If using optional amaretto, soak cherries in
Add sugar to the almond paste; mix well. Add 1 teaspoons
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.
For almond cream filling: Pour half and
egrees.
Measure out the almond paste. Take it manually out of
nonreactive saucepan, combine the almond paste, 1 cup half-and-half
lour a work surface.
Using light, even strokes, roll out
eat in the microwave the almond paste with 2 T of butter
br>Grate the chilled almond paste into medium bowl, using the large hole
oll package.
Grate the almond paste on the large hole side
00b0F
In a bowl, using an electric mixer on medium
lour and salt. Mix in almond extract. Turn batter into prepared
inutes. Set aside.
Break almond paste into small pieces and place
o 200\u00b0F Place the almond paste in the bowl of an
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.
In a large bowl, beat almond paste with an electric mixer to
edium bowl.
Grate the almond paste(using the large hole side of