Almond Cake
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FOR THE PASTRY: Combine pastry ingredients by hand or in a food
processor to form a soft dough. Do not overmix. Chill for 30 minutes.
Roll out and line an 11-or-12-inch pie or tart pan. Prick the base
and chill for 15-to-20 minutes. Preheat oven to 375F. FOR THE
FILLING: Heat 1/3 of the butter in a saute pan, add the chopped
almonds and saute over medium heat until browned. Cool. Melt the
remaining butter in a small saucepan. Cool. Mix the ground almonds
and sugar in a bowl and add the eggs one by one, beating after each
addition until the mixture is light and thick. Sift the potato or
corn starch with the baking powder and salt and fold into the almond
mixture. Fold in the melted butter. Do not overmix. Pour the mixture
into the tart shell and bake for 10-12 minutes or until the batter
begins to set. Quickly scatter the chopped almonds over the top in
one even layer. Return the tart to the oven and continue baking for
17-to-20 minutes or until the pastry is brown and the filling is firm.
Servings: 10
Also see ...
Almond Fried Ice Cream B1
Scoop the ice cream in advance; return to freezer until extremely hard. Heat the cooking oil in a deep fryer. Roll each ice cream ball in the tangerine sauce then in the sliced almonds, coating thoroughly. Deep fry for a few seconds only. Serve immediately. b (Upload by user)
Scoop the ice cream in advance; return to freezer until extremely hard. Heat the cooking oil in a deep fryer. Roll each ice cream ball in the tangerine sauce then in the sliced almonds, coating thoroughly. Deep fry for a few seconds only. Serve immediately. b (Upload by user)
Almond Fried Ice Cream
Scoop the ice cream in advance; return to freezer until extremely hard. Heat the cooking oil in a deep fryer. Roll each ice cream ball in the tangerine sauce then in the sliced almonds, coating thoroughly. Deep fry for a few seconds only. Serve immediately. b (Upload by user)
Scoop the ice cream in advance; return to freezer until extremely hard. Heat the cooking oil in a deep fryer. Roll each ice cream ball in the tangerine sauce then in the sliced almonds, coating thoroughly. Deep fry for a few seconds only. Serve immediately. b (Upload by user)
Almond Fudge Icing Dwpk69a
Mix ingredients together well with electric mixer, then sprinkle remaining 1/2 cup almonds to decorate. Hope you enjoy this. I do! Betty Garnes, Gatlinburg, TN Dolores, Ohio 04/29 07:28 pm strongServings: 12/strong (Upload by user)
Mix ingredients together well with electric mixer, then sprinkle remaining 1/2 cup almonds to decorate. Hope you enjoy this. I do! Betty Garnes, Gatlinburg, TN Dolores, Ohio 04/29 07:28 pm strongServings: 12/strong (Upload by user)
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Almond Persimmon Pudding
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Almond Poppyseed Cheesecake
: crust: 1 c graham cracker crumbs 1 TB sugar 1/4 c almonds finely chopped 1/2 ts almond extract 1/4 c margarine : Filling: 1 1/2 lb cream cheese at room : temperature 1 c sugar 4 eggs at room temperature 1/3 c whipping cream 2 (Upload by user)
TAG: almond, cream, extract, topping, almonds, sugar, sliced, crust, cheesecake, ,
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TAG: almond, cream, extract, topping, almonds, sugar, sliced, crust, cheesecake, ,
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TAG: almond, praline, sugar, ,
Preheat oven to 425. Combine crumbs, nuts, sugar, and butter; press firmly on bottom of 9 inch springform pan. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and extract. Pour into pan. Bake at 425 for 10 minute (Upload by user)
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