Type what you have

Ingredients

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

Instructions

1. 1 Blend confectioners' sugar, finely ground almonds, egg whites, salt, and almond extract in a food processor until smooth and mixture holds its shape, scaping down the sides of the bowl as needed. The marzipan will be slightly sticky.
2. 2 Turn marzipan out on work surface dusted with confectioners' sugar; knead briefly until smooth. Shape marzipan into a log and wrap tightly with plastic wrap. For best results, chill marzipan until firm, about 24 hours, before shaping or rolling.

By Carol

Ingredients

• ✓ almond
• red bell pepper
• olive oil
• garlic
• bread
• sherry vinegar
• paprika
• cayenne pepper
• salt

Instructions

1. 1 Turn gas stove on; place bell pepper on burner. Char over flame, turning with tongs, until soft and blackened, about 5 minutes per side. Pepper should emit steam when pressed. Transfer pepper to a bowl, cover, and let cool to room temperature. Repeat with remaining peppers.
2. 2 Heat oil and garlic in a skillet over medium heat; cook, stirring constantly, until garlic just starts to turn golden brown, about 3 minutes. Transfer garlic to a dish using a slotted spoon, leaving oil in the skillet.
3. 3 Add bread cubes to the skillet; toast until golden brown, 2 to 3 minutes.
4. 4 Peel peppers under running water; remove and discard skins and seeds. Chop peppers; transfer to the bowl of a food processor. Add garlic, bread cubes with oil, almonds, vinegar, paprika, cayenne, and salt; pulse until sauce is well combined and reaches desired consistency.
5. 5 Transfer sauce to a bowl. Cover with plastic wrap and refrigerate to intensify the flavors, 8 hours to overnight.

By John Mitzewich

Ingredients

• ✓ almond
• arugula
• olive oil
• garlic
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add arugula and cook until bright green, about 30 seconds. Remove arugula to a bowl full of ice water for several minutes until cold. Drain and wring out arugula.
2. 2 Pulse arugula, olive oil, almonds, and garlic together in a blender, scraping down the sides, until mixture just becomes a coarse puree. Pour puree into a bowl and season with salt.

By John Mitzewich

Ingredients

• ✓ almond
• blueberry
• blackberry
• fruit pectin
• white sugar
• lemon
• gin

Instructions

1. 1 Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Toast the almonds in an ungreased skillet until lightly colored, 3 to 5 minutes. Set aside.
3. 3 Place crushed blueberries and blackberries in a large pot and add pectin. Slowly bring to a full rolling boil. Add sugar and lemon juice and stir to dissolve. Return to a full rolling boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
4. 4 Remove the pot from the heat. Stir in gin and toasted almonds.
5. 5 Ladle jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By mutti-am-herd

Ingredients

• ✓ almond
• garlic
• basil
• olive oil
• nutmeg
• salt
• pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted.
2. 2 In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed.

By Rebecca Jane Thompson

Ingredients

• ✓ almond
• tomato
• red bell pepper
• garlic
• olive oil
• kosher salt
• bread
• red wine vinegar
• paprika
• red pepper flakes

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
3. 3 Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.

By AngieItaliano

Ingredients

• ✓ almond
• cornmeal
• brown rice flour
• paprika
• garlic powder
• white sugar
• salt
• black pepper
• oregano
• basil
• thyme
• rosemary
• chile pepper

Instructions

1. 1 Combine cornmeal, brown rice flour, almonds, paprika, garlic powder, sugar, salt, pepper, oregano, basil, thyme, rosemary, and chile pepper together in a large resealable plastic bag.

