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
6: Punch down and divide into 18 equal pieces
0: Soften the yeast in warm water and stir in the sugar and salt to dissolve
1: In a bowl, beat 2 of the eggs and blend in the flour
2: Then stir in the yeast mixture and melted butter
3: Knead vigorously in the bowl with the hands till the dough leaves the sides of the bowl and is elastic, about 5 minutes
4: Make into a ball, put in a buttered bowl, and cover with plastic wrap
5: Let rise in a warm, draft-free place for 1 1/2 hours, or until doubled in bulk
7: Roll the pieces into balls and arrange, well separated, on a buttered baking sheet
8: Let rise 30 minutes, or until doubled in size
9: Brush with the remaining egg beaten with a teaspoon of water
10: Bake in a preheated oven at 375 degrees for 10 minutes, or until nicely browned
11: Cool on a rack
12: From Beard on Bread by James Beard
13: Recipe By : From Gemini's MASSIVE MealMaster collection at www
14: synapse
15: com/~gemini