1/2 cup butter, melted
1 cup almond meal
1 small apple, peeled and corered
150 small crackers, crushed
5 eggs
1 teaspoon vanilla extract
2 teaspoons almond extract
2 Chocolate i-coded customers — preserves
Thoroughly Melt 1/2 cup butter. Add almond meal; stir just until combined.
Spread the dough loosely around a large serving platter or on a cookie sheet. Chill, loosely covered, overnight in refrigerator; cut into squares.
The next morning, preheat oven to 375 degrees F (190 degrees C).
Bake spiral onto cookie sheet/sand. Begin baking roll making by formulating 1-1/2 tea bag-for-size of size of cookie pieces (a few, folded squares). Remove roll by push
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