By Kerri

Ingredients

• ✓ almond
• mango
• garlic
• ginger root
• raisin
• raisin
• onion
• salt
• clove
• cinnamon
• nutmeg
• ginger
• allspice
• red hot chile pepper
• white vinegar
• brown sugar
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Combine white sugar, brown sugar, vinegar, chile peppers, allspice, ground ginger, nutmeg, cinnamon, cloves, and salt in a large saucepan. Bring to a boil; boil for 30 minutes.
3. 3 Stir in onions, golden raisins, raisins, fresh ginger, and garlic; boil for another 30 minutes.
4. 4 Stir in mangos (and almonds if using); reduce heat to low and simmer for 30 minutes.
5. 5 Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top.
6. 6 Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

By Shirley Crowley

Ingredients

• ✓ almond
• ✓ almond
• potato
• sugar
• egg white

Instructions

1. 1 Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, 20 to 30 minutes. When done, you can stab them with a fork, and they will fall off easily. Drain, cool slightly, and peel.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place 1 cup of almonds into a food processor, and grind to a fine powder. Add sugar to almonds, and process to mix. Transfer to a medium bowl. Add potatoes to the almond mixture, and mash together until it becomes a very thick paste. Roll into 1 inch balls, and roll the balls in chopped almonds. Place cookies on a baking sheet, and brush with egg white.
4. 4 Bake for 10 to 15 minutes in the preheated oven, until the tops are brown. Gently remove from the baking sheets, and cool on a plate in the refrigerator. Serve cold. They are supposed to be squishy when you eat them.

By JULINOE

Ingredients

• ✓ almond
• marzipan
• egg white

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Knead marzipan well and divide into about forty 1 1/2-inch cubes of equal size. Roll each cube into a ball and shape into a round cylinder with a point.
3. 3 Push 3 halved almonds into each marzipan cylinder so the pointy sides of the almonds are facing the top.
4. 4 Beat egg white lightly in a cup and brush each cookie with egg white. Set onto the prepared baking sheet.
5. 5 Bake in the preheated until the tops of the almonds are lightly browned, about 15 minutes. Cool on a wire rack. Store in airtight containers.

By nch

Ingredients

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

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
• confectioners' sugar
• rose water
• almond extract
• 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
• egg white
• confectioners' sugar
• lemon zest
• cinnamon

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour cookie sheets.
2. 2 In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
3. 3 Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
4. 4 Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.

By Kristen Nicole

Ingredients

• ✓ almond
• egg
• white sugar
• almond extract

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
• cinnamon
• cream cheese
• butter
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Place almonds in the bowl of a food processor; process until finely ground and set aside.
2. 2 Pour cinnamon into a rimmed plate and set aside.
3. 3 Beat together cream cheese, butter, and vanilla in a large bowl with an electric mixer until evenly blended. Place the bowl into a large pan filled with ice to help mixture stiffen; make sure butter mixture does not spill out of the bowl.
4. 4 Sift confectioners' sugar into butter mixture. Add ground almonds and stir until combined. Let mixture rest on ice for 5 minutes.
5. 5 Roll mixture into 1/2-inch balls, then roll in cinnamon until evenly coated. Refrigerate until set, about 20 minutes.

By TIFFASMITH

Ingredients

• ✓ almond
• butter
• sugar
• baker's ammonia
• all-purpose flour

Instructions

1. 1 In a large bowl, cream the butter and sugar. Stir in the powdered ammonia and chopped almonds. Knead in the flour. Roll dough into 1 inch balls and freeze for 1 hour.
2. 2 preheat oven to 300 degrees F (150 degrees C). Take cookies out of the freezer and bake for 30 minutes.

By RETTTS

Ingredients

• ✓ almond
• cinnamon
• lemon zest
• egg white
• salt
• confectioners' sugar
• lemon juice

Instructions

1. 1 Stir together the almonds, cinnamon, and lemon zest until combined.
2. 2 Beat the egg whites and salt until soft peaks form. Slowly sift in the confectioner's sugar, continuing to beat until the mixture is stiff. Set aside 1/3 cup of the egg white mixture for the glaze. Fold in the almond mixture.
3. 3 Preheat oven to 325 degrees F (170 degrees C). Line the cookie sheets with parchment paper.
4. 4 Roll the dough to 1/4 inch thickness on a surface that has been sprinkled with confectioners' sugar. Using a 2 1/2-inch star cookie cutter, cut out the cookies and place them on the cookie sheets.
5. 5 To make the glaze, add the lemon juice to the reserved egg white mixture, stirring until smooth. Brush the tops of the cookies lightly with the glaze. (If the glaze starts to thicken, add a few more drops of lemon juice.)
6. 6 Bake for 20 to 25 minutes. When done, they will be light brown and soft in the center. Remove and cool on wire racks.

