I would like to roast my own almonds (or other nuts) with honey. Ideally, at the end of the roasting, the nuts should be slightly caramelized and have absorbed
While not something I'm overly dogmatic about I try to keep my carbohydrate intake relatively low, especially during the day so as to not become tired. I've fo
I buy and freeze whole almonds when they go on sale. I use them whole, chop them coarsely for things like bread and chop fine or food process them for things li
I recently blanched and peeled the "skin" off 500g of shelled pistachios and 500g of almonds. For the pistachios I poured boiling water over them, waited a min
I have this really tasty recipe for pancakes that use almond flour and whey protein (along with Ricotta cheese and lemon). However, the problem is, these panca
Is there a possible use for the water used for peeling almonds? (Throw the almonds in boiling water and let them soak for a couple of mins before peeling them:
I have gotten into the habit of buying raw or blanched or otherwise unroasted nuts from the local co-op in bulk and then oven-roasting or skillet-toasting on th
I have purchased a few different types of natural peanut butter and all have stated that refrigeration is required after opening. However, I recently purchased
I just read a restaurant review in the New York Times that mentions "almond tofu." Made from almonds, it has the luxurious texture of a custard rather than
I love almond milk, and it's relatively easy to make, however the recipes I've used all call for removing the skins by blanching before blending with water and
I've been trying to make macarons using almond meal, and they turn out very lumpy and grainy. Should I be using almond flour instead? Or doing something else to
I've read that almonds roasted slowly at lower temperatures are healthier, which seems to make sense to me. I found a couple of recipes suggesting 8hrs at 75 d
I got a bunch of (dried) almonds in their shell today. I wasn't aware of how hard their shells were and I have no nutcracker. Is there any way to open them with
I've got some fresh almonds and they're starting to become stale. I'm thinking of making an almond paste with eggs and sugar. Does this keep well in the freeze
Which would be the best way to extract oil from Almonds preserving the strongest flavour of Almonds?
We have loads of Almonds which have developed a strange back taste(maybe rancid) they are eatable but the flavor has changed probably due to extended storage ,
I put roasted almonds through a food grinder — first on coarse grind then on fine[1] — thinking I would wind up with almond butter. I wound up with
I made candied almonds In a crock pot according to a recipe. They did not get a candy coating on them. Now I have a large bowl of gooey nuts and don't know what
Do people ever use rolled marzipan as a layer between cake layers frosted in buttercream?
I'm about to concoct a batch of Falernum (spiced ginger & lime syrup for adding to coctails), and one of the possible ingredients is almond extract which I'