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
small bowl, stir the Almond Butter Paste with the raspberry
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.
orizontally in half.
Prepare Almond-Cream Filling; spoon into bottom
ou need so comdine the almond meal & icing sugar by sifting
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
he coconut, condensed milk, and almond extract, keeping the coconut as
up flour and 1 teaspoon almond extract. Reduce heat to low
rumbs. Add egg yolk and almond extract; pulse just until dough
separate bowl, whisk together almond milk, canola oil, raw sugar
Combine the almond milk, frozen raspberries, bananas, honey and almond extract in a blender; whirl until smooth.
Pour into 4 tall glasses and garnish with fresh raspberries and whole almonds, if desired.
inutes. Set aside.
Break almond paste into small pieces and