adle into bowls; add matzo balls and sprinkle with cilantro.
cup powdered sugar and almond extract until smooth (about 3
ith parchment paper.
Combine almond flour, almond butter, and vanilla extract
In a mixing bowl, combine sugar, peanut butter and butter. Mix well.
Shape into 1-inch balls and place on a wax paper lined cookie sheet.
Chill for 30 minutes or until firm.
Meanwhile, melt the almond coating in a double boiler or microwave-safe bowl. Dip balls and place on waxed paper to harden.
Yields 2 dozen.
Combine coconut, milk, almonds and almond extract.
Mix well. Chill.
Shape into balls.
Chill again.
Melt chocolate and shortening over warm water.
Dip balls.
Refrigerate several hours.
ntil well blended. Stir in almond extract, coconut & nuts (you may
beat butter, sugar, salt and almond extract until creamy.
On
Cream butter, sugar, egg and flavoring.
Add flour, baking powder and milk.
Knead until well mixed.
Pinch off small pieces of dough and roll between palms into balls.
Roll balls in chopped almonds and place on greased cookie sheets.
With thumb, make indentations in center of each cookie and fill with marmalade or apricot jam.
Bake at 400\u00b0 for 12 to 15 minutes.
Makes 2 dozen.
Melt chocolate and butterscotch bits together over hot (not boiling) water; remove from heat.
With wooden spoon blend in powdered sugar, almond extract, sour cream, orange rind and salt. Stir in cake crumbs and chill until firm enough to handle, about 1 hour.
Shape into 1-inch balls and roll in chopped toasted almonds.
Store in tightly covered container. Yields 4 to 5 dozen.
Stir together flour, baking powder and salt.
In a large mixing bowl, beat butter or margarine until softened.
Add sugar and beat until fluffy.
Add egg and almond extract and beat well. Add flour mixture and beat until well mixed.
Divide dough into fourths.
Form each into a 12-inch roll.
Place 2 rolls 4 to 5-inches apart on an ungreased
cookie sheet.
Flatten until 3-inches wide.
Repeat with remaining rolls.
Brush flattened rolls with milk and sprinkle with almonds.
large bowl whisk the almond flour, baking soda and salt
Mix Karo light corn syrup, orange juice and almond extract. Add crushed vanilla wafers.
Mold 1 teaspoon around a candied cherry.
Roll in colored sprinkles. Store tightly covered.
Roll into balls and roll in confectioners sugar.
Serve.
Grind almonds that have been toasted at 200\u00b0 (about 10 minutes).
Add remaining ingredients, mixing to a stiff paste. Form into 1/2-inch diameter balls.
Put on cookie sheet on foil or in cookie tin.
Cover.
Refrigerate overnight.
Cut a loaf angel food cake into squares about 1 1/2-inches across.
Trim off corners so that cake will look slightly round. Cream butter; add confectioners sugar gradually.
Beat well. Flavor with vanilla or almond extract or any flavoring you prefer. Add double cream.
Completely cover the cake rounds with butter and sugar mixture; roll in ground toasted almonds.
Best to serve soon after making.
gain later on in the recipe. Set this bowl aside.
our oven according to brownie recipe directions and generously spray two
eaks.
Update: The original recipe said to serve the velvet
rolling the dough into balls. The dough will feel very
Crush the oreos really well and mix with cream cheese (can use blender or mixer.).
Roll into walnut size balls.
Chill for at least 1 hour.
Melt the almond bark in microwave.
Dip chilled balls into melted almond bark and set up on wax paper.
You can decorate with drizzles of opposite color almond bark or sprinkles, if desired.
Keep them refrigerated. Try to share!