Melt butter, remove from heat. Add Karo syrup, water and sugar. Cook on medium heat ... paper. Stir in almonds. Turn into pan, melt ... with fine chopped almonds.
Mix yeast and warm water; add salt, butter, egg, sugar and milk. Mix well. Stir ... inch). Spread the almond filling (the long way) in ... or until golden brown.
Soften the gelatin in cold ... yolks, whole egg, sugar and salt until thick. Add ... custard with the almond essence and whipped cream. Place ... serve hot or cold.
Ingredients: 13 (egg .. essence .. jam .. milk .. salt .. sugar ...)
Pulverize almonds in a food processor. Add sugar, butter and extract. Keep ... combined. Keep stored in freezer for up to 2 months. Makes about 2 cups.