Almond Raspberry Jalousie Recipes

Steps:

• Heat oven to 375°F Have a baking sheet ready.
• Roll out pastry on lightly floured surface with floured rolling pin to 12 x 9-in rectangle.
• Cut in half lengthwise into 2 equal strips.
• Transfer 1 strip to baking sheet.
• Microwave almond paste to soften.
• Roll out between plastic wrap to 11 x 3 1/2-in rectangle.
• Remove wrap, center almond paste on on pastry sheet on baking sheet; spread with preserves.
• Fold other strip in half lengthwise.
• Cut slits through fold at 1/2-in intervals to 1 inches from edge.
• Unfold; moisten edges of strip on baking sheet with water.
• Top with slit strip. gently press edges to seal top to bottom strip.
• Bake 25 minute or until pastry is puffed and golden.
• Cool 5 minutes before removing to a wire rack to cool completely.
• Before cutting, dust with confectioner's sugar, if desired.

Steps:

• Preheat oven to 350°. In a bowl, beat cookie dough, flour and almonds until blended. Divide dough in half. Roll each half into a 13-1/2x2-in. rectangle on an ungreased baking sheet., Using a wooden spoon handle, make a 1/4-in.-deep indentation lengthwise down the center of each rectangle. Bake 5 minutes. , Spoon raspberry filling into indentation. Bake 8-10 minutes longer or until cookie is golden brown. Cool on pans 2 minutes., Remove from pans to a cutting board; cut each rectangle crosswise into 16 slices. Transfer to wire racks to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
• Combine raspberries and brown sugar in a bowl. Set aside.
• In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
• Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
• Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

Steps:

• Place an oven rack in the center of the oven and preheat to 425 degrees F. Liberally butter the tart pan.
• For the crust: Pulse the all-purpose flour, almond flour and salt in a food processor. Add the butter and pulse until the mixture forms a coarse meal. With the food processor running, gradually add the iced water until the mixture forms a ball. Add extra water 1 teaspoon at a time, if the mixture is too thick. Form the dough into an 8-by-3-inch rectangle and wrap in plastic. Refrigerate for 30 minutes.
• Roll the dough into a 14-by-10-inch rectangle on a lightly floured surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. Reserve the excess dough. Prick the dough all over, using the tines of a fork. Bake until the crust is light golden, about 15 minutes. Cool for 10 minutes.
• For the filling: Combine the butter, almond paste, eggs, flour, agave and almond extract in a food processor. Blend until smooth. Spread the filling evenly over the cooled crust, using a spatula.
• In a medium bowl, toss the raspberries and agave together until coated. Gently press the raspberries into the filling in a single layer.
• On a lightly floured work surface, roll out the excess dough into an 8-inch circle, about 1/8-to-1/4-inch thick. Cut out pieces of dough using a cookie cutter and place randomly on top of the raspberries. Brush with the beaten egg. Bake until the filling is slightly puffed and the pastry is golden, about 25 minutes. Cool completely on a wire rack, about 1 hour. Refrigerate for at least 1 hour before serving.
• Cut into slices and serve.

Steps:

• Butter the cake pan, line the base with waxed or parchment paper, and then butter and flour it. Wash the raspberries, dry them on paper towels, and then snip off the blossom ends and stems. Sift together the flour, baking powder and salt. Heat the oven to 350 degrees. Cream the butter until smooth in an electric mixer. Add the sugar and continue to beat until soft and light, 2 to 3 minutes. Beat in the egg until well mixed, about 1 minute. Stir in the ground almonds by hand, followed by the flour mixture. Expect the batter to be quite stiff. Spread half the batter in the cake pan. Sprinkle the fruit on top and dot with the remaining batter so the fruit is almost covered. Bake until the torte starts to shrink from the sides of the pan and the top is firm when lightly pressed with a fingertip, 45 to 55 minutes. The top will be rustic looking, like a crumble. Let the torte cool for 10 to 15 minutes in the pan, then loosen the sides and slide the torte onto a rack to cool completely. Sprinkle it with confectioners' sugar and serve it warm or at room temperature.

Steps:

• Heat the oven to 180C/fan160C/gas 4. Butter an oblong cake tin (about 31 x 17 x 3cm). Tip the flour, ground almonds, butter and sugar into a food processor and whizz just until the butter is evenly distributed - or rub together by hand. Remove 85g/3oz of the mix, stir in the coconut and put to one side. Add the eggs to the remaining mixture in the food processor and whizz quickly - or mix with a wooden spoon. It doesn't need to be very smooth.
• Spread this mixture over the base of the tin, then scatter half the raspberries over the top. Sprinkle with the coconut mixture and bake for 45 mins. Dot the remaining fruit over the surface and cook for a further 15 mins, until firm to the touch. Cool in the tin and cut into slices, squares, whichever shape you want. They will keep for up to 2 days in the fridge.

Steps:

• Preheat oven to 425.
• Roll out the pastry on a lightly floured surface and cut into a 12 inch square. Cut in half to make two rectangles.
• Place one piece of pastry on a wetted baking sheet and brush all around the edges with beaten egg. Spread over the apricot preserves.
• Fold the remaining rectangle in half lengthwise and cut about eight diagonal slits from the center fold to within 1/2 inch from the edge.
• Unfold the pastry and lay it on top of the preserve-covered pastry on the baking sheet. Press the pastry edges together well to seal.
• Brush the slashed pastry with water and sprinkle over the sugar and flaked almonds.
• Bake for 25-30 minutes, until well risen and golden brown. Serve sliced with cream or yogurt.

Steps:

• Preheat oven to 325 degrees F.
• Prepare shortbread mix according to package directions, adding almond extract to the dough.
• Put aside one cup of the dough.
• Press the remaining dough into a 9" square cake pan, covering the bottom and partly up the sides.
• Spread evenly with jam.
• Roll the reserved dough into pencil-like strips and place diagonally across the jam.
• Bake for 35-45 minutes.
• Cool and cut into bars.
• (I usually cut while warm, and again when cool).