19 molded almond Recipes

butter (very soft, unsalted , no substitutes!! and save the wrappers to cover the almond dough with, later.), almond paste , crumbled into tiny pieces (1/4 cup total. for best results, use an made without syrup or liquid glucose! check the), sugar, all-purpose flour

unsalted butter, softened , plus, unsalted butter, melted, all-purpose flour , plus, all-purpose flour , for dusting molds, salt, granulated sugar, almond paste (not marzipan), pure vanilla extract, egg, sugar , for dusting

butter , for greasing molds, all-purpose flour , for dusting, egg whites, at room temperature, yellow cake mix (recommended : betty crocker supermoist butter recipe), unsalted butter, melted, honey, water, lemon zest, almond extract, special equipment : 12 (3-inch) nonstick madeleine molds

orange flavor gelatin or 1 (3 oz) box peach gelatin, boiling water, cold water (see notes ), almond extract (optional), cool whip, divided, sliced peach (fresh, frozen or canned )

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

soak overnight ., orange juice, raisins (golden ) or regular 15 oz, mixed candied fruits, sour apples (granny smith) - chopped fine, brandy and extra to sip while making this hahaha., rind of 2 lemons, bread crumbs, beef suet, chopped fine, flour, cinnamon, allspice, salt, mix the following ingredients and add to dry ingredients, sugar, molasses, eggs, add ., blances almonds, english walnut meats, coffee cans or small molds).

cooked chicken, diced, unflavored gelatin, softened, water, boiling, chicken bouillon cubes, lemon juice, dry mustard, curry powder, salt, sour cream, green onion, diced, celery, diced, green pepper, diced, almonds, toasted

powdered sugar, powdered sugar, egg white, shortening, cream of tartar, water , tap, butter flavoring, mint extract, almond flavoring

sliced peaches, peach jell-o, sugar, boiling water, almond extract

cream cheese, soft, muenster cheese, white cheddar cheese, shredded (1 cup), fine chopped onions, cherry flavored liqueur, dark sweet cherry, fresh (or frozen ), sliced honey-roasted almond, cracker

crushed pineapple, lime gelatin (1 boxed package), sour cream, almonds, celery

vanilla ice cream, orange juice, heavy sweet cream, passover macaroons, almonds, frozen strawberries, orange juice

homemade cottage cheese or farmer s cheese, sugar, cream cheese, at room temperature , cut into pieces, hard-cooked egg yolks, crumbled, heavy or whipping cream, ground almonds, lemon , zest grated, lemon extract, vanilla extract, vanilla bean , split lengthwise, golden raisins, chopped candied fruits , for decoration

homemade cottage cheese or 2 lbs farmer cheese, sugar, cream cheese, at room temperature , cut into pieces, hard cooked egg yolks, crumbled, heavy cream or 1 1/2 cups whipping cream, ground almonds, lemon , zest of, grated, lemon extract, vanilla extract, vanilla bean , split lengthwise, golden raisin, chopped candied fruit , for decoration

smoked salmon cream cheese, softened, pimiento, grated onion, ground almonds, sour cream, fresh dill, stems removed

cake flour , plus, cake flour, plus more for mold, baking powder, baking soda, salt, ground cinnamon, unsalted butter, softened, plus more for mold, light brown sugar, honey, vanilla, whole milk, room temperature, eggs, room temperature, cream of tartar, honey, unsalted butter, vanilla, water, sugar , sifted, yellow gel-paste food coloring, black gel-paste food coloring, marzipan or 1 oz almond paste, halved, blanched sliced almonds, toasted

pan di spagna, baked and cooled, butter for the mold, ricotta, sugar, strega liqueur or other sweet liqueur, plus extra for sprinkling over pan di spagna, gelatin, heavy cream, chopped, toasted slivered almonds, egg whites (whites of 6 large eggs), sugar