Raspberry Almond Strips Recipes

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SWEDISH RASPBERRY ALMOND BARS



Swedish Raspberry Almond Bars image

When I was a single mom with a young daughter and little money, my Swedish neighbor brought me a batch of these cookies at Christmas. My daughter's 36 now, and I still make these wonderful cookies. - Marina Castle Kelley, Canyon Country, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
3/4 cup confectioners' sugar
1-1/2 cups all-purpose flour
3/4 cup seedless raspberry jam
3 large egg whites
6 tablespoons sugar
1/2 cup sweetened shredded coconut
1 cup sliced almonds, divided
Additional confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. Press onto the bottom of a greased 13x9-in. baking pan. Bake 18-20 minutes or until lightly browned., Spread jam over crust. In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut and 1/2 cup almonds. Spread over jam. Sprinkle with remaining almonds. Bake 18-22 minutes or until golden brown. Cool completely on a wire rack. Dust with additional confectioners' sugar if desired.

Nutrition Facts : Calories 165 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 53mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

RASPBERRY ALMOND TART



Raspberry Almond Tart image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 8

1 sheet frozen puff pastry (from a 17 1/4-ounce package), thawed
1 egg, beaten to blend
3/4 cup whipping cream
1/4 cup powdered sugar
2 tablespoons amaretto liqueur
1/4 cup sliced almonds, toasted and coarsely crumbled
2 (6-ounce) baskets fresh raspberries
Unsweetened cocoa powder, for dusting

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 CRISP



Raspberry-Almond Crisp image

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

6 tablespoons melted butter, plus more for brushing
11/2 cups rolled oats, divided
1/2 cup sliced raw almonds
1/4 cup light-brown sugar
1/2 teaspoon kosher salt
4 x 6-ounce container raspberries (6 cups)
1 teaspoon pure vanilla extract
1/3 cup light-brown sugar
2 tablespoons cornstarch
Kosher salt
Plain yogurt

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.

RASPBERRY ALMOND COFFEECAKE



Raspberry Almond Coffeecake image

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

1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
⅓ cup white sugar
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
½ cup sour cream
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 egg
¼ cup sliced almonds
¼ cup sifted confectioners' sugar
1 teaspoon milk
¼ teaspoon vanilla extract

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 ALMONETTES



Raspberry Almonettes image

Sometimes that "missing ingredient" idea comes to me in my sleep, and I have to jot it down. The surprising filling in these cookies makes them fun to bake and even more fun to eat! -Angela Sheridan, Opdyke, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield about 3-1/2 dozen.

Number Of Ingredients 14

1 cup butter, softened
2 cups sugar
2 large eggs
1 cup canola oil
2 tablespoons almond extract
4-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
3/4 cup sliced almonds, finely chopped
FILLING :
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 tablespoon almond extract
1/4 cup red raspberry preserves

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in oil and extract. In another bowl, whisk flour, salt and baking powder; gradually beat into creamed mixture., Shape dough into 1-in. balls; press one side into chopped almonds. Place 2 in. apart on ungreased baking sheets, almond side up. Flatten to 1/4-in. thickness with bottom of a glass., Bake 8-10 minutes or until edges are light brown. Cool on pans 5 minutes; remove to wire racks to cool completely., For filling, in a small bowl, beat cream cheese, confectioners' sugar and extract until smooth. Place rounded teaspoonfuls of filling on bottoms of half of the cookies. Make an indentation in center of each; fill with 1/4 teaspoon preserves. Cover with remaining cookies. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 216 calories, Fat 13g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 125mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

RASPBERRY ALMOND BARS



Raspberry Almond Bars image

These simple raspberry almond bars marry the flavors of tangy raspberries and sweet, nutty almonds. Almond flour gives them a rich flavor that's accented by a dash of almond extract.

Provided by Hilary Meyer

Categories     Healthy Diabetes-Friendly Recipes

Time 2h

Number Of Ingredients 10

2 ½ cups fresh or frozen raspberries (about 10 oz.)
½ cup water, divided
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup confectioners' sugar
1 cup white-whole wheat flour
1 cup almond flour
½ cup unsalted butter (1 stick), softened
½ teaspoon salt
¼ teaspoon almond extract

Steps:

