39271 glazed almond shortbread rsc Recipes

unsalted butter, softened, vanilla sugar (vanilla flavored sugar or splenda), almond paste, finely crumbled, eggs, cake flour , sifted, baking powder, salt, sour cream, powdered sugar, amaretto liqueur

softened butter, sugar, almond extract, all-purpose flour, seedless raspberry jam, sugar, water, almond extract

whole raw almonds, roughly chopped, fresh rosemary, chopped and divided, olive oil, sugar, unsalted butter, honey, fleur de sel , plus, fleur de sel, for garnish, vanilla extract, dark chocolate, chopped, reynolds wrap foil

butter, at room temperature, sugar, almond extract, all-purpose flour, ground ginger, ground almonds, whole almonds

butter, softened, white sugar, almond extract, all-purpose flour, seedless raspberry jam, sugar, almond extract, milk

sugar, butter (no substitutes), almond extract, flour, raspberry jam (seedless is my preference), powdered sugar, almond extract, water

unsalted butter, almonds, plain flour, baking powder, icing sugar , sifted, egg yolk, vanilla, ouzo, almond meal, icing sugar (extra , for dusting)

butter or 3/4 cup margarine, softened, brown sugar, milk, drops almond extract, all-purpose flour, slightly beaten egg white, sliced almonds or 1/2 cup pine nuts, granulated sugar

butter, divided, blanched whole almonds, sugar, vanilla extract, salt

dark chocolate, heavy cream, almonds (roasted), butter, maida flour (flour), refrigerated buttermilk biscuits (crushed ), eggs, baking powder, sugar, water, reynolds wrap foil

this is the most logical progression to make this cake., prepare all pans and equipment. 1) line the jelly roll pan. 2) have the 8 springform pan ready. 3)have the cake circle ready or cut 1 out of heavy cardboard and cover in foil., make coffee rum syrup . 1)give the syrup time to cool completely before adding rum and vanilla., make chocolate almond shortbread . 1) allow the shortbread to cool completely., make cocoa sponge cake . 1) cake cools quickly. 2) fresh cake is easier to roll., make ganache filling . 1)by the time this is cool enough to use, the cake should be cool., make coffee rum buttercream ., make glaze . 1) do not make the glaze until the second layer of buttercream has been added and cake is back in the refrigerator., cocoa sponge cake, eggs, sugar, canola oil, vanilla, cocoa powder, ganache filling, dark chocolate, chopped, heavy cream, vanilla, chocolate almond shortbread, sliced almonds, powdered sugar, all-purpose flour, cocoa powder, butter, chilled 1/2 cubes, salt, vanilla, almond extract, coffee rum syrup, water, sugar, instant coffee, dark rum, vanilla, coffee rum buttercream, dark rum, instant coffee powder, vanilla, light brown sugar, water, butter, softened, egg whites, glaze, dark chocolate, chopped, heavy cream, corn syrup, dark rum, vanilla

powdered sugar, butter softened, all purpose flour, chopped cashew nuts, ginger, coarsely chopped cashew nuts, glaze, powdered sugar, grated lemon peel, lemon juice

butter, softened, sugar, egg yolks, vanilla extract, almond extract, all-purpose flour, blanched almonds, toasted and chopped fine (to toast almonds, bake in preheated 350 oven 10 minutes, cool.), apricot preserves

blanched almond, whole, sugar, flour, salt, unsalted butter, softened, brandy, milk chocolate, finely chopped, sour cream, blanched almond, toasted, sugar, unsalted butter, cold and cut into 1/2-inch cubes, brandy, milk chocolate, chopped, almonds, whole and natural (raw, not toasted or blanched )

butter, softened, sugar, almond extract, flour, good raspberry jam, powdered sugar, almond extract, whipping cream

butter, softened, sugar, almond extract, all-purpose flour, salt, marmalade jam, almond extract, water, icing sugar

bunnonstick cooking spray, sugar, butter, melted, eggs, all-purpose flour, salt, almond extract, sliced almonds with skins

butter at room temp ., sugar, almond extract, vanilla extract, all purpose flour, salt, sliced almonds