lumicero/recipes-ing2inst huggingface dataset:
Title: Sue Bee's Go Nutty Honey Bars
Ingredients:
- 3/4 butter
- 2 1/3 unbleached white flour
- 1/2 sugar
- 1/2 baking powder
- 1/2 salt
- 1 egg
- 2/3 honey
- 1/2 brown sugar
- 1/4 salt
- 6 butter
- 2 heavy whipping cream
- 4
Instructions:
1. CRUST: Line a 13x9x2 inch aluminum baking pan with parchment paper or foil and grease lightly with butter.
2. In a mixing bowl combine the flour, sugar, baking powder and salt. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Stir in egg. Note: the mixture will be dry. Press firmly into prepared pan.
3. Bake at 350 degrees for about 20 minutes or until edges are golden brown. Set aside to cool on wire rack.
4. TOPPING: Bring honey, brown sugar and salt to a boil in a large heavy saucepan over medium heat. Stir until brown sugar is dissolved. Boil for 2 minutes *without* stirring. BE CAREFUL NOT TO BURN YOURSELF during this process!
5. Add butter and whipping cream to honey mixture. Bring to boil; cook and stir 1 minute. Be careful not to scorch!
6. Remove pan from heat and stir in the nuts. Spread mixture over prepared crust. Bake at 350 degrees for about 20 minutes or until top is bubbly.
7. Remove from oven and cool completely on wire rack. Use the foil or parchment paper to lift the mixture out of the pan.
8. Cut into bars.
Title: Chocolate Dream
Ingredients:
- 4 eggs
- 1/2 milk
- 2 Kahlua
- 4
- 2
- 1/2
Instructions:
1. preheat the oven to 350 degrees. grease or spray the bottoms of two 9 by 13 inch baking pans and line with parchment paper.
2. prepare one brownie layer at a time. whisk together 2 of the eggs and 1/4 cup of the milk, and add the amount of oil specified in the brownie mix instructions. pour 1 box of the brownie mix in a medium bowl and stir in the egg mixture. with an electric mixer, beat until well combined and smooth.
3. pour the batter into one of the prepared pans.
4. repeat the procedure with the other box of brownie mix.
5. bake the brownies for 25-30 minutes, until a toothpick inserted in the center comes out clean. let cool completely while still in the baking pans.
6. loosen the sides with a knife, then turn the brownies, upside down and in one piece, onto a clean work surface and remove the paper.
7. brush each brownie with 1/4 cup of the coffee liqueur, brushing from the edges toward the center.
8. put one of the brownies back in the baking pan, Kahlua side up, and spread with 2 cups of the chocolate mousse. spread 2 cups of the whipped cream over the mousse.
9. using a vegetable peeler, shave curls of chocolate from the bar. sprinkle half of them over the top of the whipped cream.
10. place the remaining brownie, Kahlua side up, on top of the one in the pan and layer with the remaining 2 cups chocolate mousse and 2 cups whipped cream. sprinkle with chocolate curls. refridgerate for at least 1 hour before cutting into portions.
Title: Graham Wafer Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1 milk
- 1 coconut
- 3 flour
- 1 baking powder
- 1 salt
- 2 vanilla
- 1/2 brown sugar
- 1/2 milk
- 3 butter
- 1/4 vanilla
- 1/2 icing sugar
- 1 1/2
Instructions:
1. Mix all ingredients together.
2. Bake in a 8 inch square pan.
3. Bake in a preheated oven 350** for 35 minutes.
4. Serve plain or frost with Caramel icing.
5. Icing: Heat brown sugar,milk and butter in a medium saucepan until it boils.
6. Boil for 2 minutes.
7. Remove from heat.
8. Cool a bit.
9. Add icing sugar and vanilla.
10. Beat until smooth.
11. Add more milk to icing sugar until spreading consistency is reached.
Title: Easy Butterfinger Trifle Dessert
Ingredients:
- 1 instant chocolate pudding mix
- 1 Cool Whip Topping
- 1
- 3 -4
Instructions:
1. Slice the baked cake into med-large size cubes, then place half of the cubes in the bottom of a large glass serving bowl/trifle bowl.
2. Spread half the prepared chocolate pudding on top, then top the pudding with half of the Cool Whip, then half of the crushed candy.
