French Almond Cookie Cake With Apricot Cream Cheese Glaze Recipes

Steps:

• Cake - Preheat oven to 350°F Spray a 9-inch cake round with floured cooking spray, or grease and flour the pan; set aside.
• In a large microwave-safe bowl, melt the butter, about 75 seconds. Allow butter to cool momentarily so you don't scramble the egg.
• Add all remaining cake ingredients (except flour) and whisk until smooth. Stir in the flour until just combined; don't overmix. Turn batter out into prepared pan. Top with optional slivered almonds.
• Bake for 30 to 35 minutes, or until top is golden and set, and edges will be firmer and pulling away slightly from sides of pan. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter.
• Allow cake to cool in pan on a wire rack for about 15 minutes. Turn cake out onto rack and allow it to cool completely. While cake cools, make the glaze.
• Apricot Cream Cheese Glaze - Combine all ingredients in a small bowl and whisk until combined, or beat with a mixer until combined. Spread glaze on top of cake (does not have to be completely cooled), slice and serve. Cake will keep airtight in the refrigerator for up to 5 days.

Steps:

• In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt. Cut in the cream cheese and butter, using your fingers, a pastry blender, fork, or a mixer, until the mixture resembles coarse cornmeal, then stir in the apricots. In a separate bowl whisk together the egg, vanilla and milk.
• Combine the liquid and dry ingredients and stir until the dough becomes cohesive. Don't mix and mix and mix; the more you work with the dough, the tougher it'll get.
• Turn the dough out onto a floured work surface, and fold it over several times, until it holds together. Pat the dough into a 3/4-inch thick rectangle.
• Cut scones with a round cutter, gathering the scraps and re-rolling the dough. Or simply cut the dough into squares or diamonds. Brush the tops lightly with milk and sprinkle with sparkling white or pearl sugar.
• Place scones about 2 inches apart on an ungreased or parchment-lined baking sheet. Bake them in a preheated 425°F oven for 8 minutes. Turn the oven off, leave the door closed, and continue to bake for 8 more minutes, until the scones are a light, golden brown. Serve hot, with clotted cream and jam or raspberry curd.

Steps:

• Place cream cheese in a bowl.
• With an electric mixer, alternatley beat it the coffee creamer and the powdered sugar.
• Enjoy ;).

Steps:

• Pre-heat oven to 350 degrees. Butter an 8 inch square pan.
• Combine butter and sugar in mixing bowl; beat until light and fluffy. Add almonds; beat 1 minute. Add eggs one at a time mixing between each addition. Add baking powder and flavorings. Gently fold in flour; 1 tbsp at a time. Scrape batter into prepared pan.
• Bake at 40-45 minutes until a wooden toothpick inserted comes out clean. Let cool completely. Sprinkle with powdered sugar, when cool.