For the almond filling, melt the butter in a
lectric mixer at medium speed for 30 seconds.
Add sugar
Wrap in plastic wrap. Refrigerate for 15-20 mins.
Roll
aper.
To make the almond filling, combine all ingredients and mix
n plastic wrap and chill for 30 mins.
Roll pastry
n a baking tray. Chill for 30 mins.
Preheat oven
round almonds, powdered sugar, and almond extract.
Stir in egg
b>for 3 minutes. Beat in 3/4 of the can of almond filling
days.
Prepare the filling of your choice (below).
reased baking sheet.
Spread almond filling down the center of the
level tablespoon of dough for each tartlet.
Roll dough
ogether 1 1/4 cups almond filling and 1/2 cup melted
For the Cake: Set oven rack
Mix until crumbly, using hands, the coconut, crackers, 2/3 cup sugar, flour and margarine.
Put 1/2 of mixture into a 9 x 13-inch pan.
Mix the almond filling, 1 cup sugar, eggs and the lemon and almond extract; spoon carefully over the crust.
Top the filling with the rest of the crumbs and press down gently.
Bake at 350\u00b0 for 40 to 45 minutes.
Preheat oven to 300\u00b0F Grease 13x9\" baking pan; set aside.
Beat granulated sugar and eggs in medium bowl with electric mixer until thoroughly blended. Add almond filling; beat until blended. Sift together flour, baking powder and salt; fold into almond mixture. Spread batter evenly in prepared pan.
Bake 40 to 45 minutes or until wooden toothpick inserted into center comes out clean. Cool completely in pan on wire rack. Cut into 2\" x 1.5\" bars. Dust with powdered sugar.
eat and let cool.
Filling: Beat almond paste and sugar until
fter each addition. Beat in almond filling until well blended.
Stir
/4 inch thick.
Almond Filling:.
With electric mixer, gradually
Preheat oven to 325\u00b0.
Grease and flour a 10-inch tube pan.
Cream butter and sugar till fluffy; beat in eggs one at a time. Blend in vanilla, peel and almond filling.
Stir together dry ingredients and add alternately with buttermilk.
Pour into pan and bake at 325\u00b0 for 55-70 minutes.
Test with toothpick or bamboo skewer to see if done.
Cool in wire rack 20 minutes before removing from pan.
Remove from pan and cool completely.
Unroll and separate crescents.
Spread 1 tbls almond filling on each unrolled crescent.
Roll up and bake according to package directions.
Dust with powdered sugar, if desired.
These are best served warm.