  6. Spoon the batter into the pan, smooth the top and sprinkle the almonds evenly. Bake for 50 minutes.
  7. The cake should be lightly golden and springy to the touch.
  8. Mix well the glaze ingredients.
  9. Remove the cake from the oven, place on a wire rack, poke the top with a pointed knife. Spoon over the glaze. Leave to cool.
  10. When cool, lift the loaf holding onto the paper and then transfer to a platter.

NOTE:

I use Bob’s Red Mill ground unblanched almond flour. It is readily available in health food stores and many supermarkets.

 
 

Dairy Flourless Almond Chocolate Torte

Makes 12 servings.

Gluten free, moist, chocolaty and absolutely delicious, this cake can be eaten plain, topped with chocolate icing, ice cream, sorbet or berries.

INGREDIENTS FOR TORTE:

  • 8 tablespoons unsalted butter, at room temperature, cut into small pieces plus 1 tablespoon for greasing the pan
  • 7 ounces imported semi-sweet chocolate, broken into small pieces
  • 4 large eggs, at room temperature (See Note)
  • 1/3 cup sugar
  • 1 ½ cups finely ground almond flour with skin, plus 2 tablespoons for dusting the pan and 2 tablespoons for dusting the cake (See Note)

INGREDIENTS FOR CHOCOLATE ICING:

  • 3 ounces imported semi-sweet chocolate, broken into small pieces
  • 4 tablespoons unsalted butter, at room temperature, cut into small pieces
  • 2 tablespoons sliced almonds for sprinkling over the icing, optional

PREPARATION:

  1. Preheat the oven to 350F
  2. Grease a 9 x 1 ½ inch spring form pan with a removable bottom. Dust with almond meal, invert the pan and tap the pan to shake out the excess almond meal.
  3. Place the chocolate into the top of a double boiler. Cover and set over simmering water until the chocolate is melted. Remove the top of the double boiler, uncover and cool.
  4. Place the butter and the egg yolks in a bowl of an electric mixer. Using the balloon whisk attachment, beat the egg yolks, at medium speed, gradually adding the sugar until the mixture is pale, about 5 minutes. Add the melted chocolate and combine well.
  5. With a rubber spatula, add the almonds and combine.
  6. In another bowl of an electric mixer beat the egg whites, at high speed, using the balloon whisk attachment until stiff peaks form.
  7. With a rubber spatula fold half of the egg whites into the chocolate batter. Reverse the process pouring the chocolate batter over the egg whites. Gradually fold the two together making a motion like a figure 8 with the spatula, until all the whites have disappeared. Pour the batter into the pan and smooth the top.
  8. Bake the torte in the center of the oven for about 25 minutes. A cake tester inserted into the center of the torte should come out dry, and will feel lightly firm to the touch.
  9. Cool on a wire rack. Release the sides with a metal spatula if necessary. Remove the ring and release the bottom. Invert torte onto a flat plate, if you want to ice the cake.

PREPARING THE CHOCOLATE ICING:

  1. Place the chocolate into the top of a double boiler. Cover and set over simmering water until the chocolate is melted.
  2. Remove the top of the double boiler and whisk in the butter.
  3. Stir until the chocolate is smooth.
  4. Pour the icing over the top and sides of the cake.

NOTE:

It is easier to separate the eggs straight from the refrigerator, while they are cold, as the egg yolks tend to break as they warm.

I use Bob’s Red Mill finely ground almond flour with skin.  It is readily available in all health food stores.

 
 

Chocolate Almond Mini-Macaroons

Makes about 5 dozen cookies.

Not only are these mini cookies easy to make but they are also delicious.  They are great   on Passover and any other time of year. They are also a fun activity for children .They keep crisp and fresh refrigerated.

INGREDIENTS:

  • 1 tablespoon vegetable oil
  • 1 ounce semi-sweet imported chocolate, broken into small pieces
  • 3 ounces blanched almonds
  • 1 large egg white, at room temperature
  • ¼ cup sugar

PREPARATION:

  1. Preheat the oven to 350F.
  2. Grease 12x18 baking sheet with oil.
  3. Place chocolate and almonds in a food processor fitted with the steel blade and chop semi- finely.
  4. Beat the egg white at a high speed till soft peaks show, then add sugar gradually until the whites are very stiff.               
  5. With a rubber spatula fold the chocolate-nut mixture with the whites, combining well.
  6. Drop flat teaspoonfuls of batter unto the baking sheet. The best way to do this is to slide the batter with another teaspoonful to form mini balls.
  7. Bake for about 13 minutes, or until the tops feel firm to the touch. Let rest for a few seconds and release carefully with a metal spatula. Transfer to a wire rack to cool completely.
  8. Refrigerate in an air tight container with wax paper between the layers.

Note:

It is best to beat the egg white in a metal bowl.

 
 

Almond Macaroons

Makes about 4 dozen cookies.

These, delicious, dainty cookies keep for a long time, refrigerated.  They are perfect for Passover or all year round.

INGREDIENTS:

  • 11 ounces blanched almonds
  • 2/3 scant cup sugar
  • 1 teaspoon ground cinnamon
  • Zest from 1 lemon
  • 2 egg whites, at room temperature, lightly beaten with a fork

PREPARATION:

  1. Preheat the oven to 350F.
  2. Line a 12x18 baking sheet with parchment paper.
  3. Place 9 ounces of the almonds in a food processor fitted with the steel blade and chop until medium fine, do it in two batches. Keep the rest for the tops.
  4. Transfer to a bowl and add sugar, cinnamon and lemon zest. Fold in the egg whites and combine well (a wooden spoon helps). Let rest for a few minutes to allow the egg whites to absorb.
  5. With wet hands roll flat teaspoons of the mixture unto smooth balls. Place on the prepared baking sheet and top each cookie with reserved whole almond (from time to time, rinse your hands).
  6. Bake for about 16 minutes or until the tops feel lightly firm to the touch.    
  7. Right away gently release the macaroons (a metal spatula helps) and place on a wire rack to cool.
  8. Refrigerate in an airtight container with wax paper between the layers.