By ROBIN JOYE

Ingredients

• ✓ almond
• ✓ almond
• confectioners sugar
• baking powder
• egg white
• egg white
• confectioners sugar
• lemon juice
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine 4 ⅓ cups confectioners' sugar, ground almonds, and baking powder in a large bowl; stir in 3 egg whites, one at a time, to form a firm dough. Knead dough for 2 minutes until it holds together and doesn't fall apart easily.
3. 3 Roll dough into 18 ropes, the thickness of your index finger, making each rope a little longer than the next. Shape each rope into a ring; arrange rings on the prepared baking sheets.
4. 4 Bake in the preheated oven until golden brown, about 10 minutes, watching smaller rings carefully, as they may finish baking before the larger ones. Cool rings completely on baking sheets.
5. 5 Whisk 1 egg white in a glass, metal, or ceramic bowl until foamy; gradually whisk in 2 cups confectioners' sugar, a little at a time, until thickened; stir in lemon juice and vanilla extract. Pour icing into a piping bag fitted with a small tip.
6. 6 Pipe a thin ring of icing onto the base of the largest ring and adhere it to a serving plate. Pipe icing in a zig-zag pattern over the ring. Stack remaining cake rings on top, from largest to smallest, piping icing in a zig-zag pattern between each ring. Set cake aside to allow icing to set before serving.

By cam1988

Ingredients

• ✓ almond
• oat
• crispy rice cereal
• pecan
• sunflower seed
• cherry
• raisin

Instructions

1. 1 Mix oats, rice cereal, pecans, almonds, sunflower seed kernels, dried cherries, and golden raisins together in a large bowl.

By Michelle Pavn

Ingredients

• ✓ almond
• toothpick
• soy sauce
• ginger
• brown sugar
• date
• bacon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Soak toothpicks in a bowl of water. Grease a 9x13-inch baking dish.
2. 2 Mix soy sauce and ground ginger together in a bowl. Place brown sugar into a separate bowl. Spread open a pitted date, then stuff it with a smoked almond. Wrap date with half a bacon slice; secure with a toothpick, then dip the bundle in soy sauce mixture, then into brown sugar. Place wrapped dates into the prepared baking dish. If desired, sprinkle a little more brown sugar over the bundles.
3. 3 Bake in the preheated oven until the bacon is brown and crisp, 15 to 25 minutes. Allow to cool for about 15 minutes before serving; serve warm or at room temperature.

By swedishmilk

Ingredients

• ✓ almond
• whole wheat berry
• salt
• walnut
• confectioners' sugar
• heavy cream

Instructions

1. 1 Make the pudding: Place wheat berries in a 3-quart saucepan; add boiling water to cover by 2 inches. Bring to a rolling boil. Let boil for 15 seconds, then drain and discard the water. Repeat five times: add boiling water, bring to a boil, boil for 15 seconds, drain.
2. 2 Cover wheat berries again by 2 inches with boiling water. Stir in salt and bring to a boil. Boil for 15 seconds, then remove from the heat without draining. Place the pan on a folded blanket, cover, and wrap with towels or blankets. Let sit at room temperature for 8 hours or overnight.
3. 3 The next day, drain any water that hasn't been absorbed. Grind wheat berries thoroughly in a food processor. (If you use a blender, work in very small batches.) Transfer ground wheat to a bowl and clean the food processor.
4. 4 Grind walnuts in the food processor until fine. Add confectioners' sugar and process until mixture resembles fine meal. Add ground wheat and pulse until well combined.
5. 5 Spoon pudding into a glass trifle bowl or serving dish. Stick slivered almonds into pudding to resemble a porcupine.
6. 6 Make the topping: Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
7. 7 Serve pudding in 2-tablespoon portions in small decorative bowls or custard cups. Top each serving with whipped cream.

