RASPBERRY ALMOND TART
Provided by Giada De Laurentiis
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Cut a 3/4-inch wide strip off each side of the pastry and reserve. Roll out the pastry sheet on a lightly floured work surface to a 10-inch square. Brush the edges of the square with the egg. Working with 1 strip at a time, stand the strips along the edges of the pastry square and crimp where they meet. You want to create a shallow box, where the pastry square is the base and the 4 strips are the walls. Overlap the strips at the corners, stretching them if necessary to complete the walls of the box. Brush the border with the egg. Pierce the center of the pastry all over with fork. Bake until the pastry is golden brown, about 20 minutes. Transfer to a rack and cool completely.
- Using an electric mixer, beat the cream until soft peaks. With the mixer still running, gradually add the sugar and continue to beat until stiff peaks. Add the liqueur and beat until just well blended; be careful not to overmix or the whipped cream will turn into a buttery consistency and start to separate. Using a large spatula, fold in the nuts. Spoon the cream mixture into the prepared pastry crust. Arrange the berries over the cream. Sift the cocoa powder over and serve.
- NOTE: You can use any fruit that's in season (orange segments, berries, plums, bananas, grapes). Blueberries make a good substitute for the raspberries, and sliced peaches or nectarines are delicious as well.
RASPBERRY-ALMOND PIE
Provided by Giada De Laurentiis
Categories dessert
Time 3h40m
Yield 8 to 10 servings
Number Of Ingredients 13
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.
ALMOND PIE
Make and share this Almond Pie recipe from Food.com.
Provided by Dancer
Categories Pie
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F degrees.
- Grease and flour a 9-inch pie plate.
- In a small bowl, combine the almonds, baking powder, flour, and graham cracker crumbs.
- In another small bowl, mix the butter and 1/2 cup of the sugar.
- Stir the almond mixture into the butter and sugar.
- Beat in the eggs, one at a time, mixing well after each addition.
- Pour the mixture into the pie plate and bake for 25-30 minutes.
- While the pie is baking, combine the remaining 1/2 cup sugar with the 1/2 cup cold water in a saucepan and simmer until the syrup is reduced to 1/2 cup.
- Pour the syrup over the hot pie when the pie comes out of the oven.
- Sift the confectioners' sugar over the top.
- May be served with crème fraîche.
Nutrition Facts : Calories 852.1, Fat 65.6, SaturatedFat 31.6, Cholesterol 261.5, Sodium 588.4, Carbohydrate 60.1, Fiber 4, Sugar 51.7, Protein 12.3
RASPBERRY ALMOND COFFEECAKE
This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.
Provided by Melissa Marsh
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h30m
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts : Calories 173 calories, Carbohydrate 25.8 g, Cholesterol 29.8 mg, Fat 6.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 115.8 mg, Sugar 14.5 g
RASPBERRY ALMOND PIE
I have not made this yet but I love raspberries and almonds together so this is on my list to make soon! Recipe adapted from the Stonebridge Inn. Edited after reading Kittencal's suggestion of cooking time and sugar. Original time was 30 min. increased to 45 min. original sugar was 1/2 cup increased to 3/4 cup.
Provided by cookiedog
Categories Pie
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Spread jam in the pie crust.
- Cream the butter and sugar together.
- Add the eggs one at a time, beating after each addition.
- Stir in the almonds.
- Pour the batter over the jam.
- Bake in a 350 oven for 45 minutes or until delicately browned.
Nutrition Facts : Calories 617.2, Fat 31.1, SaturatedFat 12.8, Cholesterol 103, Sodium 398.1, Carbohydrate 81.5, Fiber 2, Sugar 58.5, Protein 5.8
ALMOND RASPBERRY STARS
The first Christmas that I baked these, I ended up quickly making a second batch! The whole family enjoyed them. -Darlene Weaver, Lebanon, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat flour into creamed mixture. Shape into a ball; refrigerate, covered, for 15 minutes. , Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. With floured cookie cutters, cut dough into equal numbers of 2-1/2-in. and 1-1/2-in. stars. Combine almonds, sugar and cinnamon. Brush small stars with egg white; immediately sprinkle with almond mixture. Leave large stars plain. , Place all stars 1 in. apart on ungreased baking sheets, using separate sheets for the small and the large stars. Bake just until tips begin to brown, about 10 minutes for small stars and 12 minutes for large. Cool completely on wire racks., To assemble, spread enough jam over large stars to cover centers. Top with small stars; press lightly (jam should show around edge of small stars). Let jam set before storing cookies in an airtight container.
Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 64mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
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.
FRESH STRAWBERRY PIE WITH ALMOND GRAHAM CRUST
This pie is simple but so good! Use fresh red ripe strawberries only for this recipe. Plan ahead the pie needs to chill for a minimum of 3 hours before serving. You can also make this in a 9-inch glass baking dish. Prep time includes chilling time, cooking time is for the crust.
Provided by Kittencalrecipezazz
Categories Pie
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350°F (position oven rack to second-lowest position).
- Butter a 9-inch glass pie plate.
- In a food processor coarsely chop the almonds, then add in the graham cracker crumbs and sugar; process until finely ground.
- Add in the melted butter and process until evenly moistened.
- Press the crumb mixture into the bottom and up the sides of the pie plate.
- Bake until set (about 10-12 minutes) cool completely before filling.
- To make the filling: place 2 cups strawberries in a medium saucepan and mash with a potato masher until chunky.
- Add in the sugar, cornstarch, lemon juice and food colouring if using; stir over medium heat until the sugar dissolves and the mixture boils and thickens (about 3-4 minutes). transfer to a bowl; cool to room temperature.
- When the mixture is cooled add in the remaining 4 cups strawberries; mix to combine.
- Mound the filling into prepared crust.
- Chill until set (about 3 hours).
- Beat the 2 cups whipping cream with sugar (any amount to taste) until soft peaks form.
- Spoon or pipe the whipped cream decoratively around the edges of the pie.
- Serve and enjoy!
Nutrition Facts : Calories 570.8, Fat 39.6, SaturatedFat 20.7, Cholesterol 108.2, Sodium 138.1, Carbohydrate 53.5, Fiber 3.6, Sugar 40.9, Protein 5.2
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RASPBERRY-LEMON CREAM PIE WITH ALMOND CRUST RECIPE
From pillsbury.com
3.5/5 (5)Category DessertServings 8Total Time 3 hrs 20 mins
- Heat oven to 400°F. In food processor or medium bowl, crumble almond paste; add cornstarch and egg white. Cover; process with food processor, or beat with electric mixer until smooth.
- In ungreased 9-inch glass pie plate, unroll 1 pie crust. Press crust firmly against side and bottom. Spread almond mixture over crust. Unroll second pie crust over filling by starting at 1 edge of pie and unrolling to opposite edge. Press pie crusts together in bottom of pie plate. Seal edges; flute. Cover outer edge with foil; fit second pie plate inside first pie plate on top of crust. Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Leave foil on outer edge. Bake uncovered about 15 minutes longer or until top crust begins to brown.
- Meanwhile, in medium bowl, mix condensed milk, lemon peel, lemon juice and egg yolks with wire whisk. Pour over hot crust. Reduce oven temperature to 350°F. Bake 25 to 30 minutes longer or until filling is set and bottom crust is golden brown. Remove foil; cool completely, about 2 1/2 hours.
- Spread jam over filling. In chilled deep small bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff peaks form. Spread over jam. Garnish with almonds and raspberries.
APPLE, RHUBARB, AND RASPBERRY PIE WITH ALMOND STAR CRUST
From bhg.com
Servings 8Total Time 30 minsCholesterol 15mg 5%Calories 476 per serving
- In a large bowl stir together granulated sugar, cornstarch, flour, and apple pie spice. Add apples, frozen rhubarb, and frozen raspberries; toss gently to coat. Let stand about 45 minutes or until frozen fruit is partially thawed but still icy.
- Meanwhile, preheat oven to 375°F. Prepare Almond Star Crust. On a lightly floured surface roll one pastry ball into a 12-inch circle. Ease pastry circle into a 9-inch pie plate without stretching it. Stir fruit mixture; transfer to pastry-lined pie plate. Trim pastry even with pie plate rim.
- Roll remaining pastry ball into a 12-inch circle. Using a 1/2- to 1-inch star-shape cutter, cut out pastry to make 28 to 30 tiny stars; set aside. Using 2- and 3-inch star-shape cutters, cut remaining pastry into stars. Reroll scraps to cut additional stars.
- Lightly brush edge of pastry in pie plate with water. Place tiny stars in a single layer on edge of pie. Place remaining stars on top of pie (some filling will show through). If desired, lightly brush cutouts with water and sprinkle with coarse sugar.
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