RASPBERRY-ALMOND THUMBPRINT COOKIES
These crisp, buttery thumbprints have a hint of almond and a touch of sweetness from the raspberry jam and a light drizzle of almond glaze.-Lana White, Roy, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.
Nutrition Facts : Calories 94 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 31mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY-ALMOND CRISP
Nuts and yogurt lend healthy protein to this salty-sweet, gluten-free dessert that pulls its inspiration from crunchy granola. Each serving contains a cup of raspberries, which equals a third of the daily requirement for vitamin C.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h5m
Number Of Ingredients 11
Steps:
- Crumble: Preheat oven to 350 degrees. Brush an 8-inch baking dish with melted unsalted butter. Pulse 1/2 cup rolled oats in a food processor until finely ground. Transfer to a bowl; stir in 1 more cup oats, 1/2 cup sliced raw almonds, 1/4 cup light-brown sugar, 1/2 teaspoon kosher salt, and 6 tablespoons melted butter.
- Filling: In another bowl, gently combine all ingredients and a pinch of salt.
- Transfer filling to prepared dish. Sprinkle top with oat mixture; bake until bubbling around edges and top is golden brown, 45 to 50 minutes. Let cool 30 minutes; serve with plain yogurt.
AUNT HELEN'S ALMOND-RASPBERRY RICE SQUARES
An old family favourite! They were sure to show up on the platters of cookies and squares put out by my great-aunts at Christmas, and I always made a bee-line for them. Now I can make them myself. For the pastry, try half a recipe of Marie's French Pie Pastry. (Recipe #45383)I have made them gluten-free, by using brown rice flour in the pastry, and white rice flour in the topping, which worked out very well.
Provided by Jenny Sanders
Categories Bar Cookie
Time 1h
Yield 36 squares
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Line a 9" square pan with the pastry. (Not up the sides- just the bottom.) You may wish to line the bottom of the tin with parchment paper first.
- Spread the jam over the pastry.
- Cream the butter and sugar.
- Beat in the eggs and almond extract.
- Mix in the salt and rice flour.
- Scrape the batter over the jam, and spread it out carefully and evenly.
- Bake at 350°F for 30 minutes.
- Let cool.
- Cream the remaining butter, and beat in the icing sugar and almond extract.
- Thin with a little milk until a good spreading consistency is reached; about a tablespoon or so should do it.
- Spread the icing over the squares, then cut them and remove them from the pan.
Nutrition Facts : Calories 103.2, Fat 3.9, SaturatedFat 1.7, Cholesterol 16.8, Sodium 61.8, Carbohydrate 16.3, Fiber 0.3, Sugar 10.2, Protein 0.9
RASPBERRY ALMOND SQUARES
Steps:
- Line an 8-inch-square baking pan with plastic wrap that extends over the sides, then coat the plastic wrap with the vegetable oil; set aside.
- In a 2-quart heavy-bottomed saucepan over medium-high heat, cook the jam, applesauce, and sugar until the mixture registers 240°F on a sugar thermometer (about 15 minutes), stirring constantly with a wooden spoon or heatproof spatula. Immediately remove the pan from the heat, stir in the lemon extract and chopped almonds, and turn the mixture into the prepared pan. Press the whole almonds on the top of the candy in evenly spaced rows of 8 across in each direction. Let the candy cool completely at room temperature (about 45 minutes).
- Remove the candy from the pan by lifting out the plastic wrap. Invert the candy onto a cutting board, peel the plastic wrap off the back, and reinvert the candy so that the nut side is up. With a large chef's knife, and using the whole almonds as a guide, cut the candy evenly into 1-inch squares.
- Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30). Holding a square by the top half, dip the bottom and sides of the square into the chocolate, leaving the top exposed. Remove the square from the chocolate, carefully shake off the excess chocolate, and place the square onto the paper. Repeat with the remaining squares. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. Place each square in a paper candy cup. Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the squares will keep for 2 weeks in the refrigerator. They are best eaten at room temperature.
- VARIATIONS
- Substitute blackberry jam or strawberry jam for the raspberry jam. Substitute other nuts for the almonds.
RASPBERRY ALMOND STRIPS
Get ready to pour yourself a cup of tea, because you won't be able to resist sampling one of these cookies. Almonds add taste and texture to the simple strips that are dressed up with raspberry pie filling. —Taste of HomeTest Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 32 cookies.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 106 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 55mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
RASPBERRY ALMOND JAM BARS
This is a childhood recipe from my aunt, a wonderful desert for showers can be cut into large squares of little squares
Provided by Pumpkie
Categories Bar Cookie
Time 45m
Yield 12 bars or more
Number Of Ingredients 8
Steps:
- Combine flour, baking powder, sugar, shortening and butter mix on low speed add beaten eggs and extract can mix with mixer on low or by hand will form a dough divide dough in half and spread half on bottom of ungreased pan 11 x 7 pan pressing dough down with your knuckles spread layer of jam.
- Then crumble remaining half of dough into little balls and sprinkle over the entire layer of jam bake at 350° for 25-30 minutes until top layer of dough is lightly browned.
- You can use any type of jam you prefer.
Nutrition Facts : Calories 391.5, Fat 17.4, SaturatedFat 7.3, Cholesterol 55.6, Sodium 103.5, Carbohydrate 54.5, Fiber 1.1, Sugar 26.6, Protein 4.4
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