Enjoy a Gluten-Free Holiday Season With Almonds

MISSION, KS--(Marketwire - Dec 1, 2011) - (Family Features) Following a gluten-free diet during the holiday season can be stressful and daunting. Almonds, in their various forms, are the ideal solution to elevate the flavor and texture in gluten-free recipes without sacrificing taste.

"Staying gluten-free during the holiday season can be challenging, but with almonds, navigating the dinner table is simple," says John Csukor, chef and CEO of KOR Food Innovation. "Almonds are a safe and delicious choice that enhances any sensory experience without limit."

Naturally gluten-free and versatile, almonds offer a wide range of gluten-free solutions that bring a balance of interesting flavors and unique texture to a whole host of recipes without the worry that those with gluten sensitivities face during the holidays.

While gluten-free living requires planning and preparation, it also encourages the exciting discovery of new foods and flavors. So rethink some of your favorite recipes -- from entrees to desserts -- and substitute ingredients with various almond forms to add flavor, crunch and sophistication to dishes.

For example, you can inspire guests this holiday season with an Almond Sacher Torte that will tempt them to begin dinner with dessert instead.

For more recipes and information, visit www.AlmondBoard.com/glutenfree.

Gluten-Free Almond Sacher Torte
Yield: 1 single or split double layer 10-inch frosted cake

6	large eggs, separated
1/2	cup white sugar
1	stick (1/2 cup) butter, sweet unsalted
1	tablespoon almond extract
1	cup confectionary sugar
6	ounces bittersweet chocolate, melted
3	tablespoons cocoa powder
1	teaspoon baking powder
1	teaspoon xantham gum
1/2	cup potato starch
1/2	cup almond flour
1/4	teaspoon sea salt
2	cups sliced toasted almonds

Ganache Frosting:
1	cup heavy cream
12	ounces 60 percent chocolate
2	tablespoons agave nectar

Whip egg whites to soft peaks, add in white sugar and continue to whip into a firm meringue then set aside.

Cream butter, almond extract and confectionery sugar until the mixture is light in color and smooth. Add melted chocolate to butter mixture until fully incorporated and then add egg yolks one at a time.

Fold butter-chocolate mixture into the meringue. Once mixed, sift together dry ingredients and slowly add to wet ingredients until mixture is completely blended.

Bake for 30 to 35 minutes at 350°F in a 10-inch spring form pan that has been lightly coated with butter and dusted with almond flour.

Ganache Frosting:
Bring heavy cream to a boil on the stove, then pour over the chocolate and agave nectar in a large mixing bowl and mix with a whisk until smooth. Allow ganache to set up overnight before use. When ready, spread ganache over top and then sides of cake in a thick layer. Garnish sides of cake with toasted almonds.

Chef Tip:
Lightly brush cake with your favorite liquor before icing. This allows the cake to stay moist longer, and adds a little extra flavor.

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