3. Repeat the layers ending with crushed candy on the top.
4. Refrigerate the trifle.
5. Delicious!
Title: Chocolate Zabaglione Cake
Ingredients:
- 6 caster sugar
- 6 sweet marsala wine
- 6 chocolate
- 100 margarine
- 250
- 1 1/2
Instructions:
1. First make a biscuit base (digestives are the cheap and easy option, you can also use biscottis or almond thins for a more italian feel, but these might need water or more butter to soften). Crumble the biscuits finely, then use your fingers to mash in the butter. Spread the mixture flat over the bottom of your cake dish.
2. Bake this in the oven for about 10 minutes.
3. Meanwhile, separate the eggs, and whisk together the yolks, sugar and marsala. This gradually gets thicker the harder you whisk.
4. Melt the chocolate and stir this in to the egg mixture.
5. Pour the eggy alcoholic chocolate over the cooled biscuit base.
6. Bake in a hot oven (180/Gas 5) for 10-15 mins until the egg has solidified on the surface and gone a light brown. The centre should be gooey and rich and chocolatey and amazingly indulgent. If you chill the 'cake' down over night, the centre firms up a little and seemingly gets even richer.
Title: Dark Chocolate Lava Drops
Ingredients:
- 1/2 butter
- 3 granulated sugar
- 3/4 egg
- 1 all-purpose flour
- 1 3/4 baking powder
- 1/2 salt
- 1/2 sugar
- 32
- 1/2
Instructions:
1. Heat oven to 350 degrees F.
2. Place butter and bittersweet chocolate in large microwave-safe bowl.
3. Microwave on high, stirring every 30 seconds, until melted and smooth (1-2 minutes).
4. Cool 10 minutes.
5. Add 3/4 cup sugar and egg to melted chocolate mixture; beat at medium speed until well mixed.
6. Reduce speed to low; add flour, baking powder and salt.
7. Continue beating until well mixed.
8. Shape dough into 1-inch balls.
9. Press 1 chocolate candy into each ball; form dough around candy to completely cover.
10. Place 1/2 cup sugar in small bowl; roll balls in sugar.
11. Place 1 inch apart onto lightly greased cookie sheets.
12. Bake for 9-11 minutes or until set.
13. Cool 5 minutes on cookie sheet.
14. Serve warm.
15. Make-ahead tip: Shape cookies; roll in sugar.
16. Place in container with tight-fitting lid.
17. Store at room temperature up to 2 hours or refrigerate unitl baking.
18. Reheating tip: Place 2 cookies onto microwave-safe plate.
19. Microwave on high until centers are melted (15-30 seconds). Do not overheat.
Title: Just Peachy Hand Pies
Ingredients:
- 1 butter
- 4 cornstarch
- 1/3 sugar
- 1 sugar
- 2 cinnamon
- 1 salt
- 1/8 lemon juice
- 1 egg
- 2
- 1
Instructions:
1. Melt butter in skillet over medium heat. Combine cornstarch with 1/3 cup sugar; add to skillet.
2. Stir in peaches, cinnamon and salt. Cook until mixture thickens and boils, about 25 minutes, stirring frequently. Boil for one minute; remove from heat and stir in lemon juice. Cool completely; set aside.
3. Cut crusts into quarters; spoon 2 tablespoons filling into the center of each quarter, leaving 3/4-inch dough uncovered on each side.
4. Fold dough over filling; press edges together to seal. Transfer pies to 2 ungreased baking sheets. Brush tops of pies with egg; sprinkle with remaining sugar. Cut a one-inch slit in the top of each pie.
5. Bake at 425 degrees for 18 to 20 minutes until golden, rotating baking sheets between upper and lower racks halfway through baking. Remove to wire racks to cool.
