Type what you have

Ingredients

• ✓ almond extract
• almond
• confectioners' sugar
• water

Instructions

1. 1 Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle.
2. 2 Slip almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander.
3. 3 Place almonds and confectioners' sugar in a food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no longer grainy.
4. 4 Wrap marzipan in plastic wrap and store in a cool, dry place.

By transatlantikkoch

Ingredients

• ✓ almond extract
• egg
• white sugar
• almond

Instructions

1. 1 Pre-heat oven to 325 degrees F (165 degrees C). Prepare a 9 x 9 x 2 inch baking pan by lining bottom with either waxed paper or parchment paper. Grease the paper.
2. 2 Separate the eggs and reserve the whites. Beat egg yolks until thick and tripled in volume. Add sugar slowly, beating until very thick. Slowly fold in nuts and extract. Beat egg whites until stiff but not dry. Fold them into the yolk mixture. Pour batter into prepared pan.
3. 3 Bake for one hour or until done. Cool in pan for 10 minutes then turn out and remove paper. Cool completely. Cut as needed.

By Rosina

Ingredients

• ✓ almond extract
• almond
• confectioners' sugar
• rose water
• cocoa powder

Instructions

1. 1 Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and pat dry with paper towels.
2. 2 Place almonds, confectioners' sugar, rose water, and almond extract in a food processor fitted with a metal blade and process to a paste. Scrape the sides a few times to ensure even processing. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store marzipan in a cool, dry place, 8 hours to overnight.
3. 3 Shape marzipan into a 1/2-inch thick roll. Cut into 1/2-inch pieces and roll each piece into a ball. Dredge balls in cocoa.

By sophia

Ingredients

• ✓ almond extract
• coconut
• egg white
• sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
2. 2 In a large bowl, whip egg whites with an electric mixer until stiff enough to make a mark through with a knife. Gradually sprinkle in the sugar, cinnamon and almond extract while continuing to mix on low speed. Fold in toasted coconut by hand. Spoon or scoop onto the prepared cookie sheets.
3. 3 Bake for 20 to 25 minutes in the preheated oven, until cookies are dry and peel of the paper easily. Cool on wire racks and store in an airtight container at room temperature.

By MOTTOS

Ingredients

• ✓ almond extract
• heavy cream
• confectioners' sugar
• sour cream
• blackberry
• lemon zest
• mint

Instructions

1. 1 Beat heavy cream, ½ cup confectioners' sugar, and almond extract together in a large bowl until stiff; fold in sour cream until combined. Refrigerate until ready to use.
2. 2 Toss blackberries with remaining ½ cup confectioners' sugar in a separate large bowl until evenly coated. Let stand at room temperature for about 15 minutes.
3. 3 Layer whipped cream and blackberries into 8 parfait glasses, beginning and ending with whipped cream. Garnish each parfait with 1 strip lemon zest, a few blackberries, and 1 sprig mint.

By JOSIE

Ingredients

• ✓ almond extract
• butter
• sugar
• egg
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan or pie plate.
2. 2 In a medium bowl, mix together the butter, sugar and almond extract until light and fluffy using an electric mixer. Blend in the egg. Combine the flour and baking powder; stir into the mixture using a sturdy spoon until dough forms a ball. Press the dough into the prepared pan.
3. 3 Bake for 30 to 40 minutes in the preheated oven, until the top is light golden brown. When cool, slice into wedges to serve.

By Allison

Ingredients

• ✓ almond extract
• all-purpose flour
• almond
• butter
• white sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
3. 3 Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
4. 4 Bake in preheated oven until golden brown, about 15 minutes.

By NESSITA

Ingredients

• ✓ almond extract
• butter
• sugar
• egg
• baking powder
• heavy cream
• all-purpose flour

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Line a loaf pan with wax paper, then spray with cooking spray.
2. 2 Place the butter into a heavy saucepan, and melt over medium heat. Allow the butter to simmer until foam rises to the top of the butter, 5 to 10 minutes. Gently skim away the foam and discard; pour the golden, clear layer of butter through a fine mesh strainer into a bowl to remove remaining milk solids, avoiding pouring any milk solids left in the bottom of the pan. Allow the clarified butter to cool.
3. 3 Beat sugar and egg with an electric mixer in a large bowl until light and fluffy. Beat in the baking powder and almond extract. Stir in the clarified butter. Pour in the flour alternately with the cream in 2 or 3 installments, mixing until just incorporated. Pour batter into prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes before removing to cool completely on a wire rack.

