3/4 : c Butter or margarine
1/4 : c Sugar
1 : ts Almond extract
2 : c Sifted all-purpose flour
1/8 : ts Salt
1 : Egg white; slightly beaten
1/8 : ts Cinnamon
1/4 : c Sugar
1/3 : c Canned; toasted, diced
-buttered : -buttered almonds
-Nancy : -Nancy Speicher DPXX20A
1 : c Butter or margarine
1 : c Granulated sugar
1/3 : c Packed brown sugar
2 : tb Water
1 : c Sliced unblanched almonds
1/2 : ts Baking soda
1/3 : c Semisweet chocolate pieces
1/2 : c Mock Pistachios* (optional)
3/4 : c Butter
3/4 : c Confectioner's sugar
1/2 : ts Almond extract
3 : tb Milk
1 : c Almonds, slivered;blanched
1/2 : c Butter
1/2 : c Sugar
1 : tb Corn syrup, light
0: PREHEAT OVEN TO 400F
1: Beat egg, salt and sugar until light and fluffy
2: Add oil in a stream and continue beating
3: Beat in milk
4: Sift flour and baking powder together several times and add to batter, stirring until just mixed
5: Add nuts and poppy seeds
6: Bake in greased muffin tins for 20-25 minutes
7: From Gemini's MASSIVE MealMaster collection at www
8: synapse
9: com/~gemini