ometimes collect pictures of decorated holiday cookies from my favorite magazines
eaks.
Update: The original recipe said to serve the velvet
Beat butter or margarine in a mixing bowl for 30 seconds.
Add sugar, baking powder, baking soda and 1/4 teaspoon salt; beat until combined.
Beat in eggs, vanilla and almond extract.
Beat in as much of the flour as you can with the mixer.
Stir in remaining flour, anise and fennel seeds, cranberries, pistachios and apricots.
Turn mixture out onto a lightly floured board. Cover and refrigerate for several hours or until easy to handle.
small bowl, stir the Almond Butter Paste with the raspberry
xtract, lemon and orange peel, almond oil and 1 lb of
ogether.
Add in the almond flour and 2 cups of
acked), 2 1/8 teaspoons Recipe #490865, and 1/2 teaspoon
n 2\" deep pans, this recipe makes:
One 14\" round
our oven according to brownie recipe directions and generously spray two
br>Frost with the following recipe.
Frosting.
1-cup
ugar, salt, butter, cream cheese, almond and vanilla extract, and egg
br>Combine milk, vanilla and almond extract. Stir milk mixture into
owl, whisk together the eggs, almond extract, and cocoa powder.
dried cranberries, lemon peep, and almond extract.
Cover and refrigerate
Beat eggs; add sugar, flour, 2 teaspoons almond extract and melted margarine.
Mix well.
Pour into greased 11 x 15-inch pan. Sprinkle cranberries and then nuts over top.
Press into dough slightly.
Bake at 350\u00b0 for 30 minutes.
orizontally in half.
Prepare Almond-Cream Filling; spoon into bottom
ou need so comdine the almond meal & icing sugar by sifting
evaporated milk, sweetened condensed milk, almond extract and vanilla seeds. Using
peed 5.
Add the almond milk, vanilla and reserved egg
lour mixture and the vanilla, almond, and coconut extracts. Do not