Cut shortening into dry ingredients.
Add beaten egg and almond extract.
Mix, knead until soft.
Form into little balls, flatten with hand.
The sign of the Chinese Almond Cookie is a red dot in the center of the cookie, which is made with red food coloring. Use a chopstick and dot it!
eat in the microwave the almond paste with 2 T of
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.
teaspoon vanilla extract and almond extract. Mix in flour, baking
owl, whisk together all remaining cookie ingredients except 3 tablespoons almonds
milk, and 1/8 tsp almond extract, and blend well.
In a bowl, prepare pudding mix with milk as package directs, mixing in the almond extract.
Cover and refrigerate.
Sweeten strawberries with sugar.
Spoon about 3 tablespoons into each of six 8 to 10-ounce stemmed glasses.
Layer each with 3 tablespoons of cookie crumbs and 1/3 cup of pudding.
Top with the remaining strawberries and crumbs, dividing equally.
Garnish with mint sprigs.
Makes 6 servings.
ugar using electric mixer. Add almond extract.
Stir in flour
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.
dd the egg yolk and almond extract and blend thoroughly.
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.
Combine oats, almond milk, and salt in a small mug or bowl. Heat in the microwave on high power for 2 minutes and 15 seconds. Remove from microwave.
Stir vanilla extract, cinnamon, and brown sugar into cooked oatmeal. Add more brown sugar if you like it sweeter. Stir in raspberries.
Heat syrup and sugar until sugar melts and mixture is bubbly. Remove from heat.
Stir in almond extract.
Add to cereal and almonds.
Stir until well coated.
Press into a buttered 13 x 9-inch pan.
Cool.
Cut into 24 bars.
Preheat oven to 350 degrees F (175 degrees C).
Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
Bake in preheated oven until golden brown, about 15 minutes.
Preheat easybake oven for 15 minutes.
In a small bowl, combine cookie mix, water, raisins and chocolate chips. Stir with a spoon until mixture holds together in one big ball. Shape a small amount of dough at a time into a ball. Arrange on an ungreased cookie sheet.
Butter bottom of small drinking glass. Dip buttered glass bottom in sugar. Flatten each ball by pressing with sugar-coated glass.
Bake 10 to 12 minutes in Easybake oven. Remove from oven. Cool on a rack.
Each package of mix makes about 9 cookies.
Heat oven to 350\u00b0. Beat together butter and sugar until creamy. Add combined flour, soda, cinnamon and salt. Mix well. Stir in oats, walnuts and currants; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
luffy.
Add egg, vanilla, almond extract; beat well.
In
>cookie.
Heat oven to 350 degrees.
Measure out the almond
CAKE:
Almond Cake, 1 1/2 recipes,
Pink, green, and yellow