egrees F.
Combine crumbs, Almond Roca, sugar and butter; press firmly
re a big fan of Almond Roca -- adding this is a wonderful
rush them. You want some almond pieces to be large, some
combine all ingredients.
eat as needed.
eat in the microwave the almond paste with 2 T of
n the refrigerator.
Some recipes call for the dough to
eat thoroughly. Add the pecans, Almond Roca bits (or Heath Bars) and
Preheat oven to 350 degrees.
Spoon fruit filling into unbaked pie shell.
Mix sugar and flour together; cut in butter using pastry blender. Add crushed toffee candy and mix in with fork.
Sprinkle toffee candy mixture over fruit filling.
Bake for approximately 30 minutes or until lightly browned.
Cool. Serve with fresh whipped cream or ice cream.
s smooth.
Score the Almond butter mixture into the shape
Bring butter and sugar to 300\u00b0 (medium-hard crab stage).
Mix almonds and chocolate morsels.
Put half of almond and chocolate mixture on cookie sheet.
Pour sugar mixture on, then finish with remaining almonds and chocolate.
f creme fraiche (in my recipes) or whipped cream.
Layer an 11x17-inch cookie sheet with sides with the graham wafers, cut to fit snuggly.
Sprinkle with the almonds and set aside.
Put the butter and brown sugar in a saucepan and bring to boil, stirring to incorporate the butter.
Pour in a thin stream over the almond/wafer base.
Place in 350 Oven for 8 minutes until bubbly all over.
Remove from the oven and sprinkle with Chocolate chips.
Run the tines of a fork through the chips to spread.
Set on counter to cool and cut into squares.
ou have extra for other recipes. See this thread for tips
ake whiskey sauce (many good recipes available here!) and spoon over
For almond cream filling: Pour half and
small bowl, stir the Almond Butter Paste with the raspberry
egrees.
Measure out the almond paste. Take it manually out
cup of the sugar, almond extract and vanilla until smooth
eat.
Quickly stir in almond extract and 1 cup flour
nonreactive saucepan, combine the almond paste, 1 cup half-and