Add sugar to the almond paste; mix well. Add 1 teaspoons
maretto, soak cherries in amaretto for 15-20 minutes before beginning
Preheat oven to 350\u00b0F.
Beat together butter, flour, oil, first cup of sugar, baking powder, and first round of eggs until smooth and set aside.
Beat together the almond paste, second cup of sugar, second round of eggs and almond flavoring until smooth.
Combine both mixtures.
Grease a 9x13\" pan (Pam is fine), and evenly pour in mixture.
Bake for 30 to 45 minutes until toothpick comes out clean.
Enjoy!
Cream the butter, sugar and flavoring until light and fluffy. Add egg and almond paste; blend well.
Add sifted flour and dry ingredients.
Chill dough 2 hours or more.
Form into balls, 1 teaspoon per cookie.
Place on ungreased cookie sheet.
Press down gently with bottom of small juice glass that has been dipped in granulated sugar.
Bake at 350\u00b0 for 12 minutes or until delicately golden brown.
Watch carefully as they are thin and burn quickly.
Add unbeaten egg whites to almond paste.
Beat with a mixer until smooth.
Add sugars gradually.
Add vanilla.
Work dough with hands or spoon until all are blended.
Drop by small teaspoon into sliced almonds, roll until coated.
Bake on lightly greased cookie sheet for 20 - 23 minutes at 350 degrees.
Preheat the oven to 350 F / 180 C /gas mark 4.
Peel the apples and carefully core them almost to the bottom.
Brush apples with melted butter, then roll them in the breadcrumbs; place onto a shallow oven proof dish.
Fill the centres of the apples with almond paste; if you have any butter and breadcrumbs left over, drizzle the butter and sprinkle the breadcrumbs evenly over the apples.
Bake for 40-50 minutes, or until apples are soft.
egrees.
Measure out the almond paste. Take it manually out of
For almond cream filling: Pour half and
inutes. Set aside.
Break almond paste into small pieces and place
ox grater and grate almond paste.
Add almond paste, sugar and eggs to
lectric mixer at medium speed for 30 seconds.
Add sugar
aw short-grain rice. Bake for 20 minutes, then lift an
nonreactive saucepan, combine the almond paste, 1 cup half-and-half
arm place for 15 mins to proof.
Add almond paste, almond extract, butter
aking sheets.
Blend the almond paste, sugar, and salt until the
ized muffins out of this recipe. Half fill any empty muffin
/4 cup of the Almond Pastry Cream into the cooled
icrowave at 30 percent power for 2 - 3 minutes.) Coarsely chop
FOR THE FILLING: fit standing mixer with paddle attachment and mix almond paste, confectioners
sheet pan with foil for easy cleanup.
On a