Category: Almond

Almond, Cookies, RaspberryLeave a comment

Raspberry and Almond Shortbread Thumbprints

duncansworldblog

Raspberry and Almond Shortbread Thumbprints Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze. Ingredients 1 cup butter, softened 2/3 cup white sugar 1/2 teaspoon almond extract 2 cups all-purpose flour 1/2 cup seedless raspberry jam 1/2 cup confectioners’ sugar 3/4 teaspoon almond extract 1 teaspoon milk Directions Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small … Continue reading Raspberry and Almond Shortbread Thumbprints

Almond, Appetizers and Snack Recipes, Cookies, snacksLeave a comment

Almond Shortbread

duncansworldblog

Almond Shortbread Recipe By:Robin “Melt-in-your-mouth shortbread.” Ingredients 1 cup butter, room temperature 1/2 cup white sugar 2 teaspoons almond extract 2 1/2 cups sifted all-purpose flour 1/3 cup granulated sugar for decoration Directions In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours. Preheat oven to 300 degrees F (150 degrees C). On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut … Continue reading Almond Shortbread

Almond, Atkins, Breakfast, healthy diet, Low Carb, Low-CarbLeave a comment

Almond and Coconut Muffin in a Minute

duncansworldblog

Almond and Coconut Muffin in a Minute INGREDIENTS 2 tbsps Almond Meal Flour 1/3 tbsp Organic High Fiber Coconut Flour 1 teaspoon Sucralose Based Sweetener (Sugar Substitute) 1/2 tsp Cinnamon 1/4 tsp Baking Powder (Straight Phosphate, Double Acting) 1/8 tsp Salt 1 large Egg 1 tsp Extra Virgin Olive Oil DIRECTIONS Place all dry ingredients in a coffee mug. Stir to combine. Add the egg and oil. Stir until thoroughly combined. Microwave for 1 minute. Use a knife if necessary to help remove the muffin from the cup, slice, butter, eat. Note: Your MIM can be toasted once it’s cooked … Continue reading Almond and Coconut Muffin in a Minute