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Lemon Almond Bread
Lunch

Lemon Almond Bread

4.0

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
  2. 2 In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
  3. 3 In a separate medium bowl, combine the almond milk, oil, eggs, 1 teaspoon lemon juice, vanilla, and almond extract.
  4. 4 Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan.
  5. 5 Bake for 55-60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
  6. 6 While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, 1 1/2 tablespoons lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze over the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.

By Almond Breeze

Flourless Peanut Butter Chocolate Chip Blender Muffins
Lunch American

Flourless Peanut Butter Chocolate Chip Blender Muffins

4.0

Prep
10 min
Cook
9 min
Total
24 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a muffin tin with cooking spray.
  2. 2 Combine peanut butter, banana, honey, egg white, almond extract, baking soda, and sea salt in a blender; blend until smooth. Stir chocolate chips into the batter with a wooden spoon.
  3. 3 Pour batter into the prepared muffin tin, filling each cup 3/4 full.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 9 minutes. Cool in the tin for 5 minutes; transfer to a baking rack to cool completely.

By Megan Olson

Pumpkin Chocolate Coconut Oil Bars
Lunch American

Pumpkin Chocolate Coconut Oil Bars

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan or glass dish with cooking spray.
  2. 2 Combine almond flour, coconut sugar, pumpkin puree, coconut oil, dairy-free chocolate chips, tapioca flour, egg white, pumpkin pie spice, cinnamon, and almond extract in a bowl; stir until well mixed. Pour into prepared baking pan.
  3. 3 Bake in the preheated oven until chocolate chips are melted and top is golden brown, about 30 minutes. Cool until set, about 15 minutes. Cut into bars.

By Megan Olson

Chia Seed Muffins
Lunch American

Chia Seed Muffins

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease 2 muffin tins lightly with cooking spray.
  2. 2 Mix flour, sugar, almond milk, 1 cup plus 2 tablespoons vegetable oil, eggs, chia seeds, almond extract, vanilla extract, baking powder, and salt together in a large bowl. Scoop batter into the prepared muffin tins.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean and tops are light golden in color, about 40 minutes.

By TBrownCVT

Apricot Ginger Crumble Oat Bars (Gluten Free)
Lunch American

Apricot Ginger Crumble Oat Bars (Gluten Free)

4.4

Prep
30 min
Cook
35 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish, line with parchment paper, and grease parchment paper.
  2. 2 Whisk flour, almond meal, baking soda, and salt together in a bowl. Whisk in oats, brown sugar, and ½ cup white sugar until blended and brown sugar clumps broken up. Pour melted butter, vanilla extract, and almond extract over flour mixture; stir with a spatula until moistened.
  3. 3 Press ⅔ flour mixture into bottom of the prepared baking dish; set crust aside.
  4. 4 Whisk ⅓ cup white sugar and cornstarch together in a small bowl. Add apricots and ginger; toss to coat.
  5. 5 Spread apricot filling over crust; sprinkle remaining ⅓ flour mixture on top.
  6. 6 Bake in the preheated oven until top is golden brown and crisp and filling is bubbling, 35 to 40 minutes. Cool completely before cutting into bars, about 25 minutes.

By RitaAnn

Chocolate Zucchini Cupcakes
Lunch American

Chocolate Zucchini Cupcakes

5.0

Prep
20 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread pecans onto a baking sheet. Cut butter into small pieces and scatter on top of pecans.
  2. 2 Broil in the preheated oven until pecans start to turn golden brown and become fragrant, about 5 minutes, watching carefully to prevent burning. Remove from oven and allow to cool, about 10 minutes. Transfer pecans to a cutting board and smash or crush into small pieces.
  3. 3 Turn off broiler and preheat the oven to 350 degrees F (175 degrees C). Line 18 cups of a muffin tin with paper liners. Spray inside of liners with cooking spray.
  4. 4 Combine zucchini, oil, and eggs in a large mixing bowl.
  5. 5 Mix flour, sugar, toasted pecans, sugar, cocoa powder, cinnamon, and salt in a bowl. Add zucchini mixture and stir to combine. Fill muffin tin cups 3/4 full with batter.
  6. 6 Bake in the preheated oven for 25 minutes.
  7. 7 While cupcakes bake, cut softened cream cheese and butter into small pieces and place in a mixing bowl. Add sugar and almond extract. Mix icing using an electric mixer until smooth, about 5 minutes. Store in the refrigerator until use.
  8. 8 Remove cupcakes from the oven and let cool completely before frosting, about 1 hour.

