anna brones

writer + artist + activist

Posts Tagged ‘almonds

Make These Chocolate Covered Figs with Almond Paste

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Chocolate Covered Figs with Almond Paste by Anna Brones

These chocolate covered figs have become a favorite holiday recipe of mine. I just recently posted the recipe over on Foodie Underground and I thought I would share it here too. If you’re willing to spend some time in front of a bowl of melted chocolate dipping in dried figs, then making your own decadent holiday treats is totally doable. Don’t have figs? This recipe is also good with dried apricots.

Chocolate Covered Figs with Almond Paste

Ingredients:

About 50 dried figs (I prefer Black Mission figs)

7 ounces (200 grams) bittersweet dark chocolate

Turbinado sugar for garnish

For the almond paste:

1 cup raw almonds, blanched

1/4 cup (1.75 ounces, 50 grams) natural cane sugar

1 tablespoon whiskey (optional)

Other:

Parchment paper

Preparation:

Begin by preparing the almond paste. To blanch the almonds, place them in a bowl and cover them with hot/boiling water. Let sit for a few minutes until you can put your hand in the water. The skins should be loose and you should be easily able to pop the almonds out of them. Place the skins in one bowl and the blanched almonds in another.

Compost the almond skins and pour off any water that is in the bowl of blanched almonds. Place the blanched almonds in a food processor with the sugar and whiskey and mix until well blended. The mixture should be sticky and moldable.

Lay out a piece of parchment paper on your countertop. Take a small amount of almond paste and mold it around the bottom two thirds of each fig (approximately). They will look like this – complete with terrible lighting if you make these at night like I did!

Melt the chocolate by placing it in a heat-proof bowl inside of a saucepan with hot water. Dip the figs covered in almond paste into the melted chocolate, so that the chocolate covers the almond paste, and place on the parchment paper.

Sprinkle with turbinado sugar and leave to dry until the chocolate has hardened.

Store in an airtight container, out of direct sunlight (for example, in a cupboard). If you want to give some away – if you manage not to eat them all yourself that is – a nice way to gift them is to place them in a sealable glass jar.

Read the full post on Foodie Underground

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Written by Anna Brones

December 18, 2015 at 08:35

Recipe: Almond Apricot Cookies

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Almond-Apricot-Cookies

I was reading an article on Runner’s World about how the one failure of most runners when it comes to their diet is not getting enough “real food.” Yes, you read that right. Most people are so caught up in the world of energy bars and nutrient-enhanced drinks that they forget that their body needs actual food. You know, whole grains and vegetables and such.

This is nothing new, but it’s always nice to get a reminder of what a healthy diet looks like.

And on that note, I thought I would share my recipe for Almond Apricot Cookies with you. I posted it a few weeks ago on Foodie Underground, but given the recipe’s “natural energy bar” status, I figured it deserved a mention here. Especially since it has become a favorite post-run treat. (I like to call that strategy “run to eat”)

Yes, all you need is almonds, dried apricots, olive oil, honey and water. And some salt and ground cardamom if you’re in the mood.

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Written by Anna Brones

June 2, 2014 at 16:18

Recipe: How to Make Your Own Granola

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Food tip of the week: never buy granola ever again. It’s one of the easiest things to make yourself, and because it stores well, you can make up a big batch and have enough for many breakfasts to come.

The other great thing about granola? Once you have your base recipe of oats and a coating to make the granola crispy and sweet when you bake it, you can add pretty much anything you want. Chia seeds? Sure. Pepitas? Delicious. Figs? Certainly not an ingredient to ever go without.

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Written by Anna Brones

October 9, 2012 at 06:00