ubbling.
Meanwhile, for the almond brittle, spread almonds on a baking
cant 1 cup caramel.
ALMOND BRITTLE: Heat the oven to 350
nto 4 equal layers.
ALMOND BRITTLE TOPPING: Combine sugar, coffee, syrup
ompletely.
Note: The cake recipe makes two 8-inch round
lices and 1/3 of almond brittle. Repeat layers of dough, apple
et, then coarsely chop the brittle.
Roll the dough out
oom temperature.
For the brittle, bring 1/4 cup water
ix well.
FINNISH ALMOND BRITTLE.
Add almond extract to 1/2
cookie sheet with the almond oil. Place the almonds on
Combine almonds, margarine, sugar, flour and milk in a skillet; let simmer for a few minutes.
Pour mixture into 9 x 13 x 2-inch pan, lined with foil.
Bake at 400\u00b0F until golden brown, 10 to 15 minutes.
Let cool on foil. When cool, peel off foil.
Break up brittle and serve as is, or crumble over ice cream and garnish with fruit.
Preaheat oven to 350\u00b0F Spray 2 9-inch pie pans with non-stick cooking spray.
In a large bowl, stir together flour, sugar, butter, eggs, almond extract and salt. Divide batter evenly between two pans and sprinkle each with half the almonds. Bake until light brown around edges, about 30 minutes.
Serve warm or at room temperature.
Preheat oven to 350\u00b0F.
Line a 9x13\" pan with foil and grease with butter.
Blend together the flour, sugar, margarine, eggs, baking powder, almond extract and salt.
Pour into pan, and spread evenly.
Sprinkle with almonds and remaining tbsp of sugar.
Bake for 30-35 minutes, until golden.
Melt chocolate chips in the top of a double boiler over hot (not boiling) water OR in a microwave according to package instructions. Spread melted chocolate over the peanut brittle to coat. Allow chocolate to cool until firm. Break into pieces and store in an airtight container.
Line a cookie sheet with foil; coat with cooking spray.
Cook sugar and corn syrup in a 3-quart pan over medium-high heat to a soft crack stage, stirring constantly.
Add almonds, butter and almond extract, stirring constantly.
Cook 5 minutes longer, until mixture is golden.
Stir in soda; mixture will become foamy.
Pour onto cookie sheet; let stand 1 hour.
Peel off candy and break into chunks.
lmonds.
Very gently spread almond mixture in smooth layer over
milk, and 1/8 tsp almond extract, and blend well.
Preheat oven to 300 degrees F (150 degrees C). Line 8x8-inch baking dish with parchment paper.
Whisk egg white, coconut sugar, and almond extract together in a bowl. Fold almond flour into egg mixture until just combined; spread batter into baking dish. Sprinkle almonds over top of batter and press down lightly.
Bake in preheated oven until golden brown, about 25 minutes. Transfer cookies to a cooling rack using the parchment to lift it out of baking dish. Cool to room temperature, about 1 hour.
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
Combine flour, sugar, margarine, eggs, baking powder, almond extract and salt.
Pour into 9 x 13-inch pan.
Sprinkle with 1 tablespoon sugar and almonds.
Bake at 350\u00b0 for 30 minutes.