53668 amaretto almond bliss cookies Recipes

pitted tart cherries, sugar, cornstarch, salt, amaretto or 1/2 tsp almond extract, king arthur unbleached all-purpose flour, sugar, baking powder, grated lemon peel, salt, milk, butter, melted, vanilla ice cream , optional

butter, softened, brown sugar, eggs, king arthur unbleached all-purpose flour, baking powder, baking soda, salt, buttermilk, amaretto, almonds, amaretto butter frosting

all-purpose flour, sugar, chopped sliced almonds, toasted and divided (about 2 oz), baking powder, salt, fat-free milk, butter or stick margarine, melted, amaretto (almond-flavored liqueur), eggs, lightly beaten

butter, softened, cream cheese, softened, sugar, almond liqueur, vanilla extract, all-purpose flour, eggs, sliced almonds, amaretto glaze

refrigerated sugar cookie dough, blanched slivered almond, chopped, almond extract, red raspberry preserves, powdered sugar

flour, butter, room temperature, salt, sugar, ground almonds (about 1/4 lb almonds with the skin on, note, i chop mine into chunks first with a knife, then grind), grated lemon zest (optional) or 1 tbsp grated orange zest (optional) or 1 tbsp grated lime zest (optional), powdered sugar , for dusting

ingredients for basic butter cookies, ground cinnamon, freshly grated nutmeg, ground ginger, almonds (1 cup)

canned almond paste * (about 5 oz; not marzipan), coarsely crumbled, salt, sugar, unsalted butter, softened, egg, separated, almond extract, all-purpose flour, sliced almonds (about 1 1/2 oz)

ground almonds (use food prosessor but be careful as you don tsp want to end up with paste), flour, baking powder, salt, butter, softened, sugar, vanilla, almond extract, whole almonds

rice flour (available at specialty stores) or 2/3 cup (available at specialty stores), ground almonds, sugar, egg white, lightly beaten, clear honey, drops almond extract, split blanched almonds

butter, softened (no substitutes), sugar, almond extract, all-purpose flour, baking powder, salt, sugar, sugar, almond extract, water, sliced almonds, toasted

canned almond paste (about 5 oz; don tsp use marzipan), coarsely crumbled, salt, sugar, unsalted butter, softened, egg, separated, almond extract, all-purpose flour, sliced almonds (about 11/2 oz)

chopped almonds (i measured out 3/4 cups of whole nuts, too much as you can see. when chopped the volume increased, probably no more than 1/4 + will create 1/2 cup), butter (1/2 of a cube, 4 tbsp), all-purpose flour, sugar, heavy cream, vanilla or almond extract (i used 1/4 tsp of each), semi-sweet chocolate chips (i used 1/3 cup), shortening (i used 1 tsp)

brown sugar or 3 tbsp splenda granular, evaporated milk, eggs, slightly beaten, amaretto or 1 tsp almond extract, freshly chopped toasted almonds, fresh raspberries or 4 cups frozen unsweetened raspberries

eggs, separated, sugar, divided, vanilla extract, divided, cake flour, baking powder, salt, ground toasted almonds, powdered sugar, divided, whipping cream, amaretto, almonds, toasted, chopped, and divided, red currant jelly, melted and divided

butter, softened, sugar, egg, almond extract, all-purpose flour, sugar (for flattening cookies), butter, melted, sugar, almond extract, milk, sliced almonds

chopped blanched slivered almonds, flour, baking powder, salt, cold unsalted butter or 3/4 cup margarine, cut into small pieces, sugar, egg, egg white, fresh lemon juice, almond extract, very finely grated lemon zest, marzipan or 7 -8 oz almond paste, egg white, fresh lemon juice, water, powdered sugar