Whisk the egg whites until stiff gradually whisk in all of the sugar until thick and glossy.
Fold in almonds and the essence.
Place small mounds of the mixture onto a baking tray that has been lined with non stick baking paper.
Bake at 325F for 35 minutes then remove and cool on a wire rack.
Place the melted chocolate into a piping bag and pipe swirls of it onto the top of the clusters.
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
emperature while you make the clusters.
Stir the fruit-nut
eaks.
Update: The original recipe said to serve the velvet
ou use). When set, lift clusters from the tin foil and
he dark chocolate and the almond bark/white candy coating.
Put in a 1 1/2-quart glass pan the almond bark, milk chocolate chips and dark chocolate chips or semi-sweet chocolate chips.
Melt in microwave on High for 3 1/2 minutes.
Add salted dry roasted peanuts to the chocolate mixture.
Mix thoroughly.
Drop by teaspoonfuls or tablespoonfuls onto wax paper.
Let cool.
Makes a large batch (about 60).
Half a recipe may be made.
Simple and delicious!
he right temperature while making clusters, replace the simmering water in
small bowl, stir the Almond Butter Paste with the raspberry
Melt
the
chocolate chips and almond bark in microwave for approximately 3 1/2 minutes.
Add peanuts and stir.
Turn out
on wax paper by teaspoonfuls.\tLet dry and enjoy!
Yields 100 clusters.
Melt together the almond bark and chips in double boiler along with the baking chocolate.
Add the peanuts and drop by teaspoon on waxed paper.
Makes 150 to 175 clusters.
In a double boiler or in the microwave (on High for 4 minutes), melt chocolate chips and almond bark together. Stir periodically. After well blended, add peanuts 2 cups at a time. Stir until peanuts are well coated. Spoon by teaspoon onto wax paper. After clusters harden, remove and store at room temperature.
n 2\" deep pans, this recipe makes:
One 14\" round
our oven according to brownie recipe directions and generously spray two
In a medium microwave glass dish, put chocolate almond bark and white almond bark. Microwave for 3 minutes. Remove from microwave and stir to mix. Add peanuts or cashews. Drop by tablespoons onto wax paper. Yields 30 to 40 pieces.
Foil line cookie sheets.
Preheat oven to 325\u00b0.
Mix together the granola, condensed milk, ginger and almond extract in a large bowl.
Stir the mixture until it's well blended.
Next, drop the dough by teaspoonfuls onto foil-lined cookie sheet.
Place a candied cherry piece on each cookie.
Bake at 325\u00b0 for 15 minutes.
Yields 6 dozen.
Melt almond bark in low oven (about 225\u00b0).
Stir in peanuts. Drop by teaspoon on waxed paper.
Let set.
White almond bark and 3 tablespoons cocoa may be used.
Turn crock pot on high and ad the first six ingredients. Cook for 45 minutes (do not peek or stir!). Reduce heat and cook for one hour or until all chocolate is melted, stirring every 15 minute Add almond flavoring and stir.
Put by spoonfuls into mini muffin liners. Store in an airtight container.
br>Combine milk, vanilla and almond extract. Stir milk mixture into