Anns Easy Almond Slide Food

EASY ALMOND SLICE

Steps:

• Preheat the oven to 200/220 fan/425/gas 7. Grease a baking tin that measures roughly 8" or 20cm squared.
• Cream the butter and sugar together.
• Stir in half the beaten eggs and half the flour. Mix well.
• Add the remaining egg, flour and the baking powder. Lastly, add the ground almonds and a splash of milk to make the mixture soft.
• Spread out evenly in the greased tin and top with the flaked almonds.Press them down gently with the back of a fork.
• Pop in the oven and bake for 15 minutes.

ALMOND TUILES

Steps:

• Whisk the almond flour, salt and baking soda in a bowl. Beat the butter and sugar in a separate bowl with a mixer until light and fluffy. Beat in the egg and vanilla until smooth, then mix in the dry ingredients. Refrigerate the dough until firm, about 30 minutes.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone mats or parchment paper. Drop heaping teaspoonfuls of dough about 3 inches apart on the prepared sheets. Bake until golden and crisp, about 8 minutes.
• Let the cookies cool about 2 minutes on the baking sheets. One at a time, gently lift each cookie with an offset spatula. Immediately wrap it around the handle of a wooden spoon to curl. Once it sets, slide the cookie off the handle and let cool on a rack. Repeat with the remaining dough, allowing the baking sheets to cool between batches. (Don't make too many cookies at once; they need to be shaped while still warm.) Serve with sorbet.

ANN'S EASY ALMOND SLIDE

Steps:

• Mix the liqueurs and creamer , stirred or shaken- your choice.
• Pour over crushed ice if using.

BLUEBERRY ALMOND FARINA MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Combine ingredients for topping and set aside.
• Whisk farina, flour, brown sugar, baking powder, baking soda, and salt in a medium bowl.
• Take out 1 TBSP of the dry mixture and coat the blueberries.
• Combine wet ingredients.
• Add wet ingredients to dry. Mix 10 strokes, add blueberries, and mix 3 more strokes. You will have a more tender product if you resist the urge to keep stirring.
• Fill cups of muffin pan 3/4 full, and sprinkle with topping.
• Bake 12-13 minutes, or until muffins are golden brown and tester comes out clean.