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RecipeNLG
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Moldable almond-sugar — cake covering, sculpted fruits, stollen
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure almond — frangipane, amaretti, cherry pie enhancement
Unlined copper for sugar work — even heat for caramel and candy
Temperature-controlled tempering for chocolate work
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Moldable almond-sugar — cake covering, sculpted fruits, stollen
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure almond — frangipane, amaretti, cherry pie enhancement
Unlined copper for sugar work — even heat for caramel and candy
Temperature-controlled tempering for chocolate work
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Combine butter, sugar, cocoa, vanilla, salt and eggs in a heavy saucepan; cook over low heat, stirring constantly until butter melts and mixture begins to thicken. Remove from heat; add almonds and wafer crumbs. Stir well. Press firmly into ungreased 9-inch square pan. Cover and chill. Spread cream filling over almond mixture; cover and chill. Cut into squares. Remove from pan. Drizzle chocolate over Cream Filling.