Almond Special K Bars

Don't tell peanut butter, but I have a new nut butter love: almond butter. My favorite variety is roasted and salted, and includes chunks of almonds and toasted flaxseeds. It's more flavorful and crunchy than most peanut butters, and I like to think that I'm getting some heart-healthy benefits along with all the calories slathered on my morning toast.

Since I'm never content to leave well enough alone, I decided to use my favorite almond butter in these Almond Special K Bars, and was pleasantly surprised at the results. The chewy base has a nice almond flavor, and the toasted nuts on top of the chocolate boost the almond taste. You can substitute other nut butters in place of the almond butter, or try adding a handful of chopped nuts to the cereal mixture to boost the nut flavor.

Get the recipe: Almond Special K Bars

---

Get my Weekly Newsletter | Connect on Facebook | Find me on Twitter.

Almond Special K Bars Photo c2008 Elizabeth LaBau, licensed to About.com, Inc.

View the original article here

Almond Truffles

Almond Truffles have a double dose of almond flavor. The ganache is flavored with almond paste, and the finished truffles are rolled in a coating of crushed, toasted almonds. You can use this recipe to make homemade almond paste, or 7-ounce packages of almond paste are available in the baking aisle of many supermarkets. You can also substitute storebought or homemade marzipan.

Yield: about 48 almond truffles

Ingredients:

• 12 ounces (about 2 cups) semisweet chocolate, chopped
• 7 ounces almond paste
• 1/3 cup heavy cream
• 1/3 cup finely chopped almonds
• cocoa powder, for dusting

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil.

2. Grate the almond paste using a box grater, or chop it finely with a knife.

3. Place the chocolate, grated almond paste, and cream in the top bowl of a double boiler. (Alternately, a regular glass or metal bowl can be used, as long as it fits snugly over the top of a saucepan.) Bring the water in the saucepan to a simmer and stir the chocolate mixture steadily with a rubber spatula.

4. Continue to heat and stir until the mixture is smooth and homogenous. Once the chocolate is entirely smooth, remove the bowl from the heat, cover the surface of the chocolate with cling wrap, and allow the mixture to cool to room temperature.

5. Place the truffle mixture in the refrigerator to firm up for 2 hours. Once firm, dust your hands with cocoa powder. Scoop teaspoonfuls of the chocolate and roll between your fingers into a round shape. Roll the truffles in the chopped almonds, and place on the prepared baking sheet. Repeat with remaining truffles.

6. Place the truffles back in the refrigerator to set for 30 minutes. Once they are set, they can be stored in an airtight container in the refrigerator for several days. Bring to room temperature before serving.

Click Here to View All Truffle Recipes

View the original article here

Almond Paste

Almond Paste is a smooth, sweet candy paste that is used to make marzipan and other candies. You will need blanched almonds for this recipe, which are almonds without the papery brown skin. You can buy blanched almonds, or you can easily remove the skins yourself, following the instructions on this page. You will also need a food processor or heavy-duty blender to get the proper texture.

Yield: 1.5 lbs

Ingredients:

• 2 cups raw almonds, blanched
• 1 cup granulated sugar
• 3 tbsp water
• 2 tbsp lemon juice

Preparation:

1. Place the raw blanched almonds in the bowl of the food processor and process them until they are a very, very fine powder. Stop periodically and scrape the sides of the bowl. Watch the nuts carefully, as you do not want them turning into almond butter. Once the almonds are a fine powder, turn the processor off but leave them in the bowl.

2. In a medium saucepan combine the sugar, water, and lemon juice over medium-high heat. Stir until the sugar dissolves, then wash the sides with a wet pastry brush to remove sugar crystals.

3. Once the sugar syrup comes to a boil, begin timing it and let it boil for three and a half minutes.

4. After 3.5 minutes, remove the syrup from the stove and pour it into a large measuring cup with a spout. Turn the food processor on and carefully pour the syrup into the nuts in a slow stream. Continue to run the processor until all of the syrup has been poured in and is incorporated.

5. Once it is blended, stop the processor and remove the almond paste. Wrap it tightly in saran wrap and store it in the refrigerator for 3-4 days to cure before using.

View the original article here