Pancake Cereal with Banana Coins and Sliced Almonds

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INGREDIENTS

  • 1 box pancake mix

  • 1 banana, sliced in coins

  • 1/2 cup sliced almonds

  • 1 cup milk

  • maple syrup to taste

INSTRUCTIONS:

  1. Start by preparing the pancake mix according to the box instructions.

  2. Scoop a teaspoon of pancake batter onto your cooking surface to cook the pancakes into very small discs.

  3. When all of the small pancakes are cooked, add them to a bowl.

  4. Top the pancakes with banana coins, sliced almonds and pour milk over the "cereal".

  5. Drizzle with maple syrup and enjoy.

Tahini Walnut Brownies

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INGREDIENTS

  • 1 cup tahini

  • ½ cup brown sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • ⅓ cup dutch-process cocoa powder

  • 2 tablespoons all-purpose flour

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • ½ cup chocolate chips

  • ½ cup Mariani Walnuts, chopped

  • Optional: ¼ cup crumbled halva, for topping

INSTRUCTIONS:

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

  2. In a large bowl, whisk together the tahini, brown sugar, eggs, and vanilla extract.

  3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

  4. Add the dry ingredients to the wet ingredients and mix to combine. Fold in the walnuts and chocolate chips.

  5. Pour the brownie batter into the prepared baking dish and sprinkle the halva on top if using. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

Almond Brittle

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INGREDIENTS

  • ½ cup sugar

  • ½ cup water

  • ¼ cup light corn syrup

  • ½ teaspoon salt

  • 1 tablespoon unsalted butter

  • 1 teaspoon baking soda

  • ½ cup Mariani Whole Almonds

INSTRUCTIONS:

  1. Line a large baking sheet with parchment paper

  2. Add the sugar, water, and corn syrup to a saucepan over medium heat. Stir over heat for 3-5 minutes, until the sugar is completely dissolved.

  3. Add the salt and continue to stir the mixture over medium heat for about 5 minutes, until the mixture turns a deep amber brown color.

  4. Remove from heat and stir in the butter and baking soda. Once the butter and baking soda are incorporated, stir in the almonds.

  5. Pour the mixture onto the lined baking sheet. Allow to cool for 15 minutes, until hardened. Break into shards and serve.

No-Bake Raspberry Cheesecake Bars

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INGREDIENTS

For the crust

  • 3 cups Mariani Slivered Almonds

  • ¼ cup brown sugar

  • 4 tablespoons unsalted butter, melted

For the filling

  • 2 8-oz blocks of cream cheese, room temperature

  • 1 cup sugar

  • ¼ cup sour cream, room temperature

  • 1 cup raspberries

  • Approximately ⅔ cup heavy cream

INSTRUCTIONS:

  1. Grease an 8x8 baking dish and line with parchment paper.

  2. Add the slivered almonds to a blender or food processor and blend until they turn into a fine meal.

  3. Transfer the almond meal to a bowl.  Add the butter and brown sugar and mix the ingredients together.  The mixture should have the texture of wet sand.

  4. Press the almond mixture down firmly into the bottom of the baking dish.

  5. Add the cream cheese and sugar to a large bowl.  Using an electric mixer with beater attachments, mix on medium speed until smooth.  Add the sour cream and mix again until all ingredients are combined.

  6. Add the raspberries to a food processor or blender and blend into a purée.  Add the purée to a measuring cup, then fill the cup with heavy cream until it reaches the 1-cup line.

  7. Add the raspberry and cream mixture to the bowl with the cream cheese and mix on low speed for 2-3 minutes.

  8. Spread the cheesecake filling evenly over the crust in the baking dish.  Transfer the baking dish to the refrigerator.

  9. Chill the cheesecake bars for at least 4 hours, up to 24 hours, before slicing and serving.

Blueberry Almond Biscuit Buckle

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INGREDIENTS

  • 2 packages of refrigerated biscuits

  • 1 cup melted butter

  • 1 cup brown sugar

  • 1 cup white sugar

  • 1 tablespoon cinnamon

  • 2 teaspoons almond extract

  • 1/2 cup sliced or slivered almonds

  • 1 cup blueberries

  • strawberries for topping

INSTRUCTIONS:

  1. Preheat the oven to 375 degrees.

  2. In a medium size bowl mix together the brown sugar, cinnamon, white sugar and almond extract.

  3. Break open the biscuit packages and remove the biscuits. Cut each biscuit into 4 pieces.

  4. Dunk each piece of biscuit in the butter to coat then roll the biscuit piece in the sugar mixture.

  5. Place the coated biscuit in a rectangular baking dish.

  6. Continue to soak and coat the biscuit pieces until all the biscuits are coated and in the baking dish.

  7. Pour the remaining butter over the biscuits.

  8. Sprinkle the blueberries and almonds over the biscuits.

  9. Place the dish in the oven and bake for 30-35 minutes at 375 or until the biscuits are cooked through.

  10. Top with fresh strawberries to serve.

White Bean Salad

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INGREDIENTS

For the salad

  • 1 can of white beans, strained and rinsed

  • 3 radishes, thinly sliced

  • ½ cup of snap peas, cut in halves

  • ¼ cup Mariani Slivered almonds

For the dressing

  • ¼ cup lemon juice

  • ½ cup olive oil

  • 1 teaspoon Dijon mustard

  • Salt and pepper, to taste

INSTRUCTIONS:

  1. Add the almonds to a skillet over medium heat.  Stir over heat for 5 minutes, or until lightly toasted.  Set aside.

  2. Make the dressing.  Add the lemon juice, olive oil, mustard, salt, and pepper to a bowl and whisk until all ingredients are combined.

