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The Big

Book Of

Almond Bars

1 package white cake mix

1/2 cup butter or margarine -- softened

2 eggs

Almond Topping -- (recipe follows)

ALMOND TOPPING

2/3 cup sliced almonds

2/3 cup butter or margarine

1/2 cup sugar

1 tablespoon plus 1 teaspoon all-purpose flour

1 tablespoon milk

Heat oven to 350º. Beat cake mix (dry), butter and eggs with electric

mixer on low speed until dough forms or mix with a spoon. Press in

bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20

to 25 minutes or until golden brown and crust begins to pull away from

sides of pan or until toothpick inserted in center comes out clean.

Immediately spread Topping over crust. Set oven control to broil. Place

pan on middle rack in oven. Broil 2 to 3 minutes or until Topping is

golden brown and bubbly (watch carefully-Topping burns easily). Cool

completely. Cut into 8 rows by 4 rows.

ALMOND TOPPING:

Cook all ingredients in 2-quart saucepan over low heat, stirring

constantly, until sugar is dissolved and mixture thickens slightly.

Almond Bonbons

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups all-purpose flour

1/2 cup butter or margarine -- softened

1/3 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla

1/2 (7 ounce) package almond paste (7- or 8-ounce size)

Almond Glaze -- (recipe follows)

Sliced almonds -- toasted, if desired (see Notes)

ALMOND GLAZE

1 cup powdered sugar

1/2 teaspoon almond extract

4 teaspoons milk (4 to 5 teaspoons)

Heat oven to 375º. Beat flour, butter, powdered sugar, milk and

vanilla in large bowl with electric mixer on medium speed, or mix with

spoon. Cut almond paste into 1/2-inch slices; cut each slice into

fourths.

Shape 1-inch ball of dough around each piece of almond paste. Gently

roll to form ball. Place about 1 inch apart on ungreased cookie sheet.

Bake 10 to 12 minutes or until set and bottom is golden brown.

Remove from cookie sheet to wire rack. Cool completely. Dip tops of

cookies into Almond Glaze. Garnish with sliced almonds.

ALMOND GLAZE:

Mix all ingredients until smooth and spreadable.

Almond Macaroons

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 (7 ounce) package almond paste (7 or 8 ounces)

1/4 cup all-purpose flour

1 1/4 cups powdered sugar

1/4 teaspoon almond extract

2 egg whites

3 dozen blanched whole almonds

Grease cookie sheet. Break almond paste into small pieces in large

bowl. Stir in flour, powdered sugar and almond extract. Add egg

whites. Beat with electric mixer on medium speed about 2 minutes,

scraping bowl occasionally, until smooth.

Place dough in decorating bag fitted with #9 rosette tip. Pipe 1 1/2-

inch cookies about 2 inches apart onto cookie sheet. Top each with

almond. Refrigerate 30 minutes.

Heat oven to 325º. Bake about 12 minutes or until edges are light

brown. Immediately remove from cookie sheet to wire rack. Cool

completely. Store in airtight container.

Almond-Filled Crescents

Serving Size : 48 Preparation Time :0:00

Categories : Chapter 6 Rolling in Dough

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup powdered sugar

1 cup whipping (heavy) cream

2 eggs

3 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 (7 ounce) package almond paste (7 or 8 ounces)

3/4 cup butter or margarine -- softened

Easy Glaze -- (recipe follows)

EASY GLAZE

1 cup powdered sugar

6 teaspoons milk (6 to 7 teaspoons)

Mix powdered sugar, whipping cream and eggs in large bowl with

spoon. Stir in flour, baking powder and salt (dough will be stiff). Cover

and refrigerate about 1 hour or until firm.

Heat oven to 375º. Break almond paste into small pieces in medium

bowl; add butter. Beat with electric mixer on low speed until blended.

Beat on high speed until fluffy (tiny bits of almond paste will remain).

Roll one fourth of dough at a time into 10-inch circle on lightly floured

surface. Spread one fourth of almond paste mixture (about 1/2 cup)

over circle. Cut into 12 wedges. Roll up wedges, beginning at rounded

edge. Place on ungreased cookie sheet with points underneath. Repeat

with remaining dough and almond paste mixture. Bake 14 to 16

minutes or until golden brown. Remove from cookie sheet to wire rack.

Cool completely.

Drizzle with Glaze.

EASY GLAZE:

Mix ingredients until smooth and thin enough to drizzle.

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