|The Classic Vegetable Cookbook|
|by Ruth Spear|
From artichoke to zucchini this cookbook provides 450 recipes and all anyone needs to know about buying, cooking, serving and storing vegetables.
1 - 10 of 120 for almond paste
Blanch 1 pound sweet almonds and dry overnight. ... 1/4 pound almond paste. Add 1-1/4 ... through pastry tube onto cookie sheet. Bake 15 minutes at 325°F.
Beat together until creamy butter, almond paste and sugar. Add ... (crescent or balls). Keep dough covered while forming. Bake at 350 degrees for 20 minutes.
Cream butter and sugar well. Add remaining ingredients. Form batter into small balls, press down with floured fork on ungreased cookie sheet. Bake ...
Mix almond paste, sugar and ... Bake at 375 for 12 to 15 minutes. Check after 10 minutes. Cookies are pale when done. Do not remove from pan until cool.
Cut butter into ... For filling, crumble almond paste; blend in ... and prick at intervals. Bake at 425 degrees for 20 to 25 minutes until golden brown.
Blend 1 cup almonds and sugar and ... processor, soften the paste. Gradually blend ... pour hot mixture over this. Let congeal and serve with whipped cream.
Mix butter, shortening, sugars, egg, salt, flour and baking powder in order given. Put 1/2 of this mixture into 9"x13" pan and pat down. Mix filling ...
Blend all ingredients together well. Bake on a cookie sheet at 325°F for 30 minutes or until brown. Cool slightly, then cut into bars.
Mix all ingredients in bowl. Cool dough for several hours before making cookies into small balls. Bake at 350 degrees for 15 minutes.
Put the almonds, icing and ... jam, until the paste is soft but ... sides of the cake, making the joins as neat as possible. Leave to dry for 2 to 3 days.
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