Almonds are a symbol of fertility throughout the ages. The aroma is thought to induce passion in the female which is why Samson employed almond branches in his ill-fated seduction of Delilah. Things may not have worked out so well for Samson, but that hasn't tainted the almond's reputation as a fertility symbol or love token. Sugared almonds' romantic associations make them a popular wedding favor. And we now know that almonds are rich in heart-protective, fertility-enhancing Vitamin E.
I have chosen a few sexy recipes for you that contains the "love nut" almond. One is a sensual, exciting Spanish cookie called polvorones.
Polvorones Recipe - Almond Cookies
Ingredients
1 1/2 cups unbleached white flour
3/4 cup almonds (raw)
5 oz. butter or margarine
3/4 cup granulated sugar
1/2 tsp cinnamon
Prep
Preheat the oven to 350 degrees. Measure and pour flour out onto a cookie sheet. Place in oven and "toast" the flour. Occasionally move the flour around on the sheet, so that it toasts evenly. Leave in oven for about 8 minutes. Remove and set aside.
Place raw almonds on another cookie sheet. Toast the almonds until they change color just slightly. Remove and place almonds into a food processor. Process almonds until they are finely ground.
Reduce oven temperature to 250 degrees.
Cream butter, sugar and cinnamon together in a large mixing bowl. Add the flour and finely ground almonds and continue mixing. The dough will be very crumbly!
Place a sheet of waxed paper on a cutting board or other flat work surface. Press the dough together to form a ball. Then press the dough onto the waxed paper. Carefully flatten it down to about 1/2 inch. Use a cookie cutter to cut out the cookies.
Use a small spatula to carefully move the cookies from the waxed paper to a cookie sheet for baking because the dough is
very dry and flakey.
Bake cookies on ungreased cookie sheet for 25-30 minutes at 250 degrees. Remove cookie sheet from oven and allow cookies to cool completely before removing them. Take special care not to break them.
Spiced Almond Diamonds
Ingredients
Dough
1 1/2 stick(s) (3/4 cup) unsalted butter, softened
3/4 cup(s) granulated sugar
1 large egg
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground allspice
1/4 teaspoon(s) salt
1/8 teaspoon(s) ground nutmeg
1 teaspoon(s) vanilla extract
1/2 teaspoon(s) almond extract
2 1/2 cup(s) all-purpose flour
Topping
White from 1 large egg beaten with 1 Tbsp water
1 1/3 cup(s) sliced unblanched almonds
1/4 cup(s) Sugar in the Raw or coarse white decorating sugar
Directions
Heat oven to 350ºF. Line a 15 x 10-in. rimmed baking sheet with foil, letting foil extend 2 in. above pan at both ends.
Make dough: Beat ingredients except flour in a large bowl with mixer on medium speed to blend. On low speed, slowly beat in flour until mixed. With floured hands, press over bottom of lined pan.
Make topping: Brush dough with egg white; sprinkle with nuts. Top with wax paper; press nuts into dough. Brush with egg white; sprinkle with sugar.
Bake 32 to 34 minutes until edges are golden and nuts are toasted.
While hot, lift by foil ends to cutting board. Cut dough lengthwise in six 1 1/2-in.-wide strips. Cut each strip diagonally into 6 diamonds. Cool 5 minutes, then move to a wire rack to cool completely.
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