All About Almonds

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Shifra Klein
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Almonds are my secret weapon on Pesach. You can turn almonds into flour, butter, milk and even a paste. Roasting almonds with some sugar creates a wonderful snack and makes a great addition to desserts, salads, and breakfast yogurt. Combining almond milk with chocolate is simply decadent, and makes an easy, good-for-you dessert poured over fresh fruit such as banana. I love using almond flour in place of potato starch in baked goods as it provides a nuttier and fluffier texture than potato starch does, and almond paste makes unbelievable cookies. You can easily use store-bought almond products in all the recipes below but I have provided recipes for making your own almond flour, butter, milk, and paste for those of you who cannot find it in your local store, or make everything at home for Pesach.

ALMOND CLOUD COOKIES

Almond Cloud Cookies

These cookies are a hybrid of sugar cookies and meringues. You will not believe how simple they are to make.  

ALMOND BARS OR TRUFFLES

ALMOND bars

With only 5 ingredients you can make these yummy Almond Bars or Truffles: Choose your preference based on how you want to serve them.  

ALMOND BLONDIES

ALMOND BLONDIES

These gluten free Almond Blondies are easy to make with only a few basic ingredients.  

ALMOND MILK CHOCOLATE SAUCE with SUGAR & SPICE ALMONDS

Almond Milk Chocolate Sauce Bananas Sugar and spice almonds

I love to drizzle Almond Milk Chocolate Sauce on top of bananas with Sugar &Spice Almonds for a special treat.    

ALMOND PASTE

ALMOND PASTE

Almond Paste is a thicker and sweeter version of Almond Butter, very similar to marzipan.   

ALMOND FLOUR

ALMOND FLOUR

Making your own gluten free Almond Flour is easier than you think.  

ALMOND MILK and ALMOND PULP

ALMOND MILK

This recipe yields 2 results: The Almond Pulp leftover from making Almond Milk is perfect for gluten free recipes.  

ALMOND BUTTER

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In addition to dessert bars or truffles, almond butter adds richness to salad dressings and is delicious spread on fresh, crunchy vegetables such as carrots or celery.   

Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015 SUBSCRIBE NOW

Pesach 2015 Magazine cover

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