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ALMOND CHEESECAKE
1-1/2 c. finely crushed chocolate sandwich cookies (15-16 cookies)
3 tbsp. butter, melted
3 (8 oz.) pkg. cream cheese
1 (8 oz.) can almond paste
1 c. sugar
4 eggs
8 oz. sour cream
Raspberry sauce
In a small bowl combine cookie crumbs and butter. Press into bottom of a
greased 9 inch springform pan. In a large mixing bowl beat cream cheese and
almond paste on medium to high of electric mixer until combined. Beat in one
cup of sugar until fluffy. Add eggs and sour cream all at once, beating on
low until combined. Pour into crust and bake at 325 degrees about 1 hour or
until center is nearly set when shaken. Cool 15 minutes; loosen crust from
sides of pan. Cool 30 minutes more and remove sides of pan. Cool completely
and then chill 4-6 hours.
APRICOT JAM COOKIES
1-1/4 c. white flour
1-1/2 tbsp. sugar
1 cube margarine
1 egg yolk
8 oz. can almond paste
3/4 c. powdered sugar
2 egg whites
1 c. apricot jam
Mix flour, sugar, margarine, and egg yolk into a smooth dough. Set aside in
a cold place for 1/4 hour. Roll out approximately 1/4 inch thick. Cut out
small round cookies and place on greased baking sheet. Mix almond paste,
powdered sugar, and egg whites with an electric mixer until smooth. Put in
pastry tube with star tip and put ruffling around edges of cookies. Fill
center of cookies with 1 teaspoon apricot jam. Bake in 350 degree oven for
10 to 15 minutes.
RUM BALLS
12 oz. pkg. semi-sweet chocolate
1 c. almond paste
1 c. sour cream
Pinch of salt
8 c. chocolate & graham crumbs
3 c. powdered sugar
1-1/2 c. melted butter
1-1/2 c. chopped pecans
1-1/2 c. extra proof dark rum
Combine melted chocolate, sour cream, almond paste and salt. Cream well and
set aside. In separate bowl add all the rest of the ingredients. Mix until
it holds its shape. Add chocolate mixture. Knead with hands until well
blended. Refrigerate until firm enough to work with. Roll into small balls
in the palm of your hand, roll in chocolate shots or coconut or finely
chopped almonds. Put on a paper lined cookie sheet. Put in refrigerator
until firm. Freeze if you wish. Bring to room temperature before serving.
ALMOND CARAMEL PIE
1 (9 inch) baked pie shell
FILLING
1/4 c. butter or margarine, softened
2 tsp. flour
8 oz. almond paste, cut into sm. pieces
2 eggs
Caramel ice cream topping (1 c.)
3 tbsp. flour
1 c. sliced almonds
TOPPING
1 to 2 c. whipping cream
2 to 3 tbsp. powdered sugar
Heat oven to 400 degrees. In small bowl, combine butter, 2 tablespoons
flour, almond paste and eggs at medium speed until well blended. Spoon
mixture evenly into pie crust lined pan. Bake for 17 to 20 minutes or until
filling is set and a light golden brown. Reserve 1/3 cup of the caramel
topping. In small bowl using wire whisk, blend remaining caramel topping and
3 tablespoons flour. Stir in almonds. Carefully spoon over baked filling in
pie pan. Return to oven. Bake for an additional 10 minutes or until golden
brown. Cool on wire rack for 30 minutes. Refrigerate 2 to 3 hours. In large
bowl, beat whipping cream and powdered sugar until stiff peaks form. Spoon
whipping cream around edge of pie leaving small circle in center. Just
before serving drizzle about 2 teaspoons of reserved caramel topping over
each piece. Keep refrigerated.
ALMOND SQUARES
1 c. margarine, softened
1 c. powdered sugar
1/4 c. brown sugar
1 egg
1 tsp. vanilla
2 c. flour
1/2 tsp. soda
1/2 tsp. salt
Mix all above ingredients. Spread half of mixture in bottom of 9 x 13 inch
pan. 3/4 lb. or 3/4 c. almond paste
3 eggs
1 c. sugar
Combine last 3 ingredients; spread over dough. Dot filling with remaining
dough. Bake at 325 degrees for 45 minutes. Cut while warm. Yield: 20
servings.
ALMOND BROWNIES
2/3 c. shortening
4 sqs. (1 oz. each) unsweetened chocolate
2 c. sugar
1 1/4 c. all-purpose flour
1 c. chopped almonds
1 c. chopped almond paste
1 tsp. baking powder
1 tsp. salt
4 eggs
Heat oven to 350 degrees Heat shortening and chocolate in 3 quart saucepan
over low heat until melted. Remove from heat. Stir in remaining ingredients.
Spread in greased rectangular pan (13 x 9 x 2 inch pan.) Bake until brownies
begin to pull away from sides of pan, about 30 minutes. Do not over bake.
Cool slightly. Cut into bars about 2 x 1 1/2 inches. Makes 36 brownies. 195
calories per brownie.
ALMOND SHORTBREAD
3/4 c. butter, softened
Pinch of salt
1 can (3 1/2 oz.) almond paste
2 c. flour
1/2 c. almond butter
1 1/2 c. brown sugar
1/2 tsp. almond extract
1/2 c. chopped almonds
If using a food processor, add almond paste and almond extract before adding
flour. If preparing by hand first mash the paste with extract, then combine
with creamed butter, almond butter and sugar before adding flour. Roll out
to 1/2 inch thickness cut out with cookie cutter and bake 20 minutes in
preheated oven at 450 degrees.
More Almond Recipes
Almond Biscotti
Almond Butter
Almond Cheesecake
Almond Cherry Cheesecake
Almond Cookie Wreaths
Almond Cream Cheese Cookies
Almond Crumb Loaf
Almond Glazed Cake
Almond Dip for Strawberries
Almond Fingers with Chocolate Glaze
Almond French Toast
Almond Popcorn Crunch
Almond Tapioca
Almond Truffles
Apricot Almond Chews
Cherry Almond Coffee Cake
Cherry Almond Filling (Cake Filling)
Chocolate Almond Balls
Cream of Almond Soup
Cream of Raspberry Almond Soup
Raspberry Almond Cream Roll
Sugar Almond Sticks
Sirloin Tips over Almond Rice
Turkey with Almonds Casserole
Fruit Salad with Almond Dressing
Orange and Almond Salad
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