Title: Pink Lady
Ingredients:
- 1 cake flour
- 3 strawberry Jell-O gelatin dessert
- 1 water
- 1/2 eggs
- 1 frozen strawberries
- 4 powdered sugar
- 5 butter
- 1 strawberries
- 1/2
- 5
Instructions:
1. Thaw berries and lay eggs out to come to room temperature.
2. Preheat oven to 350 degrees.
3. Mix flour, jello, and cake mix.
4. Add water and 1 tablespoon of juice (from strawberries) to make 1/2 cup.
5. Add water mixture, oil, eggs, and mix with a mixer at low speed.
6. Add berries and mix evenly.
7. Pour evenly into a cake pan.
8. Cook 20 to 30 minutes, until toothpick inserted in center comes out clean.
9. FROSTING:.
10. Soften butter and add sugar.
11. Mix well with berries and 1/2 the juice.
12. Add juice by spoonful to desired consistency.
13. Spread on top of cake.
Title: Apple Rum Raisin Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 1/2 brown sugar
- 2 eggs
- 2 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 1/2 baking soda
- 1 cinnamon
- 1/2 nutmeg
- 1 evaporated milk
- 2 rum
- 2 apples
- 1 raisins
Instructions:
1. In a bowl cream the butter, then beat in the sugars until light and fluffy.
2. Beat in the eggs.
3. Sift together the flour, baking powder, salt, soda, cinnamon and nutmeg.
4. Add dry ingredients alternately with the undiluted evaporated milk and rum to the creamed mixture, Mix in the chopped apples, raisins and nuts.
5. Pour into a greased 9x12x2 inch baking pan.
6. Bake at 350 for 40 minutes or until cake springs back when done.
Title: Incredible Melted Ice-Cream Cake With Chocolate Marshmallow Fros
Ingredients:
- 1 ice cream
- 2 eggs
- 3
Instructions:
1. Place cake mix, melted ice cream, and eggs in a large mixing bowl.
2. Beat with an electric mixer on low speed for 1 minute.
3. Increase the speed to medium and beat 2 minutes more.
4. Pour the batter into a Bundt pan and bake at 350 degrees 38 to 42 minutes.
5. Frosting.
6. 2 cups confectioners' sugar.
7. 1/2 cup unsweetened cocoa powder.
8. 4 tbsps. butter.
9. 1/3 cup plus 1 tablespoons milk.
10. 1 teaspoon vanilla.
11. 6 large marshmallows.
12. Sift the sugar and cocoa together into a large mixing bowl.
13. Set aside.
14. Place the marshmallows, butter, and milk in a medium- size.
15. saucepan over low heat.
16. Stir until the marshmallows are melted, 3 to 4 minutes.
17. Remove pan from heat.
18. Pour sugar and cocoa mixture over the marshmallow mixture.
19. Add the vanilla and stir until the frosting is smooth.
Title: Chocolate Cherry Mochi
Ingredients:
- 1 granulated sugar
- 1/4 water
- 1/4 cornstarch
- 1 tapioca starch
- 4 cocoa powder
- 4 maraschino cherries
Instructions:
1. Mix flour and sugar in a microwave safe bowl. (4 cup glass measure works well.).
2. Add water and mix well.
3. Add chocolate chips.
4. Cover with a plate and microwave 2 minutes.
5. Stir, replace cover and microwave an additional 2 minutes.
6. Stir to mix well and get even and smooth consistency.
7. Mix cocoa powder and starch together to use to dust balls. Dust your hands with it.
8. Spoon out a walnut sized portion. Flatten it to a circle (thinnest at edges.).
9. Place a little hazelnut spread and a cherry in the center and pinch up the bottom, sealing it well.
10. Make sure there is enough powder/starch on the balls so they won't stick to each other or the serving dish. You can also put each mochi inside its own small cupcake liner, but you'll still need to make sure the bottom is dusted.
11. Keep them covered so they won't dry out too soon. They get dry and harder after 4-5 days. Keep cool.
12. You could also just put a piece of fruit (raspberry, strawberry, etc.) without the hazelnut paste, but they'd have to be eaten quickly.
13. It's fun to make and would be good for older children/scouts/etc. to make, but it can get very messy! Good to do outside in the nice weather with kids.
Title: Chocolate Rice Pudding
Ingredients:
- 4 skim milk
- 1 evaporated milk
- 1/2 orange zest
- 1 liquid stevia
- 1/2 rice
- 8 dark chocolate
Instructions:
1. Put everything, except the chocolate, into a heavy based saucepan and bring to boil, stirring frequently.
2. Simmer 30 mins until rice is tender and mixture thick and creamy.
3. remove from heat and add chocolate. Stir a couple of times to give a ripple effect.
