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-> Recipe Collection
-> Pesach Recipes
c.c.cookie
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 Sat, Mar 23 2013, 5:36 pm
I was at someones's house for Shabbos, and saw two recipes in the Ami magazine (not this weeks) that I really wanted. It's possible they were in two different ones, I'm not sure. I was going to borrow them, but they threw them out  .
Does anyone have the recipe for:
1) Almond butter cups (inc. the instructions on how to make almond butter)
and
2) A recipe for chicken that was strips of chicken dipped in mayonnaise and white wine and then in nuts.
TIA!
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Tamiri
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Sat, Mar 23 2013, 5:40 pm
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If you are interested, you can get KLP almond butter here.
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est
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Sat, Mar 23 2013, 6:29 pm
choc almond butter cups:
1/2 cup almond butter (see below)
1/2 cup confectioner's sugar
1/4 cup crushed ladyfingers
1tbsp oil, if needed
10oz melted choc
combine first 3 ingredients. if too thick, add up to 1tbsp oil, till easy to shape.
fill molds or mini muffin pans about 1/3 with choc. allow to harden somewhat for few mins.
form small balls of almond filling and put in center of choc - don't make too big or it won't be fully covered.
pour more choc till the top of mold. leave in fridge to harden.
almond butter:
toast 1cup almonds at 350 for 10-12mins. remove from oven, let cool. process with "s" blade till smooth and creamy. don't give up - will take about 10mins.
don't have time to type the chicken one now.
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c.c.cookie
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Sun, Mar 24 2013, 4:34 am
Thanks est!
Anyone have the chicken recipe?
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est
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Sun, Mar 24 2013, 9:29 am
crunchy baked chicken fingers
1/2 cup light mayo
3tbsp semisweet white wine
1 1/4 cups toasted almonds
1/2 cup potato flour
1tsp paprika
1/2tsp garlic powder
1/2tsp salt
1 pound chicken cutlets, cut into finger-sized nuggets
preheat oven to 375. grease baking sheet with nonstick oil spray or olive oil.
combine mayo and wine.
pulse almonds - not too fine - should be both small and large pieces of almonds.
combine nuts and potato flour and spices.
dip chicken in mayo and coat with nut mixture. put on baking sheet.
bake uncovered for 20mins.
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c.c.cookie
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Sun, Mar 24 2013, 10:24 am
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Thank you SO MUCH for taking the time to type these!
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