Almond recipes

THE CULINARY INSTITUTE OF AMERICA
& THE ALMOND BOARD OF CALIFORNIA
Presents
RECIPES FROM
SMALL PLATES, BIG IMPACT
Chef Bill Briwa
Created as an industry service by The Culinary Institute of
America for The Almond Board of California.

Recipes from Small Plates, Big Impact 1 © 2013. The Culinary Institute of America.
All rights reserved.
TABLE OF CONTENTS
TRIO OF DIPS: ALEPPO-STYLE RED PEPPER AND ALMOND DIP MUHAMMARA .................................2
TRIO OF DIPS: ROASTED EGGPLANT, ALMOND YOGURT DIP .................................................................3
TRIO OF DIPS: SMOKED TROUT, TOASTED ALMONDS AND FROMAGE BLANC.................................4
FROMAGE BLANC WITH TOASTED ALMONDS, AND POPPED AROMATIC SPICES AND FRESH
MINT CHUTNEY .......................................................................................................................................................5
MINT AND CILANTRO CHUTNEY .......................................................................................................................6
SUMMER GREEN BEAN SALAD WITH ALMONDS AND GOAT CHEESE .................................................7
PICKLED RED ONIONS CEBOLLAS ENCURTIDAS...........................................................................................8
ROASTED HONEY-ORANGE ALMONDS SERVED WITH AGED CHEDDAR ............................................9
PAN-ROASTED SALMON IN AROMATIC GREEN PIPIÁN ...........................................................................10
ANDALUCÍAN COLD ALMOND-GARLIC SOUP AJO BLANCO....................................................................12
MALAY BARBECUED ALMOND CHICKEN.....................................................................................................13
SERUNDENG............................................................................................................................................................15
SPICY MERGUEZ SAUSAGE MEAT BALLS WITH TOASTED ALMONDS AND POMEGRANATE
SYRUP, SERVED ON TOP OF ALMOND TABBOULEH..................................................................................16
ALMOND TABBOULEH.........................................................................................................................................18
CHOCOLATE BAKLAVA WITH ALMONDS AND FIGS.................................................................................19
ALMOND FRANGIPANE WITH POUND CAKE AND FRESH APRICOTS ..................................................21
RECIPE INDEX ........................................................................................................................................................22

TRIO OF DIPS: ALEPPO-STYLE RED PEPPER AND
ALMOND DIP
MUHAMMARA
Yield: 6 portions
Ingredients Amounts
Red bell peppers 1 ½ lb.
Almonds, toasted, ground ½ cup
Quality bread crumbs 3 Tbsp.
or sesame cracker crumbs
Lemon, juice of 1 ea.
Pomegranate molasses 4 tsp.
(preferably Cortas brand)
Red chili paste (or more to taste) ¼ tsp.
Salt ¼ tsp.
Cumin, ground ¼ tsp.
Olive oil 1 Tbsp.
Method
1. Roast the peppers over gas or under the broiler, turning until blackened and blistered all
over. Place in a bag to steam for 10 minutes to loosen the skins. Wipe the skins off the
peppers, slit the peppers open and remove the membranes, stems and seeds.
2. Meanwhile, combine the almonds and bread crumbs in a food processor and process until
finely ground. Add the roasted peppers, lemon juice, and pomegranate molasses and blend
until creamy. Add the chile paste, adjust the seasoning, and scrape into a 2-cup storage jar.
Chill overnight to allow flavors to mellow.
3. When ready to serve, scrape dip into a serving dish. Decorate with ground cumin and
drizzle of olive oil.
Note: Allow the bread crumbs and the almonds to maintain some small amount texture to make
the sauce more rustic and interesting.

