Almond-Filled Crescents
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1 cup powdered sugar EASY GLAZE |
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Mix powdered sugar, whipping cream and eggs in large bowl with spoon. Stir in flour, baking powder and salt (dough will be stiff). Cover and refrigerate about 1 hour or until firm.
Heat oven to 375º. Break almond paste into small pieces in medium bowl; add butter. Beat with electric mixer on low speed until blended. Beat on high speed until fluffy (tiny bits of almond paste will remain).
Roll one fourth of dough at a time into 10-inch circle on lightly floured surface. Spread one fourth of almond paste mixture (about 1/2 cup) over circle. Cut into 12 wedges. Roll up wedges, beginning at rounded edge. Place on ungreased cookie sheet with points underneath. Repeat with remaining dough and almond paste mixture. Bake 14 to 16 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool completely.
Drizzle with Glaze.
EASY GLAZE:
Mix ingredients until smooth and thin enough to drizzle.
Almond Bars
| 1 package white cake mix ½ cup butter or margarine – softened 2 eggs Almond Topping — (recipe follows) ALMOND TOPPING 2/3 cup sliced almonds 2/3 cup butter or margarine ½ cup sugar 1 tablespoon plus 1 teaspoon all-purpose flour 1 tablespoon milk |
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Heat oven to 350º. Beat cake mix (dry), butter and eggs with electric mixer on low speed until dough forms or mix with a spoon. Press in bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20 to 25 minutes or until golden brown and crust begins to pull away from sides of pan or until toothpick inserted in center comes out clean.
Immediately spread Topping over crust. Set oven control to broil. Place pan on middle rack in oven. Broil 2 to 3 minutes or until Topping is golden brown and bubbly (watch carefully-Topping burns easily). Cool completely. Cut into 8 rows by 4 rows.
ALMOND TOPPING:
Cook all ingredients in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved and mixture thickens slightly.