Almond Cream Confections - Recipe

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ALMOND CREAM CONFECTIONS

1/2 c. butter
1/4 c. sugar
2 tbsp. cocoa
2 tsp. vanilla extract
1/4 tsp. salt
1 egg, slightly beaten
1 c. slivered almonds, toasted & chopped
1 3/4 c. vanilla wafer crumbs
1/2 c. flaked coconut
2 (1 oz.) sq. semi-sweet chocolate

CREAM FILLING:

1/3 c. butter, softened
3 to 4 tbsp. milk
1/2 tsp. vanilla
3 c. sifted powdered sugar

Combine first 6 ingredients in a heavy saucepan; cook over low heat, stirring constantly, until butter melts and mixture begins to thicken. Remove from heat; add almonds, vanilla, wafer crumbs and coconut, stirring well. Press firmly into an ungreased 9 inch square pan, cover and chill.

Spread cream filling over almond mixture, cover and chill. Cut into 1 1/2 inch squares. Remove from pan; place 1/2 inch apart on a baking sheet.

Place chocolate in a zip-top heavy duty plastic bag. Seal. Submerge in hot water until chocolate melts. Cut a small hole in end of bag with scissors; drizzle chocolate over cream filling in a zig-zag pattern.

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Almond Cream Confections

· Dec 5 · #177138

Kate (Florida) says:

These take 3 steps but are fantastic! I have made these for over 20 years and people LOVE them. I double the recipe and use holly petit for cups to put each candy in individually. I give them at Christmas. If you double the recipe, and line a jelly roll pan with wax paper then press the heavily buttered mixture into the pan the whole sheet will release easily and you can cut the rows and squares more easily.

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