Burrata & Fig Salad with Chopped Marcona Almonds

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INGREDIENTS

  • 8 oz. burrata

  • 8 oz. fresh figs, cut in halves lengthwise

  • 2 oz. prosciutto, torn into small pieces

  • 1-2 tablespoons high-quality olive oil

  • Flaky sea salt, to taste

  • ⅓ cup Mariani Marcona almonds, roughly chopped

  • 2-3 tablespoons microgreens (optional)

INSTRUCTIONS

  1. Tear the burrata into bite-sized pieces and arrange on a serving platter. Arrange the fig halves and torn prosciutto on top.

  2. Drizzle on the olive oil and sprinkle on some flaky sea salt.

  3. Sprinkle the Marcona almonds on top.  Finish off with a sprinkle of microgreens if using.

Pear Gorgonzola Salad

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INGREDIENTS

For the salad

  • 4 cups salad greens

  • 1 large pear, thinly sliced

  • ¼ cup crumbled gorgonzola cheese

  • ¼ cup Mariani Chopped Walnuts

  • Optional: 3 tablespoons pomegranate seeds

For the dressing

  • ¼ cup olive oil

  • ¼ cup balsamic vinegar

  • 2 tablespoons maple syrup

  • 1 teaspoon Dijon mustard

  • Salt and pepper, to taste

INSTRUCTIONS

  1. Add the salad greens, pear, gorgonzola cheese, and walnuts to a large bowl and toss to combine.

  2. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, mustard, salt and pepper.

  3. Pour the dressing over the salad. Toss to coat. Sprinkle pomegranate seeds on top if using.

Gingerbread Walnut Cake

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INGREDIENTS

For the cake

  • 1 ½ cups flour

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon cloves

  • ¼ cup unsalted butter, melted

  • ⅔ cup granulated sugar

  • ⅔ cup molasses

  • 1 egg

  • ½ cup hot water

  • ½ cup Mariani Chopped Walnuts

For the frosting

  • ½ cup unsalted butter, melted

  • 2 ½ cups powdered sugar

  • 1 tablespoon heavy cream

  • ½ teaspoon vanilla extract

  • ¼ teaspoon each: ground cinnamon, ground ginger, ground cloves, salt

  • Optional: 2 teaspoons Mariani Chopped Walnuts, for topping

INSTRUCTIONS

  1. Preheat the oven to 350 degrees. Grease a 9x9” baking dish and line with parchment paper.

  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.

  3. In a separate bowl, whisk together the butter, sugar, molasses, and egg.

  4. Add the dry ingredients to the wet ingredients and stir to combine. Add the hot water to the batter and stir to combine again. Stir in the walnuts.

  5. Transfer the batter to the prepared baking dish and bake for 30-35 minutes, until the center is firm.

  6. While the cake is baking, prepare the frosting. Using a hand mixer or stand mixer with a beater attachment, beat the butter until creamy. Add the sugar to the butter ½ cup at a time, mixing after each addition, until all of the sugar is added and evenly combined. Mix in the heavy cream, vanilla, cinnamon, ginger, cloves and salt.

  7. Once the cake has cooled completely, spread the frosting on top. Sprinkle walnuts on top if desired.

Walnut-Crusted Pumpkin Pie

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INGREDIENTS

For the crust

  • 2 ½ cups all-purpose flour

  • 1 teaspoon salt

  • 1 tablespoon sugar

  • 1 cup (2 sticks) unsalted butter, cold

  • 4-6 tablespoons ice-cold water

  • 1 egg (for egg wash)

For the filling

  • 2 cups (or 1-15 ounce can) pumpkin puree

  • 3 eggs

  • 1/3 cup pure maple syrup

  • 1/4 cup milk

  • 1 teaspoon vanilla extract

  • 1 tablespoon pumpkin pie spice

  • 1/4 teaspoon salt

INSTRUCTIONS

  1. Preheat the oven to 375 degrees and grease a pie pan.

  2. Add the walnuts to a blender and blend until they are in small pieces.

  3. In a large bowl, add the flour, baking powder and salt. Whisk them all together. Add the blended walnuts.

  4. Dice the cold butter and add to the flour mixture.

  5. Pour in 2 teaspoons of apple cider vinegar and honey.

  6. Use a biscuit cutter to cut the butter into the flour.

  7. Once the butter is pea-sized, add 1/3 cup cold water to the flour and work the mixture together to create a dough ball.