By tayoush

French Lace Cookies II
Dessert French

French Lace Cookies II

3.3

Prep
40 min
Cook
65 min
Total
105 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets and outside of 4 inverted 6-ounce custard cups.
  2. 2 Whisk together the flour and almonds in a bowl; set aside.
  3. 3 Bring the sugar, butter, and corn syrup to a boil in a saucepan stirring constantly. Remove from the heat and stir the flour mixture into the saucepan. Add the almond extract and continue stirring until incorporated. Measuring the batter by tablespoons, drop four cookies onto the prepared baking sheet. Spread each tablespoon of batter into a 4-inch circle.
  4. 4 Bake in the preheated oven until the edges of the cookies are golden brown, 5 to 6 minutes. Remove the baking sheets from the oven and allow to cool for 1 minute. Use a spatula to remove the cookies from the baking sheet; place each cookie onto an inverted custard cup. Allow the cookies to cool while continuing to bake the remaining batter in batches.

By Jocelyn

Vanilla Almond Spiced French Toast
Breakfast French

Vanilla Almond Spiced French Toast

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Mix together whole milk and brown sugar in a large bowl until combined.
  2. 2 Beat together eggs, vanilla extract, almond extract, cinnamon, nutmeg, and allspice in a separate bowl until eggs are well beaten; add to milk mixture and stir to dissolve brown sugar.
  3. 3 Heat a nonstick skillet or griddle over medium-low heat.
  4. 4 Set 1 slice Texas toast into milk mixture; let soak until moistened, about 10 seconds per side.
  5. 5 Cook dipped toast in the preheated skillet until the bottom is golden brown, 3 to 5 minutes; flip toast and continue cooking until the other side is browned, 3 to 5 minutes more. Repeat dipping and cooking remaining bread slices.

By alaskan_blue

Classic French Frangipane
Pantry French

Classic French Frangipane

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring milk to a boil in a saucepan. Remove from the heat and set aside.
  2. 2 Beat 1/4 cup sugar, egg, and egg yolk together until foamy. Add flour and slowly pour in hot milk, beating constantly until smooth and no lumps remain.
  3. 3 Pour the mixture back into the saucepan and slowly bring to a simmer over low heat. Cook, beating constantly to avoid any lumps, until thickened, 3 to 5 minutes. Remove from the heat.
  4. 4 Add butter and stir until melted. Add the remaining 1/2 cup sugar, almond meal, vanilla extract, and almond extract. Let cool, stirring every so often to prevent a skin from forming.
  5. 5 Once cooled, use it right away or refrigerate until ready to use.

By Nadia

Fresh Fruit Breakfast Lasagna
Breakfast French

Fresh Fruit Breakfast Lasagna

4.5

Prep
30 min
Cook
10 min
Total
70 min

Instructions

  1. 1 To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat. Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used.
  2. 2 To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture.
  3. 3 Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.

By REALCOOKIE

Galette des Rois
Dessert French

Galette des Rois

4.9

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 To make the frangipane filling: Place almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add butter and remaining sugar and process until smooth; blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper; set aside.
  3. 3 Roll out one sheet of puff pastry into an 11-inch square. Keep pastry cool, trying not to knead or stretch it. Use a large pie plate, cake pan, or skillet to trace an 11-inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry; place on a plate. Refrigerate both sheets.
  4. 4 Mound almond frangipane filling onto the center of the pastry that is on the baking sheet. Leave about 1 ½ inch margin at the edges. Press the bean or fève down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. Use a knife to make a crisscross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
  5. 5 Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
  6. 6 Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or fève. Serve warm or cold.

