37170 kourambiethes greek almond shortbreads Recipes

butter, at room temperature, powdered sugar, egg yolk, all-purpose flour, minced almonds

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

flour, almond meal, powdered sugar, butter, chilled, cubed, egg yolk, brown sugar, butter, eggs, egg white, golden syrup, cream, almond extract, pears, drained, almonds, flaked

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

dried tart cherries (about 1 1/2 oz), creme de cassis (black-currant liqueur), raw almonds with skins, divided, all purpose flour, whole wheat flour, salt, unsalted butter, room temperature, powdered sugar , sifted, egg, lightly beaten

blanched whole almonds (3 oz), all-purpose flour, superfine granulated sugar, unsweetened cocoa powder (preferably dutch-process), cinnamon, salt, unsalted butter, cut into small pieces, confectioners sugar for dusting

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

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

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

all-purpose flour, sugar, salt, butter, pure almond extract, ground almonds

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