Almond Roca Pinwheels Recipes

MARBLED ALMOND ROCA

Steps:

• Sprinkle almonds on a greased 15x10x1-in. baking pan. Bake at 300° for 15 minutes or until toasted and golden brown; remove from the oven and set aside. , In a large saucepan over low heat, cook butter and sugar for 5 minutes. Add water and corn syrup. Bring to a boil over medium heat; cook, stirring occasionally, until a candy thermometer reads 300° (hard-crack stage). Quickly pour over almonds. Sprinkle chips on top; let stand for 1-2 minutes or until melted. Spread and swirl chocolate over candy. Cool completely; break into pieces.

ALMOND ROCA RECIPE

Steps:

• Place a piece of parchment paper on a cookie sheet and lightly butter the parchment, set aside.
• If your almonds are not toasted I would toast them and chop them now, by placing them in a single layer on a large baking sheet and baking at 300F/149C for 10 minutes. You need all elements of the recipe ready to go otherwise you risk the candy not setting up properly. Make sure the chocolate is finely chopped.
• In a large bottomed heavy pot add the butter, sugar, and vanilla extract and cook over medium-low heat. Do not increase the heat, you want the butter and sugar to melt evenly, once the sugar has melted completely, and the mixture is evenly combined increase the heat to medium, not high.
• Using a whisk mix everything constantly. Depending on how large your pot is, this process will take anywhere from 5-15 minutes. The mixture will start to bubble and thicken up and slowly change color. Use an instant-read thermometer or candy thermometer to keep checking the temperature of the toffee. Once the temperature has reached 295F/ 146C take-off of the heat and whisk in the baking soda. Once the baking soda is fully combined add the toasted almonds. Pour toffee onto the prepared pan and use an angled spatula to spread it into an even layer.
• Immediately sprinkle the chopped chocolate evenly over the toffee, you could take a piece of foil and "tent" the baking tray to help the steam stay in and melt the chocolate or what I do is place the baking sheet in the oven and turn the oven on to preheat, while the oven is warming and blowing warm air that will melt the chocolate in less than 5 minutes. Use another angled spatula to spread the chocolate then sprinkle with finely chopped toasted almonds pieces.
• Let the Almond Roca set up for 1 - 2 Hours. You can put it in the fridge to speed up the process but I suggest letting it cool at room temperature for at least 1 hour to prevent the chocolate from blooming, and turning white, it will still taste good the chocolate will just end up with white streaks.
• Break into pieces and store in an air-tight container for up to a week.

EASY HOMEMADE ALMOND ROCA

Steps:

• Over Medium heat, melt butter in a large pot.
• Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees OR until the mixture becomes the color of a brown paper bag (about 15-20 minutes) stirring constantly with a wooden spoon (mixture will rise and bubble quite a bit).
• Remove from heat and Stir in 1/2 of the Almonds.
• Turn mixture onto a greased cookie sheet WITH EDGES!
• While the mixture is cooling, melt the chocolate over low flame until all the chips are gone, and chocolate is smooth.
• Score the Almond butter mixture into the shape you desire (I just scored into rectangle shapes).
• Pour the hot chocolate over the almond mixture and spread evenly.
• Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden before breaking apart and serving.
• Note: I let mine refrigerate over night after breaking the into squares, and they had a better texture this way, we thought.

MAKE AHEAD ALMOND PINWHEELS

Steps:

• In the bowl of an electric mixer, combine butter, almond paste, powdered sugar, and flour. Mix on medium speed with a paddle attachment until combined. Add egg white and almonds, and mix again until everything is incorporated. Cover and refrigerate until ready to use.
• Thaw the puff pastry according to directions. I just leave mine out on the counter for 20-30 minutes. Unroll the puff pastry on a baking sheet. I did not line mine, and had very little sticking, but depending on your baking sheet you may want to use parchment paper or Silpat.
• Cut the puff pastry into 12 equal squares. Spread the squares out onto the baking sheet so that they are about an inch apart.
• Using kitchen shears or a paring knife, make a one inch cut from the corner of each square diagonally toward the center.
• Place a tablespoon size scoop of the filling into the center of each square, and then fold every other corner to the center, pressing firmly to seal. Repeat with the second roll of puff pastry.
• At this point you can cover the pinwheels with plastic wrap or foil, and refrigerate overnight until you are ready to bake them.
• When ready to bake, preheat the oven to 400 degrees. Use your reserved yolk to make an egg wash, beating 1-2 tablespoons of milk with the yolk. Brush the top of each pinwheel with the egg yolk, and then sprinkle with chopped almonds.
• Bake for 9-11 minutes, or until the center has puffed up and the top is golden. Remove from the oven, and transfer the pinwheels to a cooling rack. Dust with powdered sugar.

ALMOND ROCA

Steps:

• Line a baking sheet with aluminum foil.
• Sprinkle 1/2 the chocolate and 1/2 the almonds onto the prepared baking sheet.
• Melt sugar and butter together in a stainless steel pan over low heat; increase heat to medium, stirring constantly, until boiling. Heat mixture to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, 30 minutes to 1 hour.
• Pour butter-sugar mixture over chocolate and almonds on baking sheet. Sprinkle remaining chocolate and almonds over butter-sugar mixture. Cool to room temperature and refrigerate until set, about 1 hour. Break into pieces.

BLUE RIBBON ALMOND ROCA COOKIES

Steps:

• Preheat oven to 300 degrees F.
• In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.
• Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack.
• Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.

MICROWAVE ALMOND ROCA

Steps:

• Spread 1 1/4 cups almonds in buttered 9x13-inch pan. Cook 1 cup butter and sugar in microwave on high for 1 minute. Stir. Cook an additional 6-8 minutes on high, stirring every 2 minutes. Mixture will be caramelized in color. Pour immediately over almonds. (Don't be surprised if the butter/sugar mixture partially separates.) Pour chocolate chips on hot caramel mixture. When melted, spread evenly. Sprinkle with remaining nuts. Chill or freeze. Break in pieces to serve.

ALMOND ROCA

Steps:

• Melt butter in heavy saucepan over medium heat. Add sugar, stirring vigorously. Cook until caramel in color (or to 270° on candy thermometer), stirring constantly. Add almonds. Cook until medium brown in color (or to 290° on candy thermometer), stirring constantly. Pour onto buttered baking sheet. Top with 2 cups chocolate chips, spreading evenly. Sprinkle half the walnuts on top. Chill until set. Turn candy over. Melt 2 cups chocolate chips; spread over candy. Sprinkle with remaining walnuts. Let stand until set. Break into pieces.