Almond Drops Food

ALMOND DROPS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in extract. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture. Stir in almonds. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

ALMOND DROPS

Steps:

• Preheat oven to 450 degrees.
• Grease and flour cookie sheets.
• Cream almond paste with melted butter.
• Beat egg whites with salt until they form soft peaks.
• Add sugar, a tablespoon at a time.
• Continue beating until peaks are very firm.
• Fold into the almond paste mixture, adding flour and almonds.
• Fit a pastry bag with a number seven tube.
• Drop small round of batter on cookie sheets,spacing 1 inch between.
• Bake 5-8 minutes until edges of cookies are golden brown.

ALMOND DROPS

Steps:

• Place the almond paste, corn syrup and apricot puree in the bowl of a stand mixer fitted with a paddle. Turn on the mixer to medium speed and add about 1 egg white, continue adding egg white gradually until the mixture can be piped through a piping bag. You will need to adjust the amount of egg whites added to the mixture depending on the consistency of the almond paste. Place the mixture into a piping bag fitted with a star tip. Pipe the mixture onto a parchment paper lined baking sheet. Use any design you like when you are piping the mixture. You can place whole almonds on top of some to achieve a different design.
• Preheat the oven to 380 degrees F and bake for 8 to10 minutes, until lightly golden brown.
• Place the sugar, honey and water in a saucepan and bring to a strong boil. Place the almonds in the food processor and grind until coarse. Remove the boiling sugar from the heat and pour over the coarse almonds. Blend until smooth. This may take 10 minutes or more, depending on the strength of the food processor. Remember, food processors are not usually strong enough to yield the same consistency as the almond paste that you can buy. If your mixture is too thick and the food processor is straining, you can add a little Kirsch or simple syrup to the processor. Add the liquid slowly and stop when the processor is moving more freely. The quality of almond paste is determined by how smooth the consistency is.
• Wrap the almond paste in plastic wrap and allow it to cool. When you are ready to use it, knead in the butter. The butter makes it smooth and not so sticky.
• Yield: About 2 cups

PINK ALMOND PARTY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 2 (9- or 8-inch) round cake pans with baking spray with flour. In large bowl, beat cake ingredients, including 2 teaspoons almond extract and 6 drops food color, as directed on box. Pour into pans.
• Bake as directed on box for 9- or 8-inch rounds pans or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
• Meanwhile, in small microwavable bowl, microwave candy coating uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in 2 teaspoons oil. Spoon about half the melted coating into another bowl; stir in 2 or 3 drops food color to tint it light pink.
• Line 6-ounce custard cup or other small bowl with foil. Pour half of the untinted coating into foil-lined bowl. Drop half of the pink coating on top; pull a knife through coatings to make marbled design. Repeat with remaining untinted and tinted coatings, adding on top of marbled coatings. Refrigerate about 20 minutes or until set; remove from refrigerator. (If refrigerated longer, let stand at room temperature 10 minutes to soften.).
• In large bowl, beat butter, shortening, 1 teaspoon almond extract, the powdered sugar and 4 tablespoons of the milk with electric mixer on low speed until well blended. Beat on medium speed, adding enough of the remaining 1 tablespoon milk until fluffy and spreadable.
• Place 1 cake layer, rounded side down, on serving plate; frost top. Top with second layer, rounded side up. Frost side and top of cake.
• Remove coating from bowl; peel off foil. With vegetable peeler, make urls by pulling peeler around the outside edge of block of coating. Place curls on top of cake.

BLUEBERRY ALMOND DROP SCONES

Steps:

• Preheat the oven to 375 degrees F and line 2 half sheet pans with parchment paper.
• In a large bowl, whisk together the flour, sugar, almond flour, baking powder, salt and citrus zest until well combined.
• Use the large holes of a box grater to grate the frozen butter into the flour. Use a rubber spatula to toss the butter evenly into the flour, breaking up any large bits. Add the berries and slivered almonds and toss into the flour.
• Whisk together the cream, egg and vanilla in a small bowl, then pour into the flour-butter mixture. Stir and flatten the dough over itself until evenly moistened; some dry spots may remain -- that's OK. The dough will have the consistency of sticky cookie dough.
• Use a scoop or measuring cup to portion out 6 mounded 1/4-cup portions of the dough onto each prepared sheet pan. Flatten the mounds ever so slightly.
• For finishing: Whisk the egg with 1 tablespoon water and brush onto the scones with a pastry brush. Sprinkle the scones with the finishing sugar.
• Bake until deep golden and slightly springy when touched, 28 to 30 minutes. Rotate the pans back to front and top to bottom halfway during baking. Let cool on the sheet pans until warm then transfer to a serving tray. The scones are best served warm or the day they are baked.

ALMOND BARK CRISPY DROPS

Steps:

• In a microwave oven or double boiler, melt the almond bark, stirring frequently until smooth.
• Remove from heat and stir in peanut butter until well blended.
• Fold in peanuts, cereal and mini marshmallows.
• Drop by heaping spoonfuls onto waxed paper lined baking sheets.
• Cool completely before serving.

ALMOND DROPS

Steps:

• In a mixing bowl, cream butter and sugar until almost white, about 10-12 minutes. Beat in extract. Combine flour, baking soda, baking powder and salt; gradually add to the creamed mixture. Stir in almonds. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

ALMOND DROP COOKIES

Steps:

• In a bowl mix eggs, honey and almond flavoring together until smooth.
• Add the combined flours and the wheat germ, mixing well.
• Drop batter by a teaspoon on to a greased cookie sheet. Cook at 325°F for 6-7 minutes. Place on cooling rack.
• Yield 42 cookies.

ALMOND JOY DROP COOKIES

Steps:

• Preheat the oven to 375°.
• Grease cookie sheets.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth.
• Beat in the eggs, one at a time, then stir in the vanilla.
• Combine the flour, baking soda and salt.
• Stir into the creamed mixture until well blended.
• Finally, stir in the chocolate chips, coconut and almonds.
• Drop by heaping teaspoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven.
• Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.