/4 cup of the Almond Pastry Cream into the cooled apples
ircle, to form a ring.
Bake ring 40 minutes or until
ize ziptop bag and a pastry bag fitted with a large
00 degrees F.
Thaw pastry sheets at room temperature about
small bowl, stir the Almond Butter Paste with the raspberry
Combine sugar and almond extract and stir well. Set aside.
In large mixer mix, mix butter, cream cheese, flour, baking powder, and salt. Low speed until dough forms. Knead on floured surface until smooth.
Divide in half. Roll first half into large rectangle. Sprinkle with 3 T sugar mixture. Fold in thirds, rotate 1/4 turn. Roll out and repeat 2 more times. Roll out a third time and cut into 36 cookies - 12x3.
Ungreased cookie sheet, 400 degrees, 8-9 minutes.
he pastry flour, salt, cinnamon, nutmeg and sugar to the almond in
In large punch bowl, combine punch and pineapple juice; mix well.
Add cherry soda.
Unmold and float fruited ice ring on surface.
ress into 9x13\" pan.
Almond Layer:
Beat eggs with
peed and add water and almond extract. Combine remaining dry ingredients
Preheat oven to 400 degrees F.
Roll puff pastry on floured board to 9 x 11 inches. Spread mustard over puff pastry. Layer with prosciutto and sprinkle with parmesan cheese. Roll cheese with rolling pin to set.
Roll pastry in jelly roll fashion from each side to meet in the middle. Brush with egg wash mixture. Cut slices 1/2-inch wide, lay flat on baking sheet and bake for 20 minutes or until brown.
Yield: 8 servings.
The directions for this recipe are for using the poinsettia
herries.
Break up the almond paste into the bowl of
ntil chocolate is firm.
Almond Cream: In a small saucepan
Bring to boil the water and butter.
Add almond extract.
Dump in flour and eggs, one at a time, beating well after each addition.
Pour over the 2 strips.
Bake 40 to 50 minutes, until fork test is dry.
ix cream cheese, egg yolk, almond extract and sugar.
Spread
Preheat oven to 325 degrees F. Line an 8 x 8-inch square baking dish with parchment paper. Spray with nonstick cooking spray.
In a large bowl, using an electric mixer, whip eggs, sugar, honey and vanilla until blended. Beat in Betsy's Best almond butter until well combined and smooth. Stir in cocoa powder, baking soda and salt. Fold in chocolate chips/chunks.
Spread brownie mixture evenly into prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.
Yield: 12 squares.
From this recipe I made one 9\" tart
ncorporated. Transfer dough to a pastry bag with a number 8
ut half of the puff pastry dough to a 14-inch