February 16 National Almonnd Day

Almonds have been around for centuries. They were mentioned in the old testament of the bible and spoke of it as symbolism of divine approval. Romans would shower newlyweds with almonds as a sign of fertility charm. Almonds were also shared by explorers who helped to spread their growth. Explorer  Franciscan Padres brought the almond tree from Spain to Americas where they eventually became a strong resource. The custom of almonds at weddings has survived but now are given to guest Almonds are hidden inside a sweet cinnamon flavored rice pudding in Sweden as a Christma custom The one that finds it will have good luck for a year. On this the day of the Almond I thought I would share some delicious recipes using almonds.

Toasting almonds is easier than one normally thinks and helps to intensify the flavor. Toasted almonds are less likely to sink in cake and bread batter so many recipes call for toasted almonds. Here is two methods

Saucepan method:

Place almonds in a heavy, ungreased skillet. Stir often over medium heat until golden brown.

Oven method:

Preheat oven to 350 degrees F. Spread nuts in one layer on ungreased shallow baking pan.
Bake for 10 to 15 minutes, stirring occasionally, until golden.

Microwave method:

Place 1/2 cup slivered almonds and 1 tablespoon margarine or butter in a 9-inch microwave-proof pie plate.  Microwave on high, stirring every minute until brown, 4 to 5 minutes.

Almond Amaretto Bars

•1 cup (2 sticks or 16 Tablespoons) ice cold butter, cut into cubes


•1/2 teaspoon salt

•1/2 cup powdered confectioners' sugar

•2-1/4 cups all-purpose flour, divided use

•4 eggs, slightly beaten

•2 cups granulated white sugar

•1/3 cup amaretto (almond) liqueur

•1/4 teaspoon almond extract

•1 cup sliced almonds

Preheat oven to 350 F. Line 9- x 13-inch baking pan with nonstick foil. Place butter, salt, powdered sugar, and 2 cups of the flour into a food processor. Pulse until a soft dough forms. Do not over-process. Press dough evenly into the bottom of the prepared pan. Bake for 15 to 20 minutes, until golden brown. Remove from oven and reduce oven temperature to 325 F. Place remaining 1/4 cup of flour, eggs, granulated sugar, amaretto, and almond extract in a large bowl. Beat on medium speed until smooth. Pour evenly over the baked crust and sprinkle with almonds. Bake an additional 30 to 35 minutes, until filling is firm. Cool to room temperature. Lift cookie bars out on the foil and cut to desired size to serve.

Yield: 24 to 36 bar cookies, depending on cut size