ogether butter with sugar and almond extract until light and fluffy
lastic wrap. Mix almond paste, sugar, eggs, and almond extract in a
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
ock solid.
For the marzipan:.
Keep a saucer (or
ough on prepared pan. Roll marzipan to a 9-inch circle
ompletely.
To make the marzipan roses, knead together 1/3
tir in vanilla extract and almond extract. Set aside. In a
about 30 minutes.
Knead marzipan until soft and pliable. Pinch
confectioners' sugar, rose water, and almond extract in a food processor
1/3 cup canola oil, marzipan, and salt in a large
tapping out excess.
Pulse marzipan, butter and sugar in a
Combine almond flour and agave nectar in a blender; blend until mixture begins to form a ball on the blade, scraping sides if needed, 1 to 2 minutes. Refrigerate until marzipan is firm enough to roll, about 1 hour.
Combine dates, hazelnuts, and cocoa powder in a blender; blend until truffle texture is smooth, 1 to 2 minutes.
Roll marzipan into a long rope. Flatten into a thin sheet using a rolling pin. Roll truffle into a long rope; place in the center of the marzipan sheet and roll up to seal. Cut the roll into 3 pieces.
cup sugar. Add the marzipan and vanilla extract and mix
Preheat oven to 375\u00b0F and line 10 standard muffin cups with paper liners or spray with nonstick cooking spray. Stir together flour, sugar, cornmeal, baking soda, nutmeg and salt in a large bowl. Add oil, milk, amaretto and eggs, stirring just until combined. Fold in strawberries and marzipan. Spoon into prepared muffin cups and sprinkle with almonds. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
To make the almond crumble, place flour in a
Preheat oven to 350\u00b0F.
Arrange nuts in a single layer on a baking tray. Toast for 5 mins, or until golden brown. Let cool.
Mold level teaspoons of almond paste around each almond. Place on a wire rack and let stand, uncovered, overnight, or until dry to the touch.
Using dipping forks, dip each almond into melted chocolate. Place on a baking tray lined with foil and set aside at room temperature until set.
owl mix together the marzipan, chopped almonds, almond extract and 1 tablespoon
/3 cups confectioners' sugar, almond extract and 2 tablespoons water
ddition, beat in vanilla and almond extract.
In separate bowl