ntil creamy. Add egg and almond extract, mixing well. Gradually add
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.
ntil well combined. Stir in almond meal and flour. Mix well
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.
he egg whites and almond extract to the almond mixture and process
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 biscuit crumbs,almonds, coconut, lemon zest, juice and essence in a bowl.
Place butter and condensed milk in a small saucepan, Stir over a low heat until the butter melts.
Pour over biscuit mixture and mix well.
Press mix into a 20x25 shallow tin.
Refrigerate 1 hour until firm.
---------Icing---------.
Combine all ingredients in a bowl, adding sufficient boiling water to mix to a stiff paste.
Spread over slice.
Refrigerate for 1 hour or until set.
Sprinkle extra coconut over and keep stored in refrigerator.
Preheat oven to 350 degrees F ( 175 degrees C ).
In a medium bowl, stir together the flour and sugar, add almond extract and eggs; mix until well combined. Roll dough into 1 inch balls, place on a cookie sheet, and place an almond slice on to top of each one. Bake for 8 to 10 minutes, until golden brown.
Bake for 8 to 10 minutes, until golden brown.
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.
Cream margarine.
Gradually add sugar and beat until light and fluffy.
Add egg substitute; beat well.
Stir in flavorings. Combine dry ingredients; add to creamed mixture, beating well. Shape into 1-inch balls.
Place 2 inches apart on ungreased cookie sheets.
Press an almond slice onto the center of each cookie. Bake at 300\u00b0 for 20 minutes or until edges begin to brown.
Remove cookies to wire racks and cool completely.
ix thoroughly.
Add the almond essence and the dried apricots
eaks.
Update: The original recipe said to serve the velvet
Put chocolate squares and milk in a microwave safe bowl for 2 min or until almost melted.
Stir in almond extract and stir until chocolate is melted and all is blended.
Pour fudge batter into an 8 x 8 baking dish lined with parchment paper and spread evenly.
Top fudge with rows of cherrys with sliced side down.
Refrigerate for atleast 2 hours and then slice after fudge is firm.
Enjoy!
br>Combine milk, vanilla and almond extract. Stir milk mixture into