egrees F.
Combine crumbs, Almond Roca, sugar and butter; press firmly
rush them. You want some almond pieces to be large, some
re a big fan of Almond Roca -- adding this is a wonderful
s smooth.
Score the Almond butter mixture into the shape
combine all ingredients.
eat as needed.
eat in the microwave the almond paste with 2 T of
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!
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.
Place all the liquid ingredient into a blender.
Add the dry ingredients.
Blend until totally mixed.
Using a funnel, pour into a decorative bottle, chill and consume!
n the refrigerator.
Some recipes call for the dough to
In a 6 cup blender, at low speed, combine all ingredients.
Blend until smooth.
Pour into clean bottles, cap tightly and store in the refrigerator.
It will keep up to one month.
Stir or shake well before serving.
Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
Recipe makes 44.75oz = 1323.42ml.
A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.
eat thoroughly. Add the pecans, Almond Roca bits (or Heath Bars) and
Preheat oven to 350 degrees.
Spoon fruit filling into unbaked pie shell.
Mix sugar and flour together; cut in butter using pastry blender. Add crushed toffee candy and mix in with fork.
Sprinkle toffee candy mixture over fruit filling.
Bake for approximately 30 minutes or until lightly browned.
Cool. Serve with fresh whipped cream or ice cream.
rownie bites.
Press an almond into the top of each
Bring butter and sugar to 300\u00b0 (medium-hard crab stage).
Mix almonds and chocolate morsels.
Put half of almond and chocolate mixture on cookie sheet.
Pour sugar mixture on, then finish with remaining almonds and chocolate.
f creme fraiche (in my recipes) or whipped cream.