Almond Cheese Ball Recipes

ALMOND CREAM CHEESE BALLS

Steps:

• In a medium bowl, mix together cream cheese, chopped almonds, apricots and raisins. Form into balls.
• Spread sliced almonds into a shallow dish. Roll balls in almonds to coat.
• Place on baking sheet and refridgerate until firm, about 1 hour.

SMOKED ALMOND CHEESE BALL

Steps:

• In a large bowl, beat the first 5 ingredients until smooth. Stir in cheese. Shape into a ball; roll in almonds. Wrap and refrigerate for at least 1 hour. Serve with crackers.

THE HEAVYSET CHEESE BALL

Steps:

• Preheat oven to 300 degrees F.
• Place and spread all the almonds on a cookie sheet or in a shallow pan, pushing the almonds around until they turn color, about 20 minutes.
• Mix together the cream cheese and the mayonnaise. Add the bacon, salt and pepper, dill, and onion. Chill overnight.
• On a serving platter, make 2 pine cone shapes with the cheese. Begin to press the almonds at a slight angle into the cheese, starting at the narrow end of the pine cone shape.
• Do this in rows, continuing to overlap rows until all the cheese is covered. Garnish with fake sprigs, or real ones, or with rosemary.
• Serve at room temperature and spread on crackers.

CHERRY-ALMOND BALLS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in almonds. , Roll 1 teaspoon of dough around each cherry. Place on greased baking sheets. Bake at 325° for 15-20 minutes or until lightly browned. Remove to wire racks to cool slightly; roll in confectioners' sugar.

BAKED ALMOND CHEESE BALL (VEGAN + GLUTEN-FREE)

Steps:

• In a medium pot, bring 3 cups of water to a boil. Once boiling, add in the raw almonds and boil for 1 minute. Remove the pot from heat and drain the almonds immediately in a colander or strainer. Rinse them with cold water to cool them. Grab a small bowl. Using your fingers, gently squeeze the brown skin off of the almonds and remove the skin. Transfer the "naked" almonds to the small bowl. Continue until you have skinned all of the almonds. Discard skin.
• Place the almonds into a high-speed blender along with all of the remaining ingredients except for the herbs and blend until smooth. Add in the herbs and mix them in with a spoon until uniform.
• Place a triple layer of cheesecloth over a fine mesh strainer, and then place that over a bowl. Transfer the cheese mixture from the blender into the cheesecloth. Tie the ends of the cheesecloth to form a "ball" of cheese and then tie the top end to a large spoon or spatula. Place it into a tall jar or even a clean blender (refer to the video in the post) and allow it ti hand and strain for 8-12 hours in the refrigerator.
• Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat. Remove the cheese from the cheesecloth and gently form into a ball. Work quickly as it will become sticky as it warms up. Place the cheese onto the lined baking sheet and smooth out the top if needed. Place it into the oven and bake for 40 minutes. or until golden.
• Remove and cool. Serve with crackers, bread, raw vegetables, etc. It is also great with a drizzle of olive oil on top.

ALMOND CHEESE BALL

Steps:

• Mix cream cheese and sugar in medium bowl until blended. Stir in chocolate.
• Refrigerate 1 hour or until firm.
• Shape into ball; roll in nuts. Serve with wafers.

FETA AND ALMOND CHEESE BALL

Steps:

• Mix cream cheese, feta cheese, and butter together in a bowl using your hands; add black olives and green onions. Form mixture into a ball; sprinkle with almonds. Lightly press almonds into cheese ball. Refrigerate for at least 2 hours before serving.