Tag: Almond Recipe

Legendary Dishes | Brunsli (almond and chocolate biscuits / brownies)

SWITZERLAND

A plate of Basler brauns a little darker at the edges than they should be – the consequence of over-baking!


The original brownie, these delicious gluten-free biscuits are associated with Basel confectionary, (known as Basler Brauns) and warm festive evenings at the turn of the year.

Traditionally they were always made with almonds, then hazelnuts began to appear frequently in some recipes.

Equal quantities of almonds and hazelnuts are found in the commercial concoctions, which come in different shapes.

Some versions exclude the egg whites and some use chocolate chips.

This version is based on an early 1900s recipe, with a moderate amount of chocolate.

  • 200 g almonds, ground
  • 200 g vanilla sugar
  • 125 g chocolate (85%), broken into pieces
  • 50 g hazelnuts, ground
  • 2 egg whites
  • 30 g cocoa powder
  • 4 tsp kirsch
  • Cinnamon, large pinch
  • Cloves, ground, large pinch
  • Salt, large pinch
  • Sugar, for rolling
  • Water, boiled, for bain marie

Mix thoroughly the almonds, hazelnuts, cocoa, vanilla sugar, cinnamon, cloves and salt in a large bowl.

Pour boiled water into a saucepan, put a large bowl on top without touching the water, place chocolate in bowl and leave to melt.

Add the almond mixture to the chocolate, stir thoroughly. When it is cold add the kirsch. Beat the egg whites and fold into the chocolate mixture.

Cover with clingfilm and leave in refrigerator for an hour.

Dust a clean surface with sugar, roll out the dough until 1 cm thick. Cut into desired shapes, place on trays lined with baking paper, and leave at room temperature overnight or for 6-8 hours during the day depending on the time of year – shorter in summer.

Pre-heat oven to 240°C, bake for no more than seven minutes. Leave to cool on paper for a few minutes, then transfer to rack.


Legendary Dishes | Boterkoek (butter cake)

NETHERLANDS

Made with shortbread ingredients, this cake is more like a biscuit, and yet another confection with the egg dilemma. Some cooks make it without a filling or make a small gesture with almond paste. This version has a rich filling, the ginger in syrup adding an oriental touch. We are not using an egg!

Dough

  • 200 g butter, chilled
  • 200 g vanilla sugar
  • 125 g almonds, ground
  • 125 g white spelt flour
  • 15 ml milk, for brushing
  • Salt, pinch

Filling

  • 100 g apricots, dried, soaked, chopped small
  • 50 g almonds, skinned, flaked
  • 45 g ginger syrup
  • 30 g root ginger in syrup
  • 24 cm cake mould

Preheat oven to 180°C.

In a large bowl whisk the sugar into the butter, add the almonds, flour and salt.

Form into a dough, divide into two equal pieces.

Combine apricots, syrup, ginger and flaked almonds.

On a floured surface roll a piece of the dough to amply cover the base of the cake mould.

Spoon filling onto this base.

Roll second piece of dough, place over the filling.

Brush top with the milk and with a fork or knife create a motif on the surface.

Bake for 55 minutes until golden brown, cool and cut into wedges.


Legendary Dishes | Tabrizi Kufta (meat loaf)

Azerbaijan

After Azerbaijan became an independent republic in 1991 it began a process of reconciliation with its distant past. Being part of the Soviet Union changed every aspect of life in Azerbaijan. One aspect was the existence of a diaspora across the border in Iran. Another was the impact on Azerbaijani culture.

The Soviet occupation, according to Pirouz Khanlou, ‘impacted the traditional cuisine that had emerged over thousands of years’. Very gradually the people of Azerbaijan are rediscovering that culture.

One such dish is this fabulous kufta, a meat loaf fundamentally associated with Tabriz in Iran, fondly remembered in Baku, now an integral aspect of modern Azerbaijani cuisine.

  • 3 litres water
  • 2 kg beef, minced
  • 1.6 kg chicken, baked, wings removed
  • 600 g onions, chopped
  • 500 g lentils, yellow-split, cooked
  • 500 g rice, cooked
  • 5 eggs (1 hard-boiled)
  • 150 g plums / prunes
  • 100 g sour cherries
  • 75 g walnut halves
  • 50 g almonds, blanched
  • 20 g mint, chopped
  • 20 g savory, chopped
  • 10 g tarragon, chopped
  • 10 g black pepper, freshly ground
  • 10 g salt
  • 5 g chives, chopped
  • 5 g saffron
  • Vegetable oil, for frying

Sauté half of the onions over a medium heat until they begin to turn brown, about 30 minutes, leave to cool.

