Almond Recipes

Almond Bread Pudding
12 servings
buttered 9 X 13 pan 350 for 45 to 60 minutes

6 large croissants, cut crosswise into 1/2" rounds
8 large eggs, beat lightly
2 cups sugar
3 cups 1/2 & 1/2 (milk will work)
1 Table. Amaretto (note: may use 1 teasp Almond ext.)
2 teasp. vanilla
1/4 cup almond past (about 3 oz., cut into bits.)
1/2 cup silvered almonds

place smallest croissant rounds in a layer at the bottom of buttered pan. Then layer of larger ones. Whisk eggs and sugar together well, add milk, extracts, whisking well. Pour over croissants rounds. Sprinkle with almond past and push down with spoon so that the bread will absorb the liquid. Let stand for 15 to 30 minutes at room temp. and bake until golden brown and puffed.

Serve hot, warm, or cold. Good with half & half poured over it.


























CHOCOLATE ALMOND BISCOTTI
~~~~~~~~~~~~~~~~~~~~~~~~~ 3/4 tsp. almond extract
!/2 c. whole natural almonds 1‑3/4 c. flour
1/3 c. butter 1/2 c. cocoa powder
3/4 c. sugar 1‑1/2 tsps. baking powder
2 eggs 1/4 tsp. salt


Spread almonds in a single layer in shallow pan. Place in
cold oven; toast at 350 degrees 8 to 12 minutes, stirring
occasionally, until lightly toasted. Remove from pan to cool
Chop into 1/4‑inch pieces.
Meanwhile, cream butter and sugar until fluffy; beat in
eggs. Stir in almond extract. Mix together remaining
ingredients, except almonds, in a separate bowl; stir into
butter mixture. Stir in almonds.
On a lightly floured board, roll dough into 2 ropes the
lenghth of a baking sheet. Place on an ungreased baking
sheet, and bake at 325 degrees for 25 to 30 minutes. ‑‑‑>
Remove from baking sheet, and let cool 5 minutes.
Slice diagonally into 1/2‑inch slices; lay flat on baking
sheet, and return to oven for 10 minutes to dry out. Turn
slices over halfway through baking.
Cool. Store in tightly covered container.
Makes 35 to 40 biscotti.





***********************************************************
ALMOND BISCOTTI
1/2 c. whole natural almonds 3/4 tsp. almond extract
1/3 c. butter 1/2 tsp. grated orange peel
3/4 c. sugar 2‑1/4 c. flour
2 eggs 1‑1/2 tsps. baking powder
1‑1/2 tsps. anise seed 1/4 tsp. salt

Toast and chop almonds same as for Chocolate Almond
Biscotti.
Cream butter and sugar until fluffy; beat in eggs. Stir
in anise seed, almond extract and orange peel. Mix together
remaining ingredients, except almonds, in a separate bowl;
stir into butter mixture. Stir in almonds.
Follow finishing directions for Chocolate Almond Biscotti
Makes 35 to 40 biscotti
CHOCOLATE CHIP COOKIES
(best ever)

1 C BUTTER 1 TSP VANILLA
1 C SUGAR 2 C FLOUR
1 C BROWN SUGAR 2 C OATMEAL (powder the 2 c)
2 EGGS 1/2 TSP SALT

1 TSP BAKING POWDER
1 TSP BAKING SODA
1 12 OZ CHOC CHIPS (MILK CHOC WORK THE BEST)
1 8 OZ MILK CHOC CANDY BAR GRATED
(SYMPHONY OR DOVE CHOC WORKS GREAT)
1 1/2 C NUTS (OPTIONAL) (PECANS WORK GREAT)

CREAM BUTTER, WHITE AND BROWN SUGARS TOGETHER.
ADD EGGS AND VANILLA. COMBINE FLOUR, OATMEAL
(POUR 2 CUPS OATMEAL INTO BLENDER. POWDER THIS

AND ADD TO THE FLOUR. I'M SPELLING IT OUT
ONLY BECAUSE SO MANY PEOPLE SEEM TO SCREW IT
UP AND END UP WITH HARD LITTLE COOKIES.)
ADD SALT,POWDER AND SODA TO FLOUR/OATMEAL AND
BLEND. SET ASIDE. GRATE UP THE CHOCOLATE BAR.
COMBINE DRY/WET INGREDIENTS. MIX WELL.
ADD GRATED CHOCOLATE, CHIPS AND NUTS.
BAKE ON UNGREASED SHEETS (SHINY PANS OR USE