4. Serve warm or cold. Great with whipped cream.
Title: Apple Pan Dowdy
Ingredients:
- 1/3 brown sugar
- 1/2 maraschino cherry
- 4 butter
- 1 cake flour
- 1 baking powder
- 1/8 salt
- 1 egg
- 1/2 sugar
- 1/3 milk
- 2 tart green apples
- 1/2 - 3/4 walnuts
- 1 sugar
- 1
Instructions:
1. Cover apples with salt water to prevent discoloration.
2. Melt 2 tbsp butter in a 6-8 inch baking dish.
3. Add brown sugar, stir until dissolved.
4. Remove apples from water.
5. Arrange in baking dish.
6. Sprinkle with walnuts and cherries.
7. Sift flour, baking powder, and salt together.
8. Combine with remaining butter, eggs, sugar and milk, stirring well.
9. Pour batter over apples.
10. Sprinkle 1 tbsp sugar on top of batter.
11. Bake at 350*-375* for 35 minute.
12. Loosen cake from sides of pan with spatula.
13. Invert onto platter.
14. May be served with whipped cream or ice cream.
Title: Lemon Whoopie Pies
Ingredients:
- 1/2 lemon, zest of
- 1/2 baking powder
- 1 ground turmeric
- 2 salt
- 2 eggs
- 1/2 coconut oil
- 1/2 honey
- 4 lemon juice
- 1/2 cashews
- 1/2 water
- 1 vanilla extract
- 1 coconut oil
- 1/2
- 1/4
- 2
- 1/2
Instructions:
1. preheat the oven to 350.
2. line 2 trays with parchment paper.
3. in one bowl, stir together the dry ingredients through the sea salt.
4. in another bowl, stir together the eggs, first measure of coconut oil, and the honey. (as well as the squeeze of lemon juice if using).
5. add the dry ingredients to the wet and mix well.
6. spoon little puddles onto the lined baking trays. Bake large whoopies for 15-18 minutes. Smaller ones will only need 12-15 minutes.
7. Remove from the oven and allow to set for 15 minutes before transferring from their tray and sandwiching with the vanilla cream.
8. to make the vanilla custard cream, first discard the soaking water from the cashews.
9. blitz the nuts in a high speed food processor with the fresh water, natural syrup, vanilla, and another optional squeeze of lemon for a good two minutes.
10. while the motor is running, slowly add the coconut oil to the cashew mix.
11. blend until smooth, the mixture will thicken once chilled, so don't panic if it looks thin.
12. once the custard has chilled for 2-3 hours, assemble the cookies. Spread the custard on the flat side of one cookie and top with another cookie.
Title: Pfeffernusse Cookies
Ingredients:
- 1/2 molasses
- 1/4 honey
- 1/4 shortening
- 1/4 margarine
- 2 eggs
- 4 all-purpose flour
- 3/4 white sugar
- 1/2 brown sugar
- 1 1/2 ground cardamom
- 1 ground nutmeg
- 1 ground cloves
- 1 ground ginger
- 2 ground cinnamon
- 2 baking soda
- 1 1/2 ground black pepper
- 1 salt
- 1/2 confectioners' sugar
- 1
Instructions:
1. Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.
2. Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
3. Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.
4. Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners' sugar.
Title: Chilled Ginger Rhubarb
Ingredients:
- 1 rhubarb
- 2 water
- 1 caster sugar
- 2 cinnamon sticks
- 1 fresh ginger
- 1 orange, juice and zest of
- ginger
Instructions:
1. Place the rhubarb in a saucepan with the water and sugar, add the cinnamon sticks and ginger and bring to the boil.
2. Reduce the heat and simmer gently for about 20 minutes, or until the rhubarb is tender.
3. Strain the rhubarb and set aside.
4. Boil the cooking liquid to reduce until very syrupy.
5. Add the orange zest and juice.
6. Pour over the rhubarb and chill well before serving.
Title: Harvest Skillet Cake
Ingredients:
- 3 apples
- 1/2 unsalted butter
- 2 brown sugar
- 3/4 sugar
- 1/2 unsalted butter
- 2/3 sugar
- 1 vanilla
- 2 eggs
- 1/2 vanilla yogurt
- 1 1/4 canned pumpkin
- 2 flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 1/2 cinnamon
- 1 1/2 pumpkin pie spice
- 1 apple
Instructions:
1. Base:
2. Melt 1 stick butter on low heat in 9-10 inch iron skillet. Add sugars to pan and stir until mixed. Place apple slices wedge side down evenly in ring around pan. Don't pack them too tightly but don't leave large gaps either. Allow to cook over medium-low heat (about 10-15 minutes) while you make the cake batter.
