SOURCE: The Almond Board of California

The Almond Board of California

February 15, 2010 11:20 ET

Snack to Your Heart's Content on National Almond Day, February 16

Almond Snack Tins Are the Perfect Solution to the Snacking Dilemma

MODESTO, CA--(Marketwire - February 15, 2010) - It's no coincidence that National Almond Day is February 16, just after Valentine's day and during Heart Health Month. After all, a single serving of almonds -- one ounce, or approximately a handful -- offers a lot to love, including great taste and nutrition. In fact, a handful a day may help reduce the risk of heart disease and can help you maintain a healthy cholesterol level as part of a diet low in saturated fat.(1)

"We often find ourselves out and about, with little time to stop for a snack. Even if you could, it's hard to find something that's convenient, nutritious and delicious," says Registered Dietitian Ellie Krieger, host of Food Network's "Healthy Appetite" and award-winning author of "So Easy" (November 2009). "February 16th is National Almond Day so do your snack a favor and equip yourself with the tools for heart-smart snacking," she says.(1)

One if the most nutrient-dense tree nuts, almonds deliver 6 grams of protein, 35% of the Daily Value of vitamin E, 3.5 grams of dietary fiber, plus magnesium (76 mg), potassium (200 mg), calcium (75 mg) and iron (1.0 mg) in a single serving or approximately a handful -- all for just 160 calories. One serving of almonds (28g) has 13g of unsaturated "good" fat, only 1g of saturated fat and no cholesterol.(1)

Now, the Almond Board of California makes it easier than ever to get your handful a day, with its smart, portable snack tins designed to hold a single serving of satisfying almonds. Available online at, the tins are perfect for the briefcase, purse, gym bag or car and make snacking on the go a cinch. Spread the love this February by sharing the link with friends, coworkers and family.

The Almond Board of California administers a grower-enacted Federal Marketing Order under the supervision of the United States Department of Agriculture. Established in 1950, the Board's charge is to promote the best quality almonds, California's largest tree nut crop. For more information on the Almond Board of California or almonds, visit:

(1) Good news about almonds and heart health Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.

Happy National Almond Day!
Celebrate with these sweet and simple almond cupcakes. Visit for hundreds of almond recipes for the whole year.


Makes: 24 servings
Active time: 20 minutes
Total time: 50 minutes

For cupcakes:

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
2 large eggs
1/2 teaspoon almond extract
1 cup whole milk
1/2 cup almond flour

Preheat the oven to 350°F. Line 24 muffin cups with paper liners and set aside.
Combine the all-purpose flour, baking powder, and salt in a medium bowl and whisk to mix well. Set aside.

Place the butter in a large bowl and beat at medium speed with a mixer until fluffy; slowly beat in the sugar. Beat in the eggs one at a time. Beat in almond extract. Add half of the flour mixture and beat at low speed until well mixed. Beat in the milk. Add the remaining flour mixture and the almond flour and beat just until combined.

Spoon the batter evenly into the liners and bake 25 to 28 minutes or until a wooden toothpick inserted in center of a cupcake comes out clean. Cool 5 minutes in pan on a wire rack. Remove cupcakes from pan and cool completely on a wire rack before frosting.

For frosting:

1 cup (2 sticks) unsalted butter, room temperature
1 (13.4-ounce) can dulce de leche or 3/4 cup caramel ice cream topping (see note)  
1/4 teaspoon almond extract
2 cups confectioners' sugar
3/4 cup sliced almonds

Combine the butter, dulce de leche or caramel ice cream topping, and almond extract in a large bowl and beat at medium speed with a mixer until smooth. Add the confectioners' sugar and beat until frosting is smooth and fluffy.

Spread frosting over cooled cupcakes. Sprinkle the cupcakes evenly with the almonds.

Note: if using caramel ice cream topping, increase the confectioners' sugar to 4 cups.

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