Put chocolate squares and milk in a microwave safe bowl for 2 min or until almost melted.
Stir in almond extract and stir until chocolate is melted and all is blended.
Pour fudge batter into an 8 x 8 baking dish lined with parchment paper and spread evenly.
Top fudge with rows of cherrys with sliced side down.
Refrigerate for atleast 2 hours and then slice after fudge is firm.
Enjoy!
In a skillet, melt the brown sugar in the water over low heat.
Add the almonds all at once and mix together quickly.
Remove the skillet from the heat,.
drop heaping teaspoonsful of the \"fudge\" onto an ungreased tray, and let the sweets cool.
Store in a jar with a tight cover.
Note:.
This recipe uses blanched almonds, halved and lightly toasted for about 3 minutes.
eat.
Stir in the almond extract and then the glace
Place sweetened condensed milk and chocolate chips in a microwaveable bowl.
Cook on high for three minutes.
Stir.
Cook another minute or more, until blended and creamy.
Cooking time will vary by microwave.
Add cherry juice, extract, and cherries.
Cook two more minutes.
Remove from microwave and add nuts if desired.
Line a 8 x 8 inch pan with foil.
Butter foil.
Add fudge mixture.
Allow to cool.
Remove foil from fudge and cut into 1 inch cubes.
Keep in cool place.
mixing bowl, add the almond meal and set aside.
Line a 9-inch baking pan with foil; spray foil with cooking spray.
In large saucepan, mix powdered sugar, cocoa, and salt. Add almondmilk and buttery sticks. Cook over medium-low heat until buttery sticks melt and mixture is all moistened, stirring frequently. Cook and stir until mixture is smooth.
Remove from heat. Beat with spoon until mixture loses its shine, about 5 minutes. Stir in almond flavor and almonds.
Spread in pan. Cool completely, about 2 hours.
Heat oven to 350\u00b0.
Grease 13 x 9-inch pan.
In mixer bowl, beat butter, sugar and salt until fluffy.
Mix in flour.
With floured hands, press into prepared pan.
Bake 20 minutes or until lightly browned.
In heavy saucepan, over low heat, melt chocolate chips with condensed milk, stirring constantly, until all chips are melted.
Stir in almond extract.
Spread evenly over shortbread.
Sprinkle on almonds, then press them down firmly. Refrigerate 3 hours or until firm.
Can be stored at room temperature.
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.
ixture, whipping cream, almonds and almond extract in freezer container of
Heat oven to 350\u00b0.
Grease a 13 x 9-inch pan.
In a mixing bowl, beat butter, sugar and salt until fluffy.
Mix in flour. With floured hands, press into prepared pan.
Bake 20 minutes or until lightly brown.
In a heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, stirring constantly until chips are melted.
Stir in almond extract.
Spread evenly over shortbread.
Sprinkle with almonds; press down firmly.
Chill 3 hours.
Cut into bars.
Store at room temperature.
Heat oven to 350\u00b0. Grease 13 x 9-inch baking pan. In mixer bowl, beat butter, sugar and salt until fluffy. Mix in flour. With floured hands, press into prepared pan. Bake 20 minutes or until lightly browned. In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, stirring constantly, until chips are melted. Stir in almond extract. Spread evenly over shortbread. Sprinkle with almonds; press down firmly. Refrigerate 3 hours or until firm. Cut into bars. Store covered at room temperature. Enjoy!!
large bowl whisk the almond flour, baking soda and salt
Heat oven to 350\u00b0.
Heat a 13 x 9-inch pan.
In a mixer bowl beat butter, sugar and salt until fluffy.
Mix in flour.
With floured hands, press into pan.
Bake 20 minutes or until lightly browned.
In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk, stirring constantly until melted. Stir in almond extract.
Spread over shortbread.
Sprinkle with almonds.
Press down firmly and refrigerate.
Cut into bars and store at room temperature.
he manufacturer.
Swirl chocolate fudge topping through ice cream after
Fudge -- First, line a 8x8\" pan
eaks.
Update: The original recipe said to serve the velvet
ith sugar, eggs, vanilla and almond extracts until fluffy.
Combine
n chopped cherries, pecans and almond extract.
Spread mixture into
f pan.
Slightly soften almond ice cream and spread on
small bowl, stir the Almond Butter Paste with the raspberry