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The almond tree was brought to California from Spain in the mid-1700s by the Franciscan Padres. The moist, cool weather of the coastal missions, however, did not provide optimum growing conditions. It wasn't until the following century that the trees were successfully planted inland. By the 1870s, research and crossbreeding had developed several of today's prominent almond varieties. By the turn of the 20th century, the almond industry was firmly established in the Sacramento and San Joaquin areas of California's great Central Valley.
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Whether you eat them straight out of the package as a delicious snack or use them in cooking or baking, almonds are a tasty source of nutrition. A one-ounce serving of almonds provides 7 grams of protein; is an excellent source of magnesium and the antioxidant vitamin E; is a good source of riboflavin, phosphorus and copper; and is cholesterol and sodium free.
While almonds are relatively high in fat, their fat is mostly unsaturated-including 60 percent monounsaturated fat, the "heart healthy" variety. According to research conducted by Dr. Gene Spiller, director of the Health Research Studies Center in Los Altos, California, blood cholesterol was maintained and even lowered in his subjects when saturated fatty acids in their diets was replaced by the monounsaturated fatty acids found in almonds.
The U.S. Food Guide Pyramid serves as a tool to help consumers make healthful food selections. The pyramid calls for eating a variety of foods from the five food groups to get the nutrients and calories you need, including 2 to 3 servings per day from the "Meat, Poultry, Fish, Dry Bean, Egg and Nut Groups."
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Almond Granola Soda Bread
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4 cups flour
¼ cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
¼ cup butter
1 cup granola
1 cup roasted diced almonds
1 ½ cups buttermilk
1 egg, beaten
½ teaspoon almond extract
1 tablespoon melted butter
1 tablespoon sugar
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Combine flour, sugar, baking powder, soda, and salt: mix well. Cut in butter until crumbly. Stir in granola and almonds. Blend buttermilk with egg and almond extract. Add to dry ingredients: stir until well blended. Place on floured board and knead until smooth, 2 to 3 minutes. Roll into ball and place on greased baking stone, or greased baking sheet. Flatten into 7-inch circle. With a sharp knife, cut top into ¼ inch deep quarters. Brush top with melted butter and sprinkle with remaining tablespoon sugar. Bake at 375 degrees, about 1 hour, until nicely browned. Serve warm or cool.
Makes 8 servings
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Beef Burgundy Stir-Fry
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1 pound beef flank or round steak
1 tablespoon almond or vegetable oil
2 cups sliced mushrooms
1 small onion, sliced
1 teaspoon minced garlic
1 ¼ cups beef broth, divided
1 cup Burgundy wine
2 tablespoons cornstarch
1 cup thinly sliced celery
¾ cup thinly sliced carrots
¾ cup blanched slivered almonds, toasted*
2 teaspoons balsamic or red wine vinegar
2 tablespoons minced parsley or minced fresh herbs
1 pound small red potatoes, steamed until tender
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*See toasting instructions at the end of recipes. |
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Cut steak across the grain into thin slices (about ¼ -inch thick). Heat oil in large pan or wok; brown steak in two batches and remove. Add mushrooms, onion and garlic to pan; stir-fry 1 minute. Add 1 cup of the broth and wine. Cook over high heat until liquid is reduced by about half (about 10 minutes). Dissolve cornstarch in remaining ¼ cup beef broth; stir into pan. Cook until mixture thickens and boils. Stir in steak, celery, carrots, almonds, vinegar and parsley. Bring to a simmer to just heat through. Serve immediately with steamed potatoes.
Makes 4 to 6 servings.
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Rich Chocolate Almond Cake
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2 packages (3 ounces each) cream cheese, softened
10 tablespoons butter, softened
½ cup brown sugar
1 egg
½ teaspoon vanilla extract
1 teaspoon almond extract
2 squares (1ounce each) semi-sweet chocolate, melted and cooled
1 cup flour
¾ teaspoon baking powder
¼ teaspoon baking soda
3 tablespoon milk
1 cup sliced natural almonds, toasted*
¼ cup each raspberry jam and sugar
2 teaspoons light corn syrup
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*See toasting instructions at the end of recipes. |
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Beat cream cheese with 6 tablespoons butter until light and fluffy. Beat in brown sugar. Beat in egg, vanilla, and almond extracts. Beat in melted chocolate. Combine flour, baking powder, and baking soda in small bowl: fold into creamed mixture alternatively with milk. Fold in ½ cups of almonds. Spread mixture into a well-greased 9x9-inch square glass-baking dish; microwave on HI power 5 to 6 minutes. Turn pan every two minutes, until top is just barely tacky. Remove cake from microwave and allow to cool on counter.** Meanwhile spoon raspberry jam into glass measuring cup; microwave on HI power, 30 seconds, until melted. Spread cake top with jam. Place remaining 4 tablespoons butter in glass measuring cup with sugar and corn syrup; microwave on HI power for one minute, until mixture is bubbly. Remove and stir remaining ½ cup of almonds.*** Spread sugared almonds evenly over raspberry jam. Allow cake to cool completely before cutting.
Makes 10 servings.
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**To bake cake in conventional oven: bake in greased 8x8-inch square pan at 350 degrees Fahrenheit, 25-30 minutes, until tooth pick comes out clean.
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***To make topping on stove, melt jam in small pan over low heat. Melt butter in small saucepan: stir in sugar and corn syrup. Cook until bubbly. Remove from heat and stir in remaining ½ cup of almonds.
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Almond Biscotti
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½ cup whole natural almonds, toasted*
1/3 cup butter
¾ cup sugar
2 eggs
1 ½ teaspoons anise seed
¼ teaspoon almond extract
½ teaspoon grated orange peel
2 ¼ cups flour
1 ½ teaspoons baking powder
¼ teaspoon salt
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*See toasting instructions at the end of recipes. |
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Chop toasted almonds into ¼-inch pieces. Meanwhile, cream butter and sugar until fluffy; beat in eggs. Stir in anise seed, almond extract and orange peel. Mix together remaining ingredients, except almonds, in a separate bowl; stir into butter mixture. Stir in almonds. On a lightly floured board, roll dough into two ropes the length of a baking sheet. Place them on an ungreased baking sheet; bake at 325 degrees, approximately 25 minutes until a light golden brown. Remove from baking sheet and let cool 5 minutes. Slice on a diagonal into ½-inch slices; lay slices flat on baking sheet and let cool 5 minutes. Slice diagonally into ½-inch slices; lay slices flat on baking sheet and return to oven for 10 minutes to dry out, turning slices over halfway through baking. Cool. Store in a tightly covered container.
Makes 35-40 biscotti.
To make Chocolate Almond Biscotti: Omit anise seed and orange peel. Reduce flour to 1 ¾ cups and add ½ cup unsweetened cocoa powder.
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Toasting Instructions
Spread almonds in a single layer in a shallow baking pan. Place in
cold oven: toast at 350 degrees 8 to 12 minutes for whole almonds (5 to
10 minutes for sliced, slivered and chopped almonds), stirring
occasionally, until lightly toasted. Remove from pan to cool.
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