For almond cream filling: Pour half and
Bake cake as directed on
package
in a 13 x 9 x 2-inch pan. Cool.
Cream the
cheese
and
gradually add honey; beat until smooth.
Spread cream
cheese
mixture
on top of cooled cake and sprinkle
with
almonds.
Store in refrigerator.
Cut into squares as desired.
cup sugar and beat for 2 minutes.
Beat in
Preheat oven to 350 degrees F (175 degrees C).
Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolk (reserve egg white), almond paste, and flavoring; beat until well blended. Stir in flour.
Spread mixture in a 13 x 9 x 2 inch baking pan. Beat egg white (at room temperature) until foamy; brush over entire surface of dough, and sprinkle with almonds. Bake for 35 minutes or until lightly browned. Cool thoroughly, and cut into 2 inch squares. Store in airtight containers.
round almonds, powdered sugar, and almond extract.
Stir in egg
ilk with the vanilla and almond extracts.
Alternately add the
Cream butter in large mixing bowl.
Gradually add sugar, beating until light and fluffy.
Add egg yolk and almond paste and extract.
Beat until well blended.
Stir in flour.
Spread mixture in a 13 x 9 x 2-inch baking pan.
Beat egg white until foamy. Brush over entire surface of dough and sprinkle with almonds. Bake at 350\u00b0 for 35 minutes or until lightly browned.
Cool thoroughly and cut into 2-inch squares.
Store in airtight containers.
Makes 2 dozen.
For crust: Preheat oven to 350F.<
otato is golden. Reserve garlic for almond sauce.
Meanwhile, heat remaining
Mix all ingredients together.
Put into 8-inch greased square pan.
Spread evenly.
Sprinkle almonds over top.
Bake at 400\u00b0 for 18 minutes.
Remove from oven and bang 4 to 5 times on the counter (cake will flatten).
Return to oven for 10 minutes more, until light brown around edges.
Cool and cut into squares.
Cream butter and sugar; add yolk.
Continue to cream; add flour and almond extract.
Spread batter into 10 x 15-inch pan.
Sprinkle almonds on top.
In small bowl, beat egg white with a fork until foamy.
Brush over top of batter and nuts.
Bake at 300\u00b0 for 50 minutes or until golden brown.
Cut into squares while warm.
Combine cake mix, 1 egg and margarine; mix well.
Press into 9 x 13-inch Pyrex pan.
With mixer, mix remaining eggs, cream cheese, vanilla and almond extract with powdered sugar until smooth and creamy.
Spread on top of cake mix.
Bake at 350\u00b0 for 25 to 35 minutes.
Cool and cut into squares.
igh heat. Add chicken; cook for 5 mins or until browned
he pan.
Continue stirring for another couple of minutes.
ix the yolk with the almond extract.
Add it to
b>squares.
You can also use 5 cups miniature marshmallow for this recipe. For
Beat eggs.
Add sugar, flour and salt.
Beat well.
Add almond extract.
Melt butter and add to mixture.
Pour into greased and floured 13 x 9-inch pan.
Sprinkle with almonds and sugar.
Bake at 325\u00b0 for 25 to 30 minutes.
Mix the cake mix, margarine and 1 egg.
Press in bottom of a 9 x 13-inch pan.
Soften the cream cheese.
Add 2 eggs and beat until smooth.
Add the confectioners sugar, vanilla and almond.
Mix well and spread on top of first mixture.
Bake 15 minutes at 350\u00b0. Remove and sprinkle the sliced almonds on top.
Bake 20 minutes longer.
Cool thoroughly and cut in squares.
he butter, sugar, vanilla and almond extract, then beat in the
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.
In a separate bowl, mix together eggs, agave and oil.
Stir carrots, raisins and walnuts into wet ingredients.
Stir wet ingredients into dry.
Place batter into 2 well greased, round 9 Inch cake pans.
Bake at 325 degrees for 35 minutes.
Cool to room temperature and spread with coconut frosting.
Serve.