ale and fluffy. Beat in almond paste and vanilla until combined
dd in the eggs, butter, almond milk, ricotta/yogurt/applesauce and
Preheat oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners.
Cream butter and sugar until pale and fluffy. Beat in orange zest. Add eggs, 1 at a time, beating well after each addition. Fold in ground almonds, alternating with milk, beginning and ending with ground almonds. Distribute between liners until 2/3 full and bake for 15-20 mins, until a skewer inserted in the center comes out clean.
Meanwhile, to make the orange syrup, combine sugar, 1/3 cup water, orange zest and orange juice. Stir over low heat until sugar ...
mix together the ground almonds/almond meal, coconut, polenta and baking
Preaheat oven to 350\u00b0F Spray 2 9-inch pie pans with non-stick cooking spray.
In a large bowl, stir together flour, sugar, butter, eggs, almond extract and salt. Divide batter evenly between two pans and sprinkle each with half the almonds. Bake until light brown around edges, about 30 minutes.
Serve warm or at room temperature.
f the water and the almond extract. Add this to the
Sift together flour, baking powder and salt.
Combine oil with sugar; beat in egg and extract.
Add flour mixture.
If dough is crumbly, add a few drops of water to form a stiff dough.
Roll to 1/2-inch thick; cut with 2-inch cookie cutter.
Press an almond in center of each cookie.
Bake on ungreased cookie sheet at 350\u00b0 until cookies are golden, 12 to 15 minutes.
Makes 2 dozen cookies.
Sift first 4 ingredients into large bowl.
Blend in lard with pastry cutter.
Beat together and add remaining ingredients.
Mix as you would pastry and when thoroughly blended, form into balls about the size of a walnut.
Place on cookie sheet and press with heel of your hand to flatten.
Press 1 whole blanched almond into the top of each cookie and brush cookie with slightly beaten egg white.
Bake at 350\u00b0 for about 20 to 25 minutes.
Makes about 36 cookies.
Enjoy.
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
CAKE:
Almond Cake, 1 1/2 recipes,<
For almond cream filling: Pour half and
an with paper liners. Whisk almond flour, semolina flour, baking powder
eaks.
Update: The original recipe said to serve the velvet
coconut, pecans, cinnamon, and vanilla, almond, and coconut extracts, and mix
d sugars until fluffy, add almond essence, melted butter and whipped
ake standard paper cases. These cakes SHOULD be small and dainty
ith paddle attachment and mix almond paste, confectioners sugar, dark brown
he cakes and let cool completely.
Note: The cake recipe makes
ogether the egg YOLKS, almond paste, and cream until