For almond cream filling: Pour half and half
ALMOND CREAM: In a nonreactive saucepan, combine the almond paste, 1 cup half-and
orizontally in half.
Prepare Almond-Cream Filling; spoon into bottom of
Arrange oranges on a platter and sprinkle with rosewater. Top with figs, slivered almonds and cinnamon.
For the almond cream, process almonds, flaxseed oil, honey and 1/2 cup water in a food processor or blender until smooth. Drizzle over salad.
Preheat the broiler. Place nectarine halves in a shallow heatproof dish, cut-side up. Top with combined sugar and marsala. Broil for 10-12 mins, until bubbling and golden.
Meanwhile, fold almonds into whipped cream. Serve nectarine halves hot or at room temperature topped with a dollop of almond cream and sprinkled with more almonds.
br>To make the almond cream: cream together the butter, almond paste, flour, egg
ing on serving plate. Spoon Almond Cream Filling on bottom ring, then
In a medium bowl, beat the heavy cream until stiff.
Fold in the sour cream, sugar and almond extract.
Reserve some of the berries for garnish.
Place the rest of the berries in 4 dessert bowls or wine glasses and top with the almond cream.
Crumble 1 cookie over each serving and garnish with the reserved berries. Serve immediately.
Set aside.
Make the almond cream: Whisk the sugar, flour and
Preheat oven to 350 degrees. Combine the bread with the 4 cups of liquid. Mix well. Beat together the eggs, sugar and almond flavoring. Combine with bread mixture and then stir in the cherries. Melt the butter in a 9x13x2 inch baking pan. Pour bread pudding mixture into pan and bake for about an hour. Serve with Almond Cream Sauce.
n electric mixer, mix the cream cheese and butter until light
Combine all ingredients, except toasted almonds and fruit. Place fruit in small serving bowls; cover with almond cream. Chill for 1 hour.
Garnish with toasted almonds before serving.
br>Serve rice, eggplant, and almond sauce layered or separately. Enjoy!
br>To prepare filling, combine cream cheese, 1/4 cup sugar
Put the almonds, sugar and almond essence in a large saucepan
Lightly grease a baking sheet; set aside.
Melt butter in a small skillet over low heat. Add sugar; cook until golden brown, stirring constantly. Stir in almonds. Spread almond mixture on greased baking sheet; cool completely. Crush into crumbs.
In a medium bowl, whip cream until stiff. Fold in brandy or liqueur. Reserve some of the crumbled almond mixture to sprinkle over the top of dessert. Fold remaining crumbs into whipped cream.
Spoon into 4 to 6 dessert dishes. Sprinkle with reserved almond crumb mixture. Refrigerate until set.
peed and add water and almond extract. Combine remaining dry ingredients
hites until foamy. Add the cream of tartar and continue beating
br>Combine the cream, confectioners' sugar, vanilla and almond extract in a
Bring cream cheese to room temperature. (This will keep the batter from becoming lumpy.).
Place all ingredients in large mixing bowl.
Mix with electric mixer on low for one minute until all combined.
Mix at medium for two minutes.
Batter should look uniform and thick.
Bake in a greased and floured 10 inch tube pan at 350\u00b0F for about 45 minutes or until cake springs back when touched.
Serve alone or with berries and sweetened whipped cream.
The cake is rich on its own.