Discover the secrets of making exceptionally crispy and flavorful almond and black pepper rings. This tempting recipe combines the crunch of almonds with the subtle spiciness of black pepper to create a snack that will tantalize your taste buds. With a few simple ingredients and easy-to-follow steps, you can prepare these addictive rings in your own kitchen. Whether you're hosting a party, looking for a quick bite, or simply craving something unique and satisfying, this recipe has got you covered. So, get ready to embark on a culinary journey that will leave you reaching for more of these delectable almond and black pepper rings.
Here are our top 7 tried and tested recipes!
BLACK PEPPER RINGS
For Italian families, pepper rings are a type of biscuit eaten in place of bread. In our family, they are traditionally served at Easter, but are delicious any time of year. They taste extra special if heated before serving. Try them with black coffee or espresso.
Provided by Michele O'Sullivan
Categories Bread Quick Bread Recipes Biscuits
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Bring a large pot of water to boil over medium-high heat. Preheat oven to 450 degrees F (230 degrees C).
- In a large bowl, beat eggs. Stir in melted butter and oil. In a separate bowl, mix together flour, salt, pepper and baking powder.
- Make a well in the center of the flour mixture and pour in the egg mixture. Mix until dough pulls together. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into 12 equal pieces. Roll each piece into an 8 inch long cylinder. Bend each cylinder into a ring shape and pinch ends together. With a sharp knife, score each ring around its outside edge.
- Drop rings two at a time into boiling water and boil for 1 minute. Remove rings from water and place on lightly greased cookie sheets.
- Bake in preheated oven for 20 minutes, until golden brown.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 49.6 g, Cholesterol 232.3 mg, Fat 19.8 g, Fiber 2 g, Protein 12.9 g, SaturatedFat 7.1 g, Sodium 951.3 mg, Sugar 0.7 g
BELL PEPPER RINGS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, bell peppers, whole wheat breadcrumbs, grated parmesan cheese, garlic powder, paprika, dried oregano, dried basil, salt, pepper, eggs, all-purpose flour, dipping sauce
Provided by Mercedes Sandoval
Categories Snacks
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425˚F (220˚C). Grease a baking sheet with nonstick spray or line with parchment paper.
- Cut the bell peppers carefully around the stem and remove the stem and seeds. Cut the peppers crosswise into ½-inch (1 cm) slices.
- In a large bowl, combine the bread crumbs, Parmesan, garlic powder, paprika, oregano, basil, salt, and pepper. Add the eggs to a separate bowl and whisk. Add the flour to a third bowl.
- Dredge the bell pepper rings in the flour, then the eggs, then finally in the bread crumb mixture, making sure to coat all sides.
- Arrange the bell pepper rings on the baking sheet.
- Bake for 10-15 minutes, flipping halfway through, until golden brown on both sides.
- Serve with your favorite dipping sauce.
- Enjoy!
Nutrition Facts : Calories 949 calories, Carbohydrate 144 grams, Fat 21 grams, Fiber 10 grams, Protein 43 grams, Sugar 18 grams
BLACK PEPPER ALMONDS
Make and share this Black Pepper Almonds recipe from Food.com.
Provided by cookiedog
Categories High In...
Time 30m
Yield 2 2/3 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Line Large baking sheet with foil. Lightly butter foil.
- Mix pepper and salt in small bowl.
- Melt butter in large nonstick skillet over medium-low heat. Add sugar and 4 tsp water; stir until sugar dissolves. Add almonds; toss to coat. Cook over medium heat until syrup thickens and almonds are well coated, stirring occasionally, about 5 minutes.
- Transfer almonds to baking sheet. Using spatula and working quickly, separae almonds. Sprinkle remaining pepper mixture over.
- Bake until deep golden brown, about 10 minutes. Transfer sheet to rack; cool.
- Note: Can be made 4 days ahead. Store airtight at room temperature.
BLACK PEPPER ALMONDS
Steps:
- Preheat oven to 350°F. Line large baking sheet with foil. Lightly butter foil. Mix pepper and salt in small bowl. Melt butter in large nonstick skillet over medium-low heat. Add sugar and 4 teaspoons water; stir until sugar dissolves. Add almonds; toss to coat. Cook over medium heat until syrup thickens and almonds are well coated, stirring occasionally, about 5 minutes. Sprinkle half of pepper mixture over.
- Transfer almonds to baking sheet. Using spatula and working quickly, separate almonds. Sprinkle remaining pepper mixture over. Bake until deep golden brown, about 10 minutes. Transfer sheet to rack; cool. (Can be made 4 days ahead. Store airtight at room temperature.)
ALMOND, BLACK PEPPER AND FIG CAKE WITH TAMARIND GLAZE
This cake celebrates the sweet, jamlike texture of juicy ripe figs against the backdrop of a fragrant almond cake, with a sweet-and-sour tamarind glaze as contrast. As the cake bakes, the fresh figs release their juices, which begin to caramelize and take on the flavor of black pepper. Tellicherry black peppercorns and long pepper, if available, are wonderful options to explore for their unique aromas. Frozen fresh figs will also work in this cake. Just remember to thaw them to room temperature and drain off any excess liquid before using. And, make sure to use tamarind paste, not concentrate. Thick, syrupy concentrates lack the fruity flavor of tamarind and carry a noticeable artificial aftertaste.
Provided by Nik Sharma
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with a little butter.
