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
tir in 1/2 cup toffee bits.
Pour into greased
Preheat oven to 350\u00b0 (325\u00b0 for glass dish).
In medium bowl, combine flour and sugar; cut in margarine until crumbly.
Press firmly on bottom of 9 x 13-inch baking pan.
Bake 15 minutes. Meanwhile, in large bowl, combine sweetened condensed milk, egg and extract.
Mix well.
Stir in toffee pieces and almonds. Spread evenly over prepared crust.
Bake 25 minutes or until golden brown.
Cool.
Cut into bars.
Store covered in refrigerator.
Set oven to 350 degrees.
In a mixing bowl, cream butter and 1 cup sugar and 1 cup icing sugar.
Add the oil, eggs and extract; mix well.
In another bowl, combine the whole wheat flour and white flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture.
Stir in almonds and toffee bits.
Shape into 1-inch balls.
Roll in icing sugar.
Place on ungreased baking sheets, and flatten with a fork.
Bake for 12-14 minutes, or until lightly browned.
Sprinkle with additional icing sugar while warm.
utter, mix well; Fold in toffee bits.
Pour filling onto
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.
lended. Stir in the oats, toffee, and coconut (optional) with spoon
Heat oven to 375\u00b0. Lightly grease cookie sheet. Beat butter, eggs, brown sugar and vanilla until well blended. Add flour, baking soda, cinnamon and salt; beat until blended. Stir in oats, toffee bits, and coconut, if desired. Drop dough by rounded teaspoons about 2 inches apart onto prepared cookie sheet. Bake 8 - 10 minutes or until edges are lightly browned. Cool 1 minute, then remove to wire rack. Yield: 4 dozen.
Line baking sheets or counter tops with waxed paper.
In a double boiler heat confectioners' coating until melted, stirring constantly until smooth.
Pour in white chocolate chips and stir until smooth. Stir in peanuts and almond toffee bits.
Remove from heat and drop by rounded spoonfuls onto waxed paper. Cool for an hour, or until hardened.
Cream butter.
Add cake mix.
Beat in eggs.
Add water.
Mix in toffee bits and pecans.
Drop by teaspoonfuls on ungreased cookie sheet.
Bake at 350\u00b0 for 8 to 10 minutes.
Let stand for a few minutes before removing from pan. Do not over bake.
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
ugar, white sugar, egg and almond extract for about 3-4
egg, sifted powdered sugar and almond extract in a large bowl
arken slightly, add vanilla and almond chunks to pan.
Cook
urn into prepared pan & spread, (Best to use a cookie sheet
eaks.
Update: The original recipe said to serve the velvet