nd pulse until blended. Add almond paste and butter. Cover and
Mix in the vanilla and almond extracts, then beat in the
sugar, butter, oil, vanilla and almond extracts and lemon peel in
/4\" pieces.
Return biscotti to baking sheet, cut side
tiff dough.
Stir in pistachio nuts and chocolate chips.
Or simmer your favorite meatball recipe in the sauce for 15
r knead in remaining flour & pistachio nuts.
On lightly floured
egrees F.
Grate the almond paste on the large holes
00 degrees (F).
Transfer biscotti to work surface.
Cut
nd shortening.
Drizzle over biscotti; let stand until hardened.
small bowl, stir the Almond Butter Paste with the raspberry
olor. Beat in vanilla extract, almond extract and grand mainier.
orizontally in half.
Prepare Almond-Cream Filling; spoon into bottom
peed and add water and almond extract. Combine remaining dry ingredients
The directions for this recipe are for using the poinsettia
herries.
Break up the almond paste into the bowl of
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.
ore oil for a softer biscotti, less oil for a crunchier
flour, melted butter, eggs, and almond extract in large bowl. Beat
orm a solution; stir in almond extract and/or vanilla if