30908 kourambiethes almond shortbreads Recipes

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

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

flour, salt, baking powder, chopped fresh rosemary, chopped almonds, lemon zest, unsalted butter, softened, honey, sugar, divided, lemon juice, reynolds wrap foil

flour, nutmeg, butter, shortening, almond extract, vanilla extract, sugar, maraschino cherries

unsalted butter, chopped, caster sugar, vanilla essence, plain flour , sifted, ground cinnamon , sifted, almond meal, icing sugar , sifted for dusting

all-purpose flour, brown sugar, butter (no substitutes), chopped toasted almonds, toffee pieces, slightly crushed, coarse sugar (pink and or green )

butter, softened, powdered sugar, egg yolks, brandy or 2 tbsp orange juice, vanilla, cake flour, blanched almond, lightly toasted and finely ground, powdered sugar, rose flower water (optional), powdered sugar

almonds, toasted, all-purpose flour, cornmeal, powdered sugar, salt, unsalted butter, room temperature, lemon juice, lemon zest or 1/2 tsp lemon extract, vanilla extract

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

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

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

butter softened, white sugar, almond extract, all purpose flour, seedless raspberry jam, confectionary sugar for glaze, almond extract for glaze, milk for glaze

butter, softened, powdered sugar, chopped toasted almonds, vanilla extract, almond extract, all-purpose flour, baking powder, salt

unsalted butter, very soft, olive oil, icing sugar, plain flour , sifted, vanilla, almonds, toasted, eggs, extra icing sugar , for dusting