aper; set aside.
Place almond paste in a large mixing bowl
Add sugar to the almond paste; mix well. Add 1 teaspoons
box grater, grate the almond paste and then the butter directly
Preheat oven to 350\u00b0F.
Beat together butter, flour, oil, first cup of sugar, baking powder, and first round of eggs until smooth and set aside.
Beat together the almond paste, second cup of sugar, second round of eggs and almond flavoring until smooth.
Combine both mixtures.
Grease a 9x13\" pan (Pam is fine), and evenly pour in mixture.
Bake for 30 to 45 minutes until toothpick comes out clean.
Enjoy!
Cream the butter, sugar and flavoring until light and fluffy. Add egg and almond paste; blend well.
Add sifted flour and dry ingredients.
Chill dough 2 hours or more.
Form into balls, 1 teaspoon per cookie.
Place on ungreased cookie sheet.
Press down gently with bottom of small juice glass that has been dipped in granulated sugar.
Bake at 350\u00b0 for 12 minutes or until delicately golden brown.
Watch carefully as they are thin and burn quickly.
Add unbeaten egg whites to almond paste.
Beat with a mixer until smooth.
Add sugars gradually.
Add vanilla.
Work dough with hands or spoon until all are blended.
Drop by small teaspoon into sliced almonds, roll until coated.
Bake on lightly greased cookie sheet for 20 - 23 minutes at 350 degrees.
Preheat the oven to 350 F / 180 C /gas mark 4.
Peel the apples and carefully core them almost to the bottom.
Brush apples with melted butter, then roll them in the breadcrumbs; place onto a shallow oven proof dish.
Fill the centres of the apples with almond paste; if you have any butter and breadcrumbs left over, drizzle the butter and sprinkle the breadcrumbs evenly over the apples.
Bake for 40-50 minutes, or until apples are soft.
eat in the microwave the almond paste with 2 T of butter
an.
Grate the chilled almond paste into medium bowl, using the
egrees.
Measure out the almond paste. Take it manually out of
For almond cream filling: Pour half and
ox grater and grate almond paste.
Add almond paste, sugar and eggs to
aking sheets.
Blend the almond paste, sugar, and salt until the
5 minutes.
Divide the almond paste into 3 portions and roll
s soon as possible the almond paste which has been processed until
nonreactive saucepan, combine the almond paste, 1 cup half-and-half
In small bowl, crumble almond paste.
Add softened butter and
Crumble 2 tablespoons of almond paste evenly over each tortilla. Sprinkle one-fourth pf the marshmallows, one-fourth of the chocolate chips, and one-fourth of the coconut on half of each tortilla. roll up the tortillas, wrap in heavy-duty aluminum foil and seal tightly.
Cook in the coals for about five to eight minutes, until the chocolate is melted. Remove the foil and place it on a plate. Garnish with whipped cream.
Preheat a grill to low.
Spread almond paste evenly on each tortilla.
Sprinkle 1/4 of the marshmallows and 1/4 of the chocolate chips and 1/4 of the coconut on half of each tortilla.
Roll the tortilla up and wrap in heavy-duty foil; seal tightly.
Grill over low heat until heated through, about 5 to 10 minutes.
Remove foil and place on a plate.
Garnish with fresh sweetened whipped cream or prepared whipped topping.
Serve vanilla ice cream on the side.
ins to proof.
Add almond paste, almond extract, butter, eggs, 1 tsp