Category Archives: Recipes

FROM OUR FRIENDS – Rainbow Cookies

Rainbow Cookies

This festive “cookie” is really a cake. Like many classic petit fours, Neapolitans are thin layers of rich butter cake sandwiched with jam. Almond paste in the batter keeps the cake moist for a week or more at room temperature, a month or more when frozen.

Don’t be daunted by what appears to be a complicated cake. Now that smaller baking sheets (9 x 13 inches) are available, it’s easy to make uniform shaped layers. Divide the work into two stages. Make the cakes and layer them on one day. Ice and cut them another. A rich chocolate coating is traditional in bakeries where these Rainbow Cookies are sold. Chocolate fudge icing would also work well.

Traditional during the end of year holidays, we like to serve these at special occasions year round.

Here’s our Rainbow Cookie recipe.

FROM OUR RECIPE BOX – Easy Cinnamon Crescent Rolls

Easy Cinnamon Crescent Rolls

“Keep it simple and stress-free” is a great motto at this time of the year. For a flaky, not-too-sweet cinnamon roll, we spread our Cinnamon Schmear™ Filling on refrigerated crescent roll dough. They bake in a snap and go well at breakfast or brunch. Dissolve some powdered sugar in lemon juice and brush the baked rolls while still hot for a hint of added sweetness.

Here’s the Easy Cinammon Crescent Rolls recipe.

FROM OUR RECIPE BOX- Pistachio Cheesecake

For our professional users, cheesecake is one of the more popular uses for Pistachio or Hazelnut Paste.

Pistachio Cheesecake

Here’s a great creamy cheesecake with delectable pools of pistachio paste. Serve it with fresh strawberries for a lovely spring dessert. Or garnish it with a dusting of shaved chocolate or gobs of fudge sauce for something more decadent.

Here’s the recipe for Pistachio Cheesecake.

FROM OUR RECIPE BOX – Nutty Butter Chocolate Sandwich Cookies

Nutty Butter Chocolate Cookie

The gooey cocoa goodness of our Chocolate Schmear™ inspired these sandwich cookies. Our version of an ever popular peanut butter cookie recipe is but one of the many cookies that could be sandwiched with the Schmear™. Chocolate chip, vanilla wafer, sugar, cinnamon or even oatmeal cookies get a lift from a yummy-layer of this intense all-natural filling. When the cookies are stored in an airtight container, the Chocolate Schmear™ center stays moist.

Several pointers for making perfect sandwich cookies. Save time and make uniformly-sized cookies by portioning the dough with a scoop. A small ice cream scoop works or buy a “cookie dough scoop,” a small investment for the usefulness of this tool. Space the cookies evenly on the baking sheet. If you bake a large number of cookies at one time, switch the shelves on which the cookies are baking half way though. This ensures even browning if your oven is inconsistent.

Here’s the Nutty Butter Chocolate Sandwich Cookies recipe.

FROM OUR RECIPE BOX – Cranberry Almond Streusel Muffins

Who doesn’t love the tang of a cranberry muffin? We’ve studded it with almond paste, a great complement to the tartness of the berries. This muffin batter keeps for two days in the refrigerator. Bake small batches in individual muffins cups – we used those made out of silicone – and enjoy fresh, warm muffins for breakfast throughout a long weekend.

Here’s the recipe for Cranberry Almond Streusel Muffins.

Gluten-Free Hermit Cookies

Gluten-Free Hermit Cookies

We have been enjoying the challenge of developing gluten-free recipes for professional bakers who use American Almond’s nut flours. Chewy molasses-type cookies work well in gluten free versions. Here we’ve combined blanched almond flour, which absorbs some of the moisture and binds the batter, to enhance a multigrain formula for Gluten Free Hermits.

Here are a few tips when working with this recipe.  Let the batter sit for 15 minutes before you scoop and portion the batter onto the baking sheets.  This time allows the buckwheat, millte and almond flour to absorb the liquid in the recipe. We oike to use a cookie or ice cream scoop to make the cookies uniform in size. Resist the temptation to overbake these cookies.  Gluten-free baked goods can be fragile and crumbly.  Simply let the cookies cool completely before removing them from the baking sheet.   Keeping the moiture in the cookies is the secret to preserving their shelf life.  Make sure they are packed in a tightly covered container. Pack the cookies in layers  separated by waxed or parchment paper to keep them from sticking together.  You can freeze these hermits and then take out as many as you want to eat at a time. At room temperature, eat the cookies withint 3 or 4 days.

FROM OUR RECIPE BOX – Cinnamon Swirl Wheat Loaf

Add nutritious whole grains to your diet with this fluffy loaf, fragrant with cinnamon. We’ve taken bread flour and enriched it with some whole wheat (stone ground preferred) and omega-3 rich flax seeds. A plump layer of Cinnamon Schmear™ Filling makes an attractive swirl after the loaf is sliced.  Serve toasted to release its aroma.

Cinnamon Swirl Wheat Loaf

Here’s the recipe for Cinnamon Swirl Wheat Loaf.