1/3 cup finely chopped almonds 1 1/2 cups all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) butter, softened 1/3 cup plus 2 tablespoons confectioners’ sugar 2 teaspoons vanilla extract 1 teaspoon almond extract 1 tablespoon almond liqueur Whole blanched almonds and/or slivered almonds Confectioners’ sugar 1. Preheat oven to 350°F. Spray 11-inch fluted tart pan with a removable bottom with vegetable cooking spray. Read More→

1 1/3 cups roasted salted macadamia nuts (about 6 1/2 ounces) 1/3 cup finely grated coconut* 2 tablespoons finely diced candied orange rind (3/4 ounce) 1/4 cup finely diced crystallized ginger (about 1 1/2 ounces) 1/2 cup heavy cream 1/3 cup sugar 1/4 cup honey 4 tablespoons unsalted butter 1/4 cup all purpose flour Chocolate glaze: 3 bars (1.5 ounces each) Godiva® White Chocolate, coarsely chopped 3 bars (1.5 ounces each) Godiva® Dark Chocolate, coarsely chopped Read More→

3/4 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon ground ginger Pinch of salt 1/2 cup (1 stick) butter, cut into pieces 1/2 cup molasses 1/4 cup granulated sugar 1/4 cup packed light brown sugar 2 teaspoons brandy Chocolate Chunk Whipped Cream: 3 cups heavy cream 3 tablespoons confectioners’ sugar 1 tablespoon brandy 2 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped Read More→