TRIO OF DIPS: ROASTED EGGPLANT, ALMOND YOGURT DIP
Yield: 4 portions
Ingredients Amounts
Eggplant 1 lb.
Almond butter ½ cup
Yogurt, plain 1 cup
Fresh lemon juice ¼ cup
Cilantro, chopped ¼ cup
Garlic, minced 2 Tbsp.
Salt to taste
Freshly ground black pepper to taste
Cayenne to taste
Parsley, coarsely chopped to garnish
Method
1. Pierce the eggplants a few times with a fork, then roast over an open flame or coals until the
skins are blistered and black, and the flesh has collapsed. This can be done under a broiler,
or in the oven, but the smoky aroma will be missing. Allow the eggplants to cool, then
remove the skins.
2. Mix the almond butter, yogurt, lemon juice, cilantro, and garlic together in a bowl. Season
with salt, pepper, and cayenne to taste.
3. Mash the cooled flesh of the roasted eggplant in a food processor, then stir in the almond-
yogurt sauce.
4. Serve cold or at room temperature with hot pita bread.
Note: This dip is traditionally made with sesame paste or tahini, but tastes great made with
almond butter.

TRIO OF DIPS: SMOKED TROUT, TOASTED ALMONDS AND
FROMAGE BLANC
Ingredients Amount
Smoked trout, boneless, 13 oz.
cleaned meat
Almonds, blanched, slivered, 3 oz.
toasted, cooled, coarsely ground
Formage blanc 8 oz.
Cream cheese (or half and half) 4 oz.
Whipped crème frîache (optional) 2 oz.
Horseradish 2 Tbsp.
Lemon juice 1-2 tsp.
Worcestershire dash of
Tabasco dash of
Salt and pepper to taste
Method:
1. Blend all ingredients until smooth.
2. Serve with crackers or use as a stuffing inside of roasted piquillo peppers.

FROMAGE BLANC WITH TOASTED ALMONDS, AND POPPED
AROMATIC SPICES AND FRESH MINT CHUTNEY
Yield: 12 portions
Ingredients Amounts
Fromage blanc 1 lb.
Canola oil ¼ cup
Almonds, chopped, toasted 3 Tbsp.
Cumin seeds 2 Tbsp.
Nigella seeds 1 Tbsp.
Black mustard seeds 1 Tbsp.
Mustard seeds 1 Tbsp.
Mint Chutney (recipe follows) 1 cup
Method
1. Scoop and place the fromage blanc onto a cheese board or serving plate. Keep the cheese
rough, and do not smooth or shape.
2. Combine the oil with the spices in a small sauté pan that has a tight fitting lid. Heat the pan
over a moderate heat, while constantly and gently swirling the pan so that the spices cook
evenly in the oil. When the spices begin to pop, cover the pan, reduce the heat slightly and
continue to cook, swirling for an additional 30 seconds or so. Be careful not to burn the
spices in the hot oil.
3. Remove the lid, and add the almonds to the mixture until they are warm and coated with
the aromatic oil.
4. Spoon the spices, nuts and the flavored oil over the fromage blanc. Serve immediately with
fresh mint and cilantro chutney and your favorite flatbread or crackers.

MINT AND CILANTRO CHUTNEY
Yield: 1 cup
Ingredients Amounts
Scallion, diced 1 ea.
Serrano chile 1 ea.
Garlic clove 1 ea.
Cilantro, chopped 1 bu.
Mint leaves ½ bu.
Sugar 1 tsp.
Salt to taste
Method
1. Add all ingredients (in order) into a running blender and blend thoroughly, stopping to
scrape down the sides of the blender as necessary.
2. Add spoonfuls of water or more lemon juice to taste, if necessary, to achieve a smooth,
sauce-like consistency.

SUMMER GREEN BEAN SALAD
WITH ALMONDS AND GOAT CHEESE
Yield: 4-6 portions
Ingredients Amounts
Salad
Green beans, blanched 1 lb.
Almonds, sliced, toasted 3 oz.
Cherry tomatoes, halved 1 pt.
Goat cheese 4 oz.
Pickled Red Onion (recipe follows) ¼ cup
Tarragon vinaigrette
Champagne vinegar 1/3 cup
Shallots, minced 1 ea.
Dijon mustard 1 Tbsp.
Tarragon, chopped 2 Tbsp.
Extra virgin olive oil 1 cup
Parsley, fresh flat leaf, chopped 1 Tbsp.
Method:
1. Soak the shallots in the vinegar for 10 minutes to temper their pungency. Add the Dijon
mustard to the vinegar mixture and combine using a whisk.
2. Whisk in the olive oil, slowly, to form an emulsion.
3. Add the chopped tarragon and season with salt and pepper.
4. In a large mixing bowl, add the beans, tomatoes, almonds, and the goat cheese, which
should be added in small almond-size pieces. Add the vinaigrette and toss gently to
combine. Season with salt and pepper to taste
5. Transfer the salad to a serving bowl or individual plates, topping with the chopped parsley,
chopped almonds, and the pickled red onions. Serve at room temperature.
Note: The almonds provide texture contrast with the green beans and the goat cheese. The
“soft” flavors of the other components allow the flavor of the almonds to come through. Use a
slightly dry goat cheese so it breaks up evenly when the salad is tossed.