3. Cake:
4. In large bowl cream butter and sugar with electric mixer until light and fluffy. Mix in vanilla and eggs. Add pumpkin and yogurt and mix well.
5. In small bowl mix flour, baking powder, baking soda, salt and spices.
6. Slowly add into pumpkin mixture and mix until just combined. Gently stir in chopped apple.
7. Remove skillet from heat. Spoon batter over cooked apples and spread gently so batter is evenly distributed.
8. Bake for 25-30 minutes until cake is golden and bubbly. Toothpick inserted into center of cake should come out clean.
9. Allow cake to sit for 10 minutes then invert onto a serving plate. Serve warm with a generous scoop of vanilla ice cream.
Title: Oatmeal White Chocolate Chip Cranberry Cookies
Ingredients:
- 3 quick-cooking oats
- 2 flour
- 1 white sugar
- 1 brown sugar
- 1 unsalted butter
- 2 eggs
- 1 vanilla
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1 white chocolate chips
- 6 dried sweetened cranberries
Instructions:
1. Cream together butter, white sugar, and brown sugar. Beat in eggs one at a time and stir in the vanilla.
2. In separate bowl, mix flour, soda, salt and cinnamon. Add to creamed mixture slowly so it's perfectly integrated.
3. Add oatmeal one cup at a time and stir in until well-combined. I find this step is easier to do sometimes with a big wooden spoon instead of with the Kitchenaid mixer. The mixer sometimes gets overwhelmed by the heft of the oatmeal!
4. Add white chocolate and cranberries and mix well. Let refrigerate for half an hour.
5. Place walnut-sized balls on lightly greased baking sheet. These don't flatten out much so if you like a flatter cookie, flatten with a fork dipped in sugar (or the palm of your hand!). Bake at 375 for 8 minutes. They will come out looking really doughy, but they stiffen as they cool. 8 minutes results in a perfectly chewy cookie.
Title: Chocolate Caramel Pecan Cake
Ingredients:
- 1 sweetened condensed milk
- 1 butter
- 1/2 water
- 2/3 granulated sugar
- 4 eggs
- 1 1/2 all-purpose flour
- 2 salt
- 2 baking soda
- 2 1/2 vanilla
- 1 pecans
- 1
- 2
- 1 1/2
Instructions:
1. Heat oven to 350 degrees F.
2. In a heavy saucepan, combine the caramels, sweetened condensed milk and butter.
3. Over medium heat, cook and stir until melted and smooth.
4. Set aside.
5. Heat the oil and chocolate in a large saucepan or microwave in a large microwavable bowl at medium for 2 minutes or until melted.
6. Add the water, sugar, eggs, flour, salt, baking soda and vanilla to the chocolate mixture.
7. Beat with a fork until smooth and creamy, about 2 minutes.
8. Spread half the batter into a greased 13" x 9" cake pan.
9. Bake at 350 degrees F for 15 minutes or until the center is set.
10. Remove from the oven.
11. Spoon the caramel mixture evenly over the cake.
12. Spread the remaining batter evenly over the caramel layer.
13. Sprinkle with nuts.
14. Return to the oven and bake 40 minutes or until the cake springs back when lightly touched.
15. Cool completely before cutting.
Title: Tres Leche Cake
Ingredients:
- 1 water
- 1 eggs
- 1/3 vanilla extract
- 3 heavy whipping cream
- 1 milk
- 1 sweetened condensed milk
- 1 heavy whipping cream
- 1 vanilla extract
- 1
Instructions:
