egrees F.
Combine crumbs, Almond Roca, sugar and butter; press firmly
eaks.
Update: The original recipe said to serve the velvet
rush them. You want some almond pieces to be large, some
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.
n airtight container.
(The toffee mixture will not coat the
dd flour mixture and then toffee bits. Mix until it's
ugar, white sugar, egg and almond extract for about 3-4
combine all ingredients.
eat as needed.
Stir in the Heat English Toffee Bits (also called Heath Bits
he chocolate evenly over the toffee. Spread the almonds evenly over
small bowl, stir the Almond Butter Paste with the raspberry
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.
edium heat.
When the toffee comes to a vigorous boil
egg, sifted powdered sugar and almond extract in a large bowl
tir in 1/2 cup toffee bits.
Pour into greased
ntil light and fluffy. Beat almond butter, egg, milk, honey, and