1 c. Granulated Sugar 2/3 c. Almond Paste, firmly packed 1 c. Unsalted Butter 5 Eggs, room temperature 2 tsp. Amaretto di Saronno 1 c. Flour 1 tsp. Baking Powder 1/8 tsp. Salt 1- 6 oz. pkg. Dried Apricots 1/2 c. Mini Chocolate Chips Powdered Sugar In large mixing bowl combine sugar and almond paste. Beat until mixture resembles small peas. Add butter and continue beating until mixture is smooth. Add eggs one at a time, beating well after each addition. Add liqueur with addition ... Read More

Cake: 1/2 c. Unsalted Butter, softened 8 oz. Almond Paste 3/4 c. Granulated Sugar 3 Eggs 1 Tbsp. Kirsch 1/4 tsp. Almond Extract 1/4 c. Flour 1/2 tsp. Baking Powder In mixing bowl cream butter and almond paste until smooth. Add sugar. Beat in eggs one at a time. Add kirsch and almond extract. Add flour and baking powder just until mixed. Pour batter into a greased and floured 9" cake pan. Bake 40 minutes at 350°F. Turn out onto cooling rack and let cool completely. Place ... Read More

4 Egg Whites 2 c. granulated Sugar 1 lb. Almond Paste, cut into small pieces 1 tsp. Almond Extract In a glass or stainless steel mixing bowl beat 2 egg whites until foamy. Gradually add sugar beating constantly. Gradually add almond paste, beating well after each addition. Add remaining 2 egg whites and almond extract. Beat until stiff peaks form. Drop by teaspoonfuls, 2" apart onto parchment lined cookie sheets. Place into oven, leaving door ajar. Bake 5 minutes at 350°F Close ... Read More

Cake: 1 1/2 c. Granulated Sugar 3/4 c. Butter, softened 1 1/2 tsp. Vanilla 3 Eggs 3 c. Flour 1 1/2 tsp. Baking Powder 1 1/2 tsp. Soda 3/4 tsp. Salt 1 1/2 c. Sour Cream Cream sugar, butter, vanilla and eggs for two minutes. Mix together flour, baking powder, soda and salt. Add dry ingredients and sour cream alternately to the creamed mixture. Spread one third of batter into pan. Sprinkle with one third of filling. Repeat process. Bake 45-50 minutes at 325°F. Cool in ... Read More