Tag Archives: nuts

Marzipan Chocolate Miniature Sandwiches

I grew up making marzipan, but just last year discovered the secret ingredient to marzipan perfection.. rose water! See the recipe here. This year I made tiny Marzipan “sandwiches” for a holiday party. You roll a bit of marzipan into a ball and press two discs of chocolate to make the sandwich. I found dark chocolate ‘discs’ at the local gourmet foods grocery store, but chocolate coins could work well too! Because the marzipan is quite sweet, the less sweet dark chocolate is a nice complement!

I made these for Christmas, but marzipan is popular year round in Scandinavia and Germany (especially again around Easter).

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Ingredients

  • One batch of Marzipan (you can also find this pre-made at some grocery stores.. look for almond paste if not marzipan)
  • Chocolate ‘discs’ (dark chocolate, should be around 1″ in diameter)

Directions

  • Roll a bit of marzipan into a ball (the size of a large marble) and press two discs of chocolate to make the sandwich.
  • Store in an air tight container and refrigerated for a week or more, or frozen for a month or so!

Super Mom Tip: Marzipan has the consistency of play dough and is a lot of fun for (older) kids to roll into various shapes and cut out with small cookie cutters, or decorate with chocolate chips!

Enjoy!

dit-elle-Esther

Rosemary Almonds

Earlier this week I published Spicy Maple Glazed Nuts. Enjoy the more savory notes of the rosemary almonds, below!

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Ingredients

  • 1 1/2 cups raw almonds
  • 1 tsp maple syrup
  • 1 Tbsp finely chopped rosemary
  • 1/4 tsp sea salt

Directions

  • Heat oven to 350*
  • In a bowl, combine almonds, syrup, rosemary and salt
  • Transfer to a baking sheet and bake until toasted and golden brown, about 10 minutes

dit-elle-Esther

Spicy Maple Glazed Nuts

Nothing fills the house with the comforting warmth of holiday cheer like toasted nuts.

I made a bunch of new dishes over the Christmas holiday that I will post here in the next few weeks. Related posts include Rosemary Almonds and Spiced Honey Almonds!

These Spicy Maple Glazed Nuts are wonderfully delicious – sweet, salty and a little spicy! A great holiday treat, but really.. who doesn’t like glazed nuts any time a year? Great for gifts, taking to parties, as an appetizer with cheese, meat and fresh fruit perhaps, or a simple dessert!

spicy candied nuts blog (2) spicy candied nuts blog (1)

Ingredients

  • 1/4 cup unsalted butter
  • 1/3 cup pure maple syrup
  • 2 tablespoons water
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon chili powder or 1/2 teaspoon cayenne pepper (I used 1 tsp cayenne and it was perfectly spicy.. for my taste, but keep in mind a little goes a long way. If you are sensitive to spice, just omit this ingredient!)
  • 4 cups shelled nuts (walnuts, almonds, pistachios, pecans)
  • 3 tablespoons turbinado or muscovado sugar

Directions

  • Preheat oven to 250° F. Line a baking sheet with parchment paper
  • In a large saucepan combine butter, syrup, water, salt, cinnamon and chili powder. Bring to a boil, whisking constantly. Remove from heat, then mix in nuts and stir to coat evenly.
  • Spread nuts in a single layer on the baking sheet. Sprinkle with turbinado sugar. Bake 30 to 45 minutes, stirring every 15 minutes (I forgot this part and the nuts were fine!).
  • Spread on waxed or parchment paper to cool.
  • Store in an airtight container in the fridge for up to 2 weeks.

Thanks PCC Natural Markets!

dit-elle-Esther

Pistachio Cherry Bark

Chocolate bark is a lovely and festive holiday treat! This was my first batch and it was easy to make and as delicious as it looks. I used crushed pistachios and pecans, dried cherries, toasted coconut and sea salt to top melted dark chocolate – make this for an easy dessert, hostess gift or party favor! 🙂

Pistachio Cherry Bark blog (4) Pistachio Cherry Bark blog (3)  Pistachio Cherry Bark blog (2) Pistachio Cherry Bark blog (1)

Ingredients

  • 5 oz dark chocolate (e.g. 65-70% cacao), roughly chopped
  • 2 tsp coconut oil
  • 1 tsp maple syrup
  • Parchment paper
  • 3 Tbsp crushed pistachios
  • 3 Tbsp crushed pecans
  • 3 Tbsp toasted coconut flakes
  • 3 Tbsp dried cherries, chopped
  • 1/2 tsp coarse sea salt

