Type what you have

Ingredients

• ✓ almond
• brownie mix
• caramel dessert topping
• semi-sweet chocolate chunk
• parchment paper

Instructions

1. 1 Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with Reynolds® Parchment Paper, extending paper up sides of pan; set aside.
2. 2 Prepare brownie mix according to package directions. Pour half of batter into pan. Cover with half of caramel topping, chocolate chunks and almonds. Pour in the remaining brownie batter.
3. 3 Drop remaining caramel by rounded teaspoons onto brownie batter. Swirl with a knife. Top with remaining chocolate chunks and almonds.
4. 4 Bake 35 to 40 minutes or until edges are set. Remove and let tray cool completely in pan. Use edges of parchment to lift brownies from pan onto a cutting board. Pull back edges of parchment for easy cutting. Cut into bars.

By Reynolds KitchensR

Ingredients

• ✓ almond
• greek yogurt
• maple syrup
• vanilla extract
• blueberry
• cacao nib

Instructions

1. 1 Line two 9-inch rimmed baking sheets with parchment paper.
2. 2 Whisk together yogurt, maple syrup, and vanilla extract. Divide mixture between the 2 baking sheets and spread out using a spatula until about 1/4-inch thick. Scatter sliced almonds, dried blueberries, and cacao nibs evenly over each baking sheet.
3. 3 Place baking sheets in the freezer for at least 3 hours, or overnight. Remove from freezer and roughly break or slice into about 2 dozen pieces.

By mumofsix

Ingredients

• ✓ almond
• crescent roll dough
• almond paste
• mascarpone cheese
• white sugar
• egg
• sugar
• powdered sugar
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
2. 2 Unroll 1 tube crescent roll dough; spread into the bottom of the prepared pan. Seal dough seams to prevent separation.
3. 3 Roll almond paste to size of dough in the baking pan; trim with a knife or a pizza cutter. Set aside.
4. 4 Beat mascarpone, 1/2 cup white sugar, and egg yolk in a bowl with an electric mixer until well combined and smooth; spread evenly on top of dough in the pan. Place reserved almond paste on top of mascarpone layer.
5. 5 Unroll remaining 1 tube crescent roll dough; place on top of almond paste layer ensuring dough completely covers. Seal dough seams.
6. 6 Beat egg white in a bowl; brush onto dough top. Sprinkle almonds evenly over dough; sprinkle 1 tablespoon white sugar evenly over almonds.
7. 7 Bake in the preheated oven until top is golden brown, 25 to 30 minutes. Cool.
8. 8 Meanwhile, whisk confectioners' sugar and water together in a bowl; drizzle over cooled Danish.

By Lance F

Ingredients

• ✓ almond
• all-purpose flour
• oat
• wheat germ
• butter
• orange zest
• brown sugar
• egg
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Beat flour, oats, butter, wheat germ, orange peel, and 1/2 cup of packed brown sugar in a large bowl at low speed until just mixed. Beat at medium speed for 2 minutes (mixture will look dry).
2. 2 Shape mixture into a ball with lightly floured hands, then pat into 8x8-inch baking pan.
3. 3 Beat eggs with a 1/4 cup of packed brown sugar in a small bowl; stir in almonds and coconut. Pour evenly over mixture in pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the bar mixture comes out clean, about 35 minutes. Cool in pan on rack. Cut into 12 pieces.

By k blackburn

Ingredients

• ✓ almond
• date
• cashew
• cocoa powder
• coconut
• coconut oil
• espresso
• water
• vanilla extract
• kosher salt
• cayenne pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place dates, cashews, almonds, cocoa powder, shredded coconut, coconut oil, cold espresso, vanilla, salt, and cayenne in the bowl of a food processor. Pulse on and off to start, then process for about 1 minute. Check to ensure mixture is sticky and moist enough to come together. Add more coffee if needed. Continue to process until mixture becomes a chunky mass.
3. 3 Line a 9x9-inch square baking pan with plastic wrap. Scoop mixture into the pan; press down with a spatula until mixture is even. Place a layer of plastic wrap on the surface and smooth again with your hands. Refrigerate until cold and firm, 2 to 3 hours.
4. 4 Remove from the pan and unwrap. Cut into 10 bars.
5. 5 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ almond
• gluten-free rolled oat
• banana
• vanilla protein powder
• peanut butter
• cranberry
• coconut
• black tea
• chia seed
• cinnamon
• vanilla extract
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
2. 2 Mix oats, banana, protein powder, peanut butter, cranberries, unsweetened flaked coconut, almonds, tea, chia seeds, cinnamon, and vanilla together in a large bowl; spread into prepared pan. Top with sweetened flaked coconut.
3. 3 Bake bars until lightly browned, 25 to 30 minutes. Set aside to cool until completely set, at least 15 minutes.