By Vesna

Ingredients

• ✓ almond
• all-purpose flour
• butter
• white sugar
• vanilla extract
• almond 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
• molasses
• heavy cream
• white sugar
• cocoa powder
• vanilla extract

Instructions

1. 1 Mix molasses, cream, sugar, and cocoa powder together in a pot; bring to a boil. Heat to 251 degrees F (122degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball, 30 to 40 minutes. The finished candy will be same firmness of the ball in water. Remove pot from heat and stir in almonds and vanilla extract.
2. 2 Spoon candy into small paper candy cups. Cool to room temperature and store in an airtight container at room temperature.

By Alexandra Bengtsson

Ingredients

• ✓ almond
• egg
• sugar
• butter
• all-purpose flour
• bread crumb

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9 inch springform pan, and sprinkle with dry breadcrumbs.
2. 2 Stir together the egg and sugar. Melt butter or margarine, and stir into mix. Add flour; mix until smooth, but not fluffy. Spread the batter into the prepared pan. Sprinkle flaked almonds on top.
3. 3 Bake for 25 minutes. Allow cake to cool slightly before removing from the pan. Cool completely on a wire rack. This cake keeps very well for up to a week in an airtight container or plastic bag.

By Neeky

Ingredients

• ✓ almond
• potato
• white sugar
• lemon zest
• pine nut
• egg yolk
• cornstarch
• egg white

Instructions

1. 1 Place the potatoes in a small saucepan; cover with water and bring to a boil. Cook until the potatoes are tender; drain. Mash the potatoes with a fork. Allow to cool.
2. 2 Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet.
3. 3 Combine the cooled potatoes and almonds. Slowly add the sugar while stirring with a wooden spoon. Stir in the lemon zest; continue mixing with your hands. Form the dough into 1-inch balls. Roll the balls in the pine nuts; brush with egg yolk. Form each ball into a crescent shape. Cover each cookie with cornstarch and then brush with egg white. Arrange cookies on the prepared baking sheet.
4. 4 Bake in preheated oven until lightly golden, 10 to 12 minutes.

By KBorg

Ingredients

• ✓ almond
• butter
• white sugar
• all purpose flour
• cinnamon
• raspberry jam
• confectioners' sugar

Instructions

1. 1 Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy, 2 to 3 minutes. Mix in 1/2 cup flour, then ground almonds and cinnamon. Mix in remaining flour, 1/2 cup at a time, until well combined and dough stiffens a bit.
2. 2 Divide dough in half and form each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for 1 hour.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Line two baking sheets with parchment paper.
4. 4 Working with one dough disk at a time, roll dough on a lightly floured surface to a thickness of 1/8 inch. Use a 2 ½-inch round cookie cutter to cut as many circles from the dough as you can; you should have about 12. Arrange dough circles 1 inch apart onto a prepared baking sheet. Place the baking sheet into the refrigerator.
5. 5 Knead any leftover scraps into a ball and roll out again into a 1/8-inch-thick sheet. Cut out more circles; you should have about 12 more circles.
6. 6 Place the second batch of circles onto the second baking sheet. Use a 1/2-inch round cookie cutter to cut out the center from 1/2 of all the cookies.
7. 7 Bake cookies in the preheated oven until edges are lightly golden, 10 to 15 minutes. Transfer cookies to a wire rack to cool for 20 minutes.
8. 8 Spread a thin coating of jam onto the bottom sides of the fully round cookies. Place a cut-out cookie on top of each one, pressing together to form a sandwich. Return to the wire rack and repeat to form 11 more cookies.
9. 9 Sift confectioners' sugar over the cookies, then spoon a dab of jam into the cut-out part of each cookie.