Grate the remaining onions. Mash lentils and rice with a fork, combine with grated onions. Work this mixture into the beef, add eggs, fried onions, herbs and seasonings. Knead for 10 minutes until the fat starts to separate from the ‘dough’. Leave to rest.

Toast the almonds and walnuts in oil over a low heat for ten minutes, remove and chop into small pieces. Spread the dough on a clean tea towel. Sprinkle with toasted nuts.

Stuff hard-boiled egg, plums or prunes and cherries into the cavity of the baked chicken.

Place the chicken on the dough. Wrap the towel around the chicken to encase it tightly with the dough, forming a small soccer ball.

Bring water to a boil in a pot large enough to hold the ball, add saffron and large pinches of salt and pepper.

Cover, simmer for two hours.


Legendary Dishes | Tarta de Santiago (almond cake)

SPAIN

As you can see we had some difficulty removing the template. There was a small tear and this was enough to let sugar fall into the shape. Fortunately the flavour of the cake compensated for the appearance!


Traditionally made with a pastry casing, the modern version of this iconic confection omits the pastry to produce a soft almond-lemon cake.

Indigenous to Galicia torta de Santiago is known across the Iberian peninsula and beyond.

Associated with an old tradition, the modern version is enigmatic because of the decorative silhouette of the Cross of Santiago, a recent adornment.

Also modern is the association with the almonds of the Mediterranean, the varieties called comuna, largueta, marcona, mollar, largueta and planeta.

Almonds must account for a third of the almond-egg-sugar mixture.

  • 275 g almonds, ground
  • 250 g sugar
  • 4 eggs
  • 25 g icing sugar
  • 1 tbsp sweet wine / lemon liquor
  • 1 lemon, zest
  • 1 tsp cinnamon (optional)

Preheat the oven to 180ºC.

Combine the eggs with the sugar to form a homogeneous mixture, about 5 minutes on an electric mixer.

Stir in the liquor or wine, the zest and, if using, the cinnamon.

Fold the almonds into the egg-sugar mixture.

Pour the mixture into a tin lined with baking paper.

Bake for 60 minutes.

Leave to cool.

Arrange the Santiago Cross in the centre of the cake, dust with icing sugar.


Indigenous Ingredients

Almond
Lemon

Legendary Dishes | Fyrstekake (Prince cake)

NORWAY

This princely cake of Norway is iconic because it combines a tender pastry base with a subtle sweet filling.

The traditional filling is a paste made with almonds, egg whites and sugar. Butter is an addition. Whole eggs are a variation. The paste can be enhanced with cardamon and vanilla. Fruit is also an addition.

The traditional base is made with baking powder, butter, eggs, flour and sugar.

A lattice work occasionally decorates the top of the cake.

This is the basic recipe.

Paste

  • 150 g almonds, ground
  • 150 g icing sugar
  • 2 egg whites

Combine ground almonds and icing sugar, fold in the two egg whites. Put in fridge for several hours. This is the almond paste.

Base Dough

  • 175 g pastry flour
  • 125 g butter, softened
  • 100 g strong white wheat flour
  • 3 egg whites
  • 80 g brown sugar
  • 8 g baking powder

Beat brown sugar into the butter, stir in the three egg whites, baking powder and sieved flours. Knead into a smooth ball. Leave for an hour.

Finish

  • 30 g almonds, whole, blanched, skinned, halved for topping
  • 1 egg, beaten, for glazing
  • Icing sugar, for dusting
  • 22-25 cm diameter flan tin

Preheat oven to 180°C.

Place the dough in the bottom of the cake tin, push it across the base and up the sides with a one centimeter overlap above the rim.

Spoon almond paste on top of the dough, wash with egg, top with almond pieces.

Bake for 40 minutes.

Dress with icing sugar.


Legendary Dishes | Al Sayadiyah صيادية (fish with rice, onions, almonds, pine nuts and saffron)

ARABIA EGYPT LEVANT SYRIA

This simple spiced fish and rice dish has no single method. From Lebanon to Yemen the story is different. Only the fish and rice are constant, all the supplementary ingredients including the spices are subject to regional and personal choices and changes. Almonds and pine nuts are optional and turmeric can replace saffron. Generally the rice should be coloured with carmelised onions. The fish can be baked, fried or grilled.

