Today, February 16, is National Almond Day! Did you know that a large percentage of almonds are grown in California?
Almonds are used in numerous recipes. Almonds are also said to offer a variety of health benefits. To discover the history of almonds and its many attributes visit the National Almond Day website.
Below is a recipe from J Vineyards in California. The recipe requires almonds and Pinot Noir.
Cheers! Kathy
Chocolate Almond Shortbread with Pinot Noir Dried Bing Cherry Puree
Serves 65 cookies 1-1/2 inch each.
Ingredients
Chocolate Almond Shortbread:
8 ounces butter (at room temperature)
2 ounces granulated sugar
1 ounce powdered sugar
1 ounce cocoa powder
1 teaspoon vanilla
½ teaspoon salt
8 ounces all purpose flour
1 ounce chopped almonds
Pinot Noir Dried Bing Cherry Puree:
8 ounces dried Bing cherries (or other Fruit)
4 ounces J Pinot Noir
2 ounces water
Method
Chocolate Almond Shortbread:
In mixer on low speed blend butter, sugars, cocoa, vanilla and salt. Then add flour, and nuts. Roll out dough between two pieces of parchment paper to 1/8 of an inch.
Chill dough in refrigerator for one hour; this will make it easier to cut into desired shapes.
Bake 350º for 8-10 minutes.
Pinot Noir Dried Bing Cherry Puree:
Combine all the above in small saucepan and bring to a boil, then adjust heat to low and cook until cherries are soft, about 10 minutes. Pour into blender and puree.
Allow mixture to cool then place in a pastry bag for piping.
Cheers!
Kathy