FOIL LINED PANS) ROLL INTO PING‑PONG SIZE
BALLS OR USE A SCOOPER. BAKE 400 DEGREES

8 TO 10 MINUTES. MAKES 5 DOZEN

THESE ARE UNDOUBTEDLY THE BEST CHOC CHIP COOKIES
I'VE EVER EATEN. SORRY TO BE SO ANAL ABOUT THE
INSTRUCTIONS. BUT I THINK YOUR FIRST BATCH SHOULD
BE PERFECT. DON'T YOU?










Soft Almond Cookies
1 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 cup canned almond filling ***(ready to use 12 oz can)
1/4 cup milk
3 cups all‑purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sliced almonds
Cream together butter, sugar until smooth. Add eggs and
blend. Add almond filling and milk and blend again.
In separate bowl, mix together flour, soda, salt and then
add to creamed mixture.
Scoop 2 rounded tablspoons of dough and roll together to
form each cookie. Drop dough onto lightly greased cookie
sheets, spacing the cookies 2 inches apart. Press sliced
almonds onto tops.
Bake at 350^ til lightly golden and firm to the touch, about
15 minutes. Using a spatula, transfer cookies to a rack and
let cool.

























ALMOND COOKY CUPLETS
CRUST:
1/3 c. butter 1 egg 1/4 tsp. baking
1/2 c. powdered sugar 1 c. sifted flour powder.

Cream butter; add sugar gradually; beat in egg. Blend
in sifted dry ingredients. Chill 30 minutes.
Press 1 teaspoonful of dough onto bottom and about 2/3 of
the way up the sides of small muffin cups (1‑3/4‑inch top
measurement).
Make Filling.

ALMOND FILLING:
2 eggs 1 c. blanched almonds, ground
1 c. powdered sugar 1 tsp. almond extract
2 tbsps.butter, melted 1/4 c. pistachio nuts, chopped

Beat eggs slightly; add sugar gradually; stir in melted butter, almonds and almond extract Place 1 rounded teaspoonful of mixture in each pastry
shell. Bake at 350 degrees about 12 minutes.
Frost; sprinkle with nuts.
Makes about 4‑1/2 dozen small cuplets.

FROSTING:
1 c. powdered sugar 1/2 tsp. almond extract
About 1 tbsp. cream 2 drops yellow food coloring

Blend all ingredients; mix until smooth.
PECAN BALLS Yield: about 6 dozen (there's an almond
Variation
1 cup butter, softened 1/2 cups Icing (confectioners' sugar)
2 1/4 cups all‑purpose flour 2 tsp Vanilla
1 cup ground pecans

Combine first 5 ingredients in bowl. Mix first with spoon then by hand to work it until it holds together. Shape into 1 inch balls. Arrange on ungreased baking sheet. Bake in 325 degree oven for 20 to 25 minutes. As soon as balls have cooked enough to handle, roll them in icing sugar.
VARIATIONS:
Almond Balls: Omit pecans. Add 1 cup ground almonds.
Almond Crescents: Omit pecans. Add 2 cups ground almonds.
Roll into ropes as thick as your finger.
Cut into 2" lengths. Pinch ends to taper.
Shape into crescents.
Buried Cherry: Completely cover well drained maraschino
cherries with dough. Bake same as above.
CHERRY ICE BOX COOKIES Makes about 7 dozen
~~~~~~~~~~~~~~~~~~~~~~
1 cup butter (not margarine), softened
2/3 cup brown sugar, packed 2 eggs
1 tsp almond flavoring 2 1/2 cups all‑purpose
1 cup candied cherries, cut up flour
1/2 cup finely chopped almonds

Cream butter and sugar together well. Beat in eggs and
almond flavoring. Add flour, cherries, and almonds. Work
into dough. Form into rolls 1 1/2 inches or so in diameter.
Wrap in waxed paper or plastic. Chill overnight or longer.
May also be frozen. To bake, slice thinly and place on >>>>
greased baking sheet. Bake in 375 degree oven for 6 to 8
minutes.