Typical sayadiyeh seasonings and spices include a combination from allspice, black pepper, chilli, cinnamon, clove, coriander, cumin, garlic, ginger, onion, turmeric, saffron and salt.

The commercial packet spice mixture includes cornstarch and sugar.

Our sources are old cookbooks and here and here.

  • 1 fish head + 1.5 litres water for 800 ml fish stock
  • 1.2 kg onions, sliced thick and thin
  • 800 g fish fillets
  • 300 g basmati / long grain rice, soaked in warm water for 30 minutes before cooking, drained
  • 90 ml olive oil
  • 30 g almonds, dry roasted
  • 30 g pine nuts, dry roasted
  • 3 garlic cloves, mashed (optional)
  • 1 tbsp sayadiyeh ground spices
  • 1 tbsp saffron / turmeric, tip of knife
  • 1 tsp fresh ginger

Pour 5 tablespoons of oil into a large deep frying pan over a high heat. Before the oil begins to smoke add half of the onions. Fry and stir for a couple of minutes. Cover, turn heat to lowest setting and leave to cook for 5 minutes. Add remaining onions, increase heat to high, fry and stir. Cover, turn heat to a medium-low setting and cook for 15 minutes. Remove and lid and allow the moisture in the lid to drizzle back into the pan. Increase heat to high, fry and stir for 5 minutes. Turn heat down, cover the pan and allow to cook in the residual heat for 10 minutes until the onions begin to take on a golden-red colour. Remove lid, fry and stir over a medium-low heat until the onions carmelise, about 30 minutes.

During this final phase with the onions, place the fish head in a pot with about one and a half litres of water, cover and cook for 30 minutes.

Stir the garlic (if using), ginger, saffron or turmeric and spices into the onions, fry gently for a few minutes. Add the rice, coat thoroughly in the mixture. Add the fish stock. Using a wooden spoon combine the rice and liquid. Cover, turn heat to lowest setting and leave to cook for 30 minutes.

Grill the fish fillets, flake.

When the rice is cooked, place the flaked fish on top, cover and leave to allow the flavours to mingle for 5 minutes.

Serve sprinkled with pine nuts and almonds.


Al Sayadiyah is among the recipes in the first volume of Around the World in 80 Legendary Dishes.

Legendary Dishes | Mani Plov مانی پلو (lentils, rice, fruit and meat with rice-yoghurt-saffron base)

IRAN

A cornucopia of flavours, this plov is one of the traditional dishes of Damghan in the province of Semnan in the north-east of Iran. The ingredients vary. It can be made with an assortment of meats or without meat, and with various fruits and nuts. The constant is the marriage of long grain rice with yellow spilt peas, the fragrance of rosewood and saffron and the rice-yoghurt-saffron base. Serve with yoghurt or with a salad. We recommend in summer this orange and onion salad. Variations can be found on Iran Cook.

Plov

  • 600 g long grain rice
  • 500 ml water + water for boiling peas and rice
  • 400 g chicken / beef / lamb (optional)
  • 300 g onions, sliced
  • 250 g yellow split peas, soaked for two hours
  • 200 g raisins
  • 60 ml hot water with one teaspoon of rosewood and one teaspoon of saffron
  • 60 ml water
  • 50 g almonds, dry roasted, chopped
  • 15 g dried barberries / 75 g fresh barberries
  • 1 tsp black pepper
  • 1 tsp turmeric
  • 1 tsp salt
  • Oil for frying onions and meat + frying fruit

Base

  • 250 g long grain rice, cooked or baked, left to cool
  • 1 egg
  • 4 tbsp yoghurt
  • 1 tbsp saffron
  • 15 g butter to grease the bottom of the pot
  • 15 ml oil to grease the bottom of the pot
  • 1 tsp black pepper
  • 1 tsp salt

Cook the peas until al dente, keep warm in cooking water.

Fry the onions in oil in a large frying pan over a high heat for 5 minutes, cover, reduce heat to low, cook for 15 minutes. Add choice of meat, fry until browned, add turmeric, seasonings and water, cover and cook over a low heat for 30 minutes.

Fry the raisins in oil over a medium heat for 3 minutes, cover, reduce heat to low, cook for 20 minutes.

