Almond Orange Biscotti

Almond Orange Biscotti

Almond Orange Biscotti

 Yields:  6 dozens

Prep Time : 40 mins
Baking time: 58 mins


2 1/2 cups unbleached all-purpose flour*

1 teaspoon baking powder

1 cup Imperial Sugar Extra Fine Granulated Sugar

1/2 cup (1 stick) butter, melted

1 teaspoon salt

3 large eggs

2 teaspoons vanilla extract

2 tablespoons orange zest, no white bitter pith

1 teaspoon almond extract

1 1/2 cups whole almonds



  1. Preheat oven to 350°F.
  2. Sift together flour and baking powder and set aside.
  3. Pour sugar in a bowl and add melted butter and salt. Stir in eggs, vanilla extract, orange zest and almond extract.
  4. Place dough in freezer for about 30 minutes to make it easier to handle.
  5. Divide dough into 3 equal pieces.
  6. Place parchment paper on a 9 x 13 inch baking pan. Shape dough into logs nearly entire length of cookie sheet. Place well spaced apart on cookie sheet. If dough is sticky make your hands slightly wet to prevent sticking.
  7. Bake in oven until center is set, about 33 minutes. Remove from oven and let cool for 20 minutes. Meanwhile reduce oven temperature to 250°F.
  8. Using a serrated knife cut logs diagonally into 1/2 inch slices and place on cookie sheet.
  9. Return to oven until cookies are nearly crisp about 25 minutes. Once cold, cookies will become completely crisp.

source:  imperialsugar


Mint Chocolate Chip Macarons


Mint Chocolate Chip Macarons


About a cup of almonds (or 2/3 cup almond meal)

1 1/2 cups powdered sugar

3 large egg whites

5 tablespoons granulated sugar

1 teaspoon mint extract

a few drops of green food coloring

3/4 cup mini chocolate chips

(Filling recipe below)


  • Preheat the oven to 280ºF. Line 2 baking sheets with parchment paper.
  • Grind the almonds in the food processor until coarse. Measure the ground almonds so that you have 2/3 cup. Add the powdered sugar to the 2/3 cup ground almonds and continue processing until fine. Sift through a fine mesh sieve.
  • Beat the egg whites until frothy. Add the granulated sugar 1 tablespoon at a time until fully incorporated. Continue to beat the egg white mixture until glossy and stiff peaks form when you lift the beaters. Gently stir in the mint extract and food coloring.
  • Add half of the sifted almond mixture, and gently fold it into the meringue using a flexible silicone spatula. And the remaining almond mixture and continue gently folding. Gently fold in the chocolate chips.
  • Pour batter into a pastry bag fitted with a 0.4-inch tip or a plastic baggie with a corner snipped off. On your prepared baking sheets, pipe out about 1-inch circles.
  • Holding the cookie sheet with both hands, smack it against your countertop a few times to help the batter settle and even out. This also helps get the elusive “feet”.
  • Let the piped macarons sit out for at least fifteen minutes to help build a slight film over the top. After 15-20 minutes, check the batter by lightly tapping your finger on the top of a macaron. Your finger should bounce off the top without anything sticking to it. If they’re still sticky, allow to sit out for up to an hour.
  • Place both baking sheets in the oven and bake for 15-18 minutes.The macarons are done when they are baked all the way through and the shells are hard. Take care to not underbake (insides will still be mushy) or overbake (tops will begin to brown). Allow to cool before filling.

Mint Chocolate Ganache Filling


3/4 cup chocolate chips or chopped chocolate

2 tablespoons butter

1/2 teaspoon mint extract

Melt the chocolate chips, butter, and extract in the microwave on 50% power or in a bowl set over a steaming pot of water.

Spread a little onto the bottom of one macaron and sandwich another on top. Repeat for all macarons.

source : yammiesnoshery


Mocha Almond Fudge Pops


Mocha Almond Fudge Pops

Yield : 6 pops


2 cups Almond Breeze Chocolate Almond milk

2 tsp espresso powder

1 3.9 oz instant chocolate pudding mix

¼ cup mini chocolate chips

¼ cup coarsely chopped almonds

finely chopped almonds and/or mini chocolate chips for the base (optional)


  1. Pour the chocolate almondmilk into a microwave safe container and heat on high for 2 minutes. Whisk in the espresso powder until dissolved.
  2. Place the mocha mixture in the fridge until chilled.
  3. Add the pudding mix to the mocha mixture and whisk for two minutes.
  4. Stir in the mini chocolate chips and chopped almonds.
  5. Fill your ice pop mold leaving a little room at the top.
  6. Place the mold in the freezer for 30 minutes to let the pops partially set up. Insert the popsicle sticks and add finely chopped almonds or mini chocolate chips to the base if desired. Freeze for at least four more hours.
  7. To remove the pops, run under warm water for just a few seconds until the pops loosen up enough to easily pull out.
  8. Enjoy!

source : momontimeout

Avocado Brownies


Avocado Brownies

Yield : 8″ x 8″


  • 200g chocolate, chopped. I used a mixture of semi and bitter sweet.
  • 2 ripe avocados
  • 1 cup sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • ½ cup cocoa powder
  • 1 cup ground almonds
  • ¼ tsp salt


