ompletely.
Note: The cake recipe makes two 8-inch round
old in hazelnuts, flour, and almond flavoring.
Beat egg whites
*This is not a misprint, nearly 1 full cup will be needed for this recipe.
FOR THE WALNUT TORTE: Beat the egg yolks until
Heat oven to 350\u00b0.
Bake cake in 2 round pans (9 x 1 1/2-inch).
Cool for 10 minutes.
Remove from pans and cool completely.
Split cake to make 4 layers.
Cook almonds and sugar over low heat, stirring constantly until sugar is melted and almonds are coated.
Spread on waxed paper.
Cool and break apart. Mix pudding, milk and almond extract.
Fold in whipped cream. Spread 1/4 of pudding mix and 1/4 nuts between layers and on top of torte.
Refrigerate for 2 to 3 hours before serving.
t evenly. Bake until the torte has risen and is golden
nto 3 layers. Beat together almond paste and the 3 tbsp
he eggs, almonds, vanilla and almond extracts. Spray an 8-inch
Prepare cake mix as directed on package, except add almond extract with the water.
Pour into pan.
Bake and cool as directed.
Remove from pan.
Heat the oven to 190C/fan 170\u00b0C Brush a shallow loose-bottom tart tin with some of the melted butter.
Blend the almond base ingredients together in a mixer or food processor until smooth and creamy. Spread out evenly in the tin.
Arrange the apricots on top, cut-side up, and sprinkle the top with the almonds.
Sprinkle the remaining melted butter on top of the almonds, then sprinkle on the sugar.
Bake for 40-50 minutes until the base is risen and cooked. Leave in the tin for 5 minutes before removing.
Knead almond paste until soft; work in
n cold water.
Add almond extract.
Whip
Dream
raiche and a drizzling of almond liqueur.
In a large mixing bowl with electric mixer, beat eggs for 30 seconds on medium speed.
With mixer on low, gradually add melted butter and almond extract.
Beat in sugar, flour and salt until blended, about one minute on medium speed.
Spray a jelly roll pan, 15 x 10-inches with one-inch sides with vegetable spray. Pour batter evenly into pan, smoothing out evenly to edges. Sprinkle almonds evenly over top of batter.
Cream butter and sugar; add eggs, flour, baking powder and almond extract.
Mix very well until batter is smooth.
Pour in round cake pan; sprinkle almonds on top and bake 25 to 30 minutes at 350\u00b0.
In a large bowl, combine flour, soda and salt.
In a separate bowl, beat shortening until creamy. Add sugar, about 1/3 at a time, beating well after each addition.
When well blended, add eggs, one at a time, beating well after each addition.
Stir in almond extract.
Mix in dry ingredients, about 1/3 at a time, alternating with sour cream (mixture will be very stiff).
Mix in almonds.
Preheat oven to 350\u00b0F Beat sugar, egg, almond extract and milk together. Add flour and baking powder, then cinnamon, finally adding the butter.
Spray baking dish (approx. 10\" by 7\") with spray oil or any non-stick coating. Bake at 350 degrees for 50 minutes or until skewer or toothpick comes out clean when inserted into the middle.
Cool for 20 minutes, then remove from pan.
When ready to serve dust with icing sugar and cut cake into slices approximately 1\" by 3.5\".
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.
large bowl whisk the almond flour, baking soda and salt
Make torte: Preheat oven to 375\u00b0F