By bradyike

Ingredients

• ✓ almond
• raisin
• apple
• carrot
• zucchini
• vanilla extract
• agave nectar
• coconut oil
• egg
• brown sugar
• yogurt
• sunflower seed
• flax seed
• quinoa
• clove
• ground ginger
• nutmeg
• salt
• baking powder
• baking soda
• cinnamon
• potato starch
• tapioca starch
• brown rice flour

Instructions

1. 1 Lightly grease 18 muffin cups.
2. 2 Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves together into a large bowl.
3. 3 Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; pulse until finely ground. Add ground quinoa mixture to rice flour mixture; mix well.
4. 4 Beat yogurt, brown sugar, eggs, coconut oil, agave nectar, and vanilla together in a large bowl until well combined; stir in rice flour mixture until batter is just blended. Fold in zucchini, carrot, apple, and raisins; divide batter between the prepared muffin cups. Rest batter at room temperature for 30 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

By swalker3

Ingredients

• ✓ almond
• lemon juice
• apple
• honey

Instructions

1. 1 Fill a medium bowl with water and add lemon juice.
2. 2 Create the gums: With a paring knife, cut about ½ inch in from one edge of each apple quarter down towards the core; stop about ½ inch from the bottom and don't cut all the way through. Turn the apple quarter and repeat on the other side, until the two cuts meet. Pull out center section and discard or reserve for another use. Repeat with remaining apples. Dip in lemon-water to prevent browning.
3. 3 Add the teeth: Make little holes along one gum line with the tip of a knife, getting as close as you can to the edge. Push an almond slice into each hole. Flip apples over and make holes in the opposite gum lines, in between the top teeth.
4. 4 Arrange on a platter and drizzle honey over top.

By John Mitzewich

Ingredients

• ✓ almond
• butter
• saltine cracker
• sugar
• semisweet chocolate chip

Instructions

1. 1 Melt butter in a small saucepan over medium heat, about 5 minutes. Add sugar and stir.
2. 2 Line a baking sheet with aluminum foil. Spread crackers on the prepared baking sheet. Pour the butter mixture over the top of the crackers. Sprinkle chocolate chips and almonds evenly on top.
3. 3 Freeze until the crackers are brittle enough to break apart, 30 to 45 minutes.

By Natalie Herr

Ingredients

• ✓ almond
• banana
• watermelon
• mango
• strawberry
• hemp seed

Instructions

1. 1 Place banana in a high-powered blender; add watermelon, mango, strawberries, almonds, and hemp seeds. Blend until mixture is smooth and creamy.

By Jason Love

Ingredients

• ✓ almond
• sugar
• corn syrup
• butter
• cocoa powder
• salt
• popcorn

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C).
2. 2 Mix together the sugar, corn syrup, butter, cocoa powder, and salt in a saucepan over medium-low heat until the mixture is smooth and begins to simmer. Place the popcorn into a very large bowl, mix with the almonds, and then pour the chocolate syrup over the mixture. Stir until all the popcorn and almonds are coated. Spread the chocolate popcorn out onto several large baking sheets in a single layer.
3. 3 Bake in the preheated oven until thoroughly dry, about 1 hour, stirring every 20 minutes or so to dry all sides of the popped corn. Allow to cool on the sheet, then transfer into sealed containers.

By jsb021

Ingredients

• ✓ almond
• microwave popcorn
• corn cereal puff
• corn chip
• pretzel stick
• vanilla confectioners' coating

Instructions

1. 1 Cover a large flat surface with waxed paper. In a large bowl, stir together the popcorn, cereal, corn chips, almonds, and pretzels.
2. 2 Melt the confectioners' coating in a glass bowl in the microwave for 1 minute. Continue to cook at 30 second intervals, stirring between each one, until the coating is smooth.
3. 3 Pour melted coating over the cereal mixture. It's best to use a large metal spoon, and pour 1 or 2 spoonfuls at a time then mix to ensure even distribution. (A second person can be useful here - one to pour, one to mix.) Once everything is coated, spread the mixture out onto waxed paper in a thin layer. Let stand for about 1/2 hour, or until coating is dry. Transfer to a bowl to serve, or store in an airtight container.