PICKLED RED ONIONS
CEBOLLAS ENCURTIDAS
Yield: 1 ½ Cups
Ingredients Amounts
Red onions, 1 lb.
quartered, thinly sliced lengthwise
Seville sour orange juice 1 ¼ cup
Apple cider vinegar 2 Tbsp.
Jalapeño chile (optional) 1 ea.
Sugar 2 tsp.
Salt to taste
Method
1. Rinse the sliced red onions in hot water and then transfer them to a non-reactive glass jar or
container.
2. Add the remaining ingredients. Press the onions down in the container so they are covered
with the liquid.
3. Marinate the mixture for 12-24 hours.
4. Pickled red onions may be stored in the refrigerator for up to two weeks.
Note: As a substitute for Seville (sour) orange juice, combine ¾ cup orange juice with ½ cup
lime juice.

ROASTED HONEY-ORANGE ALMONDS
SERVED WITH AGED CHEDDAR
Yield: 12 one ounce portions
Ingredients Amounts
Almonds, whole 1 lb.
Brown sugar 1/3 cup
Thyme, fresh, chopped 1 ½ tsp.
Black pepper ¼ tsp.
Salt 1 tsp.
Honey 3 Tbsp.
Almond or canola oil 2 Tbsp.
Orange zest 1 Tbsp.
Water 3 Tbsp.
Method:
1. Toast the almonds in an oven at 325°F until golden brown, about 12-15 minutes. Be sure to
watch the almonds carefully: They burn quickly.
2. In a small mixing bowl, mix the sugar, thyme, salt, and pepper together and reserve.
3. In a small sauté pan, combine the honey, oil, water, and orange zest, and bring to a boil over
medium heat. Once boiling, add the toasted nuts and coat with the hot liquid. Continue to
cook and stir until all the liquid has evaporated and the pan is free of liquid. Add the
mixture from step two into the pan and toss to coat almonds evenly. Remove the pan from
the heat and transfer the mixture to an oiled pan or a silicone mat. Pat the mixture into a
single layer, and as it cools, separate the individual nuts.
4. Once the nuts are cool, store them in an air tight container, where they will keep for 2
weeks.
5. Serve the nuts on a cheese plate. These almonds are especially good when paired with an
aged cheddar cheese.

PAN-ROASTED SALMON IN AROMATIC GREEN PIPIÁN
Yield: 6 portions
Ingredients Amounts
Tomatillo-serrano sauce base
Tomatillos, husked, rinsed 14 oz.
Serrano chiles, stemmed 2 ea.
Vegetable oil or olive oil 2 Tbsp.
White onion, small, roughly chopped 1 ea.
Garlic cloves, roughly chopped 2 ea.
Green pipián
Roasted almonds ½ cup
Chicken or vegetable stock 2 ¼ cups
Epazote, chopped, 1 sprig
or substitute 6-8 cilantro sprigs
Hoja santa, chopped or substitute
½ cup fennel tops,
or ½ tsp. anise seeds, ground 1 leaf
Salt 1 tsp.
Alaska salmon, steaks or fillets,
¾ ‘’thick, 5-6 oz. each 6 ea.
Garnish
Epazote, julienned 2 Tbsp.
Almonds, slivered 2 tsp.
Method
1. For the tomatillo-serrano sauce base: Roast the tomatillos and serranos on a baking sheet about
4-inches from a very hot broiler. After about 5 minutes when they blacken and soften on one
side, turn them over and broil on the other side. Roughly chop the chiles and transfer to a
blender, along with the tomatillos and their juice.
2. Heat 1 tablespoon of the oil in a medium-size (2-3 -quart), heavy saucepan over medium
heat. Add the onion and cook, stirring often, until deep golden, about 10 minutes. Stir in the
garlic and cook 1 minute more. Scrape into the blender, leaving as much oil as possible in
the pan. Cover the blender loosely and blend to a smooth puree.
3. Return the saucepan to medium-high heat and, when hot enough to make a drop of the
purée sizzle sharply, pour it all in at once. Stir for a few minutes as the sauce sears and
concentrates, about 7 minutes; set aside.
4. For the green pipián: Add the almonds to the sauce, along with the chicken stock. Partially
cover and simmer for about 20 minutes. For the last 10 minutes, add the epazote and hoja
santa.

