1 - 10 of 45 for almond stollen
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FIRST: Heat oven ... quickly stir in almond extract and flour. ... Bake 60 minutes. Frost with glaze and sprinkle generously with chopped almonds. (Cooper)
Dissolve yeast in ... salt, cardamom, and almonds; mix. Set ... degrees for about 30 minutes. Cool. Frost with confectioners sugar, moistened with water.
Cream butter and ... (sifted together) and almond extract. Knead on ... minutes. While still hot spread with melted butter and powdered sugar. Freezes well!
Dissolve yeast in warm water. Add milk and stir in 1 cup of flour. Let rise. Cream butter with sugar. Add eggs, one at a time and beat well. Add ...
Soak fruits in ... sugar, salt, eggs, almond extract, and lemon ... hour. Bake at 375 degrees for 40 minutes. Cool on racks; dust with sugar. Makes 2 loaves.
Soften active dry yeast in warm water. Combine milk, butter, sugar, salt and cardamom; cool to lukewarm. Stir in 2 cups of the flour; beat well. Stir ...
Mix and Raise Mix into first step and raise again. Prepare a couple of days before hand. Following Step 1 and 2: Divide dough equally into 11 to 12 ...
In large bowl knead sugar and butter into bread dough. Add cherries and raisins. Knead well until distributed. On well floured surface pat dough into ...
In large bowl to scalded milk add 1/2 cup sugar and 1/2 teaspoon salt. Cool to lukewarm. Meanwhile, sprinkle yeast on warm water, stir until ...
Combine melted butter, scalded milk, sugar, and salt. Dissolve yeast in water and add slightly beaten egg. Combine above and add 2 cups flour. Then, ...
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