Desserts & Baked Goods Almond Roca Bark by Karen Vecchio, MP Ingredients: 1 lb butter 2 cups fine granulated sugar ¼ cup water 2 tbsp light corn syrup 1 cup slivered almonds, toasted 4 oz semi-sweet chocolate ½ cup slivered almonds, toasted & chopped Directions: Melt butter over low heat.
Add sugar and stir to dissolve. Stir in water and corn syrup.
Cook over low heat, stirring often, until the mixture reaches 290°F on a candy thermometer, approximately 30 minutes. Add slivered almonds and stir to combine. Pour the mixture onto a greased cookie sheet and allow it to cool. Melt chocolate and let it cool until warm. Spread the melted chocolate over the cooled candy. Sprinkle with chopped almonds. Cool completely, break into smaller pieces and store.
Apple Cinnamon Scones by Chelsey Lale Ingredients: 3 cups flour 1 tbsp cinnamon 1/4 tsp nutmeg 1/2 tsp salt 1 tbsp baking powder 1/2 cup cold butter, cubed 1 cup diced apple 2 eggs 1/2 cup maple syrup
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1/2 cup milk Directions: Preheat oven to 375°F. Line a baking tray with parchment paper. Sift the flour, cinnamon, nutmeg, salt, and baking powder together into a large mixing bowl. Using the tips of your fingers, massage the cold butter into the dry ingredients until the mixture becomes crumbly. Add the diced apple, eggs, maple syrup, and milk, then mix until just combined. Divide the dough into 16 even pieces, shape as desired, and place them on the prepared baking tray. Bake for 20 to 25 minutes until golden brown. Cooking Tip: Measure flour properly. Use the spoon and level method to avoid packing flour, which can result in dry baked goods.
Wishing you a Merry Christmas & Happy New Year
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