5. In batches, pour the mixture into the blender, cover loosely and blend for 1 minute, until the
sauce is smooth. (If a smoother sauce is preferred, push the mixture through a medium
mesh strainer.) Return the sauce to the pan, and adjust seasoning with salt. If the sauce is
too thick, thin with a little stock to the consistency of a light cream soup; if it is too thin,
simmer to reduce. Cover and keep warm.
6. For the salmon: Heat the oven to 425°F. Coat a large 10-12-inch cast iron or heavy ovenproof
skillet with the remaining 1 tablespoon of oil and set into the oven. Lightly salt both sides of
the fish. When the pan is very hot, after about 10 minutes, remove it, lay in the fish, and
return to the oven. When the pieces of fish are crusty and brown underneath, after about 4
to 5 minutes, use a thin bladed metal spatula to carefully flip them over, and return them to
the oven for 2 to 4 minutes longer.
7. For a delicious tostada, top a crispy fried tortilla with a simple cabbage, carrot and jicama
slaw dressed with lime, salt, and chiles. Next, add a piece of the cooked salmon and a
generous pour of the aromatic green pipián. Top with cilantro sprigs, toasted almonds
slices, and serve with wedges of fresh lime.
Note: The tomatillo-serrano sauce base can be prepared several days in advance and held in the
refrigerator. But the color will suffer, so consider adding the herbs just before you need the
sauce and then blending it to delicious smoothness.

ANDALUCÍAN COLD ALMOND-GARLIC SOUP
AJO BLANCO
Yield: 6 portions
Ingredients Amounts
Almonds, blanched 2 cups
Garlic cloves 6 ea.
Bread, country-style, stale, crusty ½ lb.
Water, cold 1-2 cups
Extra virgin olive oil 1 cup
White wine vinegar ¼ cup
Water, iced 1 qt.
Almond extract, pure ¼ tsp.
Green grapes, seedless, halved 10 ea.
Green apple, small diced ½ ea.
Golden raisins, plumped ¼ cup
Chives, minced 2 tsp.
Salt 1 ½ tsp., or to taste
Method
1. Using a knife, chop the almonds coarsely and allow them to soak overnight in cold water in
the refrigerator. In the morning, drain the almonds and place them in a blender.
2. Slice the garlic cloves in half and remove any green sprouts that have developed in the
interior of the cloves. Blanch the garlic halves in simmering water three separate times.
Drain, cool and reserve the garlic.
3. Cut the crusts from the stale bread and discard. Tear the white parts of the bread into large
pieces. Place the bread pieces into a bowl with the water, dunking the bread so that it
absorbs as much water as possible. Once the water is absorbed, squeeze the bread pieces
very gently to drain any excess water.
4. Add the bread to the almonds in the blender, and grind for 3 or 4 minutes until the mixture
has the consistency of lightly whipped cream. Slowly add in the extra virgin olive oil and
continue blending until the mixture reaches the consistency of heavy cream.
5. Add the garlic, salt, and white wine vinegar and blend to mix well. Continue blending and
pour in about half of the iced water or until the mixture takes on the consistency of a thick
soup.
6. Refrigerate the soup for two hours before serving. Before serving, adjust the seasoning with
salt and almond extract as desired.
7. Garnish the soup with halved green seedless grapes, the diced green apple, and the
plumped golden raisins. Add a drizzle of extra virgin olive oil and a sprinkle of the chives.

