Chocolate- and Almond-Dipped Sandwich Cookies recipe | Epicurious.com

almonds

sugar

(2 sticks) unsalted butter, room temperature

vanilla extract

salt

all purpose flour

whipping cream

bittersweet (not unsweetened) or semisweet chocolate, chopped garnish

bittersweet (not unsweetened) or semisweet chocolate, chopped

TURKISH WALNUT AND POMEGRANATE DIP recipe | Epicurious.com

c. walnuts, toasted

roasted red peppers, drained

c. extra virgin olive oil

T. Pomegranate molasses (see note)

garlic,

cumin

dried chili flakes

Sweet Potato Rum Pie with Walnut-Gingersnap Crust recipe | Epicurious.com

gingersnap crumbs

walnuts (about 2 1/4 ounces)

(packed) dark brown sugar

(1/2 stick) unsalted butter, melted

(packed) well-drained canned yam pieces in light syrup (about 8 ounces)

dark rum

pumpkin pie spice

walnut halves

whipped cream (optional)

Forget breakfast bars or muffins: Our new favorite grab-and-go breakfast is a blondie. Think of them like a healthyish muffin in bar form. Made with almond butter and flaxseed meal, they’re grain-free and packed full of protein.

Breakfast Blondies

unsalted butter,

nuts,

almond butter

maple syrup

Tbsp. flaxseed meal

kosher salt

baking powder

eggs

Bon Appétit

Preheat oven to 350°. Line an 8x8" baking dish with a sheet of parchment paper, leaving an overhang on two sides. Grease parchment with butter.

Cook nuts and 6 Tbsp. butter in a medium skillet over medium heat, swirling pan often, until butter foams, then browns, 5–6 minutes. Strain through a fine-mesh sieve into a large bowl; set aside nuts. Add almond butter, maple syrup, flaxseed, vanilla, salt, and baking powder to hot brown butter and whisk until smooth. Add eggs one at a time, whisking to incorporate after each addition. Vigorously whisk batter until glossy and smooth, about 1 minute. Stir in all but about 3 Tbsp. reserved nuts. Scrape batter into prepared pan and spread in an even layer. Top with remaining nuts.

Bake blondies until top is puffed and lightly browned and a tester inserted into the center comes out with a few moist crumbs attached, 18–22 minutes. Let cool.

Remove blondies from pan using parchment overhang. Cut into squares.

Do Ahead: Blondies can be baked 3 days ahead. Store tightly wrapped in plastic at room temperature.

Looking for a cookie that leans savory? How about a deconstructed Mexican mole visually inspired by the Mesoamerican pyramids? Hold these cookies up to the light to appreciate the stained-glass effect of the dried fruit. And inside? Chocolate, hazelnuts, the subtle burn of ancho chile…

Ancho Mole Cookies

(140 g) nuts (such

(185 g;

(256 g) all-purpose flour

cinnamon

Tbsp. unsalted butter, room temperature

(100 g) sugar

vanilla extract or vanilla bean paste

(130 g) dried fruit (such

(110 g) bittersweet chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)

Place racks in upper and lower thirds of oven; preheat to 350°. Toast nuts and ¼ cup sesame seeds on a rimmed baking sheet on upper rack, tossing halfway through, until golden brown, 8–10 minutes. Let cool.

Stir together ancho powder and agave syrup in a small bowl. Whisk flour, baking powder, and cinnamon in a medium bowl to combine. Using an electric mixer on medium-high speed, beat butter, sugar, and salt in a large bowl, scraping down sides and bottom of bowl as needed, until light and creamy, about 3 minutes. Add egg yolks and vanilla and beat until incorporated, about 1 minute. Scrape in ancho mixture and beat until smooth and creamy, about 1 minute. Reduce speed to low, add dry ingredients, and beat to combine. Add dried fruit, chocolate, and toasted nuts and sesame seeds; mix with a wooden spoon until evenly distributed.

