ALMOND TRIANGLES
Love these and you can use a little colored sugar on top for what ever holiday it is.
Provided by April Alvarez
Categories Cookies
Number Of Ingredients 7
Steps:
- 1. Cream butter and sugar in bowl. Stir in milk and 2 of the eggs. Add salt and flour, mix well. Chill overnight.
- 2. Roll out on floured suface,cut in triangular shapes. Beat remaining egg brush on triangles. Sprinkle with almonds. Place on greashed cookie sheet. Bake at 375 degrees until golden brown.
ALMOND TRIANGLES
Shortbread + almonds = delicious! This recipe came from the newspaper a few years ago, says it was submitted by Charlotte Midthun of Granite Falls, Minn.
Provided by serabear
Categories Bar Cookie
Time 1h15m
Yield 6 dozen
Number Of Ingredients 10
Steps:
- Line a 10x15 jelly roll pan with foil (shiny side up). In bowl of electric mixer on medium/high speed, beat 2 sticks of butter until creamy (approx. 1 min.). Gradually add 1/2 cup sugar, beat until light and fluffy (approx. 2 min.). Add egg, extract, and salt, beat until throughly combined. Reduce speed to low, add flour and mix until just incorporated.
- Press dough evenly into pan and push up sides. Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 375. Using a fork, prick dough in several places across pan. Bake for 10 minutes. Remove and allow to cool.
- In a large saucepan over med/high heat combine remaining butter, remaining sugar, brown sugar, and honey. Heat, stirring occasionally until the sugar dissolves. Increase heat, and allow mixture to boil for about 3 minutes undisturbed (No stirring). Then remove from heat and stir in cream and almonds. Spread mixture evenly across the cooled dough, return to oven and heat until bubbly. Cut into triangles while slightly warm.
Nutrition Facts : Calories 1514.8, Fat 103.5, SaturatedFat 44.3, Cholesterol 211.5, Sodium 662, Carbohydrate 134.8, Fiber 10.2, Sugar 79.6, Protein 23.4
ALMOND TRIANGLES
Steps:
- Carefully line a 10- by 15-inch jelly roll pan with aluminum foil, shiny side up.
- In a bowl of an electric mixer on medium-high speed, beat 1 cup (2 sticks) butter until creamy, about 1 minute. Gradually add 1/2 cup granulated sugar and beat until light and fluffy, about 2 minutes. Add egg, almond extract and salt and beat until thoroughly combined. Reduce speed to low, add flour and mix until just incorporated. Press dough evenly into pan and push dough up sides. Cover with plastic wrap and refrigerate 30 minutes.
- When ready to bake, preheat oven to 375 degrees.
- Using a fork, prick dough in 20 to 24 places all across dough and bake 10 minutes. Remove from oven and transfer to a wire rack to cool.
- In a large saucepan over medium heat, combine brown sugar, honey, remaining 1 cup (2 sticks) butter and remaining 1/4 cup granulated sugar and cook, stirring occasionally, until sugar dissolves. Increase heat to medium-high, bring mixture to a boil and cook for 3 minutes without stirring. Remove from heat and stir in cream. Stir in almonds. Spread almond mixture evenly over crust. Return pan to oven and bake until bubbling, about 15 minutes. Remove from oven and transfer pan to a wire rack to cool. While bars are still slightly warm, cut into triangles.
ALMOND-CREAM CHEESE TRIANGLES
Make cream cheese coffee-shop pastries at home with an easy foolproof recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. In medium bowl, cut 3-oz package of cream cheese and the butter into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk and egg yolk.
- Place dough on surface well dusted with Bisquick mix; gently roll in Bisquick mix to coat. Knead 10 times. Roll dough into 16x8-inch rectangle.
- In small bowl, mix 8-oz package of cream cheese, 1/3 cup sugar and the almond extract until smooth. Spread cream cheese filling lengthwise over half of dough to within 1/4 inch of edge; carefully fold dough over filling. Brush egg white over top. Sprinkle with almonds and 2 teaspoons sugar. Cut into 4 (4-inch) squares; cut squares diagonally in half to form 8 triangles. Place on ungreased cookie sheet.
- Bake about 14 minutes or until golden brown. Serve warm or cold. Cover; refrigerate any remaining triangles.
Nutrition Facts : Calories 350, Carbohydrate 31 g, Cholesterol 75 mg, Fat 4, Fiber 0 g, Protein 7 g, SaturatedFat 12 g, ServingSize 1 Triang1e, Sodium 520 mg, Sugar 11 g, TransFat 1 1/2 g
CRANBERRY-ALMOND TRIANGLES
Relish these delicious cranberry and almond bars - a delightful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray.