MALAY BARBECUED ALMOND CHICKEN
Yield: 12 portions
Ingredients Amounts
Chicken legs 12 ea.
Salt and pepper to coat the chicken
Rempah
Kaffir lime leaves, 10 ea.
spines removed, finely chopped
Almonds, blanched, 15 ea.
soaked in water for 3 hours
Lemongrass, finely chopped 6 Tbsp.
Shallots, finely chopped ½ cup
Garlic cloves, peeled, sliced 10 ea.
Red jalapeño peppers, sliced 8 ea.
Coriander seeds, toasted, ground 2 tsp.
Turmeric 1 tsp.
Coconut milk 16 oz.
Palm sugar 3 Tbsp.
Salt 1 Tbsp.
Vegetable oil or left over oil from ¼ cup
making the crispy shallots
Lime, juice of 1 ea.
Water ½ cup
Accompaniments
Lime, cut in wedges 2 ea.
Cilantro sprigs ½ bu.
Crispy fried shallots ¼ cup
Serundeng (recipe follows) as desired
Method
1. Pierce the chicken legs with a fork and rub them all over with salt and pepper. Let sit for 1
hour while you prepare the rempah. Rinse and drain the chicken well after 1 hour.
2. Prepare the rempah: Place kaffir lime leaves, almonds, lemon grass, shallots, garlic, chiles,
coriander, and turmeric in a blender and purée until it forms a smooth paste. Add a little
water to help with the blending. Once a smooth paste is formed, add 8 ounces coconut milk,
palm sugar, and salt. Blend to mix thoroughly.
3. As a marinade, pour the rempah over the chicken legs, rubbing it into the flesh. Marinate for
30 minutes to 1 hour.

4. Heat ¼ cup of oil in a medium sauce pot over medium heat. When the oil is hot, pour in the
rempah and fry, stirring constantly, until it is completely combined with the oil. Continue to
cook, scraping the bottom of the pot until the mixture is aromatic and has thickened to the
consistency of tomato paste. Cook until the oil starts to separate from the purée and the
purée begins to darken. Whisk in the remaining 8 ounces coconut milk and season with salt,
pepper, and a squeeze of lime juice. Adjust the consistency of the sauce with up to 1 cup
chicken broth. Return the chicken to the sauce and cook it covered over a low heat until the
meat is tender and cooked through. At this point the chicken can be held in the refrigerator
for 3 days.
5. Heat a charcoal grill or a broiler. Brush the chicken lightly with the sauce. Grill/broil the
legs for 3 to 4 minutes on each side over moderate heat. Place on a platter and pour sauce
over. Serve with lime wedges, sprigs of cilantro, and serundeng (recipe below).

SERUNDENG
Yield: 15 portions
Ingredients Amounts
Butter 2 Tbsp.
Coconut, shredded 1 cup
Almonds, sliced, toasted 1 cup
Brown sugar 2 Tbsp.
Garlic, minced 1 tsp.
Coriander, ground 1 tsp.
Turmeric ½ tsp.
Cumin, ground 1 tsp.
Salt 2 tsp.
Cayenne ⅓ tsp.
Method
1. Melt the butter, and pour over the coconut, peanuts, and spices in a baking dish.
2. Bake at 300°F until the coconut is a deep golden brown. Stirring this mixture once or twice
will facilitate even browning. Cool and store sealed in an air tight container.

