Preparation:

Melt white chocolate and butter together over hot water in a double boiler. Blend in almond extract. Stir in almonds. Have ready a 12x9-inch cookie sheet covered with foil and buttered well. Spread mixture thin on cookie sheet. Break into pieces when cool.

Servings: about 1 1/2 pounds candy
Source:
Submitted by: Recipe Group Member
Date:

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