Directions

  • In a double boiler or heatproof bowl over simmering water, melt chocolate, coconut oil and syrup, stirring until just melted and smooth.
  • Pour onto baking sheet lined with parchment paper and spread with spatula until 1/4 inch thick.
  • Top with nuts, coconut flakes, cherries and salt
  • Freeze until set, about 3 hours
  • Remove and break into pieces
  • Serve chilled
  • Store in airtight container in cool place

dit-elle-Esther

Lemon Basil Cookies

My basil plant has been loving the heat wave in Seattle and growing like crazy! These lemon basil cookies are great for breakfast or as a quick snack – keep in the freezer for a yummy cold paleo cookie treat! Grain free, dairy free, soy free, egg free! Blog Basil lemon paleo cookies-2 Blog Basil lemon paleo cookies-1 Ingredients

  • 2 cups blanched almond flour
  • ¼ teaspoon baking soda
  • ¼ cup coconut butter
  • ¼ cup honey
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon lemon zest

Instructions

  • Combine almond flour and baking soda in a food processor
  • Pulse in coconut butter, honey, basil, and lemon zest
  • Scoop dough one level tablespoon at a time onto a parchment paper lined baking sheet
  • Press balls of dough down to flatten
  • Bake at 350° for 6-10 minutes
  • Cool for 2 hours
  • Serve or freeze for an easy protein rich snack!

Inspired and modified. Thanks Elanaspantry.com dit-elle-Esther

Marzipan

Marzipan is a totally delicious treat with Scandinavian roots. In it’s most simple form – it’s ground almonds and honey. You work the two ingredients together into a sticky dough and then make balls or a loaf that you cut into slices. I remember as a kid making marzipan..  I don’t think you could get almond meal/flour in the stores where we lived in Norway so this was quite the cooking project.. First you had to blanche, dry and grind almonds (or just grind them with skins intact) with a hand held grinder until you had a fine almond meal. Then you would work in the honey. The best part was making shapes with mini cookie cutters. We would often make marzipan for Easter. We would roll the dough into small egg shapes and dip them in chocolate. After they were dry we wrapped them in tinfoil and hid them outside for our Easter egg hunt!

You can definitely make the honey/almond version, but the recipe below is a total winner. You use almond meal (yes, from a bag! :)), powdered sugar, egg whites, almond essence and the secret ingredient – rose water! Totally delicious and tastes like marzipan from a gourmet candy shop in Europe. I’ve made about 5 batches in the last few months but they kept disappearing (house elves?). I finally got a chance to dip them in chocolate and take some pictures! 🙂

Have fun, unleash the creativity and enjoy!

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Ingredients

  • 1½ cups almond flour/meal
  • 1 cup powdered sugar
  • 2 teaspoons pure almond extract
  • 3/4 teaspoon quality food grade rose water (it is strong!)
  • 1 egg white (this is a few tablespoons and I used pasteurized egg whites from a carton)

Instructions

  1. Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add the almond extract, rose water and egg white and process until a thick dough is formed. If the mass is still too wet and sticky, add more powdered sugar and ground almonds. Keep in mind that it will become firmer after it’s been refrigerated.
  2. Turn the almond marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate.
  3. This will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe.
  4. Makes about 12 ounces of marzipan or almond paste

I modified this from the original – thanks for the inspiration Daringgourmet.com

dit-elle-Esther

Paleo Cinnamon Apple Coffee Cake

This is a variation of the Paleo Cinnamon Coffee Cake I posted a few weeks ago! I added some almond essence and sliced apples to make this Paleo Cinnamon Apple Coffee Cake!

Blog paleo cinnamon apple cake-1

Ingredients

Cake

  • 2 ½ cups blanched almond flour
  • ¼ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • ¼ cup coconut oil
  • ½ cup honey or maple syrup
  • 3 large eggs
  • 1 tsp almond essence (optional)
  • 2 apples, thinly sliced (I prefer a tart apple like Granny Smith which is also great for baking)

Topping

  • ¼ cup coconut oil, melted
  • ¼ cup coconut sugar (or maple syrup also works great)
  • 2 tablespoons ground cinnamon
  • ½ cup sliced almonds (optional)
  • To make topping, combine coconut oil, coconut sugar, cinnamon, and sliced almonds in a bowl

Directions

  1. Grease a 9-inch round baking dish with coconut oil and dust with almond flour
  2. In a food processor, combine almond flour, salt, and baking soda
  3. Pulse in coconut oil, honey, eggs and almond essence
  4. Spread the batter into prepared baking dish
  5. Place sliced apples into the batter
  6. Brush topping over cake batter
  7. Bake at 350° for 25 to 35 minutes
  8. Cool and serve

dit-elle-Esther