Italian Biscotti

Ingredients: Method: 500g self raising flour 1 cup sugar 150g Sunsol Almonds, Slivered 1/2 cup mixed peel 1/2 cup glazed cherries 2 oranges, grated (rind only) 1 lemon, grated (rind only) 4 whole eggs 1 tablespoon vanilla 1/4 cup anise essence 3 tablespoons brandy Mix all ingredients in a bowl until mixture is soft. Knead gently on a floured board then shape into sausage. Place on a greased tray. Bake at 180oc for 30 minutes. Allow to sit and cool overnight. Cut wedges on a slant with a serrated knife. Place wedges on a tray and bake at 150oc for 15 minutes or until golden brown. Makes 25 Biscuits

Rich Chocolate Pudding

Ingredients: Method: 100g sponge cake, crumbled 50g Sunsol Almond Meal 20g cocoa 40ml rum 20g chocolate, grated 85g butter 45g castor sugar 3 egg yolks 45g castor sugar 3 egg whites 1 teaspoons peppermint essence   Combine chocolate, sponge crumbs, almond meal, cocoa, essence and rum in a bowl. In a separate bowl, cream butter and sugar then add the egg yolks. Combine with the sponge crumb mixture. Whip the sugar and egg whites together until stiff peaks form. Fold into sponge mixture. Pour mixture into 8 prepared moulds and place in a water bath. Cover with alfoil and grease proof paper. Cook for approximately 30 minutes at 200oc. Serve with ice cream, cream or custard. Serves 8

Stuffed Mushrooms

Ingredients: Method: 1 cup potatoes, mashed 1/2 cup Sunsol Almond Meal 2 tablespoons onion, finely chopped 2 tablespoons bacon, diced 1 tablespoon red capsicum, finely chopped 1 tablespoon green capsicum, finely chopped 1 tablespoon parsley, finely chopped 2 teaspoons chives, chopped 1 tablespoon basil, chopped 1 teaspoon curry powder 16 medium mushrooms Fry bacon until crispy. Drain on a paper towel. Mix all ingredients together, except mushrooms, in a bowl. Wash mushrooms and cut off the stalks. Dry well. Fill mushrooms with mixture. Bake on a lightly greased tray in a moderate oven for 15 minutes. Place under the griller for a few minutes or until the top mixture is crunchy. Serves 6

Almond Mocha Cake

Ingredients: Method: 1 tablespoon instant coffee 100g butter 1 cup castor sugar 1/3 cup cocoa 2 eggs separated 1/2 cup sour lite cream 2 teaspoons vanilla essence 1/2 cup hot water 1/2 cup Sunsol Almond Meal 1 cup self raising flour 50g Sunsol Almonds, Flaked 300ml fresh cream Dissolve coffee in water and blend with sifted cocoa. Cream butter, sugar and essence with electric mixer until fluffy and light. Beat in sour cream and egg yolks. Transfer into a large bowl. Fold in almond meal. Beat egg whites in a small bowl until peaks form. Fold egg mixture into coffee mixture. Spread into a 20cm greased pan and bake in a moderate oven for 45 minutes. Spread cold cake with whipped cream then sprinkle on flaked almonds.

Carrott & Almond Cake

Ingredients: Method: 2 cups carrot, grated 1/2 cup sultanas 1/2 cup Sunsol Almonds Blanched Whole, chopped 1 1/2 cups self raising flour 3/4 cup raw sugar 1 cup sunflower oil 4 eggs, lightly beaten 1 teaspoon ground cinnamon Sift cinnamon and flour into a large mixing bowl. Stir in sultanas, almonds, carrot and sugar. Stir in oil and egg. Pour into a greased and lined loaf pan. Bake in a moderate oven for 1 hour. Stand on wire rack for 10 minutes before turning. Cool before cutting.

Nutty Ice-cream

Ingredients: Method: 1/2 cup Sunsol macadamias, roasted 1/2 cup Sunsol Almonds, Blanched Whole 1/2 cup Sunsol cashews, raw 1/4 cup Sunsol sesame seeds 1/2 cup Sunsol pecans 2 tablespoons Sunsol L.S.A. Mix 1 cup milk 1 teaspoon cold pressed oil 2 teaspoons vanilla essence Place nuts and seeds in a blender. Add remaining ingredients and blend on high speed until the mixture is smooth. Pour into 4 individual dessert glasses and cover with cling wrap. Place in the freezer and wait until set. Serve with fresh fruit, whipped cream and crushed nuts. Serves 4