Recipe for cooking almond cream confections

Desserts to Go with Coffee and Tea :: Candies and Confections

Almond Cream Confections

1/2 c. butter
1/4 c. sugar
2 Tbsp. cocoa powder
2 tsp. vanilla extract or flavoring
1/4 tsp. salt
1 egg, slightly beaten
1 c. slivered almonds, toasted and chopped
1 3/4 c. vanilla wafer crumbs
1/2 c. flaked coconut
Cream filling
2 (1 ounce) squares semisweet chocolate

Combine first 6 ingredients in a heavy saucepan; cook over low heat, stirring constantly, until butter melts and mixture begins to thicken.

Remove from heat; add almonds, vanilla wafer crumbs, and coconut, stirring well. Press firmly into an nonstick 9-in. square pan; cover and chill.

Spread Cream Filling over almond mixture; cover and chill.

Cut into 1 1/2-in. squares. Remove from pan, and place about 1/2 in. apart on a baking sheet.

Place chocolate in a zip-top heavy-duty plastic bag; seal. Submerge in hot water until chocolate melts. Snip a tiny hole in end of bag with scissors; drizzle over Cream Filling.

Makes approximately 3 dozen.

Cream Filling
1/3 c. butter, softened
3 to 4 Tbsp. milk
1/2 tsp. vanilla extract or flavoring
3 c. sifted powdered\sugar

Cream butter at high speed of electric mixer. Add milk and vanilla extract or flavoring. Slowly add sugar; mix until smooth.