SPICY MERGUEZ SAUSAGE MEAT BALLS WITH TOASTED
ALMONDS AND POMEGRANATE SYRUP,
SERVED ON TOP OF ALMOND TABBOULEH
Yield: 5 pounds
Ingredients Amounts
Bread, crust removed 6 oz.
Almond milk 1 cup
Olive oil ¼ cup
Garlic, minced ¼ cup
Onion, medium, sliced 1 ea.
Chicken livers 8 oz.
Lamb lean, cubed 2 lb.
Beef lean, cubed 2 lb.
Lamb and/or beef fat 10 oz.
Salt, kosher 1 ½ oz.
Sugar 1 oz.
Milk powder 1/3 cup
Cumin, ground 4 Tbsp.
Red pepper flakes, crushed 1 ½ tsp.
Almonds, slivered, 4 oz.
toasted, chopped coarsely
Harissa 5 oz.
Black pepper to taste
Water, ice cold 2 ½ oz.
Red wine 2 ½ oz.
Eggs 2 ea.
Almond flour 2 cups or enough to
roll and coat the meat balls
Pomegranate molasses to garnish
Almond Tabbouleh (recipe follows) as desired
Method
1. Soak the bread in the almond milk until soft, about 10 minutes. Squeeze out any excess milk.
Reserve the bread.
2. Sauté the chicken livers, onions, and garlic until golden. Grind together in a food processor
into a gratin forcemeat along with the soaked bread. When smooth, reserve and chill.
3. Toss the meat with the fat, and add the salt, sugar, milk powder, cumin, red pepper flakes,
almonds, harissa, and pepper. Chill covered overnight.
4. Grind meat with the gratin forcemeat through the medium plate (3/16-inch) of a meat
grinder into a mixing bowl over an ice bath. It is imperative that the mixture stays cold.

5. Mix for 1 minute, adding red wine and iced water a little at a time. Add in the eggs and mix
well until combined. Continue to mix until the sausage mixture is sticky to the touch; about
1 more minute by hand.
6. Cook off a test meatball, adjusting seasoning and consistency as necessary. Form the meat
into ¾-ounce meatballs. Roll each meatball in ground almond to add flavor, facilitate
browning, and create a delicious crust.
7. The meat balls are ready to prepare for service by pan frying or baking in a hot oven until
thoroughly cooked but still moist and tender. Uncooked meatballs may be held under
refrigeration for up to 5 days.
8. Serve on top the almond tabbouleh and a drizzle of pomegranate molasses.
*Variation: Add ½ cup each fresh cilantro, parsley, and mint chopped if serving within two
days. Otherwise blanch and shock the herbs before chopping and adding.

ALMOND TABBOULEH
Yield: 17 one ounce portions
Ingredients Amounts
Almonds, skin on, toasted 5 oz.
Parsley, minced 2 oz.
Mint leaves, fresh, minced ¼ oz.
Yellow onion, finely diced 1 oz.
Tomato, diced 4½ oz.
Cucumber, diced 4 oz.
Extra virgin olive oil 1 oz.
Lemon juice, fresh squeezed 1½ oz.
Salt 1 tsp.
Method
1. In a heavy bottomed pan, toast the almonds over medium heat until golden brown, stirring
often. Cool, and then combine with all the remaining ingredients.
2. Allow the mixture to marinate for several hours prior to serving.
Source: John Csukor for Almond Board of California

CHOCOLATE BAKLAVA WITH ALMONDS AND FIGS
Yield: One 9-by 13-inches pan or 15-20 portions
Ingredients Amounts
Filling
Almonds, slivered, toasted, 4 cups
coarsely chopped
Chocolate chips, mini size, 1 ½ cups
bittersweet
Cinnamon, ground 1 ½ Tbsp.
Cloves, ground ½ tsp.
Cocoa powder, bitter 2 ½ Tbsp.
Butter, unsalted, melted 3 Tbsp.
Salt 1 pinch
Syrup
Water 1 2/3 cups
Sugar 2 cups
Cinnamon stick, 4”long 1 ea.
Orange zest, strips 3 ea.
Honey ¾ cups
Butter, unsalted, melted 8 oz.
Phyllo pastry 1 box
Whole cloves ¼ cup
Water 1/3 cup
Method:
1. To make the filling, combine all the ingredients in a large mixing bowl and hold at room
temperature until needed.
2. To make the syrup, mix together the water, sugar, zest, and cinnamon stick in a 2-quart
saucepan. Bring to a boil over high heat and continue to boil for about 8 minutes or until the
syrup thickens. Remove the zest and the cinnamon sticks from the syrup and add the lemon
juice and honey. Stir together and reserve at room temperature until needed.
3. To assemble the pastry: brush a 9- by 13-inches baking pan with melted butter and lay one
sheet of phyllo pastry on the bottom and up the sides of the pan. Brush this sheet with
melted butter and lay a second sheet over the first. Continue in this fashion until you have
12 layers of pastry each brushed with melted butter.
4. Put half the filling over the base of 12 sheets of pastry. First smooth it evenly over the entire
pastry and then press it firmly down.
5. Add five more sheets of pastry brushing each with butter as indicated in step 3.
6. Spread the remaining filling over the pastry and smooth and press firmly as indicated in
step 4.

