125 shortbread almond extract Recipes

salted butter, white sugar, eggs, gluten-free flour ( blend), icing sugar , sifted (gluten free), almond extract, water (or more )

butter , no substitutes, sugar, almond extract or 1/2 tsp vanilla extract, all-purpose flour, jam , for the centers

king arthur unbleached all-purpose flour, sugar, salt, cold butter, cubed, cold water, rum extract, almond extract, sugar, milk, colored edible glitter and nonpareils

all-purpose flour, white sugar, salt, cold butter, rum extract, almond extract, cold water, sugar, milk, milk, drop food coloring, or to desired shade (optional), colored edible glitter , or as desired

butter, softened, all-purpose flour, cornstarch, brown sugar , packed, ground almonds, vanilla extract, almond extract (optional), semisweet chocolate, butter, chopped blanched almond

margarine, sugar, almond extract, salt, flour, ground almonds, margarine, sugar, milk, semisweet chocolate, melted, almond extract

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

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

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

land o lakes butter, softened, sugar, eggs, almond extract, all-purpose flour, strawberry all-fruit spread or 10 oz raspberry spreadable fruit, sliced almonds

butter, softened (no margarine allowed), sugar, vanilla or almond extract, pecans, chopped, shredded parmesan cheese, a dash of freshly ground black pepper, all-purpose flour, cornmeal, salt

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

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

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

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

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