- Trim and discard the stalks from the figs. Slice the figs in half lengthwise, and place them in a small bowl. Sprinkle the pepper and 2 tablespoons sugar over the figs, and toss to coat well.
- In a large mixing bowl, whisk the flours, baking powder, baking soda and salt. Sift twice through a fine mesh sieve to remove any clumps and return to the large bowl. In a medium bowl, whisk melted butter, 1 1/2 cups sugar, eggs and yogurt until smooth and combined. (It will be very thick.) Whisk in the almond extract.
- Make a small well in the center of the dry ingredients, and pour in the whisked liquid ingredients. Using an outward-to-inward circular motion, fold with a spatula until the mixtures are completely combined, and no visible flecks of dry ingredients remain. Pour the batter into the prepared baking dish and smooth the top with an offset spatula. Top the cake with the sliced figs with the cut sides facing up.
- Bake cake until the surface is golden brown and the figs release their juices and turn slightly caramelized, about 1 hour, rotating halfway through baking. If it's browning too quickly, loosely tent the cake with foil. The cake is done when a skewer inserted in the center of the cake comes out clean. Remove the baked cake and let cool for 15 minutes.
- As the cake cools, prepare the tamarind glaze: In a medium bowl, whisk the confectioners' sugar, tamarind paste and oil until smooth. If the glaze is too thick, it can be thinned by adding a teaspoon or two of water.
- Once the cake has cooled for 15 minutes, pour the glaze over, and serve warm or at room temperature. Refrigerate any leftovers and eat within 3 days.
BLACK PEPPER RINGS
For Italian families, pepper rings are a type of biscuit eaten in place of bread. In our family, they are traditionally served at Easter, but are delicious any time of year. They taste extra special if heated before serving. Try them with black coffee or espresso.
Provided by Michele O'Sullivan
Categories Biscuit
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Bring a large pot of water to boil over medium-high heat. Preheat oven to 450 degrees F (230 degrees C).
- In a large bowl, beat eggs. Stir in melted butter and oil. In a separate bowl, mix together flour, salt, pepper and baking powder.
- Make a well in the center of the flour mixture and pour in the egg mixture. Mix until dough pulls together. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into 12 equal pieces. Roll each piece into an 8 inch long cylinder. Bend each cylinder into a ring shape and pinch ends together. With a sharp knife, score each ring around its outside edge.
- Drop rings two at a time into boiling water and boil for 1 minute. Remove rings from water and place on lightly greased cookie sheets.
- Bake in preheated oven for 20 minutes, until golden brown.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 49.6 g, Cholesterol 232.3 mg, Fat 19.8 g, Fiber 2 g, Protein 12.9 g, SaturatedFat 7.1 g, Sodium 951.3 mg, Sugar 0.7 g
BRAIDED ALMOND RING
An almond and lemon filling highlights this attractive yeast coffee cake that's perfect for breakfast, brunch or when guests drop by. It's worth the effort and has won me more than one Best of Show ribbon. -Nancy Means, Moline, Illinois
Provided by Taste of Home
Time 1h35m
Yield 1 coffee cake (16 slices).
Number Of Ingredients 25
Steps:
- In a large bowl, combine 1 cup flour, sugar, yeast, lemon zest and salt. In a saucepan, heat milk, water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Add the egg, egg yolk and 1/2 cup flour; beat for 2 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface. Knead until smooth and elastic, about 5 minutes. Cover and let rest for 20-30 minutes. Punch dough down. Divide into three pieces; roll each into a 24x4-in. rectangle. , In a small bowl, beat filling ingredients. Spread over dough to within 1 in. of edges. Roll up, starting with a long side; pinch seams to seal. Place ropes on a floured surface; gently braid. Place in a well-greased 10-in. tube pan. Pinch ends to seal. Cover and let rise until doubled, about 30 minutes. , Beat egg with water; brush over braid. Bake at 350° for 35-40 minutes. Carefully remove from pan to a wire rack. Combine the first five glaze ingredients; drizzle over warm braid. Top with almonds.
Nutrition Facts : Calories 282 calories, Fat 9g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 135mg sodium, Carbohydrate 44g carbohydrate (20g sugars, Fiber 2g fiber), Protein 6g protein.
Tips:
- Choose high-quality almonds: Look for almonds that are plump and free of blemishes. Avoid any that are shriveled or discolored.
- Toast the almonds before using: Toasting the almonds will enhance their flavor and make them more crunchy. You can toast them in a pan over medium heat or in the oven at 350 degrees Fahrenheit for 5-7 minutes.
- Use a food processor to grind the almonds: This will give you a fine meal that will help the rings hold together. You can also use a blender, but be careful not to over-process the almonds, or they will turn into butter.
- Add some black pepper to the almond meal: The black pepper will add a subtle spiciness to the rings. You can adjust the amount of black pepper to taste.
- Use a combination of almond flour and breadcrumbs: This will help the rings hold their shape and give them a crispy texture.
- Chill the rings before cooking: This will help them hold their shape even better. You can chill them for at least 30 minutes, or up to overnight.
- Cook the rings in a hot oven: This will help them get crispy on the outside and cooked through on the inside. Bake them at 400 degrees Fahrenheit for 15-20 minutes, or until they are golden brown.
Conclusion:
Almond and black pepper rings are a delicious and easy-to-make snack or appetizer. They are perfect for parties or potlucks, and they can also be enjoyed as a healthy snack on the go. With their unique flavor and crunchy texture, these rings are sure to be a hit with everyone who tries them.
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