tir in 1/2 cup toffee bits.
Pour into greased
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.
Preheat oven to 350\u00b0 (325\u00b0 for glass dish).
In medium bowl, combine flour and sugar; cut in margarine until crumbly.
Press firmly on bottom of 9 x 13-inch baking pan.
Bake 15 minutes. Meanwhile, in large bowl, combine sweetened condensed milk, egg and extract.
Mix well.
Stir in toffee pieces and almonds. Spread evenly over prepared crust.
Bake 25 minutes or until golden brown.
Cool.
Cut into bars.
Store covered in refrigerator.
Set oven to 350 degrees.
In a mixing bowl, cream butter and 1 cup sugar and 1 cup icing sugar.
Add the oil, eggs and extract; mix well.
In another bowl, combine the whole wheat flour and white flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture.
Stir in almonds and toffee bits.
Shape into 1-inch balls.
Roll in icing sugar.
Place on ungreased baking sheets, and flatten with a fork.
Bake for 12-14 minutes, or until lightly browned.
Sprinkle with additional icing sugar while warm.
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.
utter, mix well; Fold in toffee bits.
Pour filling onto
Heat oven to 375\u00b0. Lightly grease cookie sheet. Beat butter, eggs, brown sugar and vanilla until well blended. Add flour, baking soda, cinnamon and salt; beat until blended. Stir in oats, toffee bits, and coconut, if desired. Drop dough by rounded teaspoons about 2 inches apart onto prepared cookie sheet. Bake 8 - 10 minutes or until edges are lightly browned. Cool 1 minute, then remove to wire rack. Yield: 4 dozen.
Line baking sheets or counter tops with waxed paper.
In a double boiler heat confectioners' coating until melted, stirring constantly until smooth.
Pour in white chocolate chips and stir until smooth. Stir in peanuts and almond toffee bits.
Remove from heat and drop by rounded spoonfuls onto waxed paper. Cool for an hour, or until hardened.
Cream butter.
Add cake mix.
Beat in eggs.
Add water.
Mix in toffee bits and pecans.
Drop by teaspoonfuls on ungreased cookie sheet.
Bake at 350\u00b0 for 8 to 10 minutes.
Let stand for a few minutes before removing from pan. Do not over bake.
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
rush them. You want some almond pieces to be large, some
our oven according to brownie recipe directions and generously spray two
ugar, white sugar, egg and almond extract for about 3-4
egg, sifted powdered sugar and almond extract in a large bowl