CHINESE ALMOND COOKIES Makes 4 dozen

1 cup lard, room temp. 1 cup granulated sugar
1 egg 2 tsp almond flavoring
2 1/2 cups all‑purpose flour 1 tsp baking powder
1 tsp salt 48 blanched almonds
1 egg 1 tbsp water

In mixing bowl, cream lard and sugar. Beat in 1 egg and
almond flavoring. Stir flour, baking powder, and salt
together and add. Mix. Roll into 48 balls. Arrange on
lightly greased baking sheets.

Place whole almond in center. Press with glass to flatten
ball somewhat. Beat 1 egg white with water. Brush egg and
water mixture over cookies. Bake in 350 degree oven for 8 to
12 minutes until lightly browned.

FLORENTINES Makes 2 dozen
~~~~~~~~~~~
1/4 cup butter 1/2 cup granulated sugar
1/4 cup whipping cream
2 tbsp all‑purpose flour 1 cup flaked almonds
1/2 cup candied orange peel, finely chopped
2 tbsp chopped candied cherries

1/2 cup semi‑sweet chocolate chips

In small saucepan combine butter, sugar, and cream. Heat,
stirring until it boils. Remove from heat. Stir in flour,
almonds, orange peel, and cherries. Drop 2 measuring
teaspoons per cookie onto greased baking sheet. Spread with
spoon. BAke in 350 degree oven for 10 to 12 minutes. With >>
pancake lifter, push in edges a bit all around to make a
good neat edge. Let stand until you are able to remove them
without tearing, about 3 or 4 minutes. Cool.

Melt chips in heavy saucepan over low heat. Spread flat side
(bottom) of cookies with chocolate. Let stand 1/2 hour.
Crease in wavy lines with fork.







PRALINE LACE Makes 5 dozen
~~~~~~~~~~~~
2/3 cup corn syrup 2/3 cup butter, softened
2/3 cup brown sugar, packed

1 cup all‑purpose flour
1 cup ground almonds

Combine syrup, butter, and sugar in saucepan. Bring to a
boil while stirring continually over medium heat. Remove
from heat. Stir in flour and almonds. Drop in scant 1
teaspoon amounts onto greased cookie sheet. BAke in 375
degree oven for 4 to 5 minutes until edges brown. Let stand
on pan for about 2 minutes before removing. >>>>>



ALMOND MACAROONS Makes about 2 1/2 dozen
~~~~~~~~~~~~~~~~
2 egg whites, room temp. 1 cup granulated sugar

1 cup ground almonds 2 tbsp cornstarch
1/4 tsp almond flavoring

Maraschino cherries or almonds

Beat egg whites until soft peaks form. Add sugar gradually,
beating until stiff. Fold in almonds, cornstarch, and flavorings. Drop by spoonfuls onto greased baking sheet, flattening slightly with finger if needed.

place whole or half cherry or almond in center. These are also good without cherries or almonds. Bake in 325 degree oven for about 15 minutes.




Almond Tart

Pastry for a 9" tart shell (Sweet Crust)
1/2 cup butter, softened
2/3 cup sugar
1 1/3 cups ground almonds
3 eggs
1 tbsp rum
1/4 tsp almond extract
1 cup slivered blanched almonds

GLAZE:
1/4 cup apricot jam 2 tbsp rum

Preheat the oven to 400 degrees. Prepare the pastry. Line
the tart pan with the dough. Trim and crimp the edges. Cream
the butter. Mix together the sugar and ground almonds. Add
one third of the sugar mixture to the butter. Beat in one >>
egg. Stir in another third of the sugar mixture. Beat in the
second egg. Add the final third of the sugar mixture. Beat
in the third egg. Stir in the rum and almond extract. Turn
the filling into the crust. Sprinkle with blanched almonds.

Bake 35 minutes. While the tart is still hot, prepare the glaze. IN a saucepan set over very low heat, melt the jam with the rum, stirring constantly. Brush over the tart to
glaze.