California-Style Pistachio Salad

Ingredients:

Dressing:
1 clove Garlic, minced
1 teaspoon Dijon mustard
1 tablespoon Balsamic vinegar
6 tablespoons Orange juice (one orange, freshly squeezed)

Salad:
3 cups Mixed baby greens (watercress, arugula, frissee, radicchio, curly endive and edible flowers)
1 Tart apple, quartered and sliced
1/2 cup Blue cheese, crumbled
1/2 cup Shelled California pistachios

Instructions:
Mix first four ingredients with wire whisk. Let set to mellow flavors. Wash and dry greens; divide equally among four salad plates. Divide apple, blue cheese and pistachios over salad. Drizzle salad dressing over each.

Alternative: Toss salad ingredients together with dressing.
Makes 4 servings.

Ingredients:
Makes about 4 cups

3/4 cup almond oil
3 Tbs. almonds
two 19-ounce cans chick-peas
4 garlic cloves, chopped
2/3 cup well-stirred tahini
2/3 cup water
5 Tbs. fresh lemon juice
1 tsp salt
Parsley sprigs for garnish
Pita toasts

Instructions:

In a colander rinse and drain chick-peas. Puree all the ingredients in a food processor and refrigerate in a covered bowl. Recipe may be prepared up to this point 3 days ahead.

Serve hummus garnished with parsley sprigs and pita toasts.

Ingredients:

1/3 cup whole natural (unblanched) almonds
2 TB flaxseeds
1 cup flour
2 TB sugar
1/2 tsp salt
3 TB almond or walnut oil
1 TB extra-light olive oil
2 TB ice water

Instructions:

Preheat oven to 350°F. Place almonds on a jellyroll pan and bake 7 minutes until fragrant and crisp. Set on a rack and cool. Increase oven temperature to 400°F.

In mini-processor or coffee grinder, finely grind flaxseeds.

In food processor, combine flour, sugar, salt, and cooled toasted almonds. Process until almonds are finely ground. Transfer to large bowl along with flaxseeds.

In small bowl, whisk together almond oil, olive oil, and water until well combined. Make well in center of dry ingredients, add oil mixture and stir with fork until well combined. Shape dough into 1/2 "-thick disk.

Roll dough out between 2 sheets of lightly floured waxed paper into a 11" circle ( 1/8 " thick).

Transfer dough to 9" tart pan with removable bottom and carefully fit dough into pan. Trim edges even with top of tart pan. Prick bottom all over with tines of a fork. 7. Line dough with waxed paper or foil and fill with beans or pie weights. Bake 15 minutes. Remove waxed paper or foil and weights and continue baking 10 to 12 minutes longer or until edges are golden brown and crisp. Set on a rack to cool completely before filling

Instructions:

Toss veggies with oils and spices. 
Serve with Serrano-Ginger Relish .

For lightly bitter greens (frisée and mizuna),
Ingredients:

2 tablespoons Sherry vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 cup roasted Almond oil

Instructions:

Combine the vinegar, mustard, and salt. Whisk in the oil.

Instructions:

Wash, stem and dry spinach set aside in salad bowl. Sauté almonds in oil until golden. Toss spinach with vinegar & sherry, add in almonds, salt & pepper.

Ingredients:

1 cup white flour
1 Tbs. unsweetened cocoa
1 Tbs. ground coffee
pinch of salt
1/2 cup sugar
2 Tbs. butter
1 cup white wine
1 cup ricotta
1 Tbs. orange-flower
Water or vanilla liqueur
2 Tbs. candied orange and citron (diced)
1 oz. chocolate
1 Tbs. cocoa powder
1 egg white
Grape seed Oil
2 Tbs. candied cherries
2 Tbs. almond oil
1 Tbs. powdered sugar.

Instructions:

Mix 1-cup flour, cocoa, coffee, salt and granulated sugar on a pastry board. Make a Fontana, add the butter and enough white wine to make moderately firm dough. Knead for a few minutes, and then shape the dough into a ball. Wrap it in a cloth and let stand for one hour in a cool place.

Sieve the ricotta, add z cup of powdered sugar, orange-flower water or liqueur, mix well and add diced candied fruit and the chocolate in chunks. Divide the resulting cream into two equal portions; add the cocoa to one half. Hold both in a cool place.

Coat a few tin pipes (cornet molds) 5" long and 1" in diameter with almond oil. Roll the dough to e" thick and cut into 4" disks. Fold the dough around the cornet molds, overlapping the two ends and seal with a bit of egg white. Enlarge the two ends to give it an hourglass shape. Fry in hot oil. Gently drain them and place on paper towels. Cool the pastries for a few minutes, then gently remove the molds and let cool thoroughly.

Fill the cannoli with ricotta cream in one end, and cocoa cream in the other end. Cannoli shells can be prepared in advance, but the cream should be added just before serving; otherwise the shell will become soggy. Dust with powdered sugar and serve.
Cannoli shells are also known as scorze

California Pistachio Commission

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Almond Board of California

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