For the almond filling, melt the butter in
otato is golden. Reserve garlic for almond sauce.
Meanwhile, heat remaining
Wrap in plastic wrap. Refrigerate for 15-20 mins.
Roll
-inch springform tin.
For the crust, beat the butter
0 mins. Cool for 5 mins.
Meanwhile, for the almond topping, combine
vernight until firm.
Meanwhile, for the espresso gelatin, combine liqueur
repared pan. Bake for 15 mins.
For the almond topping, melt the
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.
Combine melted butter, sugar and coconut and mix well.
Shape rounded teaspoonfuls into balls and place on cookie or baking sheet lined with waxed paper.
Flatten each ball slightly by making an indentation in the center with thumb or finger.
Fill centers with melted chocolate.
Place an almond half or sliver on top, if desired.
Chill until firm and store in refrigerator.
small saucepan, blanche almonds for about 3 minutes. Drain and
Melt oleo.
Add Eagle Brand milk.
Mix in confectioners sugar and coconut.
Put into 8 x 13-inch pan (buttered).
Place almonds. Chill and cut in squares, then freeze.
Dip in melted chocolate almond bark.
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.
Soak the almonds for 6-8 hours. This helps
ow for 30 minutes.
Add the chicken and spaetzle (recipe below
round almonds, powdered sugar, and almond extract.
Stir in egg
ilk with the vanilla and almond extracts.
Alternately add the
eat. Saute finely chopped onion for 2-3 mins, until tender
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.
Blend all base recipe ingredients till smooth then fold in noodles and your 'exotic' variations!
Pour into 9\"x13\" pan sprayed with Pam.
Bake at 375F for about 1 hour till golden and firm. The ones containing more liquid (Pina Kugelada or Amoretto di Kugelano) require an additional 10-15 minutes.
Allow to set for at least 30 minutes before serving.
Serve at either room temp or lightly chilled.
Brush chicken with mixture. Roast for 40-45 mins, or until