Recipes with Almonds, peeled

The classic glowgg

Pour red wine into an enamelled pot and add cinnamon and cardamom into a small gazepose. Heat up to slightly below boiling point, turn off under the pan and allow the wine to draw under the lid. 5 minutes. Add sugar, lemon juice and thin strips of yellow pe

Brown Cakes Diabetes

The almonds were scalded, sliced ​​and chopped fine. Wheat flour, sweetener, almonds, sukat, potash and brunk spice mix well. The margarine is crumbled in the flour and the dough is gathered with egg whites. The dough is kneaded well and peeled to an app

Mayor wreath

The milk is poured into a dish - and the yeast dissolves. Remember, the yeast must not be heated. The flour and the other ingredients are mixed in, and it all pours into a uniform dough. The dough is rolled out into an elongate piece, not too thick. The fil

Delicious apple pie with lid :)

Peel the apples and cut them into many small boats. Then butter a saucepan with butter and put the apples in it. Sprinkle with cinnamon. Melt the butter. Mix sugar, flour and baking soda and put it in the melted butter. Stir so well until the mass is solid. Th

THE BEST Pear Tart

Crumble butter in flour and add sugar, egg and water. Mix well and style the dough on a refrigerator for 15-20 minutes. Place the bulbs on the dish towel / napkin. Then mix marcipan, margarine and sugar to a thick mass. Distribute half of the chilled doug

Farmor Vanilla Chance

All ingredients are pelted together and sprayed out through a machine or tulle and formed into small wreaths that can be placed close to the baking sheet. Bake golden at 200 degrees C. alm. Oven 10-11 minutes.

Risalamande

Bring the water to a boil in a thickened pot. Sprinkle the rice into the boiling water while stirring and boil them for 2 min. Fold the vanilla bars. Add them with milk. Bring it to boil while stirring. Cook the porridge under the lid at low heat about 35 m

Brunkagedej

Butter, margarine, syrup and dough melt and boil shortly and cool. Potash is stirred with the water and added with the rest of the ingredients. Roll the dough into sausages with a diameter of approx. 4 cm. Or to the size you prefer to burn. Cool the doug