Stir together flour, baking powder and salt.
In a large mixing bowl, beat butter or margarine until softened.
Add sugar and beat until fluffy.
Add egg and almond extract and beat well. Add flour mixture and beat until well mixed.
Divide dough into fourths.
Form each into a 12-inch roll.
Place 2 rolls 4 to 5-inches apart on an ungreased
cookie sheet.
Flatten until 3-inches wide.
Repeat with remaining rolls.
Brush flattened rolls with milk and sprinkle with almonds.
he 1/2 teaspoon of almond extract and beat well.
nd sugar. Add egg and almond extract; mix until fluffy. Stir
luffy.
Add egg and almond extract; beat well.
Add
Stir together flour, baking powder and salt.
In large mixing bowl, beat butter until softened.
Add sugar and beat until fluffy.
Add egg and almond extract.
Add flour mixture.
prinkle with almonds. Cut into bars and serve.
Combine marshmallows, almond bars and milk in the top of a double boiler and melt; stir occasionally.
Cool.
Whip whipping cream.
Fold into cooled chocolate mixture.
Put into a 9-inch baked pie shell and let set in refrigerator for about 18 hours.
Melt marshmallows in milk in top of double boiler.
Add almond bars.
Stir until melted and smooth.
Remove from heat.
Cool. Fold in whipped cream.
Pour into baked pie shell.
Chill several hours or overnight.
In a double boiler, place the almond bars, bitter chocolate or envelope of Choco-bake, large marshmallows and milk.
Let this dissolve; stir often.
Let cool, then fold in the whipped cream or Cool Whip.
Place in graham cracker crust.
Chill in refrigerator. Ready to serve; add whipped cream topping around edge.
Microwave almond bars until melted (be careful not to burn), stirring constantly.
Add Cool Whip.
Pour mixture into crust. Refrigerate 2 hours or until firm.
Garnish with slivered almonds.
up flour and 1 teaspoon almond extract. Reduce heat to low
Cream sugar and butter; beat in egg and extract.
Combine dry ingredients; add to creamed mixture and mix well.
Divide dough into fourths; roll into 12x3 inch rectangles 5 inches apart on greased baking sheets.
Brush with milk; sprinkle with almonds.
Beat sugar, egg, extract, and milk, add flour and baking powder, finally add margarine.
Pour into bundt cake pan sprayed with cooking spray (or specialized Scandinavian cake pan).
Bake at 350 degrees for 40-50 minutes.
Edges must be golden brown.
Cool in pan before removing.
Bread will break if removed too soon.
Sprinkle with confectionary sugar.
Cool cake in pan before removing as it can break apart.
Variation: before pouring batter into pan, sprinkle sliced almonds on the bottom.
preading consistency. Spread over cooled bars.
Let set and then
/4 inch thick.
Almond Filling:.
With electric mixer
egg, flour and 1 teaspoon almond extract until soft dough forms
he foil.
Toast the almond pieces in a frying pan
Combine everything for the crust. Blend with a mixer until particles are fine. Press half of it in an ungreased 13x9 pan.
Combine everything for the filling, Spread over the crust. Sprinkle with remaining crust mixture.
Bake at 375 for 25 - 30 minutes. Cool; cut into bars.
n the baking powder and almond extract. Stir in the clarified
Spray (deerback or saddle mold)
pan or loaf pan with Pam or cooking spray. Beat sugar, egg, almond extract and milk.
Add flour and baking powder.
Add butter or margarine and mix well. Sprinkle sliced almonds on the bottom of pan before pouring batter in.
Bake at 350\u00b0 for 40 - 50 minutes.
Edges must be golden brown.
Cool in pan before removing.
Cake will break if removed too soon. Sprinkle with powdered sugar.