eat in the microwave the almond paste with 2 T of
n the refrigerator.
Some recipes call for the dough to
f creme fraiche (in my recipes) or whipped cream.
pounds.
NOTE: If almond paste is too stiff to
In small saucepan over low heat, combine chocolate chips, cream, butter and salt, stirring constantly until smooth; remove from heat.
Stir in almonds and liqueur; cool slightly.
Serve warm over ice cream or other desserts.
Refrigerate leftover sauce; reheat before serving.
Makes about 1 cup sauce.
In small heavy saucepan, stir together chocolate and milk. Cook over very low heat, stirring constantly until chocolate is melted.
Serve warm over cake, ice cream or other desserts, or use as a dip for fresh fruit.
ou have extra for other recipes. See this thread for tips
In a medium sized bowl mix all ingredients together until smooth. Add more milk for desired consistency. You may also use regular milk, but I must say that evaporated milk gives a WAY better taste!
Drizzle over desired desserts.
ake whiskey sauce (many good recipes available here!) and spoon over
For almond cream filling: Pour half and
small bowl, stir the Almond Butter Paste with the raspberry
egrees.
Measure out the almond paste. Take it manually out
cup of the sugar, almond extract and vanilla until smooth
eat.
Quickly stir in almond extract and 1 cup flour
nonreactive saucepan, combine the almond paste, 1 cup half-and
rozen cake).
Meanwhile, make Almond Filling: In small bowl, crumble
For the almond filling, melt the butter in
dd in the eggs, butter, almond milk, ricotta/yogurt/applesauce and
ntil creamy. Add egg and almond extract, mixing well. Gradually add
ox grater and grate almond paste.
Add almond paste, sugar and