Divide dough in half. Working one at a time, roll each piece into a 10"-long log. Wrap each log tightly in plastic and roll across work surface to make as smooth and cylindrical as possible. Place on a rimmed baking sheet and freeze until surface is firm, about 20 minutes.

Slap a log down onto counter to create a flat side; roll over and slap again to flatten another side (you’re aiming for a triangular shape). Repeat to create third side of the triangle. Tap against counter to smooth if needed, then tap ends to flatten. Repeat with second log. Return logs to baking sheet; freeze until firm, about 15 minutes.

Working one at a time, unwrap logs and brush sides with egg white. Working on baking sheet, sprinkle sides with remaining 1 cup sesame seeds and gently press to coat. Surface should be covered; use more sesame if needed. Freeze logs on baking sheet, uncovered, until surface is very firm but not frozen solid, about 1 hour.

Preheat oven to 350°. Slice a log crosswise into ¼"-thick triangles and divide cookies between 2 parchment-lined baking sheets, spacing 1" apart. (If dough is soft or starts to lose its shape, freeze 10 minutes before continuing.) Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until edges are just set, about 10 minutes. Let cool on baking sheets. Transfer cookies to a platter or airtight container and line baking sheets with fresh sheets of parchment paper. Repeat process with remaining dough.

Do Ahead: Dough can be rolled into logs 3 days ahead; refrigerate. Transfer to freezer 30 minutes before slicing. Cookies can be baked 1 day ahead; store airtight at room temperature.

A Vegetarian Charcuterie Board that is loaded with sweet, spicy, savory, and crunchy bites! The ideal 20-minute no-cook party appetizer! Take your entertaining to the next level with these beautiful, inspiring charcuterie boards your guests will love!

Easy Vegetarian Charcuterie Board

wheel soft, spreadable dairy-free cheese

dairy-free cheese (I used a jalapeño havarti)

Grapes

figs

olives

Emerald® Glazed Walnuts

Emerald® Glazed Pecans

types of crackers (gluten-free, if desired)

Arrange all the ingredients onto a board. Serve and enjoy!

https://content.jwplatform.com/videos/QC670ttX.mp4

A Vegetarian Charcuterie Board that is loaded with sweet, spicy, savory, and crunchy bites! The ideal 20 minute no-cook party appetizer!

Prosciutto with Persimmon, Pomegranate, and Arugula recipe | Epicurious.com

prosciutto (about 8 ounces)

pomegranate seeds

Fuyu persimmon, peeled, pitted,

baby arugula

pistachios, toasted

olive oil

Pomegranate vinegar*

*Available at some supermarkets and

Buttery, crumbly, sugar-glazed cookies that you can make with any nut, really. 

Brown Butter And Pistachio Sablés

(2 sticks) unsalted butter, cut into 1" pieces

bay leaves

pistachios

(303 g) powdered sugar, divided

(188 g) all-purpose flour

“Christmas Eve in the Baz household means one cookie and one cookie only: crumbly, sugar-dusted Greek kourabiedes,” says Molly Baz. “No one in the family can remember why (we’re not even Greek!), but every year, like clockwork, my mom pulls out the tattered recipe from an overstuffed manila folder and gets to work. Half the cookies go on a plate for Santa—along with carrot sticks for his reindeer (yes, I am still a whole-hearted believer)—and the rest disappear over the next few days. But this year I’ll switch things up, replacing the walnuts with pistachios, the cloves with subtler bay leaves, and the powdered sugar with a sleek sugar glaze. The result looks nothing like the original, but something tells me Santa won’t mind.”

Brown Butter and Pistachio Sablés

Place racks in upper and lower thirds of oven; preheat to 350°. Cook butter and bay leaves in a small nonstick skillet over medium-low heat, swirling occasionally, until milk solids are a deep amber color and butter smells very nutty, 6–8 minutes. (Be careful, it may sputter!) Fish out and discard bay leaves. Pour butter into a medium bowl, scraping in any browned bits. Set bowl with butter over a large bowl filled with ice water; let cool, stirring often, until slightly cooler than room temperature (not until hard), 15–20 minutes. (Or chill in fridge about 1 hour.)

