Almond Bark Crispy Drops Recipes

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.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in extract. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture. Stir in almonds. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

Steps:

• In a microwave oven or double boiler, melt the almond bark, stirring frequently until smooth.
• Remove from heat and stir in peanut butter until well blended.
• Fold in peanuts, cereal and mini marshmallows.
• Drop by heaping spoonfuls onto waxed paper lined baking sheets.
• Cool completely before serving.

Steps:

• 1. Melt almond bark in top of a double boiler.
• 2. Stir in the peanut butter.
• 3. Combine peanuts, rice krispies, and miniature marshmallows in a large container.
• 4. Pour melted almond bark over these ingredients.
• 5. Spoon by tablespoons onto wax paper.

Steps:

• In a heavy saucepan, melt candy coating and peanut butter over low heat. Remove from the heat; stir in the remaining ingredients. Drop by tablespoonfuls onto waxed paper.

Steps:

• Preheat oven to 450 degrees.
• Grease and flour cookie sheets.
• Cream almond paste with melted butter.
• Beat egg whites with salt until they form soft peaks.
• Add sugar, a tablespoon at a time.
• Continue beating until peaks are very firm.
• Fold into the almond paste mixture, adding flour and almonds.
• Fit a pastry bag with a number seven tube.
• Drop small round of batter on cookie sheets,spacing 1 inch between.
• Bake 5-8 minutes until edges of cookies are golden brown.