In a skillet, melt the brown sugar in the water over low heat.
Add the almonds all at once and mix together quickly.
Remove the skillet from the heat,.
drop heaping teaspoonsful of the \"fudge\" onto an ungreased tray, and let the sweets cool.
Store in a jar with a tight cover.
Note:.
This recipe uses blanched almonds, halved and lightly toasted for about 3 minutes.
ish well.
Sift together almond flour and baking soda.
tir in condensed milk and almond extract until mixture is moistened
hile you proceed with the recipe.
Put 2 tablespoons of
Add egg, ground almonds and almond extract; mix well.
In
ater and insert an entire blanched almond into the centre of each
Sift flour, sugar, salt and ground almonds together.
Add oil.
Stir in egg and extract.
Roll dough about 1/4 inch thickness.
Cut into small rounds.
Press whole almond in center.
Bake at 375 degrees F about 15 minutes.
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.
In a separate bowl, mix together eggs, agave and oil.
Stir carrots, raisins and walnuts into wet ingredients.
Stir wet ingredients into dry.
Place batter into 2 well greased, round 9 Inch cake pans.
Bake at 325 degrees for 35 minutes.
Cool to room temperature and spread with coconut frosting.
Serve.
Place the blanched almonds into a nut grinder
he directions of your specific recipe.
*To bake the crust
Lightly grease a baking sheet; set aside.
Melt butter in a small skillet over low heat. Add sugar; cook until golden brown, stirring constantly. Stir in almonds. Spread almond mixture on greased baking sheet; cool completely. Crush into crumbs.
In a medium bowl, whip cream until stiff. Fold in brandy or liqueur. Reserve some of the crumbled almond mixture to sprinkle over the top of dessert. Fold remaining crumbs into whipped cream.
Spoon into 4 to 6 dessert dishes. Sprinkle with reserved almond crumb mixture. Refrigerate until set.
add the blended sesame-seed-almond mixture, and cook for 5
ugar, egg whites, vanilla and almond essence and mix well in
sweetened condensed milk, egg and almond extract in a medum bowl
Preheat electric oven to 350\u00b0.
Sift flour with sugar, soda and salt into a large bowl.
Mix in shortening; knead thoroughly (8 to 10 minutes).
Combine egg and almond extract; stir into flour mixture.
Mix well.
Shape into balls, using 1 tablespoon of dough. Place on ungreased baking sheets; make a depression in the top with the thumb.
Press a blanched almond in the center.
Combine ingredients in a bowl and work with hand until well mixed.
Pinch off piece of dough the size of a small walnut and roll between the palms of the hands.
Place on cookie sheet; press one-half blanched almond on top with thumb.
Bake 10 to 15 minutes at 350\u00b0.
Remove from pan at once.
Makes about 25 to 32 cookies.
s before.
Press a blanched almond half lightly into the center
Fry first amount of (blanched) almonds until golden.
Drain
Puree blanched almonds and garlic with water
using pastry brush. Place whole almond in each indentation.
Bake