Meanwhile, toast ⅓ cup pistachios on a large rimmed baking sheet, tossing halfway through, until golden brown, 10–13 minutes. Let cool, then finely chop.

Scrape butter into a large bowl. Using an electric mixer on medium-high speed, beat until light beige and fluffy, about 3 minutes. Reduce mixer speed to medium-low; beat in egg yolks and ½ tsp. vanilla, followed by ¾ cup (83 g) powdered sugar, scraping down sides of bowl as needed. Beat in chopped toasted pistachios and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, then add flour in 2 additions. Beat until dough comes together. (It may look crumbly, but it should hold together when squeezed in your palm.) Transfer dough to a large piece of parchment paper and pat into a loose square. Cover with a second piece of parchment and roll out to a 9" square about ¼" thick. Chill dough 20 minutes.

Uncover dough; cut into 1½"-wide strips. Cut strips at a 45° angle about 1½" apart, creating oblique diamonds. Arrange cookies on 2 parchment-lined baking sheets, spacing 1" apart. Bake, rotating baking sheets top to bottom and front to back halfway through, until edges are golden, 14–18 minutes. Let cool.

Finely chop remaining 2 Tbsp. pistachios. Whisk a pinch of salt, remaining 2 cups (220 g) powdered sugar, remaining 1 tsp. vanilla, and 6–8 tsp. water in a small shallow bowl until thick and glossy (not runny, although it should drip off the whisk). Add more water or powdered sugar if needed.

Working one at a time, dip tops of cookies in glaze, letting excess drip back into bowl; smooth with a spoon if needed. Sprinkle with pistachios and let sit 10 minutes to set.
Do ahead: Cookies can be made 3 days ahead. Store air tight at room temperature.

A steamed-then-mashed sweet potato adds creamy sweetness and extra nutrients to this cozy oatmeal, which can be easily customized to fit dietary preferences. 


Seedy Sweet Potato Oatmeal

½ cup (or more) unsweetened coconut milk

oats

turmeric

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

steamed small sweet potato, peeled, mashed

banana,

1½ tsp. ghee, unsalted butter,

fruit,

“I love taking my time with this recipe to make cooking part of my calming morning ritual,” writes recipe developer Sara Elise. “I also love that I can customize the milk and toppings to people’s dietary preferences or whatever I feel my body needs at the moment. Packed with nutrients and antioxidants, it feels like the perfect grounding, nourishing start to my day.”

Bring coconut milk and 1½ cups water to a boil in a small saucepan. Stir in oats, turmeric, and salt. Reduce heat to medium-low and cook, stirring occasionally, until oats are tender and mixture is creamy, about 4 minutes.

Remove pan from heat and stir in sweet potato, banana, ghee, and cinnamon. Add a little more milk to loosen if desired.

Top with nuts, seeds, and sliced fruit as you like, paying attention to what your body needs and craves for the day. Serve warm to the people you love.

In this simple recipe, farro is simmered with onion, garlic and carrot to impart flavor. Then, it's combined with a host of fresh ingredients: juicy tomatoes, cucumbers and herbs, all of which are tied together with red wine vinaigrette, pine nuts and crumbled blue cheese.

Farro Salad With Blue Cheese, Pine Nuts, And Tomatoes Recipe

For the Vinaigrette:

garlic, minced

red wine vinegar

salt and black pepper

For the Salad:

farro (about 1 1/2 cups)

water

carrot,

kosher salt,

tomato,

cucumber,

minced, fresh flat-leaf parsley

basil

lemon thyme thyme

blue cheese

pine nuts,

black pepper

Farro Salad With Blue Cheese, Pine Nuts, and Tomatoes Recipe

For the Vinaigrette: Whisk together ingredients for the vinaigrette in a small bowl, seasoning generously with salt and pepper. Reserve.