By SS

Ingredients

• ✓ almond extract
• heavy cream
• water
• sugar
• gelatin
• sour cream
• vanilla extract
• lingonberry

Instructions

1. 1 Combine the cream, water, sugar, and gelatin in a saucepan over low heat. Stir constantly until the gelatin has dissolved. Remove from the heat and let cool slightly until thickened, about 10 minutes; it should be the consistency of beaten eggs. Fold in the sour cream, vanilla extract, and almond extract. Pour into a mold, cover, and refrigerate until set, at least 4 hours, preferably overnight.
2. 2 Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top.

By EMERALDCITYJEWEL

Ingredients

• ✓ almond extract
• egg
• all-purpose flour
• baking powder
• white sugar
• butter
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
2. 2 Whisk eggs in a small bowl; reserve about 1 tablespoon for brushing over dough. Whisk flour and baking powder together in another bowl.
3. 3 Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in beaten eggs, then stir in almond extract. Stir in flour mixture by hand using a sturdy spoon; dough will be stiff.
4. 4 Press 1/2 of the dough into each prepared pan. Press almond slices into dough, then brush reserved egg over top.
5. 5 Bake in the preheated oven until the top is golden brown, about 30 minutes. Let cool, then cut into wedges to serve.

By COOKS2MUCH

Ingredients

• ✓ almond extract
• all-purpose flour
• butter
• water
• almond paste
• egg
• white sugar
• salt
• egg white

Instructions

1. 1 Place flour in a large bowl; cut in cold butter with a pastry cutter or two knives until mixture has a crumb-like texture. Make a well in the center; add cold water. Mix together to forms a dough. Try not to overmix. Chill dough.
2. 2 Meanwhile, preheat the oven to 450 degrees F (225 degrees C). Grease cookie sheets.
3. 3 Blend almond paste, eggs, 3/4 cup sugar, almond extract, and salt together in a medium bowl.
4. 4 Divide dough into 4 equal pieces; roll out into 15-inch strips. Place filling along the center of each long strip of dough.
5. 5 Roll up, and pinch the ends to seal. Place strips 2 inches apart on cookie sheet. Brush with egg white, and sprinkle with sugar.
6. 6 Bake in the preheated oven until golden, about 15 to 20 minutes.

By Barb

Ingredients

• ✓ almond extract
• almond
• butter
• sugar
• egg
• milk
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread the almonds out on a baking sheet. Bake in the preheated oven for 10 to 15 minutes, until lightly browned or until they give off an aroma. Remove from the oven, and allow to cool completely. Grind to a consistency resembling rough sand in a food processor or blender. Be sure almonds are cool, or you will make almond butter.
2. 2 In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the almond extract and milk. Sift in the flour, baking powder and salt, and mix in along with the ground toasted almonds to form a soft dough. Refrigerate the dough for 15 to 20 minutes. This will help the cookies keep their shape after pressing.
3. 3 Lightly grease cookie sheets, and fill cookie press with dough. Press out cookies at least 1 inch apart depending on the size. You can experiment with different cookie designs. I've found most true Swedes tend to use the star shape, however, you're free to use whatever shape suits your fancy.
4. 4 Bake for 8 to 10 minutes in the preheated oven, until cookies are lightly browned. Cool on the cookie sheets for a minute before transferring to a wire rack to cool completely.

By AKBELL

Ingredients

• ✓ almond extract
• butter
• white sugar
• egg
• milk
• all-purpose flour
• baking powder
• salt
• cocoa powder
• dark rum

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
2. 2 In a large bowl, cream the butter with the sugar. Beat in the eggs, then the milk and almond extract.
3. 3 In another bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and rum.
4. 4 Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife.
5. 5 Bake the cake in at 350 degree F (175 degree C) for about 70 minutes, or until it tests done with a toothpick. Transfer to a rack to cool. Makes about 14 to 16 servings.

By Carol

Ingredients

• ✓ almond extract
• tart shell
• raspberry jam
• butter
• white sugar
• all-purpose flour
• egg
• baking powder
• confectioners sugar
• water

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Arrange tart shells on a baking sheet.
3. 3 Bake in the preheated oven for 6 minutes. Set shells aside to cool. Reduce the oven temperature to 375 degrees F (190 degrees C).
4. 4 Spoon 1 teaspoon raspberry jam into bottom of each shell; set aside.
5. 5 Beat butter and white sugar together in a large bowl with an electric mixer until smooth and creamy. Add flour, egg, baking powder, and almond extract; mix well. Spoon 1 tablespoon butter mixture on top raspberry jam.
6. 6 Bake tarts in the preheated oven until filling is bubbling, 25 to 30 minutes. Cool tarts while making icing.
7. 7 Combine confectioners' sugar and water in a small bowl until smooth. Drizzle icing over cooled tarts.