  8. Wrap the dough with plastic wrap and allow to chill in fridge for 30 minutes.

  9. After 30 minutes, remove the pie dough from the fridge and roll out into a sheet that's 1/4-1/2 inch thick.

  10. Transfer the pie crust to the pie pan and cut to fit the pan.

Baked Pears

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INGREDIENTS

For the candied almonds

  • ¼ cup sugar

  • 2 tablespoons water

  • ½ cup Mariani Slivered Almonds

For the pears

  • 6 small pears, halved and cored

  • 2 tablespoons brown sugar

  • ½ teaspoon cinnamon

  • 2 tablespoons butter, cut into small cubes

  • 2 tablespoons maple syrup

For serving

  • Vanilla yogurt

  • Pomegranate seeds

INSTRUCTIONS

  1. Prepare the candied almonds. Add the sugar and water to a small saucepan over medium heat. Stir over heat for 5-10 minutes, until the mixture turns an amber brown color. Stir in the almonds.

  2. Pour the almonds out onto a baking sheet. Allow them to cool completely, then break them up into small pieces. Set aside

  3. Preheat the oven to 350 degrees and grease a 3-quart baking dish.

  4. Add the pear halves to the baking dish, cut side up. Sprinkle on the brown sugar and cinnamon. Arrange the butter cubes on top of the pears.

  5. Bake for 25 minutes. After you remove the pears from the oven, drizzle the maple syrup on top.

  6. Serve the pears warm with vanilla yogurt. Sprinkle the candied almonds and pomegranate seeds on top.

Pumpkin Spice Pop Tarts

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INGREDIENTS

For the pastry

  • 2 ½ cups all-purpose flour

  • 1 teaspoon salt

  • 1 tablespoon sugar

  • 1 cup (2 sticks) unsalted butter, cold

  • 4-6 tablespoons ice-cold water

  • 1 egg (for egg wash)

For the filling

  • ½ cup pumpkin purée

  • 1 egg

  • 2 tablespoons brown sugar

  • 1 teaspoon pumpkin spice

For the frosting

  • ¼ cup (½ stick) unsalted butter, softened

  • 1 cup powdered sugar

  • ¼ teaspoon pumpkin spice

  • ¼ teaspoon vanilla extract

  • ¼ teaspoon salt

  • 1 tablespoon heavy cream

For the candied walnuts

  • ¼ cup sugar

  • 2 teaspoons water

  • ½ cup Mariani Chopped Walnuts

INSTRUCTIONS

  1. In a large bowl, whisk together the flour, sugar, and salt.

  2. Using a pastry cutter or two forks, cut the butter into the flour mixture to create a coarse meal. Add the water, one tablespoon at a time, and stir with a wooden spoon after each addition until the mixture comes together in a crumbly dough.

  3. Divide the dough in half and form each half into a disk. Wrap the disks in plastic wrap and chill for at least 1 hour.

  4. While the dough is chilling, prepare the filling. Combine all filling ingredients in a medium bowl and whisk until evenly combined.

  5. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

  6. When the dough is done chilling, roll each disk into a large rectangle, about ⅛ inch thick. Cut 8 even rectangles from each dough disk (16 rectangles total).

  7. Place 8 rectangles on the baking sheet. Spoon a dollop of filling on each, then place another rectangle of dough on top. Crimp the edges with a fork. Use a knife to poke a few holes on top.

  8. Whisk the egg with a tablespoon of water to create an egg wash. Brush the egg wash over each pop tart.

  9. Bake the pop tarts for 20-25 minutes, until golden brown.

  10. Prepare the buttercream. Add the butter to a medium bowl. Use an electric mixer to beat the butter on medium speed for 1-2 minutes, until creamy. Add the powdered sugar ¼ cup at a time, beating after each addition, until the butter and sugar are totally combined. Mix in the pumpkin spice, vanilla, salt, and heavy cream.

  11. Prepare the candied walnuts. Add the sugar and water to a small saucepan over medium heat. Stir over heat for 5-10 minutes, until the mixture turns an amber brown color. Stir in the walnuts.