For the Salad: Place farro and water in a medium saucepan with onion, garlic, carrot, and 2 teaspoons salt and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer until farro is just tender, about 20 minutes. Drain, discard onion, garlic, and carrot and transfer to a bowl to cool.

Gently fold remaining salad ingredients into cooled farro. Add vinaigrette, starting with a few tablespoons at a time. Taste, season with salt and pepper, and add additional vinaigrette as needed. Serve immediately.

Orange-Almond Lace Cookies Recipe | Epicurious.Com

unsalted butter

orange peel

egg,

Like a cross between pistachio butter and marzipan, this thick and flavorful pistachio paste can be used on its own as a spread or as a base for colorful pistachio desserts.

Homemade Pistachio Paste Recipe

orange flower water,

roasted pistachio oil,

water, optional (1/4 cup; 55 grams)

In the bowl of a food processor, grind the blanched pistachios to form a smooth but slightly oily mass. The timing of this step can vary depending on the type, freshness, and moisture content of the pistachios, along with the size and power of the food processor. Fresher, wetter pistachios may only require 5 minutes of processing, while older, drier, or toasted pistachios may require 10 minutes or more. 

Once a smooth, oily paste has formed, add the powdered sugar, salt, and orange flower water and continue processing until smooth and thick. With the machine still running, drizzle in the oil and process until silky and pale. At this stage, the pistachio paste can be seasoned with additional salt to taste, if needed.

While warm, the pistachio paste will be creamy and soft, but it will thicken into a sliceable, dough-like mass when cooled to room temperature. This is the ideal consistency to use as a stand in for almond paste or marzipan. However,  if a more spreadable consistency is desired, along the lines of peanut butter, continue running the food processor and drizzle in 2 ounces (1/4 cup; 55g) water. 

In a non-reactive, airtight container, the pistachio paste can be stored at room temperature for a week, or held in the refrigerator for one month. If using as a stand-in for commercial almond paste, bring to room temperature before use. When freshly made, the pistachio paste will have a relatively light green color, but will naturally darken to a deep olive shade over time.

Lemon Tart Recipe | Epicurious.Com

Butter and flour

N/A all-purpose flour

Pine Nut Crust

eggs,

lemon juice

(3 ounces) cold unsalted butter, cut into 6 pieces

These soft, tender white chocolate macadamia nut cookies are loaded with vanilla flavor, thanks to white chocolate melted directly into the dough.

White Chocolate Macadamia Nut Cookies Recipe

baking soda

nutmeg

vanilla extract (about 1 tablespoon; 15 grams)

all-purpose flour,

Adjust oven rack to middle position and preheat oven to 350°F (180°C). In a microwave-safe bowl, melt the white chocolate using three or four 15-second bursts at normal power; to prevent scorching, pause to stir the white chocolate between rounds. Transfer to the bowl of a stand mixer fitted with a paddle attachment, then add sugar, salt, baking powder, baking soda, nutmeg, and butter. Cream mixture on medium speed until fluffy and light, about 5 minutes, pausing at the halfway mark to scrape the bowl and beater with a flexible spatula.

Resume mixing on medium speed. With mixer still running, add egg, followed by vanilla, and continue beating just until well combined. Pause to scrape bowl and beater with flexible spatula, then resume mixing on low. Add flour all at once; when flour is fully incorporated, use flexible spatula to fold in the macadamia nuts and the remainder of the white chocolate.

Using a cookie scoop, divide dough into 2-tablespoon portions. If you like, these can be transferred to a zipper-lock bag and refrigerated for up to 1 week, or frozen for up to 3 months; soften to about 68°F (20°C) before baking.

