Preheat your oven to 180°C, and cover your baking tray with baking paper.
Mix all the dry ingredients in a salad bowl.
Then add the agave syrup, water and hazelnut oil.
Mix all the ingredients until they form a whole.
Spread this mixture in an even layer on the baking sheet.
Place in the oven for 40 minutes, do not hesitate to stir the mixture every 10 minutes.
Then leave to cool on the plate.
Put the granola in an airtight container and store it at room temperature for up to about a month.
Make the shortcrust pastry:
Preheat the oven to 200°C (th. 7). In a food processor or by hand, mix the icing sugar, flour, 30g of almond powder , salt and butter.
Add 1 egg, then refrigerate for at least 30 minutes.
Spread the dough very thinly, place it at the bottom of a tart mold (or in 6 small individual molds) and keep it cool.
Make the almond cream:
In a bowl, mix 2 eggs and the sugar using a whisk, then add the softened butter and 125g of almond powder (the mixture should be homogeneous and foamy in appearance).
Place a layer of almond cream on the tart bases, then bake at 200°C for around 20 minutes (depending on the format chosen). Then leave to cool.
Make the whipped cream:
In a cold bowl, whip the cream until thick, then mix with the icing sugar and pistachio cream.
Remove everything into a bag with a fluted nozzle.
For dressing your tart:
Wash and hull the strawberries, then cut them in 2. Arrange them harmoniously on the tart and decorate everything with whipped cream and a few pistachios .
Preheat the oven to 180°C (th 6).
Melt the butter over low heat without coloring it and set aside.
In a bowl, combine the icing sugar and flour.
Clarify the eggs so that only the whites remain, add to the flour and icing sugar then mix.
Finish with the melted butter and set aside to cool.
On a sheet of baking paper, spread the cold dough into a circle using a tablespoon and sprinklewith almonds .
Cook for 8 minutes to obtain a nice color.
Remove from the oven, let cool for 1 minute.
Place on a rolling pin to shape and enjoy.
Whisk together the flour, oats, sugar, baking powder and salt in a large bowl.
In another bowl, whisk almond milk, 2 tablespoons oil, eggs, almond extract.
Add the liquid ingredients to the dry ingredients and whisk only until combined.
Add the almonds . Use some of the remaining oil to lightly grease a pan.
Reheat over medium heat. Using a ladle, pour one cup (40 ml) of mixture for each pancake. Brown the pancake on both sides, flipping once and using more oil, if needed.
Serve.
To toast minced, chopped or sliced almonds: Spread almonds on an ungreased baking sheet.
Place in the oven at 180° and cook for five to 6 minutes or until the almonds are golden brown; turn the almonds once or twice so they brown evenly.
The almonds will continue to toast lightly once removed from the oven.
Source: www.almonds.fr
Chop the hazelnuts and pistachios .
Roughly chop the chocolate, then melt it in a bain-marie.
Dip each breadstick in the chocolate, then let the excess drip off.
Then sprinkle with hazelnuts , crushed pistachios and sesame seeds .
Place on a baking sheet lined with parchment paper, then chill for 15 minutes.
Wash the lime and grate the zest. Crush the white chocolate in a bowl. Warm the cream with the zest then pour it over the chocolate and mix. Gently incorporate the almond powder .
Gently add the softened butter (soft) to the ganache.
Refrigerate for about 1 hour so that it hardens.
With a small spoon, take small quantities of ganache and roll them into balls 1 cm in diameter.
Immediately roll these balls in the pistachio powder, then reserve them in a cool place.
Serve these truffles as a snack or as sweets.
Chef's tip:
To obtain a more compact ganache, you can use 2/3 white chocolate for 1/3 liquid cream.
Combine 1 cup of almond milk, a tablespoon of ground almonds and the tapioca in a small saucepan.
Leave to soak for 5 minutes, then turn the heat to high and bring to a boil. Let cool slightly, and add the vanilla extract while stirring.
Let this mixture cool completely then add the rest of the almond milk and ingredients to the blender. Blend until smooth.
Add the mixture to the cooled tapioca and blend until smooth.
Pour into 2 glasses and garnish withflaked or chopped almonds and a few mint leaves.
Pour a few red currants over the tapioca.
Source: www.almonds.fr
Preheat the oven to 180°C (th. 6).
Mix the almond powder , flour, icing sugar and egg whites.
Heat the butter over low heat until it turns hazelnut brown, then filter it and let it cool at room temperature for 10 minutes.
Then add it to the dough, with the goji berries .
Pour the mixture into small rectangular molds, then bake for 15 to 20 minutes.
Serve financiers lukewarm or cold.
For the sourdough:
Pour the yeast and lukewarm water into the bottom of the mixer tank, add 50g of flour.
Mix with the "sheet" so as to obtain a small ball of very firm dough.
Cover this sourdough with 225g of flour and leave to rise for 30 minutes in a fairly warm room.
Prepare the mold:
Generously butter the mold using a brush and spread the flaked almonds at the bottom (or one whole almond per groove).
To book.
For the kouglof dough:
When the leaven has grown well (the flour should have cracked on the surface), place the whole egg, milk, sugar, salt and 65g of soft butter on top.
