Almond Cream Confections
by Conny Rush
½ cup butter
¼ cup sugar
2 tablespoons cocoa
2 teaspoons vanilla extract
¼ teaspoon salt
1 egg, slightly beaten
1 cup slivered almonds, toasted and chopped (Trader Joe’s carries toasted slivered almonds…eliminates one step!)
1 ¾ cups vanilla wafer crumbs
½ cup flaked coconut
Cream filling (see below)
2 (1-ounce) squares semisweet chocolate (was missing this for the Campus Club reception; not required but makes a nice appearance)
Combine butter, sugar, cocoa, vanilla, salt and egg in a heavy saucepan; cook over low heat, stirring constantly, until butter melts and mixture begins to thicken. Remove from heat; add almonds and next two ingredients, stirring well. Press firmly into an ungreased 9-inch square pan; cover and chill.
Spread Cream Filling over almond mixture; cover and chill. Cut into squares. Remove from pan and place about ½ inch apart on a baking sheet; set aside.
Place chocolate in a zip-top heavy-duty plastic bag; seal. Submerge in hot water until chocolate melts. Using scissors snip a tiny hole in end of bag; drizzle chocolate over Cream Filling.
Yield: 3 dozen.
1/3 cup butter, softened
1 egg (or egg white powder and warm water; follow package directions)
½ teaspoon vanilla extract
2 ½ to 3 cups sifted powdered sugar
Cream butter, beating at high speed of an electric mixer. Add egg and vanilla; mix well. Slowly add sugar, mixing until smooth.