Se faire du bien, c'est bon !

Our recipes for eating dried fruits

Du petit-déjeuner au dessert en passant par le goûter, l’apéritif ou le dîner, les fruits secs peuvent vous accompagner tout au long de la journée. Places aux recettes pleines de peps : moelleux, croquants, ils ajouteront immanquablement de la gourmandise à votre quotidien. Les meilleures recettes sont là pour booster votre journée. Stimulez vos papilles avec nos recettes maison !

All amandes Dessert Entrée Gourmand Goûter Petit-déjeuner
Recette de financier à la pistache | Daco Bello
Pistachio financier
Preheat the oven to 180°C (th. 6). Mix the egg whites, sugar, flour, almond powder and pistachio powder using a spatula. Cook the butter until hazelnut in color, then mix it in. Mold the dough into small round silicone molds using a piping bag, then bake them for 15 to 20 minutes. Wait for them to cool before unmolding them. Chef's tip: You can put a fruit inside to get a more delicious treat.
Recette de mikados géants décorés | Daco Bello
Giant decorated Mikados
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.
Recette de smoothie tapioca fraise-amande | Daco Bello
Strawberry-Almond Tapioca Smoothie
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
Recette de barre énergétique aux amandes | Daco Bello
Almond energy bar
Preheat the oven to 190°. Lightly grease a cake pan or place parchment paper in the bottom. Mix all the ingredients in a bowl and pour the mixture into a mold. Place in the oven for 10 minutes. Remove from the oven and cut the cake into bars. Let your imagination be free ! Photo credit: www.almonds.fr
Recette de madeleines aux noix et au miel | Daco Bello
Walnut and honey madeleines
Melt the butter, then let it cool. Beat the whole eggs and the sugar in the same container until the mixture becomes white. Add the flour and baking powder. Add the cooled melted butter to the mixture, then pour in the milk. Then add the honey, the chopped walnut pieces and mix well. Cover the preparation with cling film, then let the dough rest in the refrigerator for 1 hour. Preheat the oven to 160°C. Fill the molds 3/4 full with a silicone or sheet metal mold, then leave to rest in the refrigerator again for 1 hour. Bake for 10 to 12 minutes at 160°C.
Financier aux baies de goji
Goji Berry Financier
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.
Recette de galette des rois, crème de noisette | Daco Bello
Galette des rois, chocolate hazelnut cream
Prepare the hazelnut cream: Melt the chocolate in a bain-marie, then keep it off the heat to cool. Blanch 4 egg yolks with 100g of sugar, then add the hazelnut powder and soft butter. Mix well, then add the warm melted chocolate. For mounting : Preheat the oven to 180°C (th.6). Whisk the remaining egg yolk with a little water to make the egg wash. Assemble the cake: Spread a little gilding on the edge of the first disk of dough, then garnish it with cream to a thickness of 1 cm (don't forget the bean). Then place the 2nd disk on top, seal the edges well and mark them by crisscrossing them with the blade of a knife, in one direction then the other. Brown the top and leave to cool for 1/2 hour. Brown again and make designs with the blade of a knife. Then bake at 180°C for 30 min. Allow to cool a little before consuming.
Recette de pop-corn caramélisé | Daco Bello
Caramelized popcorn
Pour 2 tablespoons of oil into a pan and let heat slightly so that the oil coats the pan. Pour the corn kernels in a single layer and cover immediately. Preferably use a glass lid. Wait until the grains have all burst and then stop the heat source. Pour the sugar into a hot pan and let it melt. When you obtain a caramel color, add the salted butter and the popcorn. Remove from the heat, then pop the popcorn in the pan (putting the lid on) to coat them. Pour into a bowl and wait a few minutes before enjoying.
Recette de kouglof | Daco Bello
Kouglof
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.
Recette de cake aux fruits secs | Daco Bello
Dried fruit cake
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.
Recette de cookies au granola | Daco Bello
Granola cookies
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.
Recette de tarte de fruits d'été | Daco Bello
Summer fruit tart
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!