Knead the dough with the mixer hook for 15 minutes, starting at slow speed, and finishing for 5 minutes at faster speed.
The dough should come away from the edges and no longer stick to your fingers.
When it is very smooth and elastic, add the grapes macerated in rum and lightly drained, mix for a few more moments to fully incorporate the fruits.
Leave the dough to rise for 1h30 (near a radiator or in a just lukewarm oven off), it will double in volume.
Pour the pushed dough onto a lightly floured work surface and work it with your fingertips to give it the shape of a ball (work it as little as possible).
Place the ball of dough in the kouglof mold, press down a little and leave to rise for another 2.5 hours.
The dough should ideally exceed the height of the mold to subsequently form a nice base.
Preheat the oven to 170°C fan-forced, then bake for 30 to 35 minutes.
Remove from the oven and leave to cool completely before sprinkling with icing sugar.
Preheat the oven to 180°C.
Prepare the cake batter: mix the flour, baking powder, sugar, eggs, peanut oil and milk, then smooth with a whisk.
Butter and flour the mold.
Add the dried fruits cut into thin strips into the dough, then bake at 180°C for 35 min.
Preheat your oven to 170°C
Preferably use a non-stick baking tray (or cover your baking tray with parchment paper).
Mix all the dry ingredients in a salad bowl.
Then add the applesauce, beaten eggs, oil, honey, vanilla, salt and spices.
Mix all the ingredients until they form a whole.
Form cookies 5/6 cm in diameter on the baking tray and flatten them with a spoon.
Bake at 170° for 15 to 20 minutes or until the edges start to brown.
Then leave to cool on the plate.
For the dough:
Preheat the oven to 200°C (th. 7).
Mix 100g of butter, salt and 175g of flour until you obtain a shortbread texture.
Then add 65g of icing sugar and 65g of almond powder , mix then add half of an egg.
Work everything until you obtain a homogeneous texture.
Reserve in the refrigerator for at least 1 hour.
Apply 10g of butter to a tart ring.
Roll out the dough by flouring the work surface.
Cut out a disk of dough with a diameter 2 cm larger than that of the pie circle.
Place the dough delicately on the circle and tuck it into the circle.
Using a small knife, cut off any excess pieces of dough, then set aside to cool.
For the almond cream:
Cut 100g of butter into cubes.
Place the soft butter (but not liquid) in a salad bowl, add the sugar then whisk this mixture until you obtain a slightly foamy and white mass.
Add the eggs and mix, then add the remaining almond powder and mix again.
Finally add the rest of the flour and mix again.
Pour the almond cream onto the tart base up to the edge.
Then cook for approximately 20 minutes.
Leave to cool, then unmold and cool on a rack.
For mounting :
Wash the fruits and dry them gently.
Cut the apricots in 2, pit them then cut them into 8 strips.
Rinse the raspberries.
Place the almonds and remaining icing sugar in a pan.
Leave on low heat while mixing gently.
Then leave to cool in a dish, then chop the almonds and pistachios with a knife.
Warm the jam over low heat in a saucepan.
Garnish the tart harmoniously with fresh fruit.
Using a brush, lightly brush them with jam, then sprinkle them with chopped almonds and pistachios .
Enjoy this tart at room temperature.
To chew
THE RECIPES
Dried fruits and seeds are a very easy way to add some oomph to your recipes. Melting or crunchy, they will enhance your recipes with original flavors. For delicious dishes and snacking moments, Daco Bello offers you a wide range of products that will satisfy all your desires.
For an aperitif, combine your dried fruits with a cheese platter. Raisins, almonds, pistachios, apricots and walnuts will enhance your tasting with a touch of originality. Coming from the best production areas in the world, each tasting guarantees you impeccable quality and an incomparable taste.
Do you know pine nuts ? Rich in iron, copper, magnesium, manganese, phosphorus and zinc, they will allow you to add the best to your plates. You can sprinkle them on a salad of baby spinach for a more gourmet starter or on an apricot tart for a dessert with Mediterranean flavors. Pesto is THE recipe with pine nuts to absolutely try. Simply mix a generous handful of dried fruits with basil, parmesan and olive oil to create a fragrant and tasty sauce.
For a meal with Italian accents : enjoy this fragrant and tasty sauce, with spaghetti, or a tomato salad accompanied by mozzarella.
For dried apricots , our favorite recipe draws its inspiration from the Orient. Coming from Turkey, these concentrates of sunshine will accompany a tagine-style lamb shoulder with a fine touch of sweetness.
To add crunch to your tasting: before serving, sprinkle a few almonds on your dish.
You can also use your almonds for many desserts. By crushing them roughly, they will add crunch to a crumble preparation. Also consider using them in your smoothies to boost your drinks with an intake of: Calcium, Iron, Magnesium, Manganese, Phosphorus.
Combined with grapes or dried apricots, the delicate taste of our almonds rigorously selected in California and Spain has no equal to enhance your fromage blanc.
If you want a recipe for dried fruits with honey , try making homemade granola! Your roasted dried fruits will enhance your dairy products with an irresistible authentic taste.
Almonds, pine nuts, pecans: create your tailor-made recipe!
