In a large bowl, beat almond paste with an electric mixer
For the butter, mix butter, almond extract, brown sugar, cinnamon, and almonds together.
Mix milk, almond and vanilla extracts, and eggs together.
On a hot skillet put 1 tablespoon butter; then a tablespoon almonds; top with dipped bread and tap bread down so it makes contact with pan.
Repeat.
Serve with a tablespoon of prepared butter on side.
or 1 hour.
For filling, in a mixing bowl, beat
orizontally in half.
Prepare Almond-Cream Filling; spoon into bottom of
rumbs. Add egg yolk and almond extract; pulse just until dough
old in hazelnuts, flour, and almond flavoring.
Beat egg whites
To Make The Apple Filling: In a large skillet over
e thick.).
Combine all filling ingredients in small bowl.
To Prepare Filling: Beat together cream cheese, honey
br>Top pie with meringue (recipe to follow).
After meringue
Preheat oven to 350F.
Beat egg, sugar, and almond paste together.
Divide raspberry preserves among pastry-lined mini muffin cups (about 1/2 teaspoon each).
Spoon 1 level teaspoon of the almond mixture over the preserves.
Sprinkle with chopped sliced almonds.
Bake for 20-25 minutes.
.
Add 100 ml almond milk. Cook 2 minutes/90
Instructions:
Sprinkle almond extract on coconut and toss
lectric mixer, combine eggs and almond paste.
At medium speed
ne by one, then cream, almond extract lemon zest then, lastly
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Combine shortening, salt and vanilla.
Blend.
Add sugar and cream well.
Add beaten egg and mix thoroughly.
Sift flour and baking powder.
Add to the first, alternately with milk, blending well.
Chill dough.
Roll dough 1/8-inch thick on floured board. Cut into 3-inch cookie.
Place one cookie on ungreased cookie sheet.
Add 1 teaspoon of Date Filling (recipe to follow).
Cover with another cookie.
Press together with a fork.
Prick top of each cookie with a fork.
Bake at 375\u00b0 for about 15 minutes.
Heat oven to 400\u00b0.
Mix thoroughly shortening, brown sugar and eggs.
Stir in water and vanilla.
Sift together and stir in flour, salt, soda and cinnamon.
Drop with teaspoon on ungreased baking sheet.
Place 1/2 teaspoon Date Filling on dough; cover with another 1/2 teaspoon of dough.
Bake until lightly browned, 10 to 12 minutes.
Makes 5 to 6 dozen.
ough in thirds. A separate recipe for each type of Danish
owl, stir in the remaining filling ingredients until well blended.