By Regina

Ingredients

• ✓ almond
• currant
• rum
• eggnog
• bread flour
• instant yeast
• white sugar
• butter
• egg
• salt
• cinnamon
• confectioners' sugar

Instructions

1. 1 Soak currants in rum overnight.
2. 2 In a saucepan, heat the eggnog to a boil. Pour it into a large bowl and add 1 1/2 cups of bread flour. Mix until smooth and let the mixture cool to 110 degrees F (43 degrees C) or just warm to the touch. Add the instant yeast and mix until blended. Cover the bowl with plastic wrap and allow to rise until doubled, 20 to 30 minutes.
3. 3 In the bowl of an electric mixer, beat the sugar and butter together until smooth. Beat in the eggs one at a time. Stir in the salt and cinnamon. Pour the egg mixture into the dough and mix until smooth. Gradually add the remaining 2 cups of bread flour and mix for 3 minutes. The dough will be very sticky. Stir in the currants, cover the bowl with plastic wrap, and allow it to rest for 20 minutes.
4. 4 Lightly grease a kugelhopf mold or Bundt pan. Sprinkle the bottom of the pan with sliced almonds. Carefully add the dough mixture and cover with plastic wrap. Let the dough rise until doubled, 1 to 1 1/2 hours.
5. 5 Preheat an oven to 375 degrees F (190 degrees C).
6. 6 Bake the kugelhopf in the preheated oven until the loaf is deep golden brown and the bottom of the loaf sounds hollow when tapped, 30 to 35 minutes. Invert the loaf onto a wire rack to cool. Dust with powdered sugar before serving.

By apurpleocean

Ingredients

• ✓ almond
• all-purpose flour
• butter
• egg
• white sugar
• fruit jam
• confectioners' sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
2. 2 Sift the flour into a bowl and cut in the butter or margarine. Mix in the sugar and almonds. Using a fork, mix in the egg until dough becomes stiff.
3. 3 Knead dough on a lightly floured surface until smooth. Roll out dough into a thin layer and cut into rounds, 2 inches wide. Re-roll trimmings and cut until you have 20 rounds. Place rounds on cookie sheets.
4. 4 Bake for 12 minutes in the preheated oven, or until light brown. Let cool on the sheet for about 3 minutes, then transfer to wire racks.
5. 5 When biscuits are completely cold, spread half of the rounds with a thin layer of preserves and sandwich together. Dust with confectioners' sugar.

By Cassie

Ingredients

• ✓ almond
• butter
• white sugar
• egg yolk
• vanilla bean
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 In a medium bowl, cream together the butter and white sugar until smooth. Beat in the egg yolks one at a time. Split the half of vanilla bean and scrape the seeds; stir the seeds into the butter mixture. Mix in the flour and ground almonds. Divide the dough into two pieces, wrap and refrigerate until firm.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Break off tablespoonful sized pieces of dough and roll them into little ropes about 2 inches long. Bend the ropes into a half circle and place them 2 inches apart onto the prepared cookie sheets.
3. 3 Bake for 10 to 15 minutes in the preheated oven, until lightly browned. Scrape the seeds from the remaining vanilla bean and stir them into the confectioners' sugar. Carefully roll warm cookies in the vanilla sugar.

By Hendrik

Ingredients

• ✓ almond
• butter
• white sugar
• vanilla extract
• egg yolk
• all-purpose flour
• raspberry jam

Instructions

1. 1 In a medium bowl, cream together the butter and sugar. Add the vanilla and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours.
2. 2 Preheat oven to 300 degrees F ( 150 degrees C ). Grease cookie sheets.
3. 3 Measure out the dough by teaspoonfuls, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.

By Carol