By Dani

Ingredients

• ✓ almond
• popcorn
• chocolate candy-coated egg
• coconut
• white chocolate chip
• butter
• almond extract
• salt

Instructions

1. 1 Line a baking sheet with parchment paper. Set aside.
2. 2 Place popcorn, chocolate eggs, coconut, and almonds together in a large bowl. Toss to combine.
3. 3 Pour white chocolate chips into a small microwave-safe bowl. Microwave until chocolate is melted, stirring every 30 seconds, about 2 minutes. Stir in butter and almond extract until fully melted and incorporated.
4. 4 Pour melted chocolate mixture over popcorn mixture and toss to thoroughly coat. Sprinkle in salt; stir. Pour mixture onto the prepared baking sheet. Adjust salt to taste.
5. 5 Let popcorn cool and harden before serving.

By Kim

Ingredients

• ✓ almond
• biscuit baking mix
• white sugar
• orange zest
• orange juice
• egg
• vegetable oil
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. 2 In a large bowl, stir together baking mix, sugar and orange zest. Add orange juice, egg and vegetable oil; stir to combine. Fold in almonds and raisins. Pour batter into prepared pan.
3. 3 Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.

By Sara

Ingredients

• ✓ almond
• all-purpose flour
• butter
• white sugar
• fruit preserves
• chocolate chip
• honey
• butter
• oat

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
2. 2 Mix flour, 1/2 cup butter, and sugar together until combined. Spread over the bottom of the prepared pan.
3. 3 Bake in the preheated oven until light golden brown, 15 to 20 minutes.
4. 4 Mix preserves and chocolate chips in a bowl.
5. 5 Combine honey and 2 tablespoons butter in a saucepan over medium heat; cook and stir until melted. Stir in oats and almonds.
6. 6 Spread preserve mixture on top of the partially baked crust, then top with the oat mixture. Bake until lightly browned, 15 to 20 minutes. Let cool before cutting into bars.

By Lauri

Ingredients

• ✓ almond
• water
• brown sugar
• active dry yeast
• cream cheese
• milk
• vegetable oil
• honey
• salt
• all-purpose flour
• whole wheat flour

Instructions

1. 1 Mix warm water, brown sugar, and yeast in a large mixing bowl; stir well. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Grease a separate large bowl and set aside.
2. 2 Stir whipped cream cheese, almonds, milk, vegetable oil, honey, and salt into the yeast mixture. Transfer to a blender; blend until creamy and smooth.
3. 3 Slowly stir all-purpose flour and cream cheese mixture together in a large bowl; add whole-wheat flour. Stir to make a smooth dough.
4. 4 Turn dough onto a floured surface; knead until smooth and springy, about 8 minutes. Place dough in the greased bowl, turning once to grease the top of the dough. Cover bowl with a towel and let sit until double in size, about 45 minutes.
5. 5 Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch bread pan.
6. 6 Punch dough down and knead again on a floured surface; form into a loaf. Place dough in the greased bread pan. Let rise in a warm place until double in size, 45 minutes.
7. 7 Bake in the preheated oven until bread is done in the middle and top is browned, 50 to 60 minutes. Cover bread with aluminum foil if it gets too dark during the cooking process.

By neonate6211

Ingredients

• ✓ almond
• sugar
• cinnamon
• egg
• water
• butter
• margarine
• vanilla extract
• vanilla cake mix
• pecan

Instructions

1. 1 Preheat oven to 375 degrees F. Combine sugar and cinnamon in small bowl. Set aside. Combine egg whites and water in another small bowl; beat lightly with fork. Set aside.
2. 2 Combine butter, egg yolks and vanilla extract in large bowl. Blend in cake mix gradually. Beat at low speed with electric mixer until blended. Roll 1 rounded teaspoon of dough into ball. Dip half the ball into egg white mixture then into cinnamon-sugar mixture. Place ball sugar side up on ungreased baking sheet. Press nut on top. Repeat with remaining dough, placing balls 2-inches apart.
3. 3 Bake at 375 degrees F for 9 to 12 minutes or until edges are light golden brown. Cool 2 minutes on baking sheets. Remove to cooling racks. Store in airtight container.

By Duncan HinesR Canada

Ingredients

• ✓ almond
• popcorn
• butter
• brown sugar
• salt
• corn syrup
• vanilla extract
• baking soda
• chocolate chip
• coconut

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Cook the popcorn according to manufacturer's directions, pour into a very large bowl, and set aside. Melt butter in a saucepan over medium heat. Stir in the brown sugar, salt, and corn syrup. Bring mixture to a boil, then reduce heat and simmer for 5 minutes, stirring constantly. Take the saucepan off of the heat, and carefully stir in the vanilla extract and baking soda.
3. 3 Pour the caramel over the popcorn and stir well. Add the chocolate chips and almonds, then stir until thoroughly mixed. Pour this mixture into two large, deep baking pans and sprinkle with the shredded coconut.
4. 4 Bake in preheated oven for 1 hour, stirring every 15 minutes.