  3. Add the white beans, radishes, snap peas, and almonds to a bowl.  Drizzle the dressing on top.  Toss until the salad is all coated in dressing.

Almond Crusted Salmon

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INGREDIENTS

  • 1 pound of salmon

  • ½ cup Mariani almonds

  • ¼ cup parmesan cheese

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • ¼ teaspoon salt

  • Juice of ½ a lemon

INSTRUCTIONS:

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

  2. Add the almonds, parmesan, basil, oregano, and salt to a food processor and pulse until the ingredients turn into a fine meal.

  3. Brush the lemon juice over the salmon, then sprinkle the almond mixture on top.

  4. Transfer the salmon to the baking sheet and bake for 17 minutes.

Biscuit and Walnut Peach Cobbler

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INGREDIENTS

  • 1 package refrigerated biscuits

  • 8 peaches, sliced

  • 1/4 cup brown sugar

  • 2 Tablespoons cornstarch

  • 1 Tablespoon cinnamon

  • 1 cup walnuts

  • 2 Tablespoons melted butter

INSTRUCTIONS:

  1. Preheat the oven to 375 degrees.

  2. Slice the peaches and add them to a bowl.

  3. Pour in 1/4 cup brown sugar, 2 TBS cornstarch and 1 TBS cinnamon.

  4. Use a spoon to mix everything together and to coat the peach slices in the sugar, cornstarch and cinnamon.

  5. Pour in 1 cup of walnuts and mix together.

  6. Pour the peaches and walnuts into the bottom of a skillet or baking dish.

  7. Pop open a package of refrigerated biscuits and place the biscuits on top of the  peaches.

  8. Brush the tops of the biscuits with melted butter.

  9. Place the skillet or baking dish in the oven and bake for 25-30 minutes at 375 degrees or until the biscuits are done.

  10. Top with ice cream to serve and enjoy.

Strawberry Almond French Toast Bake

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INGREDIENTS

  • 1 loaf of bread

  • 8 eggs

  • 1 cup milk

  • 1 teaspoon almond extract

  • 1 cup strawberries

  • 1/2 cup sliced almonds

INSTRUCTIONS:

  1. Preheat the oven to 375 degrees.

  2. In a medium size bowl, mix together 8 eggs, milk, and almond extract.

  3. Soak each slice of bread in the mixture then place the slices of bread in a casserole dish.

  4. Once all the of the bread has been coated in the milk and egg mixture, pour the remaining liquid over the bread in the casserole dish.

  5. Sprinkle sliced almonds and strawberry slices over the toast.

  6. Place the dish in the oven and bake for 30-40 minutes.

  7. Remove the dish from the oven and serve with more sliced almonds and sliced berries.

No-Bake Almond Millionaire Bars

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INGREDIENTS

For the Crust

  • 3 cups Mariani Slivered Almonds

  • ¼ cup brown sugar

  • 4 tablespoons unsalted butter, melted

For the Carmel Layer

  • 1 14-oz can sweetened condensed milk

  • 6 tablespoons butter

  • 1 cup brown sugar

  • ¼ cup light corn syrup

  • ½ teaspoon vanilla extract

  • ½ teaspoon salt

For the Chocolate Layer

  • 8 oz. semisweet chocolate

  • 2 teaspoons vegetable oil

INSTRUCTIONS:

  1. Grease an 8x8 baking dish and line with parchment paper.

  2. Add the slivered almonds to a blender or food processor and blend until they turn into a fine meal.

  3. Transfer the almond meal to a bowl. Add the butter and brown sugar and mix the ingredients together. The mixture should have the texture of wet sand.

  4. Press the almond mixture down firmly into the bottom of the baking dish.

  5. Make the caramel layer. Add the condensed milk, butter, brown sugar, corn syrup, and vanilla extract to a large saucepan over medium heat. Stir over heat for 10-15 minutes, until the mixture has a pudding-like texture and a light golden-brown color. Stir in the salt.

  6. Pour the caramel mixture over the almond crust in the baking dish and place in the fridge to cool while you prepare the chocolate layer.

  7. Make the chocolate layer. Melt the chocolate in the microwave in 30-second increments, or in a double boiler. Stir in the vegetable oil.

  8. Pour the chocolate into the baking dish on top of the caramel layer.

  9. Let the bars cool in the refrigerator for at least 1 hour before slicing and serving.