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Toasted Almond Parfait
- Difficulty
Easy
By Merry White
Published 1974
This is a terribly easy assembly job. If you make it in clear cups, it’s an attractive frozen dessert. Very good for large groups, and well liked by children if you leave out the rum. You may want to use blended syrup, as pure maple is expensive. Do not use “maple-flavoring.”
Ingredients
Method
Spread the almonds on a baking sheet and toast in the oven, turning occasionally, until browned. Do not let them burn. Chop very fine with food chopper (not in the blender). Mix the almonds with the maple syrup to make a thin paste, adding the r
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