By andy

Ingredients

• ✓ almond
• vegetable oil
• popcorn
• butter
• brown sugar
• corn syrup
• salt
• baking soda
• vanilla extract
• peanut
• pecan

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
3. 3 Melt margarine or butter in a medium saucepan, and then stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat.
4. 4 Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar mixture. Quickly pour nut mixture over warm popcorn, and toss until well coated. Spread on greased cookie sheets.
5. 5 Bake for 45 minutes, stirring well every 15 minutes. Cool on aluminum foil, and store in an air-tight container.

By Terri McCarrell

Ingredients

• ✓ almond
• all-purpose flour
• baking powder
• salt
• butter
• sugar
• egg
• almond extract
• cherry
• heavy cream
• sweetened condensed milk
• evaporated milk
• heavy cream
• powdered sugar
• almond extract

Instructions

1. 1 For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
2. 2 Whisk together the flour, baking powder and salt in a large mixing bowl.
3. 3 Cream the butter and sugar with an electric mixer on high until it turns pale yellow. Mix in the eggs and almond extract. Slowly incorporate the dry ingredients into the wet ingredients until fully combined – avoid over-mixing. Fold in drained cherries. Pour into the prepared pan and evenly spread the batter out.
4. 4 Bake until the cake is has cooked through, 25 to 30 minutes. Cool slightly, then pierce the surface of the cake with a fork several times, especially the edges.
5. 5 Combine the heavy cream, evaporated milk and condensed milk in a small bowl or pitcher. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture.
6. 6 For the icing: Whip heavy cream until slightly fluffy, then add sugar and almond extract. Spread it evenly over the top of the soaked cake. Top with toasted almonds.
7. 7 Refrigerate for at least 2 hours or until ready to serve.

By Cans Get You Cooking

Ingredients

• ✓ almond
• semisweet chocolate chip
• ginger
• clove
• nutmeg
• cinnamon
• salt
• baking soda
• flax seed meal
• powdered milk
• whole-wheat pastry flour
• all-purpose flour
• water
• vegetable oil
• white sugar
• egg
• pumpkin puree

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a large bar-cookie pan.
2. 2 Stir pumpkin puree, eggs, sugar, oil, and water together in a large bowl until smooth.
3. 3 Stir all-purpose flour, pastry flour, powdered milk, almonds, flax seed meal, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together with a whisk in a separate bowl; stir into the pumpkin mixture until you have a smooth batter. Pour the batter into the prepared pan. Sprinkle chocolate chips over the top of the batter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely before cutting.

By Deiberts

Ingredients

• ✓ almond
• confectioners' sugar
• shortening
• coconut oil
• chocolate chip
• popcorn
• vegetable oil
• butter
• coconut oil
• allspice
• nutmeg
• cinnamon
• baking soda
• vanilla extract
• peanut
• coconut
• salt
• corn syrup
• brown sugar
• butter

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Melt 1 cup butter in a saucepan over medium heat. Stir brown sugar, corn syrup, and salt into melted butter; bring to a boil, stirring constantly, reduce heat to low, and simmer caramel sauce without stirring until slightly thickened, about 4 minutes. Remove from heat and stir 1/3 cup coconut, peanuts, 2 tablespoons almonds, vanilla extract, baking soda, cinnamon, nutmeg, and allspice into caramel.
3. 3 Heat 2 tablespoons coconut oil, 1 tablespoon butter, and vegetable oil together in a large pot over high heat. Pour popcorn into hot oil, cover the pot with a lid, and shake pot constantly over heat until all popcorn is popped, 1 to 3 minutes.
4. 4 Pour caramel sauce over hot popcorn and quickly stir to coat. Turn popcorn out onto prepared baking sheets. Sprinkle 1/3 cup coconut and remaining 2 tablespoons almonds over popcorn.
5. 5 Bake in the preheated oven for 45 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil popcorn until coconut and popcorn are lightly toasted, about 30 seconds.
6. 6 Melt chocolate chips, 1 tablespoon coconut oil, and shortening together in a saucepan until all are melted and the chocolate sauce is thin and pourable. Drizzle chocolate sauce and sprinkle remaining 1/3 cup coconut over popcorn; dust with confectioners' sugar. Lift parchment paper off of the baking sheets and transfer popcorn to the refrigerator to cool completely, about 45 minutes. Break into palm-sized chunks and store in airtight containers.