By ULYBERT

Fresh Fruit Frangipane Tart
Dessert French

Fresh Fruit Frangipane Tart

4.7

Prep
30 min
Cook
45 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed.
  3. 3 Cut third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger; stick pastry strips on top. Poke shallow holes all over bottom of dough using a fork. Do not prick the raised border.
  4. 4 Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing filling.
  5. 5 Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl; smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with almond paste. Stick pluots snugly, but not too deeply, into filling.
  6. 6 Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes.
  7. 7 Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over cooled tart.

By John Mitzewich

Pear Clafoutis
Dessert French

Pear Clafoutis

4.6

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch baking dish generously with 1 tablespoon butter.
  2. 2 Whisk eggs, 1/3 cup sugar, milk, salt, nutmeg, vanilla extract, almond extract, and flour together in a bowl.
  3. 3 Reserve 12 to 14 pear slices for topping; add remaining pear slices to the prepared baking dish. Pour egg custard mixture over pears in the baking dish and top with almonds. Shake and tap the dish gently on the countertop to let mixture settle. Lay reserved pear slices flat on top. Melt remaining butter and brush over pears. Sprinkle with 1/2 tablespoon sugar.
  4. 4 Bake in the preheated oven until top is golden, fruit is soft, and custard is set, about 45 minutes. Remove from the oven and let cool to room temperature before serving, or serve chilled.

By John Mitzewich

French Vanilla Cake with French Vanilla Buttercream Frosting
Dessert French

French Vanilla Cake with French Vanilla Buttercream Frosting

4.3

Prep
60 min
Cook
30 min
Total
150 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. 2 Whisk together flour, baking powder, salt, and nutmeg in a bowl until well combined.
  3. 3 Cream together white sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add in egg yolks and beat until incorporated. Add in whole eggs, 1 at a time, beating well after each addition. Beat mixture on medium-high speed until very fluffy, and mixture has lightened in color, 3 to 5 minutes more.
  4. 4 Slice vanilla bean in half lengthwise. Use the back of a knife to scrape seeds out of both halves, and add seeds to the butter mixture. Set vanilla bean pod aside to use for the frosting. Mix vanilla bean seeds into the butter mixture on low speed until incorporated.
  5. 5 Add vanilla and almond extracts to the batter and mix on low speed until incorporated. Pour in half of the dry ingredients and mix until combined. Add milk and sour cream and mix until combined. Pour in remaining dry ingredients and mix until just combined. Divide batter evenly between the cake pans and smooth into even layers.
  6. 6 Place pans into the preheated oven and bake until centers of the cakes spring back lightly when touched, 30 to 35 minutes. Remove from oven and allow cakes to cool in pans for 15 minutes before running a knife carefully around the edges of the pans to loosen. Transfer cakes to a wire rack to cool completely.
  7. 7 While cakes are in the oven, begin making the frosting. Add reserved vanilla bean pod to a small saucepan and pour in heavy cream. Place pan over low heat and cook until mixture is just warm, about 5 minutes. Remove pan from heat and allow mixture to sit at room temperature for about 30 minutes before placing into the refrigerator until chilled, about 30 minutes more.
  8. 8 When heavy cream mixture is chilled, finish the frosting. Place 1 cup butter into a large bowl and beat on high speed until smooth and creamy, about 3 minutes. Mix in powdered sugar gradually, 1 cup at a time, mixing well after each addition.
  9. 9 Remove vanilla bean pod from chilled heavy cream. Discard vanilla bean pod. Pour heavy cream into the butter-powdered sugar mixture. Add in vanilla extract and salt. Beat mixture on low speed until cream is incorporated, then turn mixer speed up to medium-high and continue to beat until frosting is light and fluffy, about 3 to 5 minutes more.
  10. 10 Pipe a layer of frosting to the top of one of the cakes and set 2nd cake on top. Frost cake as desired with remaining frosting.

