Editor’s Note: Allergies to nuts among both adults and children can cause serious health problems. If you have a nut allergy, you may be susceptible to a reaction from almonds and should avoid eating them – either whole or in prepared foods. Please check with your doctor. Do not feed almonds or other nuts to small children as they may cause choking and lodge in the lungs.
Hot & Spicy Almonds
““Once you understand the product, the diversity is amazing. Sliced, flaked, halved, chopped, almond milk, almond butter, almond paste, almond flour, almond oil. To me, Betty’s recipe for Hot & Spicy Roasted Almonds is simply the best.”
— Jerry Chicca
- 1 Tbls. fresh Rosemary
- 1 tsp. garlic
- ½ tsp salt
- 1 Tbls. butter
- 2 tsp. Worcestershire sauce
- 1-2 drops hot sauce
- ¼ tsp. Cayenne Pepper
- 1 ½ cups whole unsalted Almonds
- Preheat oven to 350 degrees.
- Mince garlic and rosemary and set aside.
- Melt butter in a small baking sheet with a lip.
- Remove pan with melted butter from oven.
- Add garlic and rosemary to the buttered pan.
- Mix almonds into buttered garlic/herb mixture.
- Sprinkle Worcestershire sauce, hot sauce, Cayenne Pepper and salt into the almond/butter mixture.
- Mix thoroughly by hand.
- Be sure to coat thoroughly all almonds.
- Bake for 10 minutes, stirring every few minutes so almonds do not stick to each other or to pan.
- Continue cooking and stirring for another minute or two until almonds are toasted and fragrant.
- WATCH CAREFULLY so that almonds do not burn.
- Remove from heat, stir again and let cool in the pan.
- Transfer to a dry plate or pan until the almonds are completely dry.
- Store in an airtight container for up to 3 days. (Unlikely they will last this long.)
Click here for Hot & Spicy Almond technique photos.
Betty’s Italian Biscotti
“Our life revolves around entertaining. We love sharing our food and culture with friends and family. My biscotti are so easy and versatile they can be served with drinks or dessert.”
— Betty Chicca
Yield: 50 cookies.
- 2 cups whole Almonds
- 2 sticks softened butter
- 2 cups sugar
- 4 large eggs
- 2 tsp. pure vanilla
- 1/3 cup Anisette Liqueur *
- 3 Tbls. Anise seed
- 3 Tsp. baking powder
- 4 cups All-Purpose Flour
*If you prefer not to add liqueur to the Biscotti recipe, 1/3 cup fresh orange juice and the rind of one orange make an excellent substitute.
Note: Biscotti can be prepared in a stand-alone mixer or by hand.
- Pre-heat oven to 350 degrees.
- Spread the almonds on a baking sheet. Toast for 15 minutes. Remove and set aside.
- Cream together on low speed butter and sugar. Add eggs, vanilla, Anisette Liqueur, Anise Seeds and baking powder. Mix until incorporated.
- While mixer is running add flour slowly. Continue to mix ingredients until well-combined, occasionally scrapping the bowl.
- Add Toasted Almonds and mix well until nuts are evenly distributed throughout the dough.
- Remove dough and place in a wax paper-lined bowl or rectangular baking dish. Cover and chill in refrigerator for 2-4 hours or overnight.
- Remove from refrigerator. On a floured work surface, cut the dough into four equal parts.
- Roll the dough into logs about 2 inches wide.
- Carefully roll and press dough until it expands to the length of your baking sheet.
- Place two logs on a baking sheet, spreading them apart so they do not touch while cooking.
- Bake in a pre-heated 350 degree oven for about 25-30 minutes or until light brown.
- Remove baking sheets from oven and let cookies cool for 30 minutes.
- Place logs on a cutting board. Using a serrated knife cut the cookies diagonally into pieces one-inch wide.
- Return the cookies to baking sheet(s), spaced apart, bottom side down, and bake for an additional 12-15 minutes until crisp. Let cool.
- Repeat with remaining 2 logs.
- Store in an airtight container.
- The Biscotti also freeze well.
Click here for Biscotti technique photos.