Best Cherry Almond Slices Recipes

CHERRY-ALMOND SLICE-AND-BAKE COOKIES

Steps:

• Heat oven to 325°F. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. Add flour, almonds and almond extract, beating on low speed until well blended. Stir in cherries.
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
• Bake 18 to 22 minutes or until light golden brown. Remove from cookie sheets to cooling racks; cool 2 minutes. Roll cookies in powdered sugar; return to cooling racks.

CHERRY-ALMOND SLICES

Steps:

• Line a cookie sheet with foil;set aside In a large mixing bowl beat butter with an electric mixer on med-high for 30 sec.
• Add brown sugar,baking powder,and salt.
• Beat until combined.
• Beat in eggs and orange juice until combined.
• Beat in as much flour with the mixer as possible use a wooden spoon to add any remaning flour and 1/4 cup of nuts.
• Divide dough in half.
• Shape each half into prepared cookie sheet.
• Flatten to 1 in thick.
• Make an indention that's 1 in wide and 1/2 in deep down the middle of each log from end to end.
• Combine egg and milk.
• Brush on top and sides of dough.
• Spoon in filling.
• Sprinkle with remaining nuts.
• Bake in a 375 oven for 25-30 min or until a wooden toothpick comes out clean.
• Cool logs on cookie sheet on a wire rack for an hour.
• Transfer logs to a cutting board,with a serrated knife cut each log crosswise into 1/2 in thick slices.
• If desired, in a small pan heat chocolate and shortening over low heat until melted,stir frequently.
• Drizzle over slices.

CHERRY ALMOND CRISP

Steps:

• Preheat the oven to 350 degrees F.
• Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.
• Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.
• Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.
• Divide the cherries between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, evening out the surface.
• Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done.
• To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve.
• Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.

CHERRY, ALMOND, AND HERB SALAD

Steps:

• In a small skillet, toast the sliced almonds until just browned; set aside.
• Combine the herbs and lettuce in a bowl and toss to combine; set aside.
• In a separate bowl, whisk together oil and vinegar and season well with salt and pepper. Drizzle dressing over salad and toss to coat. Taste, adjust seasoning as needed. Top with the cherries and almonds and serve immediately.

CHERRY ALMOND DELIGHTS

Steps:

• In a large bowl, beat butter and cream cheese until smooth. Beat in egg. Add cookie mix; mix well (dough will be sticky). Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle., Place almonds and sugar in a food processor; pulse until almonds are finely chopped. Add eggs; process until mixture forms a paste. Add butter and vanilla; process until blended., Preheat oven to 350°. Shape dough into 1-1/4-in. balls; press onto bottom and up the sides of greased mini muffin cups., Place 1 Tbsp. filling in each cup. Top each with a cherry. Bake 16-18 minutes or until edges are golden and filling is set. Cool in pans 10 minutes. Remove to wire racks to cool completely. Dust tops with confectioners' sugar before serving.