Homemade Almond Joy

As soon as I saw this on Joy the Baker, it was destiny: I knew I had to make it.

 

My mom is a huge fan of coconut.

And every nut you can possibly think of...

 

The perfect solution: coconut + almonds

And a little condensed milk wouldn't hurt, right?

 
How about... dipped in chocolate?

Mine didn't turn out very pretty.

Whatever...

Chocolate is chocolate.


Homemade Almond Joy
from Joy the Baker 

7 ounces sweetened condensed milk

1 cup powdered sugar

1 tablespoon pure vanilla extract

pinch of salt

2 1/2 cups unsweetened flaked coconut

30 almonds

about 20 ounces (a bag and a half) of good quality semi sweet chocolate chips

Preheat the oven to 350 degrees F, spread raw almonds onto a baking sheet and toast for about 10 minutes. Remove from the oven and allow to cool.

In a medium bowl, whisk together sweetened condensed milk, powdered sugar, salt and vanilla extract.  Stir in the unsweetened coconut.  The mixture will be thick.  Place mixture in the freezer for 3o minutes.  It’s easier to work with if it’s a little cold.

Line a baking sheet with parchment paper.  Remove the coconut mixture from the freezer.  With clean hands shape one tablespoon of coconut into a little log about 2 inches long and 3/4-inch thick.  Press the logs together very well so they don’t crack when dipped.

Place the log on the lined baking sheet and continue until all of the coconut mixture is gone.  Rinse hands occasionally if they get too sticky.  Press an almond on top of each coconut log.  It might not completely stick.  That’s ok.  Place the baking sheet in the fridge to chill while you melt the chocolate.

Place a medium  pot with two inches of water over a medium flame.  Bring the water to a simmer.  Place chocolate chips in a heat proof bowl and place the bowl over the simmering water.  Stir the chocolate as it melts.  Turn off the flame once the chocolate has melted but keep the bowl of melted chocolate over the hot water.

Remove the coconut candies from the fridge.  Place one coconut almond log on a fork.  Use a spoon to scoop a bit of chocolate over the almond.  This will help the almond stick to the candy and not fall off during dipping.  Lower fork into chocolate and spoon chocolate over candy to coat.  Lift fork and gently shake to release some of the chocolate.  Scrape the bottom of the fork along the side of the bowl and place on the lined baking sheet.  You might need a toothpick to help get the candy off the fork. Repeat until all candy is coated in chocolate.  If chocolate gets thick, just turn on the flame and heat slightly.

Let dipped candy harden in the fridge for 45 minutes.  Store in an airtight container at room temperature.  If you need to layer the candy in a container, use waxed paper to separate the layers.

Cranberry Almond Biscotti

Cranberry Craze #1

October 9th, 2010 was the Annual Fort Langley Cranberry Festival.

My only memory of the Cranberry Festival is from last year (or maybe it the year before):
the ridiculous line-up at the free pancake breakfast. Oh, and the box of cranberry scones we devoured. So my mom and I decided not to go this year.

I had to study for midterms my one and only midterm anyway.
Or read Robert Graves’ Goodbye to All That.
Or work on my online course (Earth’s Gems and Jewels).

What ended up happening? None of the above.

Later that day, I was given a bag of fresh cranberries from someone who had been at the festival. Now, I’ve never worked with cranberries before. Berries sure, but never cranberries.
And I had no idea what to do with them.

What to do, what to do…

Answer: Bake! (what else?)

My mom had borrowed a recipe book – just on cranberries.
And that is where the Cranberry Craze began.
I ended up baking three variations of cranberry products
– all on the same day.

But I won’t bore you with all three at once.

Cranberry & Almond Biscotti
(source: unknown)

1 3/4 cups all-purpose flour
2/3 cup sugar
1/2 tsp baking powder
1/4 tsp salt
1/3 cup cold butter, cut up
2 large eggs
1/2 tsp almond extract
2/3 cup dried cranberries
2/3 cup whole almonds

Combine first 4 ingredients in large bowl. Cut in margarine until mixture resembles coarse crumbs. Make a well in center.

Beat eggs and extract with fork in small bowl until frothy. Add to well. Mix until stiff dough forms. Turn out onto lightly floured surface. Shape dough into ball. Flatten slightly.

Sprinkle cranberries and almond over top. Press down lightly. Fold dough in half to enclose cranberries and almonds. Knead for 1 to 2 minutes until evenly distributed. Divide dough into 4 equal portions. Shape each portion into 6 inch (15 cm) long log. Place logs crosswise on greased cookie sheets about 2 inches (5 cm) apart. Flatten logs slightly.

Bake in 350°F (175°C) oven for about 20 minutes until golden. Let stand on cookie sheet for about 20 minutes until cool enough to handle. Using serrated knife, cut logs diagonally into 1/2 inch (12 mm) slices. Arrange evenly spaced apart on greased cookie sheets.

Reduce heat to 300°F (150°C). Bake for about 20 minutes, turning at halftime, until dry and crisp. Let stand on cookie sheets for 5 minutes. Remove biscotti from cookie sheets and place on wire racks to cool.