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    Peggy
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    Almond Cream Confections

    1/2 cup butter
    1/4 cup granulated sugar
    2 tablespoons cocoa powder
    2 teaspoons vanilla extract
    1/4 teaspoon salt
    1 egg, slightly beaten
    1 cup slivered almonds, toasted and chopped
    1 3/4 cups vanilla wafer crumbs
    1/2 cup flaked coconut
    Cream filling
    2 (1 ounce) squares semisweet chocolate

    Combine first 6 ingredients in a heavy saucepan; cook over low heat, stirring constantly, until butter melts and mixture begins to thicken.

    Remove from heat; add almonds, vanilla wafer crumbs, and coconut, stirring well. Press firmly into an ungreased 9-inch square pan; cover and chill.

    Spread Cream Filling over almond mixture; cover and chill.

    Cut into 1 1/2-inch squares. Remove from pan, and place about 1/2 inch apart on a baking sheet.

    Place chocolate in a zip-top heavy-duty plastic bag; seal. Submerge in hot water until chocolate melts. Snip a tiny hole in end of bag with scissors; drizzle over Cream Filling.

    Makes 3 dozen.

    Cream Filling:
    1/3 cup butter, softened
    3 to 4 tablespoons milk
    1/2 teaspoon vanilla extract
    3 cups sifted confectioners’ sugar

    Cream butter at high speed of electric mixer. Add milk and vanilla extract. Slowly add sugar; mix until smooth.

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