Arrange portions on a parchment-lined half-sheet pan, leaving about 2 inches between cookies to account for spread. Gently flatten each portion into a disk, then top each with a few extra pieces of white chocolate and macadamia nuts and sprinkle lightly with salt. Bake until puffed and firm around the edges, though rather pale overall, about 12 minutes. (Due to their low lactose content, these cookies will not brown as you might expect. When fully baked, they will still be quite pale.) Cool directly on baking sheet until crumb is set, about 5 minutes. Store in an airtight container up to 3 days at room temperature.

Anise-Almond Biscotti recipe | Epicurious.com

(1 1/4 sticks) unsalted butter, melted

aniseed, ground

whole almonds, toasted, coarsely chopped

The savory Mediterranean flavors of olive and rosemary make these roasted cashews an addictive snack.

Olive-Rosemary Spiced Cashews Recipe

rosemary

pitted oil cured olives

cayenne pepper

raw cashews (about 1 pound)

Preheat oven to 300°F, position rack in middle position, and grease a rimmed baking sheet with oil or nonstick cooking spray.

Line a heatproof plate with a paper towel, arrange rosemary sprigs (making sure they are dry) on top, and top with another sheet of paper towel. Microwave on high until rosemary is completely dry, 1 to 2 minutes (keep an eye on it as it can quickly burn if continued to cook after drying). Remove rosemary needles from sprigs, discarding woody stalks, and pulverize needles in a mortar and pestle to a powder. Sift dried rosemary powder through a fine mesh strainer into a small bowl to remove any remaining large pieces.

Arrange olives on a heatproof plate and microwave at half power until dried, about 5 minutes (keep an eye on them as they cook as they can burn quickly if continued to cook after drying). Transfer dried olives to a mortar and pestle and pulverize to an oily paste.

In a medium saucepan, combine water, sugar, cayenne, and salt. Heat over medium-high heat until sugar is dissolved. Stir in cashews and continue to cook, stirring, until cashews are coated in a syrupy glaze and almost all water has cooked off.

Spread glazed cashews in a single even layer on the prepared baking sheet and bake until nuts are lightly toasted, about 25 minutes.

Let cool, stirring nuts every few minutes to prevent sticking. Once cool, break up any remaining clumps. Add olive paste and stir to coat nuts. Add 4 teaspoons rosemary powder and stir to coat (any remaining powder can be discarded or reserved for another use). Serve. Nuts can be stored in an airtight container at room temperature for up to 1 week.

Coated in an addictive glaze that's flavored with smoked paprika, these roasted almonds will be a hit at any gathering.

Smoky Candied Almonds Recipe

dark brown sugar

smoked paprika

Old Bay seasoning

whole raw skin-on almonds (about 1 1/4 pounds)

Preheat oven to 300°F, position rack in middle position, and grease a rimmed baking sheet with oil or nonstick cooking spray. In a medium bowl, stir together sugar, salt, paprika, cayenne, Old Bay, and black pepper.

In a large bowl, lightly beat egg white until slightly foamy. Stir in spiced sugar until a smooth batter forms (it will start out looking dry but will loosen as you stir).

Fold in almonds until evenly coated. Spread glazed almonds in a single even layer on the prepared baking sheet and bake until nuts are lightly toasted, about 25 minutes.

Let cool, stirring nuts every few minutes to prevent sticking. Once cool, break up any remaining clumps and serve. Nuts can be stored in an airtight container at room temperature for up to 1 week.

These chocolaty nuts are flavored with warm spiced like cinnamon and nutmeg, then get a kick from some cayenne pepper.

Mexican-Spiced Chocolate Pecans Recipe

cocoa powder

chocolate

allspice

ginger

(about 1 pound) pecans

Preheat oven to 300°F, position rack in middle position, and grease a rimmed baking sheet with oil or nonstick cooking spray. In a medium bowl, stir together sugar, cocoa powder, chocolate, salt, cinnamon, cayenne, nutmeg, allspice, and ginger.

Fold in pecans until evenly coated. Spread glazed pecans in a single even layer on the prepared baking sheet and bake until nuts are lightly toasted, about 25 minutes.

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