eat in the microwave the almond paste with 2 T of
Cream the margarine and confectioners sugar until light and fluffy.
Mix in almonds, vanilla, lemon and almond extracts until well blended.
Stir in flour until well mixed. Shape mixture into 1-inch balls and place on ungreased baking sheets.
Bake at 325\u00b0 until very lightly browned, about 18 minutes. Remove from sheets and cool on wire racks.
Makes 4 dozen.
b>recipes. See this thread for tips on blanching and grinding almonds: Nut
n the refrigerator.
Some recipes call for the dough to
Preheat oven to 350\u00b0F or 180\u00b0C.
In a bowl add oil, sweetener, milk, nut-butter and combine well.
Take another bowl sieve flour, baking soda, baking powder, cocoa powder and salt. Mix well.
Add dry ingredients to well and mix well.
Grease your muffin tin with oil and add muffin batter.
Bake for 15-18 minutes.
/2 cup of the nut mixture for the topping.
f creme fraiche (in my recipes) or whipped cream.
Cream butter and sugars together; then beat in the eggs.
Add the flour and soda and then mix in the almond paste.
If dough gets too stiff andd a few drops of water.
Mix in the nut meats.
Drop by teaspoonful on greased cookie sheet.
Bake in 325\u00b0 oven for 15 minutes.
yrup, sugar (if desired), yogurt, nut paste, bananas/applesauce, extract.
Stir flax meal into vanilla almond butter.
2. Melt chocolate
along with the eggs and almond meal. Add a pinch of
ilk, peanut butter, soy sauce, almond milk and stir mixing well
Combine cake mix, pudding, eggs and sour cream, oil and almond extract. In large mixer bowl, blend. Beat at med speed for 2 min.
Combine sugar, cinn, and nuts. Pour 1/3 of the batter into greased and floured 10\" tube pan; sprinkle with half of the sugar mixture. Repeat layers and top with remaining atter.
Bake at 350 for 50 min. until center springs back when lightly touched. Cool 15 min before removing from pan.
Dust with powdered sugar.
nd mix well. Beat in almond and vanilla extracts. Sift flour
dd the flour mixture, bourbon, almond and vanilla alternately.
Flour
turn the mixture into nut butter).
Transfer to a
heet. With 2 forks, spread almond mixture to form a single
lusters.
Stir the fruit-nut mixture into the chocolate. Spoon
Foil line 17 x 14-inch cookie sheet.
Lightly coat with vegetable spray; set aside.
In heavy 12-inch frypan over medium heat, cook peanuts, margarine, sugar, corn syrup and water, stirring constantly, until mixture starts to boil.
Cook and stir about 12 minutes longer or until peanuts just start to brown. Remove from heat.
Carefully stir vanilla and almond flavoring into hot mixture.
Add Nut & Honey cereal and gently prepared cookie sheet.
Cool completely; break into pieces.
Store in airtight container.
br>Add almond and vanilla extracts.
Stir in chopped nut meats