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Lemon zest, lemon juice, a touch of almond, and a lemon glaze will make this tasty tea loaf a new family favorite.
Lemon zest, lemon juice, a touch of almond, and a lemon glaze will make this tasty tea loaf a new family favorite.
Ingredients:
flour, salt, baking powder, sugar, lemon, almond, vegetable oil, eggs, lemon juice, vanilla, almond extract, powdered sugar, almonds
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My Mom got this recipe many years from a Chinese man who lived across the street from us when I was growing up. They are very good cookies and so easy to make.
My Mom got this recipe many years from a Chinese man who lived across the street from us when I was growing up. They are very good cookies and so easy to make.
www.chowhound.com
The classic rich, sweet almond cake reinvented and simplified.
The classic rich, sweet almond cake reinvented and simplified.
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I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla.
I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla.
Ingredients:
flour, sugar, baking powder, baking soda, egg whites, eggs, vanilla, almonds, cranberries
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Sweet and salty chocolate-flavored popcorn, baked until dry and crunchy with roasted almonds, makes a great snack and a fun gift.
Sweet and salty chocolate-flavored popcorn, baked until dry and crunchy with roasted almonds, makes a great snack and a fun gift.
www.delish.com
When baking these scones, be sure to use whole wheat pastry flour, which is less dense than whole-wheat flour. Mixing in some all-purpose white flour also lightens the texture of the scones, so they're more delicate and tender.
When baking these scones, be sure to use whole wheat pastry flour, which is less dense than whole-wheat flour. Mixing in some all-purpose white flour also lightens the texture of the scones, so they're more delicate and tender.
Ingredients:
flour, pastry flour, sugar, baking powder, baking soda, salt, butter, buttermilk, strawberries, turbinado sugar, almonds, confectioners sugar, almond extract
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BOP also known as 'balls of power' are energy bites filled with oats, cocoa nibs, flaxseed, and coconut to help you power through the day when you need an on-the-go snack.
BOP also known as 'balls of power' are energy bites filled with oats, cocoa nibs, flaxseed, and coconut to help you power through the day when you need an on-the-go snack.
Ingredients:
rolled oats, flax seed, almond butter, cocoa nibs, coconut, agave nectar, vanilla, salt
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Oats, whole wheat flour, flax, chocolate chips, and almond butter come together to make these delicious 'clean' breakfast cookies your whole family will enjoy.
Oats, whole wheat flour, flax, chocolate chips, and almond butter come together to make these delicious 'clean' breakfast cookies your whole family will enjoy.
Ingredients:
rolled oats, pastry flour, flax seed, cinnamon, salt, baking soda, honey, egg whites, almond butter, vanilla, chocolate chips
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Spritz cookies that are light and won't last long. The dough handles better when slightly chilled.
Spritz cookies that are light and won't last long. The dough handles better when slightly chilled.
www.allrecipes.com
These buttery cookies are rolled in confectioners' sugar.
These buttery cookies are rolled in confectioners' sugar.
cooking.nytimes.com
A classic British bakewell tart is a threesome: a crust; a layer of raspberry jam â one chockfull of seeds; and a sponge cake redolent of almonds. Sliced almonds and a drizzle of icing may or may not be optional, depending on whose recipe youâre using. I got my first taste of a bakewell, and this recipe, in Paris from my friend, Stephanie Johnston, who got it from her mom, Granny Annie, in England. Granny never used almonds or icing but occasionally swapped her homemade raspberry jam for red currant jelly or lemon curd. When I asked what made a good bakewell, Steph instructed, âThe crust, the jam and the almond cake.â Well, of course. That settled, Stephanie confessed to using Bonne Maman jam from the supermarket As for the crust, both Steph and her mom make a plain, all-butter crust, think pâte brisée or pie dough. We polished off Stephâs tart in one go after dinner, but had we shown more discipline, it would have kept at room temperature for three more days.
A classic British bakewell tart is a threesome: a crust; a layer of raspberry jam â one chockfull of seeds; and a sponge cake redolent of almonds. Sliced almonds and a drizzle of icing may or may not be optional, depending on whose recipe youâre using. I got my first taste of a bakewell, and this recipe, in Paris from my friend, Stephanie Johnston, who got it from her mom, Granny Annie, in England. Granny never used almonds or icing but occasionally swapped her homemade raspberry jam for red currant jelly or lemon curd. When I asked what made a good bakewell, Steph instructed, âThe crust, the jam and the almond cake.â Well, of course. That settled, Stephanie confessed to using Bonne Maman jam from the supermarket As for the crust, both Steph and her mom make a plain, all-butter crust, think pâte brisée or pie dough. We polished off Stephâs tart in one go after dinner, but had we shown more discipline, it would have kept at room temperature for three more days.
Ingredients:
tart crust, almond flour, flour, baking powder, butter, sugar, eggs, almond extract, raspberry jam, almonds, confectioners sugar, water