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.
ou need so comdine the almond meal & icing sugar by sifting
br>Pour over croissant rounds.
Sprinkle with almond paste and push
Place apple, kale, coconut meat, cucumber, celery, and spinach in a blender; top with coconut water, almond milk, water, and lemon juice. Blend on high for 30 seconds to 1 minute.
Preheat oven to 350\u00b0F.
Beat together butter, flour, oil, first cup of sugar, baking powder, and first round of eggs until smooth and set aside.
Beat together the almond paste, second cup of sugar, second round of eggs and almond flavoring until smooth.
Combine both mixtures.
Grease a 9x13\" pan (Pam is fine), and evenly pour in mixture.
Bake for 30 to 45 minutes until toothpick comes out clean.
Enjoy!
ntil fluffy. Beat eggs with almond extract, then add to sugar
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
Spread croissant bottoms with cream cheese. Top with fresh strawberries, then sandwich with croissant tops.
In a deep dish, beat together eggs, milk, cinnamon, sugar, nutmeg and almond extract.
Dip croissants in egg mixture and cook on a hot, buttered griddle or skillet until golden brown on both sides (be careful-croissants burn easily).
Garnish with fresh strawberries to serve.
NOTE: This recipe can easily be halved- just use 2 eggs instead of 3.
eaks.
Update: The original recipe said to serve the velvet
egrees.
Measure out the almond paste. Take it manually out
ilk,nutmeg,salt,vanilla and almond extract.
Pour the egg
small bowl, stir the Almond Butter Paste with the raspberry
lace. Taste of cake is best when stored for 4 weeks
aking sheets.
Blend the almond paste, sugar, and salt until
Combine all ingredients-let set in refrigerator for 1 hour. Then form dough into little croissant as long as you index finger. Bake on a ungreased cookie sheet at 350\u00b0 for 10-15 minutes.
While still warm roll in powered sugar then again when cooled.
ith a little whipped cream (recipe follows) or cinnamon on top
our oven according to brownie recipe directions and generously spray two
Preheat oven to 325\u00b0.
Spray bundt pan with Pam and dust with confectioners sugar.
Mix together cake mix, sugar, oil, eggs, sour cream, almond and vanilla extract.
Blend well.
Pour half of the batter into the bundt pan.
Sprinkle sugar and cinnamon mixture over the batter and add the remaining batter.
Bake at 325\u00b0 for one hour and 10 minutes.
Cool 10 minutes in pan.
Remove from pan and cool completely on wire rack.
Sprinkle cooled cake with confectioners sugar.
Store covered in refrigerator.
Cream
shortening and sugars.
Add eggs and flavor, and beat well.
Add
rolled oats.
Let stand while you sift flour with baking soda.
Add to oats mixture.
Drop by teaspoonfuls on greased
cookie
sheet. Bake in moderate oven (350\u00b0) until lightly browned.
Very old recipe.