Tag: almonds

Ugly but good with almonds – Gordon Ramsay’s version

Ugly but good with almonds


THE ugly but good almond biscuits are delicious biscuits with an irregular and crunchy surface and a crumbly and irresistible interior.

These sweets, known for their texture and a not particularly beautiful appearance (hence their ironic name), have rather ancient gastronomic origins, with variations that span the entire peninsula, particularly in the regions of Northern Italy. These variations are especially in the choice of nuts. For my version of the ugly but good I chose the blanched almonds*.

The original recipe appears to come from Lombardy, but similar versions are also found in Piedmont and Tuscany. In Piedmont, for example, they are made with hazelnut flour, enhancing the local production of this fruit.

The ugly but good almonds are perfect to accompany afternoon tea, for one breakfast full of energy or as a light and delicious end to a meal and can be kept crunchy and crumbly for several days in an airtight container at room temperature.

Praline almonds, one leads to another, difficult to resist. You only need sugar and water and they can be made in an instant – Gordon Ramsay’s version

Praline almonds, one leads to another, difficult to resist.  You only need sugar and water and they can be made in an instant


The Pralin almonds, they are always present on the stalls of village festivals, festivals and in the amusement park. Impossible to resist their scent, their fragrance, one leads to another, there will always be few, and it will be infinite sadness to see the last one at the bottom of the bag alone. They are made with only three ingredients, you can try preparing them at home, and use as a gift idea, or to enjoy them after dinner.

Pralin almonds

Ingredients:

  • 200 g of almonds
  • 200 g of sugar
  • 60 g of water

Method:

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To prepare the pralined almonds, start preparing a tray lined with baking paper. In a steel pan, pour the almonds, sugar and water at room temperature. Place the pan on the stove over medium heat, stirring constantly. The sugar will begin to melt, then begin to boil, until a white film forms around the almonds.

This is the time to reduce the flame, and wait until the sugar begins to caramelize. As soon as they have taken on an amber color, place the almonds on the baking paper, well spaced between them. Wait for it to cool completely and your praline almonds are ready to be enjoyed.

Read also: Christmas Struffoli: Cannavacciuolo reveals the historic family recipe with the secret of baking paper for frying

Vegan Gluten Free and Egg Free Biscuits with Almonds, Apples and Cinnamon – Gordon Ramsay’s version

Vegan Gluten Free and Egg Free Biscuits with Almonds, Apples and Cinnamon


My cookies at almonds And cocoa they are perfect for everyday breakfast, but also like vegan cookies Christmas: no eggs, no milk, completely vegetable, very easy to do with a spoon and a bowl.

With this dose you will get 6 cookies large.

With a very simple blender or blender, you can make these cookies quickly without getting your hands dirty and without a mold, inventing a thousand variations.

See also => ​​Pan dei Morti Gluten Free Biscuits with Soft and Scented Dried Fruit

These biscuits lend themselves to many variations, even if they are playing with dried fruit flour: I chose the almonds that you simply mince can be added to normal flour, in my case a rustic mix.

You can of course substitute almonds with other nuts you like like hazelnuts, pistachios and use the same procedure.

See also => ​​NATURAL HOMEMADE FLOURS, HEALTHY OF FRUIT and CEREALS. My PERFECT RECIPES

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