Beat together egg yolks and sugar.
Dissolve 1 tablespoon gelatin in 1/4 cup milk and add to eggs and sugar.
To this add remaining hot milk slowly; heat in a double boiler until mixture begins to thicken.
Beat in 3 egg whites until stiff.
Pour custard mixture over beaten egg whites.
Flavor with 1/4 cup sherry and 1 teaspoon vanilla.
Crumble almond macaroon cookies into a round mold and spoon mixture over them.
Let congeal.
owl. Carefully fold in sherry, almond extract, macaroon crumbs, ground almonds, and
Sift dry ingredients together.
In large bowl, with electric mixer, beat butter until creamy.
Gradually add sugar, beating until light and fluffy.
With mixer on \"cream\", add eggs, one at a time, beating well after each addition.
Add almond extract.
Stir in coconut.
Turn into greased 10\" tube pan or bundt pan.
Bake one hour at 325.
Cool 30 min before removing from pan.
This cake can be frozen.
Heat oven to 325\u00b0.
In medium bowl stir together coconut, sugar, cocoa, flour and salt.
Add egg white and almond extract; stir until well blended.
Drop by teaspoonful on lightly greased cookie sheet; press almond on top, if desired.
Bake 18 minutes or until set.
Immediately remove from cookie sheet to wire rack. Cool completely, about 1 1/2 dozen macaroons.
ugar; add the egg yolks, almond extract and lemon zest. Beat
Cut almond paste into 1/2 inch
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.
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.
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.
he coconut, condensed milk, and almond extract, keeping the coconut as
lour mixture and the vanilla, almond, and coconut extracts. Do not
gg yolk, o.j., and almond extract.
In small bowl
gg white mixture into the almond mixture and and fold (the