Combine melted butter, sugar and coconut and mix well.
Shape rounded teaspoonfuls into balls and place on cookie or baking sheet lined with waxed paper.
Flatten each ball slightly by making an indentation in the center with thumb or finger.
Fill centers with melted chocolate.
Place an almond half or sliver on top, if desired.
Chill until firm and store in refrigerator.
Melt oleo.
Add Eagle Brand milk.
Mix in confectioners sugar and coconut.
Put into 8 x 13-inch pan (buttered).
Place almonds. Chill and cut in squares, then freeze.
Dip in melted chocolate almond bark.
Grind together 1 cup roasted almonds and 1/8 teaspoon salt in a food processor, then add 3 tablespoons almond or vegetable oil in a slow, steady stream, and process until the mixture comes together and is the desired consistency. This recipe makes 3/4 cup.
To roast chopped almonds, preheat oven to 350\u00b0F Roast 4-6 minutes, until light brown.
Step 1:
Mix the sugar with both the almond and vanilla extracts (Ingredients Part 1). Stir with a fork until there is no more moisture.
Step 2:
Stir in the rest of the ingredients (Ingredients Part 2). Sift everything together to blend thoroughly.
Step 3: Store in an airtight container and use 2 to 3 teaspoons per 1 cup of boiling water.
eally don't want any almond granules left in there, twice
Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
Line muffin cup liners with a layer of chocolate, about 2 teaspoons each.
Mix almond butter and confectioners' sugar together in a separate bowl until thoroughly combined. Roll mixture into 10 balls. Flatten balls and place onto chocolate layer, leaving an 1/8-inch rim at edges.
Pour remaining chocolate over almond butter mixture to cover evenly. Set at room temperature until firm, 10 to 15 minutes.
Using a food processor grind the almonds into a fine powder (this should take about 2 minutes).
Add in the confectioners sugar and blend well.
Transfer the mixture to a bowl.
Using a wooden spoon blend in the egg whites and vanilla (if using) until smooth.
On a flat surface lightly dusted with confectioners sugar, roll out the almond paste into a 14\" x 1-2\" log.
Wrap in parchment paper and chill for a minimum of 1 hour.
When rested, cut the log in two pieces.
Wrap in wax paper and chill.
Place almonds in a food processor; cover and process until smooth.
Add the confectioners' sugar, egg white, extract and salt; cover and process until smooth.
Divide almond paste into 1/2 cup portions; place in airtight containers.
Refrigerate for up to 1 month or freeze for up to 3 months.
Mix first 6 ingredients in large bowl.
Add the rest of the ingredients to a pot over low medium heat and heat until thoroughly combined.
Pour liquid mixture over dry ingredients and stir with spoon until combined and moist.
Spread over parchment paper covered cookie sheet and bake at 325 for 25-30 minutes to desired crunchiness. You may want to break up the granola with a spatula about half way through. Remember as it cools, it will harden and become more crunchy. This is DELICIOUS with some homemade almond milk!
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
our oven according to brownie recipe directions and generously spray two
ptional).
Toasted Almond - 2 teaspoons almond extract.
Coconut
eaks.
Update: The original recipe said to serve the velvet
Mix first 5 ingredients.
Chill about 1 hour, then roll into balls.
Place on wax paper.
Melt chocolate chips and paraffin in saucepan.
Dip candy balls into chocolate mixture and replace on wax paper to cool.
: Chocolate Coconut Almond Drops (otherwise known as Almond Joys)- Shape cooled coconut
Heat Karo syrup and mix with coconut.
Chill and roll into Almond Joy shape.
Top with an almond.
Dip into melted chocolate and put on wax paper to harden.
Add salt to the water.
Mix shortening & powdered sugar together, add the water a little bit at a time. Continue to cream until you get the consistency you like.
Add the extract a couple drops at a time until you get the flavor you like.**This recipe makes alot of icing, so refrigerate what you don't use.
small bowl, stir the Almond Butter Paste with the raspberry
Mix sugar and coconut.
Stir in melted margarine and milk. Spread over cake pan (13 1/2 x 9 3/4-inch).
When chilled, cut into bars. Put 1 almond on each.