1. Heat oven to 350°F.
2. Line and Grease the bottom of a 13x9 pan.
3. Beat cake mix, water, oil and eggs in a large bowl on low speed for 30 seconds; beat on medium speed for 2 minutes.
4. Pour into pan.
5. Bake 30-35 minutes or until a toothpick comes out clean.
6. Let stand for 5 minutes.
7. Pierce cake with a fork.
8. Mix 1 cup cream, milk, sweetened condensed milk and teaspoon os vanilla in a large bowl.
9. Pour whipping cream mixture evenly over the cake.
10. Cover and refrigerate 3 hours or until absorbed.
11. Beat 1 cup whipping cream and teaspoon of vanilla in a large bowl with an electric mixer.
12. Frost the cake with the whip cream.
Title: Peanut Butter Cookie Crumbs Pie Crust
Ingredients:
- 1 1/2 margarine
- 1/4 - 1/3
Instructions:
1. In a medium bowl combine crumbs and melted margarine.
2. Press into a 9 inch pie plate, making sure to go up evenly on the sides.
3. Bake at 350 degrees for 10 minutes.
4. Cool at room temperature for 15 minutes.
5. Fill with favorite pie filling.
Title: Angel Lush Cupcakes
Ingredients:
- 1 instant vanilla pudding
- 1 Cool Whip
- 1 fresh strawberries
- 1
- 12
Instructions:
1. Heat oven to 350°F.
2. Prepare cake batter as directed on package. Pour into 24 paper-lined muffin cups (Batter will nearly fill cups.) It is important to bake cupcakes immediately after filling muffin cups to prevent cupcakes from sticking to paper liners. Bake 26 minutes or until tops are light golden brown. Cool in pans 10 minutes, remove to wire rack. Cool completely.
3. Mix dry pudding mix and pineapple in a medium bowl. Gently stir in Cool Whip; spread on cupcakes.
4. Top with berries.
5. ANGEL LUSH FILLED CUPCAKES: Use a small knife to cut "x" in top of each cooled cupcake. Spoon 1 tablespoon Cool Whip top mixture into center of each cupcake. Frost top with remaining Cool Whip mixture.
Title: Award-Winning Chocolate Cake Recipe
Ingredients:
- 1 unsalted butter
- 3 eggs
- 8 salt
- 1/4 heavy cream
- 1/2 white chocolate baking bar
- 1
- 2
Instructions:
1. Preheat oven to 325 degrees.
2. Arrange rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.
3. Melt butter and semisweet chocolate chips over double boiler until smooth; cool slightly. Meanwhile, with a hand mixer or in the bowl of an electric mixer fitted with the whip attachment, whip eggs and salt on medium speed until doubled in volume, about 5 minutes.
4. Gently fold, in thirds, whipped eggs into melted chocolate.
5. Pour batter into prepared cake pan and place pan in water bath. Bake until the cake pulls away from the sides of the pan and is set in the center, about 40 minutes. Remove pan from water bath to a cooling rack and cool cake completely in pan. Cover with plastic wrap and refrigerate overnight.
6. To remove cake, dip the bottom and halfway up the sides of the pan in warm water and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold, remove parchment paper.
7. To prepare ganache, bring heavy cream to a simmer and pour over milk chocolate chips. Stir gently until smooth; cool slightly.
8. Pour ganache over top of cake and spread with an offset spatula to evenly cover. (There will be some ganache leftover.).
9. Chill cake until ganache sets, about 30 minutes. To garnish, use vegetable peeler or grater to grate white chocolate bar into curls or shavings onto top of cake.
10. * Note: It's recommended that the cake be refrigerated overnight before frosting.
Title: Almond Sandwich Cookies
Ingredients:
- 1 1/2 almond paste
- 1 sugar
- 1 cinnamon
- 1/2 powdered sugar
- 1/4
Instructions:
1. Preheat the oven to 350 degrees F. Line to large baking sheets with parchment paper.
2. Break the almond paste into chunks and place it in a food processor. Add the sugar and cinnamon and grind until fine.
3. Add the egg whites and pulse until smooth.
4. Scoop the mixture into a large zip bag and snip a hole in one corner.
5. *Here’s where the recipe varies…If the almond mixture in thick, pour the sliced almonds on to a plate. Then squeeze circle onto the almonds. Flip them over so the are covered with almonds on both sides, then lay them on the cookie sheets.
6. If the almond mixture is loose, place little mounds of sliced almonds on the cookies sheets where the cookies will be. Squeeze the mixture into circles on top of the little almond piles. Then sprinkle with a few more almonds.
7. Bake for 9-12 minutes. Keep an eye on them at the end because they turn dark quickly.
8. Allow the cookies to cool completely on the parchment paper. Then turn half of them over and top with jam or frosting. Give each cookie a top and sprinkle with powdered sugar.