I have always been an almond fan – anything almond, I’m there. This is an awesome treat for a hot summer day. It is super simple to make, and can be whipped up in a few hours. Serve as a mid-day treat or dress it up with shaved chocolate for a light dessert.
After the first one hour freeze…
Adapted from Bon Appétit, June 2011
Serves 61 1/4 cups whole milk 1 1/4 cups water 1/2 cup slivered almonds 1/3 cup sugar 1/4 cup almond paste (about 2 1/2 ounces) 1 teaspoon almond extract good quality dark chocolate (optional – I used Lindt Intense Dark 70% cocoa)
Pre-heat oven to 350 degrees. Place almonds on baking sheet and toast 6-10 minutes or until the almonds turn a light toasty brown, and the flavor develops. Remove from oven, cool.
Place nuts in blender and pulse a few times to chop. Add remaining ingredients and blend until smooth. Strain mixture with a fine mesh strainer into a 9x9x2″ metal baking pan. Freeze mixture for one hour. Remove from freezer and mash up frozen parts with the back of a fork; cover and return to freezer until firm (about 2 hours). When solid, use a fork to scrape granita vigorously to form icy crystals. Serve in glasses or dessert bowls. If desired, shave dark chocolate bar over granita using a vegetable peeler.