By icesx

Ingredients

• ✓ almond extract
• all-purpose flour
• baking soda
• salt
• sugar
• butter
• egg
• vanilla extract
• orange extract
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
2. 2 Sift flour, baking soda and salt together into a bowl; set aside.
3. 3 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; it should be noticeably lighter in color. Add eggs, one at a time, beating well after each addition. Stir in extracts; blend in flour mixture, alternating with sour cream, until fully incorporated. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 10 minutes. Cool cake on a wire rack before removing from pan to cool completely.

By Valerie Cain Cuff

Ingredients

• ✓ almond extract
• ✓ almond extract
• butter
• sugar
• egg
• all-purpose flour
• baking powder
• salt
• almond
• milk
• confectioners' sugar
• milk

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a medium bowl, cream butter and sugar. Add egg and almond extract; mix until fluffy. Stir in flour, baking powder and salt; mix well.
3. 3 Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds.
4. 4 Bake in preheated oven 12 to 15 minutes or until edges are slightly browned. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. When cool, drizzle with almond icing.
5. 5 Almond icing: In a small bowl, stir together powdered sugar, almond extract, and milk until smooth. Drizzle over the cookies.

By Marji Stark

Ingredients

• ✓ almond extract
• butter
• confectioners' sugar
• egg
• salt
• almond
• all-purpose flour
• prune
• water
• sugar
• cinnamon
• lemon juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 (8 inch) round pans.
2. 2 Grind the blanched almonds in a food processor with 1/4 cup confectioners' sugar. Cream the butter with the remaining 3/4 cup confectioners' sugar until light and fluffy. Beat in the egg. Stir in the almond extract, salt, and ground almond mixture. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Roll each piece between 2 sheets of waxed paper or parchment paper to fit the pans, or pat each piece of dough into the prepared pans.
3. 3 Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from the pans while still hot.
4. 4 To make the Prune Filling: Place the prunes in a saucepan with the water. Bring to a boil, remove from heat and let stand for 10 minutes. Drain and reserve the liquid. Puree the prunes in a food processor.
5. 5 Return the prune puree to the saucepan and add the white sugar, cinnamon, lemon juice and 4 tablespoons reserved prune liquid. Bring the mixture to a boil, then remove from heat. Assemble the torte layers, spreading them with warm prune filling. Let stand for 24 hours before slicing.

By Olga D

Ingredients

• ✓ almond extract
• pie crust
• raspberry jam
• butter
• white sugar
• white sugar
• egg
• lemon juice
• lemon zest
• almond
• almond
• confectioners sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a 8x12-inch rimmed baking pan with parchment paper.
2. 2 Roll out pastry dough thinly to fit the baking pan and press over the bottom. Cover with parchment paper and fill with dried beans for blind baking.
3. 3 Bake in the preheated oven for 15 minutes. Remove the parchment and beans from the baked pastry and bake until pastry has a golden color, about 5 minutes more. Set aside to cool, about 15 minutes.
4. 4 Spread raspberry jam evenly over the cooled pastry.
5. 5 Combine butter and 3/4 cup plus 2 tablespoons sugar in a large bowl; beat with an electric mixer until pale and fluffy. Add eggs one at a time, beating well after each addition. Add lemon juice, almond extract, and lemon zest and beat until well combined. Fold in ground almonds. Spoon almond filling over the raspberry base and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
6. 6 Bake in the preheated oven until filling is golden on top and feels firm in the middle, 30 to 35 minutes. Cover pastry loosely with aluminum foil if it gets too brown. Remove from oven and allow to cool, about 30 minutes. Dust with confectioners' sugar before cutting into slices.

By cookingismylife

Ingredients

• ✓ almond extract
• all-purpose flour
• butter
• water
• salt
• butter
• white sugar
• self-rising flour
• egg
• almond
• milk
• raspberry jam
• almond

Instructions

1. 1 Combine all-purpose flour and 9 tablespoons butter in the bowl of a food processor; pulse until they resemble bread crumbs. Add water and salt. Mix, adding 1 teaspoon water at a time as needed, until a dough forms that's not too wet and sticky. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Grease a 7-inch loose-bottomed tart pan.
3. 3 Combine 7 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add self-rising flour, eggs, ground almonds, milk, and almond extract and mix well.
4. 4 Roll dough into a thin round on a lightly floured work surface. Press around the rim of the tart pan and trim off excess dough. Cover dough with raspberry jam. Spoon in almond filling and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
5. 5 Bake in the preheated oven until top of the tart is a nice golden brown, 25 to 30 minutes. Remove from oven and place on a cooling rack to cool, about 1 hour. Remove pan when tart is cool and place on a serving plate.

