185 almonds shortbread 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

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

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

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

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

butter, at room temperature, sugar, almond extract, all-purpose flour, ground ginger, ground almonds, whole almonds

flour, almond meal, powdered sugar, butter, chilled, cubed, egg yolk, brown sugar, butter, eggs, egg white, golden syrup, cream, almond extract, pears, drained, almonds, flaked

softened butter, sugar, almond extract, all-purpose flour, seedless raspberry jam, sugar, water, almond extract

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

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

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

butter, softened, sugar, egg yolks, vanilla extract, almond extract, all-purpose flour, blanched almonds, toasted and chopped fine (to toast almonds, bake in preheated 350 oven 10 minutes, cool.), apricot preserves

blanched almond, whole, sugar, flour, salt, unsalted butter, softened, brandy, milk chocolate, finely chopped, sour cream, blanched almond, toasted, sugar, unsalted butter, cold and cut into 1/2-inch cubes, brandy, milk chocolate, chopped, almonds, whole and natural (raw, not toasted or blanched )

butter at room temp ., sugar, almond extract, vanilla extract, all purpose flour, salt, sliced almonds

all-purpose flour, sugar, salt, butter, pure almond extract, ground almonds