Find Recipes Instantly! (Type the Recipe name or any Ingredient) Almond-filled speculaas 1 recipe Dutch spice cookies 1 package (7-ounces) almond paste 1 egg, slightly beaten 24 blanched almond halves Prepare Dutch spice cookies dough through to point where dough is flattened into a ball. Wrap dough in plastic film and refrigerate until firm (about 1 hour). Placing chilled dough between sheets of plastic film, roll out to a 10-by12-inch rectangle. Divide almond paste in half; on lightly floured surface; use fingertips to roll each half into12-inch-long strand. Cut cookie dough in half to make two 5-by-12-inch rectangles. At 12-inch edge of each, place a strand of almond paste. Carefully roll each cookie rectangle tightly around almond paste; press dough over almond paste to seal at edge and ends. Enclose rolls in plastic film; refrigerate until firm (at least 2 hours, or overnight). Preheat oven to 325 degrees. Carefully transfer filled cookie rolls, seam sides down to a large, lightly greased baking sheet. Brush lightly with beaten egg; space 12 almond halves down length of each roll. Bake until surface feels firm when touched gently and almonds are browned (25 to 30 minutes). Cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely. Cut rolls between almonds to make 24 cookies. Yield: 2 dozen cookies. Pecan Bars 1 stick butter 1 box brown sugar dash of salt 3 eggs 1 tsp. baking powder 2 cups flour 1 cup nuts. Cream butter with brown sugar, add salt. Break eggs in mixture and beat. Add baking powder and flour. Batter will be stiff. Place in 9 x 13" greased pan. Sprinkle nuts on top and pat in with moist hand. Bake 20 - 25 minutes in 350 degree oven. Sprinkle with 10x sugar if desired. Cut into bars when cool. DO NOT OVERCOOK. Almond Butter Crunch 1-1/2 Cup Whole blanched almonds; chopped (12 oz) 1 Cup Butter or margarine 1-1/2 Cup Sugar 3 Tablespoon Light corn syrup 3 Tablespoon Water 8 Ounce Semisweet chocolate squares. 1. Place chopped almonds on a cooky sheet; toast in moderate oven (375F) 10 minutes, or until lightly golden. 2. Combine butter or margarine, sugar, corn syrup and water in a medium-size heavy saucepan. Cook over medium heat, stirring constantly, to 300F on candy thermometer. (A teaspoonful of syrup will separate into brittle threads when dropped in cold water.) Remove from heat; stir in 1 cup of the toasted almonds. Pour into a buttered 13x9x2" pan, spreading quickly and evenly; cool. Turn out onto wax paper. 3. Melt chocolate squares in the top of a double boiler over hot water; remove from heat. Spread half the melted chocolate over top of candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn candy over and spread with remaining chocolate and sprinkle with remaining nuts. Let stand until set. Break into pieces. Makes l pound. Almond Cookies 3 tablespoons butter or margarine softened 1 cup packed brown sugar 1 egg 1/4 teaspoon vanilla 1/4 teaspoon almond extract 1-1/2 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/2 cup sliced almonds In a mixing bowl, cream butter and brown sugar. Add egg and vanilla and almond extract, mix well. Combine flour, baking soda and cinnamon, gradually add to creamed mixture and mix well. Shape into two 1 inch rolls. Wrap each rool in plastic wrap and refrigerate overnight. Unwrap and cut into 1/4 inch slices. Place 2 inches apart on greased cookie sheets. Sprinkle with sliced almonds and bake at 350 degrees for 7 to 10 minutes or until lightly browned. Cool for 2 to 3 minutes before removing to wire racks. Almond Pancake Mix 3 C. nonfat dry milk 2 1/2 C. all-purpose flour 1 C. whole wheat flour 1 C. finely ground almonds 2/3 C. baking powder 1/3 C. granulated sugar 1 T. salt In a large bowl, stir all ingredients together until well blended. Store in a resealable plastic bag. Yields about 7 1/2 cups pancake mix, enough for 3 batches of pancakes. Give with the following recipe for pancakes. Pancakes 2 1/2 C. pancake mix 1 1/4 C. water 1 egg 2 T. vegetable oil In a medium bowl, combine all ingredients, and stir just until moistened. Heat a greased griddle over medium heat. For each pancake, pour about 1/4 cup batter onto griddle and cook until top of pancake is full of bubbles and underside is golden brown. Turn