By DorsetJammer

Ingredients

• ✓ almond extract
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• red food coloring
• apricot preserves
• almond
• confectioners' sugar
• egg
• lemon juice

Instructions

1. 1 Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.
2. 2 Divide batter into 2 equal parts. Add food coloring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.
3. 3 Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.
4. 4 Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
5. 5 To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
6. 6 Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.

By Carol

Ingredients

• ✓ almond extract
• raisin
• water
• butter
• margarine
• sugar
• egg
• milk
• all-purpose flour
• salt
• baking powder
• apple
• white sugar
• butter
• margarine

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9 inch round cake pans. Soak the raisins in boiling water while the oven preheats.
2. 2 Cream together 1/2 cup butter or margarine with 1 cup sugar until fluffy. Beat in the eggs one by one, then add the almond extract and milk. Sift together the flour, salt, and baking powder; stir into the creamed butter to form a loose dough.
3. 3 Divide the dough in half and press each half into the bottom of a prepared cake pan, bringing it slightly up the sides. Drain the raisins and scatter them over the dough. Arrange the apple slices in a spiral pattern over the raisins, overlapping slightly. Sprinkle with the remaining 1/2 cup of sugar and drizzle with 1/2 cup of melted butter or margarine.
4. 4 Bake in preheated oven until apples are soft and the dough is lightly browned, about 30 minutes. Serve warm or at room temperature.

By Dale M. Piper

Ingredients

• ✓ almond extract
• water
• confectioners' sugar
• baking powder
• egg
• white sugar
• margarine
• all-purpose flour
• bread crumb
• honey
• raisin
• walnut
• apple
• sugar
• margarine
• egg
• water
• poppy seed

Instructions

1. 1 Place poppy seeds in a small pot, cover with boiling water, and set aside for 24 hours.
2. 2 Line a colander with a cheesecloth and spoon in the poppy seeds. Allow draining for several hours. Once drained, transfer to a food processor and process until fine.
3. 3 Combine 1 1/2 cups flour, 3/4 cup margarine, 1/3 cup sugar, 1 egg, and baking powder in a large bowl and knead into a smooth dough.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9x13-inch deep pan and line it with parchment paper.
5. 5 Roll out dough on a slightly floured surface and place in the prepared sheet pan.
6. 6 Combine egg yolks, 9 tablespoons margarine, and 1 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Beat in drained poppy seeds gradually. Add apples, walnuts, raisins, honey, bread crumbs, and almond extract; mix well.
7. 7 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Lift your beater or whisk straight up: egg whites will form sharp peaks. Fold egg whites into poppy seed mixture; spread over dough in the sheet pan.
8. 8 Bake in the preheated oven for 1 hour until cake is set; transfer to a wire rack to cool.
9. 9 Mix enough boiling water with confectioners' sugar to form a smooth icing. Spread generously over cooled cake.

By Allrecipes Member

Ingredients

• ✓ almond extract
• lemon zest
• milk
• confectioners' sugar
• lemon zest
• orange zest
• water
• blackstrap molasses
• honey
• brown sugar
• egg
• salt
• cardamom
• clove
• baking powder
• ginger
• cinnamon
• all-purpose flour
• date
• apricot
• water
• almond

Instructions

1. 1 Cover almonds with boiling water in a bowl. Let stand for 1 to 2 minutes and drain. Rinse with cold water and drain again. Pat almonds dry and remove skin. Allow almonds to dry on paper towels.
2. 2 Place half the almonds in a food processor; pulse until finely chopped. Add apricots and dates; pulse until fruit is chopped. Reserve remaining 1 cup almonds.
3. 3 Combine flour, cinnamon, ginger, baking powder, cloves, cardamom, and salt in bowl. Beat eggs, brown sugar, honey, molasses, water, almond extract, orange zest, and 1 teaspoon lemon zest in a large bowl with an electric mixer until smooth. Add apricot mixture, blending until evenly distributed. Gradually stir in flour mixture on medium speed until dough comes together. Cover dough with plastic wrap and refrigerate for 8 hours to overnight.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Turn dough onto a lightly floured surface and roll out to about 1/2-inch thick. Cut out cookies with a 2 1/2 to 3-inch diameter cookie cutter. Arrange cookies about 1 inch apart on ungreased baking sheets.
6. 6 Lightly press 3 almonds into each cookie with tips towards the center to create a star pattern.
7. 7 Bake in preheated oven until cookies begin to brown, about 12 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack.
8. 8 Meanwhile, whisk confectioners' sugar, milk, and 1 teaspoon lemon zest in a bowl until glaze is smooth. Brush warm cookies with glaze and allow cookies to cool completely.

