br>Beat 4 tablespoons butter, almond paste, 1 tablespoon sugar, 2 tablespoons
herries.
Break up the almond paste into the bowl of an
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.
9 1/2-inch tart pan, preferably with a removable
For almond cream filling: Pour half and
ie crust to a line tart pan, carefully pressing into corners
ides of 9-inch-diameter tart pan with removable bottom. Bake
et cool.
Filling: Beat almond paste and sugar until smooth.
ith a rolling pin, roll almond paste between two sheets of pastic
rust: Pulse the oat flour, almond flour, tapioca flour, sugar, and
nd sides of 10-inch tart
pan with removable bottom
t into a 9 inch tart pan with a removable fluted
\"
Filling.
Break almond paste into small pieces, put in
luffy.
4.Add the almond paste and mix until the mixture
Preheat oven to 375\u00b0F.Line a 10-inch tart pan with pastry. Arrange grapes snugly in decorative rings in pastry. In an electric mixer combine almond paste, egg, sugar, butter, flour, and salt until smooth to create frangipane. Carefully spread over arranged grapes and bake for 35 minutes, until the tart is golden brown and cooked through. If using a convection oven, bake at 350\u00b0F for 30 minutes. When tart is cool, remove from pan and dust with confectioners' sugar.