  12. Pour the walnuts out onto a baking sheet. Allow them to cool completely, then break them up into small pieces.

  13. Spread the buttercream over the pop tarts and sprinkle the candied walnuts on top.

Almond Apple Bread

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INGREDIENTS

  • 1 cup diced apples

  • 1 cup sugar

  • 2 eggs

  • 1/2 cup applesauce

  • 1/2 tsp vanilla extract

  • 2 cups flour

  • 2 teaspoons cinnamon

  • 1/4 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup sliced almonds

INSTRUCTIONS

  1. Preheat the oven to 350 degrees and grease a loaf pan.

  2. In a medium size bowl, add the eggs, applesauce, sugar, and vanilla. Whisk to combine.

  3. Add the flour, baking powder, baking soda, salt, and cinnamon. Whisk to combine.

  4. Fold in the apples and sliced almonds.

  5. Pour into the loaf pan and top with additional sliced almonds.

  6. Place the pan in the oven and bake for 50-55 minutes at 350 degrees.

  7. Serve with apple butter!

Fall Squash Salad

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INGREDIENTS

For the salad

  • 4 cups mixed greens

  • 1 large acorn squash, deseeded and sliced

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

  • ½ cup quinoa, cooked

  • 1 Granny Smith apple, diced

  • ¼ cup Mariani Chopped Walnuts

  • 2 tablespoons crumbled goat cheese

  • 3 tablespoons pomegranate arils

For the dressing

  • ½ cup olive oil

  • ¼ cup balsamic vinegar

  • 1 teaspoon Dijon mustard

  • 1 tablespoon maple syrup

  • Salt and pepper, to taste

INSTRUCTIONS

  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

  2. In a large bowl, toss the acorn squash with the olive oil, salt, and pepper. Lay the squash out on the baking sheet and bake for 25 minutes. Allow it to cool for at least 15 minutes before assembling the salad.

  3. Add the greens, roasted squash, quinoa, apple, walnuts, goat cheese, and pomegranate to a large bowl. Toss to combine.

  4. Add all the dressing ingredients to a small bowl. Whisk to combine.

  5. Pour the dressing over the salad, serve, and enjoy!

Halloween Linzer Cookies

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INGREDIENTS

For the cookies

  • 2 cups Mariani Slivered Almonds

  • 1 ½ cups all-purpose flour

  • ½ cup cocoa powder

  • ½ teaspoon salt

  • 1 cup (2 sticks) unsalted butter, softened

  • ⅔ cup granulated sugar

  • 1 large egg

  • ½ teaspoon vanilla

For the caramel filling

  • 1 cup granulated sugar

  • ½ cup (1 stick) unsalted butter

  • ½ cup heavy whipping cream

  • ½ teaspoon salt

INSTRUCTIONS:

For the cookies

  1. Turn the slivered almonds into almond flour. Add 2 cups of Mariani slivered almonds to a food processor and pulse until a fine flour forms. You may need to stop and scrape down the sides between pulses. Once you have your flour, sift it to remove any larger pieces. Store in an airtight container until you are ready to bake with it.

  2. In a large bowl, mix the all-purpose flour, cocoa powder, salt, and 1 cup of your homemade almond flour until evenly distributed.

  3. In a stand mixer or in a large bowl with a hand mixer, beat the butter and sugar on high speed for 2-3 minutes, until light and fluffy. Add the egg and vanilla to the butter mixture and beat on medium speed until combined.

  4. Add the dry ingredients to the wet ingredients and mix on low speed until the ingredients come together in a crumbly dough.

  5. Shape your dough into a disk, wrap in plastic wrap, and place in the fridge to chill for 30 minutes, up to 24 hours.

  6. Preheat the oven to 350℉ and line a baking sheet with parchment paper.

  7. When the dough is done chilling, place it on a floured surface and roll it out into a ¼ inch thick sheet. Use halloween-themed cookie cutters to cut out your cookie shapes. Place the cookies on the baking sheet and bake for 12 minutes.

For the caramel

  1. Heat the sugar in a medium skillet over medium heat, stirring constantly until it is totally melted. The sugar will form clumps before beginning to melt.

  2. Once the sugar is melted, add the butter to the skillet and stir until it is melted. The mixture will sizzle up when the butter is added, don’t be alarmed!

  3. When the butter is melted, add the heavy cream to the skillet (the caramel will sizzle up again!). Stir until all ingredients are evenly combined. Let the mixture simmer for 2 minutes, then remove from heat and allow to cool for at least 20 minutes.

To assemble

  1. Spread the caramel on one cookie and then create a sandwich with a second cookie. Serve and enjoy!