with a spatula and cook until remaining side is golden brown. Regrease griddle as necessary. Serve with butter and syrup. Yields about 1 dozen 5-inch pancakes. Almond Roca 1 pound butter (NOT Margarine) 2 cups sugar 1-1/2 cups chopped almonds 16 ounces chocolate chips. Melt butter. Add sugar. Cook and stir for 5 minutes. Add almonds. Cook until hard crack (300ø), about 10-15 minutes. Spread on aluminum foil lined pan. Sprinkle 8 ounces chocolate chips over top. Let melt and spread evenly. Refrigerate until hard and cold. Take out and turn over. Melt 8 ounces chocolate chips. Spread over top. Refrigerate until cold. Cut and serve Butter Pecan Ice Box Cookies 2 1/4 cups all purpose flour 1/4 teaspoon salt 1 teaspoon cream of tartar 1 cup butter, softened 1 cup packed light brown sugar 1 egg 1 teaspoon vanilla extract 1 cup coarsely chopped pecans In a medium bowl, stir together flour, salt and cream of tartar. In a large bowl, beat together butter and brown sugar until light and fluffy. Beat in egg and vanilla. Blend in flour mixture and pecans. Form into 2 rolls, 8 to 10 inches long. Wrap in plastic wrap and refrigerate until firm enough to slice. Preheat oven to 350. Lightly grease baking sheets. Slice dough into 1/4 inch-thick rounds. Arrange on ungreased baking sheets about 1 inch apart. Bake 8-10 minutes or until light golden brown. Cool slightly on baking sheets before moving to wire racks. Makes 5 dozen cookies. Cherry Pecan Balls 1 c Shortening 3 oz Cream cheese, softened 1 c Sugar 1 Egg 1 ts Almond extract 2 1/2 c Flour, all purpose 1/4 ts Baking soda 1/2 ts Salt 1 3/4 c Pecans, finely chopped 36 Maraschino cherries, halved Instructions: Cream shortening and cream cheese in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg; beat well. stir in almond extract. Sift together flour, soda and salt in a medium mixing bowl; add to creamed mixture, beating well. Chill 1 hour. Shape dough into 1 inch balls; roll in pecans. Place 2 inches apart on ungreased cookie sheets. gently press a cherry half in center of each cookie. Bake at 350 degrees for 12-15 minutes. remove to wire racks to cool. Store in airtight containers in refrigerator up to 1 week. Yield 6 dozen Cranberry Apple Pecan Pudding The classic holiday duo of apples and cranberries come together in a surprisingly easy pudding with a marvelous contrast of colors, textures, and flavors. Serve with good quality French vanilla ice cream or small dollops of sweetened whipped cream. For a more tart fruit base, reduce the amount of sugar by 2-4 tablespoons. 2 - large peeled, cored, and coarsely chopped tart baking apples 2 cups - cranberries 1/2 cup - coarsely chopped toasted pecans 1 3/4 cup - sugar, divided 2 - eggs 1 cup - flour 2 teaspoons - pure vanilla extract 3/4 cup - melted butter Preheat the oven to 325 degrees. Heavily grease an 8X11 baking dish. In a medium bowl toss the apples, cranberries, pecans, and 3/4 cup sugar. Pour the fruit mixture into the baking dish and spread out evenly. In a medium bowl beat the eggs until broken. Beat in the sugar until well mixed and fluffy. Beat in the flour until just mixed, and then the vanilla and butter. Pour the batter over the fruit and smooth with a spatula. Bake for about 50 minutes, or until golden brown and a cake tester comes clean from the batter layer. Serve hot or at room temperature. Iced Coconut Pecan Bars 3/4 cup powdered sugar 3/4 cup vegetable shortening 1 1/2 cups all-purpose flour 2 eggs 1 cup packed brown sugar 2 tablespoons all-purpose flour 1/2 teaspoon baking powder 1 teaspoon vanilla extract 1/2 cup chopped pecans 1/2 cup sweetened flaked coconut Icing (recipe follows) Preheat oven to 350*F In medium bowl, combine powdered sugar and shortening. Stir in 1 1/2 cups flour, mixing well. Press mixture into bottom of an ungreased 13 x 9 x 2-inch baking pan. Bake for 12 to 15 minutes or until golden brown. Combine remaining ingredients and spread over baked layer. Bake for 20 minutes. Cool on wire rack. Frost with icing when completely cooled. Cut into 3 x 1-inch bars. Makes about 30 bars. Icing: 1 1/2 cups powdered sugar 2 tablespoons butter, melted 3 tablespoon orange juice 1 teaspoon lemon juice Combine all ingredients until smooth. Spread over bars.