/4 cup of the Almond Pastry Cream into the cooled apples
ress into 9x13\" pan.
Almond Layer:
Beat eggs with
00 degrees F.
Thaw pastry sheets at room temperature about
Place 1/2 teaspoon jam or jelly in each tart shell and bake in hot oven at 450 until shells are half-bake about 5 minutes.
Remove from oven.
Combine ground almonds and icing sugar. add almond flavouring to egg and beat well. Worl beaten egg into sugar mixture.
Place a tablespoon of filling into each tart shell.
Bake at 350 for 7 to 10 minutes or until delicately browned.
Cream butter and sugars together; then beat in the eggs.
Add the flour and soda and then mix in the almond paste.
If dough gets too stiff andd a few drops of water.
Mix in the nut meats.
Drop by teaspoonful on greased cookie sheet.
Bake in 325\u00b0 oven for 15 minutes.
Combine sugar and almond extract and stir well. Set aside.
In large mixer mix, mix butter, cream cheese, flour, baking powder, and salt. Low speed until dough forms. Knead on floured surface until smooth.
Divide in half. Roll first half into large rectangle. Sprinkle with 3 T sugar mixture. Fold in thirds, rotate 1/4 turn. Roll out and repeat 2 more times. Roll out a third time and cut into 36 cookies - 12x3.
Ungreased cookie sheet, 400 degrees, 8-9 minutes.
he pastry flour, salt, cinnamon, nutmeg and sugar to the almond in
cup of sugar, the almond paste, lemon juice, vanilla and
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Preheat oven to 350 degrees F (180 degrees C). Grease a 9 x 12 inch jelly roll pan . You can also use a 9 x13 inch rectangular baking pan.
Cream together the brown sugar and the butter or margarine. Add the almond extract.
Sift and add flour to the creamed sugar mixture. Mix well.
Separate the egg, and add the egg yolk to the dough. Mix again.
Press into the greased sponge roll tin, and glaze with the lightly-beaten egg white. Sprinkle with flaked or slivered almonds.
Bake approx 20 minutes. When cool, cut into bars.
Add filling to the pastry strips; roll pastry closed around the filling
Prepare your favorite pie pastry recipe; roll it as thin as possible.
It does not have to look uniform.
Place on a cookie sheet; prick with a fork.
Brush with melted butter; sprinkle with sugar.
Tilt cookie sheet to side and tap on bottom to remove excess sugar.
Bake at 350\u00b0 until brown.
Cool, then break or cut into pieces.
Layer individual servings with freshly sliced, sweetened strawberries, peaches or your favorite fruit.
Top with whipped cream or a dairy topping.
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
ntil chocolate is firm.
Almond Cream: In a small saucepan
ill be using a shortcrust pastry recipe instead of the crescent roll
Cream the butter, sugar, egg and almond flavoring, then add flour.
Make round balls with teaspoonful of dough.
Beat another egg. Take a glass and dip in raw egg and flatten balls of dough. Top with sliced almonds. Bake at 350\u00b0 for 10 minutes.
dd the egg yolk and almond extract and blend thoroughly.
Bring to boil the water and butter.
Add almond extract.
Dump in flour and eggs, one at a time, beating well after each addition.
Pour over the 2 strips.
Bake 40 to 50 minutes, until fork test is dry.
ix cream cheese, egg yolk, almond extract and sugar.
Spread