By Shae's Mama

Ingredients

• ✓ almond extract
• ✓ almond extract
• cherry chip cake mix
• cherry pie filling
• egg
• confectioners' sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt or tube pan.
2. 2 Combine the cake mix, pie filling, almond extract, and eggs in a large bowl. Mix thoroughly by hand until well moistened. Pour batter into prepared pan.
3. 3 Bake in preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on rack for 15 minutes; invert cooled cake onto serving plate. Cool completely.
4. 4 Whisk together the confectioners' sugar and 1/4 teaspoon almond extract in a small bowl. Add drops of water until glaze is drizzling consistency. Spoon glaze over cooled cake.

By Randy

Ingredients

• ✓ almond extract
• coconut
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well.
3. 3 Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature.

By ROBIN JOYE

Ingredients

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

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 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. It not using it right away, wrap it in waxed paper and store in an airtight container to use within a few hours. Or, place the wrapped almond paste in a freezer bag and freeze for up to six months.

By nch

Ingredients

• ✓ almond extract
• almond
• oat flour
• maple syrup

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature. Finely grind the almonds in a food processor.
2. 2 Raise oven temperature to 350 degrees F (175 degrees C). Oil a baking sheet with vegetable oil.
3. 3 In a bowl, mix together the ground almonds, oat flour, maple syrup, and almond extract. Form the mixture into 6 balls, then flatten the balls into cookies about 1/4 inch thick. Place cookies onto the prepared baking sheet.
4. 4 Bake until crisp and brown around the edges, 12 to 15 minutes; watch them carefully because they burn easily. Remove the cookies carefully, and allow to cool.

By Lynn

Ingredients

• ✓ almond extract
• egg
• butter
• sugar
• all-purpose flour

Instructions

1. 1 Place the eggs into a saucepan with enough water to cover by 1 inch. Cover the saucepan, and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water. Peel eggs, separate yolks from whites. Sieve or finely grate yolks. Reserve whites for another use.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
3. 3 Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat in the egg yolks and the almond extract. Slowly mix in the flour, just until incorporated. Use a spritz style cookie maker to press cookies onto prepared baking sheet.
4. 4 Bake in the preheated oven just until the edges begin to brown, 8 to 10 minutes.

By CECILIAMORISON

Ingredients

• ✓ almond extract
• egg white
• white sugar
• white sugar
• toffee baking bit

Instructions

1. 1 Preheat oven to 250 degrees F (130 degrees C). Cover cookie sheets with parchment paper.
2. 2 Beat egg whites until very stiff and dry. Add 1/4 cup granulated sugar slowly and continue beating until mixture holds its shape.
3. 3 Add flavoring extract. Fold in another 1/4 cup sugar and 1/3 cup finely crushed nut brittle or other crushed candy.
4. 4 Drop or form into desired shapes on parchment covered cookie sheet. You can sprinkle lightly with either more crushed candy or powdered confectioner sugar, if desired. Place in oven for 30-35 minutes until set and delicately brown.
5. 5 To remove baked kisses from paper if you have a problem, lay out a hot, wet towel and place paper with kisses on towel. Let stand about 1 minute and steam will loosen kisses. Slip them off the paper with a spatula.

By Mary Frances Wasson

Ingredients

• ✓ almond extract
• butter
• white sugar
• all-purpose flour
• salt
• almond

Instructions

1. 1 In a large bowl, cream together the butter, sugar, and almond extract until smooth. Combine the flour and salt; stir into the butter mixture until well blended. Cover and refrigerate for 3 to 4 hours or overnight.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Drop cookies by teaspoonfuls onto cookie sheets, and press down slightly with the bottom of a glass. Place a whole almond on top of each cookie.
3. 3 Bake for 30 minutes in the preheated oven, or until firm. Remove cookies from cookie sheets to cool on wire racks.

By Anne