SILVERED ALMONDS RECIPE
DUTCH SPECULAAS COOKIES (WITH SLIVERED ALMONDS ON TOP ...
Taken from a little community cookbook "Cooking on Clogs" that has some great family recipes compiled by Dutch ladies especially for when they pined for typical Dutch recipes and treats that were not available to them shop-bought when they emmigrated to other countries. I like the fact that these cookies don't just specify the vague ingredient "speculaas kruiden" (spices) but actually tell you how to make the spice mix from scratch. Each region and many local bakers within regions had their own, often highly prized and highly secret mixture of spices,and competition between then to have the most popular was fierce. These differ from my other Speculaas recipe in that they contain aniseed and ginger in the mix, and also that they do not contain ground almonds within the cookie mixture, but feature slivered almonds on the top so they are more like the giant decorative speculaas that you will find in Dutch shops from late November in the run up to Sint Nicolas on December 5th. ZWT REGION: The Netherlands.
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 40 cookies
Number Of Ingredients 12
Steps:
- Cream butter and sugar together.
- Gradually add sifted dry ingredients to the creamed mixture, mixing well, until the dough forms a ball.
- Place on a floured surface and roll out very thinly until it's about 3 mm (1/8th inch) thick.
- Use cookie cutters to shape into desired forms
- Brush the tops with lightly beaten egg white.
- Decorate tops with slivered almonds.
- Bake at 190 C (375 F) for about 12 minutes or until light golden brown.
Nutrition Facts : Calories 129.3, FatContent 6.7, SaturatedFatContent 3.3, CholesterolContent 13.4, SodiumContent 87.2, CarbohydrateContent 16.3, FiberContent 0.8, SugarContent 8.2, ProteinContent 1.7
HOW TO BLANCH, SPLIT, & SLIVER ALMONDS RECIPE -
Best stored refrigerated. Purchase already shelled almonds with their skin on which prevents the kernel from drying out and loosing its flavoursome oils. When needed de-skin (blanch) and if required split or sliver them. In the northern Indian state, Jammu and Kashmir, the almond tree is designated as the State tree. A dish called pasanda is a popular North Indian meat dish, derived from a meal served in the Court of the Moghul Emperors. Reflecting the dish's flavour and its connection with the almond, pasanda also refers to a mild curry sauce made with cream, coconut milk, and almonds in North India and Pakistan. Recipe taken from The Complete Middle East Cookbook by Tess Mallos.
Total Time 20 minutes
Prep Time 20 minutes
Yield 1 cup, 1 serving(s)
Number Of Ingredients 2
Steps:
- * Additionally 1 fine bladed knife to split & sliver (if needed).
- Boil water and pour over almonds in a small bowl.
- Leave for 2-3 minutes then drain.
- When cool enough to handle squeeze the nut and the kernel will pop out of its skin.
- Use as required.
- To Split:.
- Separate the two halves with the knife.
- Use as required.
- To Sliver:.
- Soak them a little longer when blanching to soften the kernel.
- Cut them into 3-4 slivers.
- Dry out slivers in a 300F/150C oven.
- Use as required.
Nutrition Facts : Calories 823.9, FatContent 72.9, SaturatedFatContent 5.6, CholesterolContent 0, SodiumContent 477.3, CarbohydrateContent 26.6, FiberContent 16.3, SugarContent 6.8, ProteinContent 30.5
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