urn into pan.
Press whole almond just below surface of batter
atter into prepared pan. Press whole almond just below surface of batter
Cook rice, salt, and milk in double boiler until rice is soft and mixture is thick - about 1 1/2 hours.
Add sugar and almond extract. Chill.
Add all almonds.
Stir in whipped cream.
** A favorite at Christmas, the person who receives the whole almond receives a special gift (often a marzipan pig).
br>In food processor, combine whole almonds, reserved lemon zest & ginger
inutes).
Add in whole egg and almond extract and beat until
flour, melted butter, eggs, and almond extract in large bowl. Beat
ood processor, grind together the whole almonds and the granulated sugar
Cook rice according to package directions. Drain and rinse under cold water.
Combine milk, melted butter, sugar, eggs, and salt.
Stir in the rice and pour into a well-buttered 2-quart casserole.
Combine the sliced almonds and cinnamon and sprinkle over the pudding.
Bake in a moderate oven (350 degrees Farenheit) for about 1 hour or until the pudding has thickened sufficiently.
Press the whole almond into the pudding and cover the mark left.
Serve either hot or chilled with the light cream to pour over it.
inute.
Add vanilla and almond extract and beat until combined
Mix coconut, vanilla extract, almond extract, cream and Da Vinci
coconut, milk, baking powder and almond extract, mix thoroughly. Do not
prinkle the mixture over the almond combination and toss until well
Sift flour, sugar, salt and ground almonds together.
Add oil.
Stir in egg and extract.
Roll dough about 1/4 inch thickness.
Cut into small rounds.
Press whole almond in center.
Bake at 375 degrees F about 15 minutes.
ool completely.
Pulse almonds, whole grain and all purpose flours
Cream butter and powdered sugar.
Add almond paste, egg and extract. Beat at medium speed until smooth.
Add baking soda, cream of tartar, salt & flour. Mix until well blended.
Shape into walnut sized balls and place on ungreased cookie sheet (line with parchment if you wish).
Place 1 whole almond firmly onto top of each ball but do not flatten too far.
Bake at 350 degrees for 9-10 minutes. (Do not allow to brown.).
Cool on sheet for 1 minute, then move to wire racks to finish cooling.
f tartar and coconut (or almond) extract. Beat them with a
Cream oleo and sugar.
Add egg, extract and almond powder. Gradually add flour, salt, flour and baking powder.
Can knead with hands.
Make balls.
Place on greased pan.
Place whole almond in center.
Bake in 350\u00b0 oven for 10 to 12 minutes.
he chocolate mixture around a whole almond to form a ball.
Preheat oven to 325\u00b0.
Make cookies into small balls and place on ungreased cookie sheet.
Place whole almond on top of each cookie; press down to flatten.
Bake for 15 to 18 minutes.
Makes about 4 1/2 dozen.
In a large bowl, cream together the butter, sugar, and almond extract until smooth. Combine the flour and salt; stir into the butter mixture until well blended. Cover and refrigerate for 3 to 4 hours or overnight.
Preheat the oven to 300 degrees F (150 degrees C). Drop cookies by teaspoonfuls onto cookie sheets, and press down slightly with the bottom of a glass. Place a whole almond on top of each cookie.
Bake for 30 minutes in the preheated oven, or until firm. Remove cookies from cookie sheets to cool on wire racks.