Time 15m Yield 44 Number Of Ingredients 6 Steps:
Heat butter and almonds in 3-quart saucepan over medium heat 6 to 8 minutes, stirring frequently, until almonds are medium brown; remove from heat. Stir in whipping cream until well blended (mixture will spatter). Stir in white baking chips. Heat over low heat, stirring frequently, until chips are melted. Stir in amaretto and salt. Serve warm or cold. Stir before serving. Store covered in refrigerator up to 4 weeks.
Time 50m Yield 16 servings Number Of Ingredients 9 Steps:
Heat oven to 350°F. Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix flour, baking powder and salt until blended; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and extract. Add flour mixture; mix well. Stir in nuts. Spread onto bottom of prepared pan. Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.
Time 25m Yield 12 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Place coconut flakes on 1 baking sheet; leave the second baking sheet for the cookies. Bake coconut in the preheated oven until slightly brown, about 6 minutes. Leave the oven on. Combine flour, baking soda, and salt in a small bowl. Cream brown sugar, butter, white sugar, and almond extract together in a separate bowl. Add egg yolk and milk and mix. Pour in flour mixture and combine until almost fully incorporated. Add chocolate, almonds, and toasted coconut; mix well. Drop 1 1/2-inch balls of dough on the prepared baking sheet. Bake in the preheated oven until golden on the edges and soft in the centers, 8 to 10 minutes.
Time 1h17m Yield 24 Number Of Ingredients 4 Steps:
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes. Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds. Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.
Yield 1 cup Number Of Ingredients 6 Steps:
In a heavy-gauge saucepan over low heat, combine chocolate morsels, cream, butter and salt, stirring until smooth; remove from heat. Stir in almonds and liqueur; cool slightly. Serve warm over ice cream. Refrigerate. Reheating Sauce: Reheat sauce over low heat, stirring until smooth.
Time 30m Yield 1 cup Number Of Ingredients 5 Steps:
Add the cream and butter to a small saucepan. Place the pan over low heat until the butter melts and the cream comes to a simmer (stir frequently). Pour the hot cream over the chocolate in a bowl, stirring until the chocolate is completely melted and the mixture is smooth and creamy. Stir in the vanilla and creme de cacao; serve warm or at room temperature. **White Chocolate Almond Sauce–substitute amaretto for the creme de cacao; optional–add 1/2 cup chopped toasted almonds to the finished sauce. **White Chocolate Rum Sauce–add 3 Tablespoons gold rum or coconut rum to the finished sauce.
Yield Makes about 1 3/4 cups (enough for two 8-ounce jars) Number Of Ingredients 7 Steps:
Stir sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Add cream; bring to boil. Remove from heat; add chocolate and whisk until melted and smooth. Whisk in almond extract and salt. Stir in almonds. Divide sauce between two 8-ounce canning jars; seal with lids. (Can be made 2 weeks ahead; refrigerate. Rewarm over medium-low heat, stirring constantly.)
Yield Serves 6 to 8 Number Of Ingredients 9 Steps:
Line a metal loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 2-inch overhang on ends, and chill in freezer. In a skillet cook almonds with salt in butter over moderately low heat, stirring, until almonds are coated well, about 1 minute. Chill almonds until cold. In a metal bowl set over a pan of hot but not simmering water melt chocolate, stirring occasionally, and remove bowl from heat. In another metal bowl beat eggs with sugar to combine. Set bowl over a pan of simmering water and beat until thick and pale and mixture registers 140°F. on an instant-read thermometer. Continue beating over simmering water 3 minutes (for egg safely) and remove from heat. Beat in chocolate, vanilla, and almond extract. In another bowl beat cream until it just holds stiff peaks and fold into egg mixture gently but thoroughly. Fold in almonds and pour mixture into prepared pan. Cover pan with plastic wrap and freeze semifreddo 8 hours or overnight. Unmold semifreddo onto a platter, discarding plastic wrap, and cut into thick slices. Cut slices crosswise into thirds and serve with Lemon Rhubarb Cake Roll.
