Almond Cream Confections

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  • 1/2 cup butter
  • 1/4 cup granulated sugar
  • 2 tablespoons cocoa powder
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 egg, slightly beaten
  • 1 cup slivered almonds, toasted and chopped
  • 1 3/4 cups vanilla wafer crumbs
  • 1/2 cup flaked coconut
  • 2 (1 ounce) squares semisweet chocolate

Cream Filling

  • 1/3 cup butter, softened
  • 3 to 4 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 3 cups sifted confectioners' sugar


  1. Base: Combine first 6 ingredients in a heavy saucepan; cook over low heat, stirring constantly, until butter melts and mixture begins to thicken.
  2. Remove from heat; add almonds, vanilla wafer crumbs, and coconut, stirring well. Press firmly into an ungreased 9-inch square pan; cover and chill.
  3. Spread Cream Filling over almond mixture; cover and chill.
  4. Cut into 1 1/2-inch squares. Remove from pan, and place about 1/2 inch apart on a baking sheet.
  5. Place chocolate in a zip-top heavy-duty plastic bag; seal. Submerge in hot water until chocolate melts. Snip a tiny hole in end of bag with scissors; drizzle over Cream Filling.
  6. Cream Filling: Cream butter at high speed of electric mixer. Add milk and vanilla extract. Slowly add sugar; mix until smooth.

Yield: 3 dozen

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