  1. Preheat the oven to 350 degrees and line an 8 inch square with foil and coat lightly with cooking spray.
  2. Melt the chocolate in a bowl over a sauce pan of simmering water. Let it cool while you prepare the batter. Placing it in the fridge works well.
  3. Mash the avocados in a large bowl. Cream the avocados and sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
  4. Very slowly add the cooled chocolate to the avocado mixture. Stir in the cocoa powder, ground almonds and salt.
  5. Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick comes out nearly clean.
  6. Let the brownies cool and store in the fridge.
We found the brownies best served cold from the fridge.

source : fridaycakenight

Paleo Gluten-free Chocolate Chip Cookies


Paleo Gluten-free Chocolate Chip Cookies

Yield :  9 pcs


175g (2 cups) almond flour

¼ teaspoon sea salt

½ teaspoon baking soda

½ teaspoons

75g (¼ cup) solid coconut oil

3 tablespoons honey

1 tablespoon vanilla extract

85g (1/2 cup) mini chocolate chips

  1. Combine almond flour, salt, baking soda and cinnamon in a bowl until well combined.
  2. In a separate, medium sized bowl, mix the coconut oil, honey and vanilla extract until creamed together.
  3. Add the coconut oil mixture to the almond flour and stir with a large spoon until a dough forms. You’ll want the dough to be smooth and uniform.
  4. Add in the chocolate chips and stir until distributed.
  5. Place the dough into the fridge to cool and firm up for 15 minutes. While the dough is cooling, warm your oven to 175C/350F.
  6. When 15 minutes has past, remove the dough from the fridge, scoop dough into two tablespoon sized balls. Once formed into balls, shape the dough into patties and place on a parchment paper lined baking sheet.
  7. Bake the cookies for 6-8 minutes, or until slightly brown around the edges.
  8. Allow the cookies to cool for 15 minutes.

source: thanksforthefood

Lemon White Chocolate Biscotti


Lemon White Chocolate Biscotti



1/4 cup softened butter

6 tablespoons sugar

1 egg

2 tablespoons lemon juice

1 tablespoon lemon zest (You will need one lemon for the juice and zest in the cookie. You will need another whole lemon for the glaze. That’s two lemons.)

1 1/2 cups flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup white chocolate chips

1/2 cup slivered almonds (optional)

Lemon White Chocolate Glaze Ingredients:

1 1/2 cups white chocolate chips (or chopped baking chocolate would actually be better)

4 tablespoons lemon juice

1 tablespoon lemon zest (this juice and zest should be the entirety of your second lemon)



Preheat oven to 325ºF.

Combine the sugar and butter and mix well. Add the egg, lemon juice, and zest.

Combine the flour, baking powder, and salt and stir into the rest of the ingredients. Stir in the white chocolate chips and almonds.

Form into a 10×2 inch log. Place on a lightly greased baking sheet.

Bake for 40 minutes. Cool for ten minutes. Using a sharp knife (I actually used an Electric Knife) cut the log into about 1 inch slices on a slight diagonal. Arrange the slices on the baking sheet and continue baking for 25 more minutes.

Combine all the ingredients for the glaze (I don’t know if glaze is the best word for this, but you know what I mean). Microwave on 40% power for 30 seconds at a time, stirring each time until melted. Dip the bottom of each cooled biscotti in and set on a piece of parchment paper. Drizzle the remaining on top.

source:  yammiesnoshery

Thandai – Spicy Almond Milk

Thandai PC2

Thandai – Spicy Almond Milk


For the powder mix

1/4 cup whole almond

2 tbs poppy seeds

2 tbs fennel seeds

1 tbs cardamom powder

20 peppercorns

For Thandai

4 cups milk

1/2 cup sugar

few strands of saffron

1 tbs slivered pistachios for garnish

2 tbsp rose water

Thandai PC


  1. Using a coffee grinder or mixer, grind the ingredients of the powder mix to a fine dust.
  2. Boil the milk with sugar and few strands of saffron .
  3. Add the grind powder and mix it well.
  4. Let it refrigerate for a minimum of 4 hours to 6 hours.
  5. Strain the drink, add rose water and mix.
  6. Garnish it with some slivered pistachio, few saffron tread and serve it cold.

 source:  playfulcooking

Homemade Chocolate Almond Butter


Homemade Chocolate Almond Butter

Yield: 1  1/4 cups


  • 2 cups (12 ounces) dry toasted, unsalted almonds
  • 1/2 cup semisweet chocolate chips
  • 1 tablespoon sugar, or to taste
  • 1/4 teaspoon sea salt


  1. Place almonds, chocolate chips, sugar, and salt in the canister of a Vitamix and secure lid with the tamper in place. Turn machine on at the lowest speed, and gradually increase the speed to Variable 10, then to High, using the tamper to keep the nuts moving. Continue to mix for another minute or so, until the butter begins to flow freely through the blades.
  2. Alternatively, you can prepare this in a food processor. Start with the almonds and process on high speed, scraping the sides/bottom as needed, for 5 to 15 minutes or until mixture is smooth to your liking. Melt chocolate chips separately and then mix in along with sugar and sea salt.

source : loveandoliveoil

Dark Chocolate Almond Fudge


Dark Chocolate Almond Fudge

Yield : 48 fudges


14 ounces sweetened condensed milk, this was 1 can
12 ounces dark chocolate chips, about 2 cups worth
1/4 cup butter
1 teaspoon almond extract
1/2 cup sliced almonds, plus 1-2 tablespoons more for topping

Combine the milk, the chocolate and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed. Stir until smooth. Stir in the extract and the almonds. Pour into a well-greased or parchment lined 8″ pan. Chill until ready to serve. Store in an airtight container in the refrigerator for up to a week