Stir together flour, baking powder and salt.
In a large mixing bowl, beat butter or margarine until softened.
Add sugar and beat until fluffy.
Add egg and almond extract and beat well. Add flour mixture and beat until well mixed.
Divide dough into fourths.
Form each into a 12-inch roll.
Place 2 rolls 4 to 5-inches apart on an ungreased
cookie sheet.
Flatten until 3-inches wide.
Repeat with remaining rolls.
Brush flattened rolls with milk and sprinkle with almonds.
large bowl whisk the almond flour, baking soda and salt
eaks.
Update: The original recipe said to serve the velvet
In thick walled pot over medium heat, melt sugar, evaporated milk, dash of salt and butter.
Add coconut, pecans and almonds. Cook over medium to low heat for 18 to 20 minutes.
Remove from heat and add almond extract.
Cool slightly.
Scoop onto waxed paper laid over paper towels with a small bladed ice cream scoop. Makes 38 to 42 pralines depending on size of scoop.
For firmer pralines, use 1/2 stick of butter.
small bowl, stir the Almond Butter Paste with the raspberry
ts gloss.
Drop the pralines 1 tablespoon at a time
n 2\" deep pans, this recipe makes:
One 14\" round
our oven according to brownie recipe directions and generously spray two
br>Combine milk, vanilla and almond extract. Stir milk mixture into
owl, whisk together the eggs, almond extract, and cocoa powder.
reased waxed paper and let pralines stand until firm.
Cook milk and sugar. Stir as starts to boil.
Continue to stir to keep from sticking. Add margarine after about 30 minutes.
Add vanilla and almond extract. Add butter flavoring. Add pecans after about 45 minutes.
Cook at least 1 hour and 25 minutes or until too hard to stir.
Pour into a buttered pan. Cut into pieces with knife.
orizontally in half.
Prepare Almond-Cream Filling; spoon into bottom
ou need so comdine the almond meal & icing sugar by sifting
Combine sugars, Karo and milk in saucepan and boil to soft ball stage.
Remove from heat and add butter, vanilla and almond extract.
Stir until starts to cool and thicken.
Add pecans.
Boil slowly sugar, water and milk.
After it starts to boil real hard when stirring, add the pecans.
Cook until soft ball stage.
Add vanilla or almond flavoring and remove from heat. Stir for a few minutes and then drop by spoonful on wax paper.
evaporated milk, sweetened condensed milk, almond extract and vanilla seeds. Using
peed 5.
Add the almond milk, vanilla and reserved egg
lour mixture and the vanilla, almond, and coconut extracts. Do not
nch round tart pan. The recipe also works with a 9