Almond Jelly Recipes

Steps:

• Pour 1 cup water in a bowl; sprinkle the gelatin over the water; stir until the gelatin is partially dissolved. Set aside.
• Bring 1 cup water to a boil in a large saucepan. Reduce heat to medium-low and slowly pour in the gelatin mixture. Add the milk, sugar, and almond extract; stir until the sugar and gelatin are completely dissolved; pour mixture into a large, shallow container. Refrigerate until firm, 3 to 4 hours. Cut into small squares to serve.

Steps:

• Pour 1 cup water into a bowl; stir in gelatin powder until dissolved. Slowly stir boiling water into gelatin mixture. Mix milk, sugar, and almond extract into gelatin mixture; add lychees. Pour gelatin mixture into a shallow container; refrigerate until set, 3 to 4 hours.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Stir in almonds. Refrigerate for 2 hours or until easy to handle. , On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Repeat with remaining dough, using a 2-in. doughnut cutter so the center is out of each cookie. , Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool. , Spread 1/2 teaspoon jelly over the bottom of the solid cookies; place cookies with cutout center over jelly.

Steps:

• Dissolve gelatin in hot water. Combine the mixture with condensed milk and almond extract in a container. Stir until combined. Pour into a rectangular mold lined with plastic wrap. Chill until set, about 3 hours. Remove jelly from mold. Cut into small cubes. Serve with fruit in honey water, if desired.

Steps:

• Combine gelatin with boiling water, stirring until dissolved. Stir in sugar, milk, and almond extract. Pour into a 9 inch square pan and refrigerate overnight. Cut into cubes and serve with fruit cocktail.

Steps:

• Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease paper; set aside., Beat eggs 3 minutes. Gradually add granulated sugar; beat until mixture becomes thick and lemon-colored, about 2 minutes. Stir in water, 1 teaspoon almond extract and 1/2 teaspoon vanilla. In another bowl, combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake until cake springs back when lightly touched, 12-15 minutes. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Meanwhile, beat cream, confectioners' sugar and remaining extracts until soft peaks form. Refrigerate half of the whipped cream. Chop 1 cup almonds; fold into remaining cream. Unroll cake; spread with jam to within 1/2 in. of edges. Top with almond mixture. , Roll up again. Place seam side down on a serving platter. Frost top, sides and ends with remaining whipped cream. Refrigerate, covered, about 1 hour. Top with remaining almonds; serve, if desired, with raspberries and mint.

Steps:

• Take 1 cup of the evaporated milk, the gelatin and sugar and dissolve over low heat.
• Add 2 teaspoons almond extract.
• Take remaining 2 cups of milk,add the last 2 teaspoons almond extract,stir then add this into the hot milk.
• Stir until well blended.
• Pour into bowl and cool in fridge 2 to 3 hours.
• when firm cut into cubes adding the fruit cocktail, including liquid.
• mix lightly and serve.
• Cooking time is refrigerated time.