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Blanching almonds is an easy way to remove their skins. Simply place the almonds in a bowl and pour boiling water over them, to cover. Let sit for just one minute (no longer or they'll become mushy) and drain. Rinse under cold water and pat dry. The skins should slip right off. Use blanched almonds in recipes, or lightly toast them and sprinkle on salads or desserts.

Ease of Preparation: Moderate

Preparation Time: 10-15 min

Cook Time: 15 min

Servings: 36

From: Test Kitchen

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Almond Cookies
Almond Cookies

50  almonds, blanched
1 cup butter
3/4 cup honey
1  egg, beaten
1/2 teaspoon Frontier Organic Almond Extract
1/2 teaspoon Frontier Organic Vanilla Extract
2 1/2 cups flour
1 1/2 teaspoons Frontier Organic Baking Powder
1/8 teaspoon Frontier Sea Salt
1. Preheat oven to 350 degrees.
2. Grind 12 of the almonds to a fine powder. Cream butter and honey together. Add egg, ground almonds, and extracts.
3. In another bowl, sift flour, baking powder, and salt. Add gradually to wet ingredients. Knead into a dough. (Add a drop of water or flour one at a time if necessary to make a kneadable consistency.)
4. Pinch off small balls of dough and place on greased cookie sheet. Press flat into 1/2-inch thickness. Make an indention in top of each cookie and place a whole almond in each. Bake for 15 minutes.
Almond Extract
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Almond extract's sweet essence of a nut is especially tasty for pastry. Can you see Bear Claws, croissants and turnovers coming your way?

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Nutrition Facts
As prepared, each serving contains 110 calories, 6g total fat, 20mg cholesterol, 30mg sodium, 13g total carbohydrate and 2g protein.

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