  • Preheat oven to 375°F. Line an 8-inch-square baking pan with foil, leaving two overhanging sides. Coat with cooking spray.
  • Combine raspberries, ¼ cup water, and granulated sugar in a medium saucepan. Cook over medium heat, stirring with a wooden spoon to break up the berries, until bubbling and starting to thicken, about 8 minutes. Combine the remaining ¼ cup water and cornstarch in a small bowl. Add to the berry mixture and continue cooking, stirring, until it reaches jam-like thickness, about 3 minutes more. (You should have about 1 cup filling.) Remove from heat and set aside.
  • Beat confectioner's sugar, whole-wheat flour, almond flour, butter, salt, and almond extract in a mixing bowl with an electric mixer on low speed until the mixture is the texture of wet sand. Reserve ⅓ cup of the dough. Press the remaining dough into the prepared pan.
  • Spread the raspberry filling over the crust. Crumble the reserved dough over the raspberry filling. Bake until the filling is set and the topping is beginning to brown, 30 to 33 minutes. Let cool completely in the pan on a rack. Using the overhanging foil, lift the bars from the pan and cut into squares.

Nutrition Facts : Calories 104 calories, Carbohydrate 12 g, Cholesterol 10 mg, Fat 6 g, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, Sodium 49 mg, Sugar 6 g

RASPBERRY AND BLUEBERRY ALMOND TART



Raspberry and Blueberry Almond Tart image

Provided by Giada De Laurentiis

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 9

1 sheet frozen puff pastry (from a 17 1/4-ounce package), thawed
1 egg, beaten to blend
3/4 cup whipping cream or heavy cream
1/4 cup powdered sugar
2 tablespoons amaretto liqueur
1/4 cup sliced almonds, toasted and coarsely crumbled
1 (6-ounce) basket fresh raspberries
1 (6-ounce) basket fresh blueberries
Unsweetened cocoa powder, for dusting

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 and transfer to a sheet pan or cookie sheet. 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 to soft peaks. With the mixer still running, gradually add the sugar and continue to beat to 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 CRUMB COOKIES



Raspberry-Almond Crumb Cookies image

These cookies are composed like miniature tarts, each with its own crust, fruit filling, and topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 22

Number Of Ingredients 6

1 1/2 cups very finely ground blanched almonds (5 1/4 ounces)
1 3/4 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
1/2 cup plus 2 tablespoons seedless raspberry jam

Steps:

  • Heat oven to 350 degrees. Line 2 baking sheets with parchment; set aside. Butter 22 two-inch fluted stainless-steel pastry cutters; place them 1 inch apart on the baking sheets. In a large bowl whisk together almonds, flour, sugar, and salt.
  • Use a pastry blender or 2 knives to cut butter into dry ingredients until crumbly, then work with your fingers until there are no dry crumbs. Squeeze mixture, making pieces ranging from pea-size to 1 inch.
  • Place 2 tablespoons of crumb mixture into each pastry cutter. Press crumbs to compress into a 1/4-inch-thick layer.
  • Spoon 1 1/4 teaspoons of jam on dough; spread jam to within 1/8 inch of the edge. Sprinkle 2 tablespoons of crumb mixture over jam. Bake 15 minutes, rotate sheets between oven shelves, and bake about 15 minutes more, until cookies are golden brown.
  • Transfer sheets to wire rack. Immediately lift off pastry rings; let cookies stand to cool completely. Store in an airtight container.

RASPBERRY & ALMOND TRAYBAKE



Raspberry & almond traybake image

One mixture all whizzed in the food processor makes the base and topping for this bake

Provided by Good Food team

Categories     Afternoon tea, Snack, Treat

Time 1h30m

Yield Cuts into 16-24 slices

Number Of Ingredients 7

250g self-raising flour
50g ground almonds
200g butter , diced
280g golden granulated sugar
50g desiccated coconut
2 medium eggs
350-450g/12oz-1lb fresh or frozen raspberries

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.

Nutrition Facts : Calories 179 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

RASPBERRY ALMOND TART



Raspberry Almond Tart image

This delicious torte is a longtime family tradition for the holidays. It's one of my sister's favorites, and she's a professional pastry chef.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10-12 servings.

Number Of Ingredients 10

1-1/3 cups all-purpose flour
1 teaspoon baking powder
1 cup sugar, divided
1 cup cold butter, divided
3 large eggs
1/2 cup raspberry jam, divided
1 cup ground almonds
1/2 teaspoon almond extract
1/2 cup confectioners' sugar
2 to 2-1/2 teaspoons lemon juice

Steps:

  • In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up the sides of a 9-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate., Meanwhile, cream remaining butter and sugar until light and fluffy; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Place tart pan on a baking sheet., Bake at 350° for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.

Nutrition Facts : Calories 367 calories, Fat 21g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 204mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

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