By Kim

Pear Frangipane Tart
Dessert French

Pear Frangipane Tart

4.8

Prep
30 min
Cook
75 min
Total
135 min

Instructions

  1. 1 To poach the pears: Combine water, 1 cup white sugar, honey, vanilla bean, cinnamon stick, and cardamom in a large saucepan. Bring to a simmer over medium heat. Add pears; reduce heat and simmer until pears are translucent or easily pierced with a knife, about 10 minutes. Remove from heat and cool to room temperature.
  2. 2 To make the pastry: Combine 1 ½ cups flour, confectioners' sugar, and salt in a bowl. Cut in ½ cup plus 1 tablespoon butter until mixture is crumbly. Mix in egg yolk until dough sticks together in large clumps.
  3. 3 Grease a 9-inch tart pan with a removable bottom. Press dough evenly into the pan. Freeze for 30 minutes. Reserve leftover dough for patching cracks.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C).
  5. 5 Grease the shiny side of a piece of aluminum foil with butter; place butter-side down over the pastry. Transfer tart pan to a baking sheet.
  6. 6 Bake in the preheated oven, using leftover dough to patch any cracks, until dough looks dry and light brown, about 20 minutes. Peel off aluminum foil; let pastry cool.
  7. 7 Reduce oven temperature to 350 degrees F (175 degrees C).
  8. 8 To make the frangipane: Combine 2/3 cup white sugar and 1/3 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Mix in ground almonds. Add egg, egg yolk, 2 teaspoons flour, and cornstarch; beat until frangipane is smooth. Beat in almond extract and vanilla extract.
  9. 9 Spread frangipane evenly over pastry. Drain pear halves and dry with paper towels. Cut lengthwise into even slices. Place 1 pear half on a spatula and gently fan out slices; arrange on top of frangipane. Repeat with remaining pear halves.
  10. 10 Bake in the preheated oven until frangipane is firm to the touch, 40 to 45 minutes. Cool on a wire rack.

By Gin

Amaretto Coffee Creamer
Drink

Amaretto Coffee Creamer

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine condensed milk, nonfat milk, almond extract, and cinnamon in a glass Mason jar; cover and shake well. Store in the refrigerator for up to 2 weeks. Shake before using, as condensed milk will settle to the bottom.

By Summer Davis

Vanilla Punch
Drink

Vanilla Punch

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a saucepan over medium heat, combine sugar and water. Cook, stirring frequently, until sugar is dissolved. Stir in vanilla and almond extract. Cool, and refrigerate.
  2. 2 To serve: In a punch bowl with ice, mix 1 cup syrup with 2 liters ginger ale or lemon-lime soda.

By Teri G.

Marshmallow Buttercream Frosting

Marshmallow Buttercream Frosting

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners' sugar, about 1/2 cup at a time; beat in almond extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.

By Staci Lambert

Cherry Almond Pound Cake
Dessert

Cherry Almond Pound Cake

4.6

Prep
15 min
Cook
45 min
Total
120 min

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

Coconut Macaroons II
Dessert

Coconut Macaroons II

4.0

Prep
Cook
Total

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

4-Ingredient Almond Paste
Dessert

4-Ingredient Almond Paste

Prep
10 min
Cook
Total
10 min

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

Easy Roasted Almond Cookies
Dessert

Easy Roasted Almond Cookies

4.6

Prep
15 min
Cook
60 min
Total
105 min

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

Swedish Butter Cookies
Dessert

Swedish Butter Cookies

4.3

Prep
30 min
Cook
10 min
Total
40 min

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

Meringue Kisses II
Dessert

Meringue Kisses II

4.0

Prep
Cook
Total

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

Almond Cookies III
Dessert

Almond Cookies III

4.2

Prep
15 min
Cook
30 min
Total
45 min

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

Copycat Strawberry Shortcake Ice Cream Topping
Dessert

Copycat Strawberry Shortcake Ice Cream Topping

5.0

Prep
15 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.
  2. 2 Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.
  3. 3 Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.
  4. 4 Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.
  5. 5 Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined.

By thymeforpineapple