May 30th, 2014 · Recipes
This is our mash-up of the Almond Joy and Mounds Candy Bars. We’ve taken our Coconut Macaroon Cookie Mix and used it as a filling for a bar anchored on a buttery sugar cookie crust. Spread a thin or thick layer of chocolate on top and you have something very close to a candy bar. These bars freeze well if you can keep them on hand.
Chocolate Covered Coconut Macaroon Bars
May 13th, 2014 · Recipes
The combination of tart, ripe berries and almond paste is always a winner. Here we pair them in a batter that combines whole wheat and all-purpose flour. The whole grain adds a light toasty flavor and fiber to the muffins. Coarse ground cornmeal adds a little crunch. And flax or hemp seeds boost the nutritional profile of these breakfast treats.
Almond Berry Crunch Muffins
April 21st, 2014 · Recipes
Few can resist the combination of lemon and meringue. We’ve refined the classic pie into an elegant lemon meringue almond tart. Our tart begins with a nutty almond crust. Then there is a surprise layer of marzipan hidden under a puckery lemon curd filling. A billowy meringue topping completes this dessert, which is the perfect combination of crunchy and creamy textures.
Lemon Meringue Almond Tart
April 8th, 2014 · Recipes
Around Easter, hot cross buns are piled high at bakeries and grocery stores, a seasonal staple recognizable by their criss cross of icing. Like so many holiday breads, the best ones are plump with dried fruit and warm baking spices. This recipe for hot cross buns with marzipan and lemon icing is bursting with fruit and with marzipan that gets folded into the dough after kneading. And the generous quantities of spices give them an addicting aroma.
Hot Cross Buns with Marzipan