By Amy Snyder

Ingredients

• ✓ almond
• whole milk
• white sugar
• water
• butter
• active dry yeast
• all-purpose flour
• cinnamon
• cardamom
• butter
• raisin
• walnut
• egg
• water
• pearl sugar

Instructions

1. 1 Whisk together warm milk, 1/2 cup sugar, warm water, and 2 tablespoons melted butter in a large bowl until sugar is dissolved. Sprinkle yeast over the top and set aside for 5 minutes.
2. 2 Once yeast is foamy, stir in flour, adding more as needed to form a stiff dough. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place into an oiled bowl, cover with a cloth, and let stand in a warm place until doubled in bulk, about 1 hour.
3. 3 Combine remaining 1/2 cup sugar, cinnamon, and cardamom in a small bowl; set aside.
4. 4 Deflate dough and turn it out onto a lightly floured surface. Roll dough into a 9x13-inch rectangle and brush with 1/2 cup melted butter. Sprinkle with cardamom-sugar mixture, raisins, and walnuts. Roll into a log, pinch the edges closed, and place onto a parchment paper-lined baking sheet. Cover with a cloth and let stand in a warm place until doubled in bulk, about 1 hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Using a sharp knife, score the top layer of the roll with V-shapes that don't quite meet in the middle, the whole length of the roll. This will give the bread an attractive braided appearance, but can be skipped.
7. 7 Beat egg with 1 tablespoon water in a small bowl until well combined; brush over the top of bread. Sprinkle with almonds and pearl sugar.
8. 8 Bake in the preheated oven until bread is golden brown and sounds hollow when tapped on the bottom, 30 to 35 minutes. Cool completely on a wire rack before slicing.

By Bethany Behrle

Ingredients

• ✓ almond
• dark chocolate

Instructions

1. 1 Spread almonds in a large skillet; toast over medium heat until starting to brown, 3 to 5 minutes. Pour almonds into a bowl.
2. 2 Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching, about 5 minutes. Remove from heat; pour in almonds and stir until evenly coated.
3. 3 Drop spoonfuls of chocolate-almond mixture onto a plate lined with waxed paper.
4. 4 Chill until set, about 10 minutes.

By Artystique

Ingredients

• ✓ almond
• milk chocolate chip
• shortening

Instructions

1. 1 Line a 9x13-inch baking pan with parchment paper; set aside.
2. 2 Toast chopped almonds in a skillet over medium heat, stirring often, until golden brown. Set aside.
3. 3 Place chocolate chips and shortening into a metal bowl set over a pan of simmering water until melted and smooth. Off heat, stir in ½ toasted almonds. Spread into the prepared baking pan; sprinkle with remaining ½ almonds. Chill until solid, about 30 minutes. Break into bite-sized pieces to serve.

By BUCHKO

Ingredients

• ✓ almond
• flat-leaf parsley
• garlic
• olive oil

Instructions

1. 1 Combine chopped almonds and parsley on a cutting board; chop together again until very finely chopped.
2. 2 Transfer almond mixture to a bowl and add garlic. Stir olive oil into almond mixture until a thick sauce forms.

By John Mitzewich

Ingredients

• ✓ almond
• confectioners sugar
• egg white
• almond extract

Instructions

1. 1 Place almonds and confectioners' sugar in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it; at this point, the mixture should still be crumbly, not paste-like.
2. 2 Add beaten egg white and almond extract; process until it lumps together. If it remains crumbly, add more egg white, a few drops at a time.
3. 3 Use a silicone spatula to remove almond paste from the food processor. If not using right away, wrap almond paste in waxed paper and store in an airtight container to use within a few hours. Or, place wrapped almond paste in a freezer bag and freeze for up to 6 months.

By nch

Ingredients

• ✓ almond
• white chocolate melting wafer
• butter
• almond extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes.
3. 3 Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds.
4. 4 Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.

By Kimberley

Ingredients

• ✓ almond
• confectioners' sugar
• egg white
• almond extract

Instructions

1. 1 Grind almonds in a blender. Mix confectioners' sugar into almonds until combined. Beat egg whites slightly in a separate bowl, then mix into almond mixture. Use your hands to blend in almond extract.
2. 2 Form paste into a log, wrap tightly in plastic, and store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

By Carol

Ingredients

• ✓ almond
• fig
• semi-sweet chocolate chip
• orange liqueur

Instructions

1. 1 Preheat your oven to 350 degrees F (175 degrees C).
2. 2 Cut each fig in half. (If you cannot find fresh figs and would like to use dried figs, cut a little opening in the top of the fig and make a pocket for the stuffing.)
3. 3 In a small mixing bowl, combine chocolate chips, almonds, and wine. Spoon about 2 teaspoons of the stuffing mixture into each fig half.
4. 4 Bake on a cookie sheet for 10 minutes.

By Robyn Webb