- In large bowl, beat flour, oats and powdered sugar with electric mixer on low speed until mixed. Add 1/2 cup of the butter. Mix on low speed until well combined (mixture will be crumbly). Press mixture in pan. Sprinkle with cranberries; lightly push into dough. Bake 15 minutes or until very light golden brown.
- In 1-quart saucepan, stir brown sugar, corn syrup, remaining 1/4 cup butter and the whipping cream. Cook over medium-high heat until smooth and mixture boils, stirring frequently. Boil 4 minutes, stirring frequently. Stir in almonds.
- Sprinkle chocolate chips over partially baked crust; let stand 2 minutes. Spread melted chips over cranberries. Immediately spoon hot almond mixture over chocolate; spread carefully.
- Bake 15 to 20 minutes or until bubbly and almonds start to brown. Cool completely. Use foil to lift bars from pan; remove foil. Cut into 4 rows by 3 rows; cut each square diagonally into 2 triangles.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Bar, Sodium 45 mg, Sugar 9 g, TransFat 0 g
CHOCOLATE ALMOND TRUFFLE SQUARES
Categories Candy Milk/Cream Chocolate Dessert Freeze/Chill Kid-Friendly Quick & Easy Wheat/Gluten-Free Almond Amaretto Chill Edible Gift Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 100 truffle squares
Number Of Ingredients 4
Steps:
- Chop fine 12 ounces of the chocolate. In a small saucepan bring the cream just to a boil, remove the pan from the heat, and whisk in the chopped chocolate, whisking until the chocolate is melted completely. Whisk in the Amaretto, whisking until the mixture is smooth, and let the truffle mixture cool slightly.
- In a small heatproof bowl set over a saucepan of barely simmering water melt the remaining 4 ounces chocolate. Line the bottom of an 8-inch-square baking pan with wax paper and spread half of the melted chocolate in a thin layer on the paper.
- Freeze the chocolate layer for 5 minutes and top it with the truffle mixture, smoothing the surface. Drizzle the truffle mixture with the remaining melted chocolate, spreading it lightly, and sprinkle the melted chocolate with the almonds, pressing them lightly. Chill the mixture for 3 hours, or until it is firm. Turn the mixture out onto a cutting board, peel off the wax paper, and with a long sharp knife cut the mixture into 3/4-inch squares. The truffle squares keep, chilled in an airtight container, for 2 weeks.
GINGERED LEMON ALMOND SQUARES
Categories Food Processor Ginger Nut Dessert Bake Lemon Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 squares
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. In a food processor grind fine the almonds with 1/4 cup of the confectioners' sugar and 1 cup of the flour, add the butter, and blend the mixture until it just resembles meal. Pat the mixture into an 8-inch-square baking pan and bake the crust in the middle of the oven for 15 to 20 minutes, or until it is pale golden. Let the crust cool completely in the pan on a rack.
- In the bowl of an electric mixer beat the eggs until they are thick and pale, beat in the granulated sugar and the lemon juice, and beat the mixture for 8 minutes. Sift in the remaining 2 tablespoons flour, the baking powder, the ginger, and a pinch of salt, stir the filling until it is combined well, and pour it over the crust. Bake the confection in the middle of the oven for 20 to 25 minutes, or until the filling is set and pale golden. Transfer the dessert in the pan to the rack, sift the additional confectioners' sugar over the top, and let the dessert cool completely. Cut the dessert into 2-inch squares.
SOFT ALMOND BISCOTTI BARS
These bars are a variation on the fabulous cinnamon almond biscotti that my mom and grandmother always made for the holidays. Instead of crisp, crumbly cookies that are difficult to shape, these bars are chewy and satisfying with cinnamon flavor and toasted almonds inside and out. -Jannine Fisk, Malden, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Line a 15x10x1-in. baking pan with parchment paper, letting ends extend up sides; grease paper., In a large bowl, beat sugars and oil until blended. Beat in eggs, then 3 tablespoons water. In another bowl, whisk flour, baking powder and cinnamon; gradually beat into sugar mixture. Stir in chopped almonds (dough will be sticky)., Press into prepared pan, lightly flouring top as needed. Mix egg yolk and remaining water; brush over dough. Top with sliced almonds, gently pressing into dough. Bake 20-25 minutes or until golden brown., Cool in pan on a wire rack. Lifting with parchment paper, remove from pan. Cut into 24 squares; cut each square two triangles.
Nutrition Facts : Calories 118 calories, Fat 6g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 25mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
ALMOND TOFFEE BARS
Looking for a delicious dessert? Check out these toffee bars baked using almonds and sprinkled with chocolate chips.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 40
Number Of Ingredients 9
Steps:
- Heat oven to 375°F (if using dark or nonstick pan, heat oven to 350°F). Grease bottom and sides of 15x10x1-inch pan with shortening or spray with cooking spray.
