31815 almond shortbread fingers Recipes

almonds, raw with skins , plus about 18 whole almonds for decorating, sugar, plus more for top, unsalted butter, softened , cut into pieces (7 oz, 1 3/4 sticks), pure vanilla extract, almond extract, fine salt, all-purpose flour, egg white, beaten

almond paste, sugar, egg whites, vanilla extract, bittersweet or semisweet chocolate, broken into pieces

butter, softened, sugar, salt, egg, separated, almond extract, vanilla extract, ground cardamom, all-purpose flour, chopped almonds

unsalted butter, room temperature, granulated sugar, pure vanilla extract, all-purpose flour, almond meal, cornstarch, salt, sliced almonds , for decorating the top of the shortbread (optional)

flour, butter, room temperature, salt, sugar, ground almonds (about 1/4 lb almonds with the skin on, note, i chop mine into chunks first with a knife, then grind), grated lemon zest (optional) or 1 tbsp grated orange zest (optional) or 1 tbsp grated lime zest (optional), powdered sugar , for dusting

butter, softened, sugar, almond extract, salt, flour , plus, flour, sliced almonds

real butter, room temp, sugar, vanilla, almond extract, flour, almonds (i buy the slivered ones), salt

flour, brown sugar, butter, softened, almond extract, almonds

butter, white sugar, almond extract, all-purpose flour, granulated sugar for decoration

butter, softened, brown sugar , packed, vanilla, flour, white chocolate baking squares, almonds, chopped

butter, softened, powdered sugar, brown sugar , firmly packed, all-purpose flour, baking powder, salt, caramel ice cream topping, almonds, coarsely chopped, milk chocolate chips

toasted and cooled pecans, coarsely chopped, heath bits o brickle toffee bits or skor or heath bars, coarsely chopped, bittersweet or semisweet chocolate chips, vegetable oil, walkers pure butter shortbread fingers

butter, icing sugar, plain flour, salt, lemon juice, grated fresh lemon rind, raspberry jam (or other ), ground almonds, sugar, eggs, rum (optional)

all-purpose flour, sugar, vanilla extract, almond extract, unsalted butter, room temperature, unsalted butter, room temperature, coarsely chopped almonds

butter, softened, sugar, egg yolk, almond extract, all-purpose flour, blanched almonds, finely ground

natural almonds, toasted (see note ), butter, softened, sugar, almond extract, all-purpose flour, salt

king arthur unbleached all-purpose flour, blanched almonds, sugar, salt, cold butter, egg yolk, cold water, almond extract

this is the most logical progression to make this cake., prepare all pans and equipment. 1) line the jelly roll pan. 2) have the 8 springform pan ready. 3)have the cake circle ready or cut 1 out of heavy cardboard and cover in foil., make coffee rum syrup . 1)give the syrup time to cool completely before adding rum and vanilla., make chocolate almond shortbread . 1) allow the shortbread to cool completely., make cocoa sponge cake . 1) cake cools quickly. 2) fresh cake is easier to roll., make ganache filling . 1)by the time this is cool enough to use, the cake should be cool., make coffee rum buttercream ., make glaze . 1) do not make the glaze until the second layer of buttercream has been added and cake is back in the refrigerator., cocoa sponge cake, eggs, sugar, canola oil, vanilla, cocoa powder, ganache filling, dark chocolate, chopped, heavy cream, vanilla, chocolate almond shortbread, sliced almonds, powdered sugar, all-purpose flour, cocoa powder, butter, chilled 1/2 cubes, salt, vanilla, almond extract, coffee rum syrup, water, sugar, instant coffee, dark rum, vanilla, coffee rum buttercream, dark rum, instant coffee powder, vanilla, light brown sugar, water, butter, softened, egg whites, glaze, dark chocolate, chopped, heavy cream, corn syrup, dark rum, vanilla