Best 6 Ellie Kriegers Cherry Almond Chocolate Clusters Recipes

CHERRY-ALMOND-CHOCOLATE CLUSTERS

Steps:

• In a medium bowl, toss together the almonds and cherries. Line a baking sheet with wax paper.
• Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently; make sure the water is not touching the top pan. Remove the double boiler from the heat, and stir in the rest of the chocolate until melted. Remove the top pan with the chocolate in it, gently wipe the bottom of it, and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on to of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
• Stir the fruit/nut mixture into the chocolate. Spoon out heaping tablespoon-size clusters of the chocolate mixture onto the baking sheet about 1 inch apart. Put them in the refrigerator to cook and set for about 20 minutes. Store and serve at room temperature.

BISCOTTI WITH DRIED CHERRIES, CHOCOLATE AND ALMONDS

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl whisk together the all-purpose and whole-wheat flours, the baking powder and salt. In a large bowl beat together the sugar, eggs, oil, orange zest and vanilla extract until well combined. In batches add the dry ingredients until the mixture forms a dough. Beat in the cherries, almonds and chocolate.
• Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment-lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange cut-side down on the baking sheet and bake for 10 minutes. Turn the cookies over and bake the biscotti until golden, 5 to 10 minutes longer. Transfer to a wire rack to cool.

ELLIE KRIEGER'S CHERRY-ALMOND-CHOCOLATE CLUSTERS

Steps:

• In medium bowl toss together almonds and cherries. Line baking sheet with waxed paper.
• Melt half of the chocolate in top of double boiler over slightly simmering water, on lowest possible heat setting. Stir chocolate frequently, making sure water in bottom pan does not touch top pan. Remove double boiler from heat. Stir in remaining chocolate until melted. Remove top pan and wipe water from bottom of pan; set aside To keep chocolate at the right temperature while making clusters, replace the simmering water in the bottom pan with warm tap water and place the pan of melted chocolate on top of the warm water.
• Stir fruit-nut mixture into chocolate. Spoon heaping tablespoon-size clusters of the chocolate mixture onto waxed paper-lined baking sheet about 1 inch apart. Refrigerate to cool and set, about 20 minutes. Store and serve at room temperature.

CHOCOLATE-ALMOND MERINGUES

Steps:

• Preheat oven to 250 degrees F. Line a baking sheet with parchment paper and set aside. Place egg whites and cream of tartar in a clean, dry bowl of a stand mixer and beat until foamy. Add sugar and almond extract beat until meringues hold soft peaks, about 3 minutes. Fold in chocolate gently until just incorporated. Using a pastry bag or a sealable plastic bag with the corner snipped off, pipe meringue by the tablespoon onto cookie sheets. Bake for 40 minutes, then remove from oven and let cool completely before removing from parchment paper. Transfer to an airtight container.

CHERRY ALMOND CHOCOLATE CLUSTER

Steps:

• In a medium bowl, toss together the almonds and cherries.
• Line a baking sheet with waxed paper.
• Melt half the chocolate in the top of a double boiler over about an inch of barely simmering water, over the lowest possible heat, stirring frequently.
• Remove the pan from the heat and stir in the rest of the chocolate.
• Remove the top pan with the chocolate in it, gently drying the bottom, and set it aside.
• Replace the simmering water in the bottom pan with warm water from the sink. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the proper temperature while you make the clusters.
• Stir the fruit and nut mixture into the chocolate.
• Spoon out heaping tablespoon size clusters of the chocolate mixture onto the baking sheet about 1 inch apart.
• Put them in the refrigerator to set for at least 15 minutes.
• Store and serve at room temperature.
• Enjoy!

CHERRY ALMOND CHOCOLATE CLUSTERS

Steps:

• 1. In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.
• 2. Melt the chocolate & wax in a glass bowl in the microwave at 30 second intervals until all the chocolate and wax is melted. Stir frequently.
• 3. Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes. You can also chill them int he freezer for a few minutes. Store and serve at room temperature.