- In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in egg. Beat in flour on medium speed until dough starts to form. Press dough in pan. Bake 13 to 18 minutes or until edges are light golden brown.
- Meanwhile, in 2-quart heavy saucepan, heat 1 cup butter, the brown sugar and corn syrup to boiling over medium heat, stirring frequently. Boil 2 minutes without stirring. Quickly stir in almonds; spread over baked layer. Bake 15 to 20 minutes or until dark golden brown and bubbling.
- Immediately sprinkle chocolate chips evenly over hot bars. Let stand 5 minutes to soften; gently swirl chips over hot bars with spatula. Cool completely, about 30 minutes. For bars, cut into 8 rows by 5 rows. Store tightly covered at room temperature.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 30 mg, Sugar 9 g, TransFat 0 g
GINGER AND ALMOND BARS
Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.
Provided by Patricia Wells
Categories HarperCollins Dessert Almond Ginger Cookies Bake Wheat/Gluten-Free Honey
Yield Makes 16 bars
Number Of Ingredients 17
Steps:
- Center a rack in the oven. Preheat the oven to 400°F (200°C). Line the pan with baking parchment, letting the parchment hang over the sides. (This will make it easier to remove the dessert once baked.)
- Prepare the base:
- In the saucepan, melt the butter. Add the almond meal, fresh ginger, honey, egg, salt, and vanilla. Stir until well combined. The mixture should be thick and sticky.
- Turn the mixture out into the prepared pan. To help make a level and even base, place a piece of plastic wrap on top of the base. Using a flat-bottomed glass (or your fingers), smooth out the base by pressing gently to evenly cover the bottom of the pan. Remove and discard the plastic wrap. Bake until the base is slightly firm, 12 to 15 minutes.
- Meanwhile, prepare the topping:
- In the same saucepan, melt the butter over low heat. Add the almonds, candied ginger, honey, salt, and vanilla. Stir just until the ingredients are incorporated.
- When the base is baked, spread the topping evenly over the base and bake until the topping is dark and sizzling, 12 to 15 minutes. Do not underbake.
- Transfer the pan to the baking rack to cool. When the dessert is completely cool, remove it from the pan using the overhanging parchment as handles and cut it into 16 even squares.
- Do Ahead
- Store in an airtight container at room temperature for up to 1 week.
- Variation:
- Chestnut Honey Squares: For the base, replace 1 cup (90g) almond meal with 3/4 cup (120 g) unbleached, all-purpose flour and use a strong honey, such as chestnut, in place of the mild honey. For the topping, replace the candied ginger with organic candied orange or lemon peel, cut into tiny cubes.
More about "almond triangles or squares recipes"
DOUBLE ALMOND PASTRY BARS RECIPE | LAND O’LAKES
From landolakes.com
3/5 (2)Category Bar, Almond, Nut, DessertServings 48Calories 60 per serving
- Roll out pastry to 15x10 inch rectangle. Place into ungreased 15x10x1-inch baking pan. Bake 12 minutes.
- Place almond filling into small bowl. Microwave 1 minute or until warm. Stir almonds into filling. Spread evenly over hot partially baked pastry. Continue baking 2-4 minutes or until topping has set.
CHEWY ALMOND SQUARES (BLONDIES) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (6)Total Time 45 minsCategory Dessert, BakingCalories 262 per serving
CINNAMON HONEY ALMOND TRIANGLES RECIPE | LAND O’LAKES
From landolakes.com
ALMOND TOFFEE TRIANGLES - KARO
From karosyrup.com
TEA TIME: A FEAST FIT FOR A KING OR QUEEN, JUST IN TIME FOR CORONATION
From wbur.org
RECIPESOURCE: ALMOND BLONDIE TRIANGLES
From recipesource.com
BUTTER TOFFEE CARAMEL SCONES
From more.ctv.ca
THE MOST POPULAR RECIPES OF APRIL 2023 | BON APPéTIT
From bonappetit.com
40 MUST-TRY SWEET AND SAVORY ALMOND RECIPES | TASTE OF …
From tasteofhome.com
ALMOND TRIANGLES | CRAFTY LADY RECIPES
From craftyladyrecipes.wordpress.com
ALMOND RASPBERRY TRIANGLES & A VERY SPECIAL COOKBOOK …
From bewitchingkitchen.com
CHOCOLATE ALMOND TRIANGLES - WOMAN'S DAY
From womansday.com
APRICOT-ALMOND TRIANGLES - WOMAN'S DAY
From womansday.com
3-INGREDIENT BLUEBERRY ALMOND ENERGY BARS RECIPE | WELL+GOOD
From wellandgood.com
ALMOND TRIANGLES - WOMAN'S DAY
From womansday.com
You'll also love