nd pulse until blended. Add almond paste and butter. Cover and
ntil creamy, then add the vanilla,vanilla bean (scrapings) salt and buttermilk
ntil light. Add eggs and vanilla, blend until thoroughly combined.
echnique.
Variations on vanilla: Using the basic vanilla recipe and the following
eat, melt vanilla chips and shortening.
Drizzle over biscotti; let stand
owl, whisk together eggs and vanilla; stir into flour mixture. (Dough
or extra-long, bistro-style biscotti, pat the dough into a
n color. Beat in vanilla extract, almond extract and grand mainier.
arge bowl.
Beat eggs, vanilla and milk in separate bowl
beat in eggs and then vanilla. Add sifted flour and remaining
or 1 minute.
Add vanilla and anise seeds and beat
b>recipe #452719 for an easier liner.).
Pour milk, egg whites, almond
00 degrees (F).
Transfer biscotti to work surface.
Cut
small bowl, stir the Almond Butter Paste with the raspberry
ogether the eggs, sugar, and vanilla extract until smooth. Gradually add
whisk the eggs, milk and vanilla; stir into flour mixture until
herries.
Break up the almond paste into the bowl of
olks, baking powder, salt, and vanilla into well.
work the
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.
Cream together Crisco and sugar.
Sift together in separate bowl flour, soda, baking powder and salt.
Sift dry ingredients together then add to cream mixture; alternately add buttermilk, almond, vanilla and egg whites.
Then pour into 3 (8-inch) cake pans or 2 (9-inch) cake pans.
Bake 20 to 25 minutes at 350\u00b0.