In a large pot boil 2 litres of water, pour the rice, bring back to the boil, remove from heat, leave for 5 minutes. Strain the rice.

Strain the peas.

Combine the peas and rice in a clean pot, add 400 millilitres of water, bring to the boil, reduce heat to low, cook for 15 minutes.

Prepare the base.

Combine cooked or baked rice with the egg, yoghurt, saffron and seasonings.

Melt the butter with the oil over a low heat in a large heavy-bottomed pot, diameter no less than 25 centimeters. Fold the rice-yoghurt-saffron mixture into the pot, gently smooth out to cover the base.

Arrange the meat mixture in an even layer over the rice-yoghurt-saffron base. Sprinkle the barberries on top of the meat mixture. Carefully fold the pea-rice mixture on top of the barberries. Pour the rosewood-saffron water into the pea-rice mixture, finish with a layer of the cooked raisins.

Increase the heat to medium-low, cover and cook for 20 minutes.

[PLACE] FLORENCE | ITALY | Cantuccini (almond / chocolate / pistachio biscuits biscuits)

Touring travellers arriving in the grand ticket hall of the Santa Maria Novella railway station in Florence were always surprised by the quality of these Tuscan biscuits, especially those made with almonds. For your delectation we are offering a version that accomodates almonds or chocolates or pistachios or a combination. Now you have to see whether your version is as good as those produced by the region’s biscotti di Prato experts. Getting the balance between dry and wet ingredients is the secret, and that depends on the quality of the flour and your trust in the recipe.

  • 250 g + 30 g white wheat flour
  • 125 g sugar
  • 2 eggs
  • 50 g chocolate pieces / almonds / pistachios
  • 5 g baking powder
  • 1 orange, zest

Preheat oven to 190°C.

Whisk eggs with sugar, add orange zest, baking powder, flour and almonds or pistachios or chocolate in a bowl.

Tip the mixture onto a floured surface, dust with extra flour and roll into a sausage shape. Carefully ease the sausage onto a lined tray. Roll into a large evenly shaped sausage, the length of the baking tray, roughly 6 cm wide.

Place on greaseproof paper on a baking tray, flatten a little, bake for 30 minutes (35 minutes for chocolate), until pale golden.

Reduce temperature to 170°C.

Cut into 2 cm slices, place back on the tray. Turn slices after 15 minutes.

Bake for a total of 30 minutes, until the colour has turned to a golden brown.

Legendary Dishes | Mrouzia (sweet lamb tagine)

Mrouzia Flavours — lamb marinaded in spices
MOROCCO EUROPE
  • 1.5 litres water
  • 1 kg lamb neck / shoulder, cut into 3 cm dice
  • 300 g almonds, blanched, skinned, roasted in 15 ml olive oil
  • 300 g dried apricots / raisins, soaked in 300 ml water overnight, drained
  • 300 g onion, chopped small
  • 2 cinnamon sticks
  • 90 g sesame seeds, dry roasted
  • 60 g clarified butter / Smen (see below)
  • 60 g forest honey
  • 30 g Moroccan spice mixture / Ras-el-Hanout
  • 30 ml vegetable oil
  • 2 cm ginger root, grated / 10 g ginger powder
  • 5 g saffron threads, large pinches, crushed x 2
  • 5 g turmeric powder, large pinches
  • 5 g black pepper, pinches x 2
  • 5 g salt, pinches x 2

Place the lamb in a large bowl, add the ginger, saffron, turmeric, seasonings and spice mixture. Rub spices into the meat. Pour sufficient water to cover, refrigerate overnight.

Melt butter in oil in a saucepan over a low heat, add the onion and salt, sauté for ten minutes. Add the meat, increase heat and brown. Pour sufficient water to cover, add cinnamon, reduce heat, cover and simmer until the meat is cooked.

Remove cinnamon sticks and discard. Remove the meat with a slotted spoon and keep warm. Add the honey and apricots or raisins to the remaining liquid, reduce to a sauce consistency. Put meat back in the sauce, heat through.

Serve with the roasted almonds and roasted sesame seeds.


Smen MOROCCO EUROPE clarified butter

  • 250 g unsalted butter
  • 5 g salt

Melt butter, then simmer for 30 minutes. Strain through muslin several times until the liquid is clear, add salt, pour into a sterlised jar.


FRESH FRICOT | THE FRONT PAGE