7. Finish the pastry by adding 12 more sheets of pastry each brushed with butter. Cut away
any pastry that extends up the side of the baking pan beyond the top layer. The top of the
pastry should be flat.
8. Using a knife and a ruler cut the pastry into 8 strips lengthwise. Make the cuts clean, cutting
completely through to the bottom of the pastry. Make a series of parallel cuts diagonally
across the first to create diamonds, again making clean cuts through all the layers of pastry.
9. Stud each diamond with a single clove in the middle and sprinkle the water over the top of
the pastry. Both of these techniques will keep the top layers of pastry from separating and
blowing away in the oven.
10. Bake the baklava in a 350°F oven for about an hour or until the pastry is crisp and has
turned a rich golden color. Turn off the oven and pour the syrup evenly over the entire
pastry. Allow the pastry to rest in the oven for a minimum of 30 minutes before eating.
Serve the baklava at room temperature along with coffee.

ALMOND FRANGIPANE WITH POUND CAKE AND FRESH
APRICOTS
Yield: 12 portions
Ingredients Amounts
Frangipane
Butter 4 oz.
Sugar 4 oz.
Eggs 2 ea.
Natural almond flour 4 oz.
Salt to taste
Vanilla 1 tsp.
All-purpose flour 4 oz.
For the slices
Pound cake, ½’’ slices 12 ea.
Apricot preserves 1/3 cup
Apricots 3 ea.
Powdered sugar ¼ cup
Method
1. Cream the butter and the sugar until smooth. Add the eggs one at a time alternately with
the almond flour. Stir in the salt and vanilla, then add in the regular flour and mix until just
smooth.
2. Spread each slice of pound cake with a generous teaspoon of apricot preserves. Next spread
each slice with about 2 ounces of frangipane or approximately ¼ inch thick.
3. Quarter the apricots, and then slice the quarters into three pieces. Press the 3 slices
decoratively into the frangipane.
4. Bake at 350°F for 15-20 minutes, or until the topping is golden brown and just firm to the
touch.
5. Allow the slices to cool and dust lightly with powdered sugar before serving at room
temperature with coffee or tea.

RECIPE INDEX
A
Almond Frangipane with Pound Cake and Fresh Apricots
.............................................. …21
Almond Tabbouleh.................... 18
Andalusían Cold Almond-Garlic Soup.............................12
C
Chocolate Baklava with Almonds and Figs.......................19
F
Fromage Blanc with Toasted Almonds, and Popped
Aromatic Spices and Fresh Mint Chutney .........................5
M
Malay Barbecued Almond Chicken...................................13
Mint and Cilantro Chutney........ 6
P
Pickled Red Onion...................... 8
R
Roasted honey-orange almonds...9
S
Salmon, Pan-Roasted in Aromatic Green Pipián............. 10
Serundeng.................................15
Spicy Merguez Sausage Meat Balls with Toasted Almonds
And Pomegranate Syrup,
Served on Top of Almond Tabbouleh ............................... 16
Summer Green Bean Salad with Almonds and Goat Cheese
....................................................7
T
Trio of Dips
Aleppo Style Red Pepper and Almond Dip .. 2
Roasted Eggplant, Almond Yogurt Dip ....... 3
Smoked Trout, Toasted Almonds and Fromage
Blanc ........................................................ 4

These materials were developed at The Culinary Institute of America by
Chef Instructor Bill Briwa
Copyright © 2013
The Culinary Institute of America
All Rights Reserved
This manual is published and copyrighted by The Culinary Institute of America.
Copying, duplicating, selling or otherwise distributing this product is hereby expressly
forbidden except by prior written consent of The Culinary Institute of America.

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