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 FOLDOVERS
Enjoy these cheesy baked foldovers filled with raspberry jam and sprinkled with almonds - a perfect dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 30
Number Of Ingredients 8
Steps:
- In medium bowl, beat flour, butter, cream cheese and almond extract with electric mixer on medium speed until well blended and crumbly. Press dough into ball; flatten slightly, wrap in plastic wrap and refrigerate about 1 hour 30 minutes or until firm.
- Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). Divide dough in half (refrigerate half of dough until needed). On lightly floured surface, roll half of dough 1/4 inch thick. Cut into 2 1/2-inch rounds. On ungreased cookie sheet, place rounds 1/2 inch apart. Reroll any remaining dough.
- Place 1/4 teaspoon of the jam off center on each cookie to within 1/4 inch of edge. Fold cookies in half over jam; press edges firmly with fingers. Seal edges with tines of fork. Brush cookies with egg white. Sprinkle with almonds and sugar.
- Bake 11 to 15 minutes or until edges are golden brown and tops are lightly browned. Immediately remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
Nutrition Facts : Calories 70, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 2 g, TransFat 0 g
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 FOLDOVERS
"Serve these European bakery-style cookies with a cup of hot tea" From a brand name baking magazine. Yummy! NOTE: Cooking/Prep time does NOT include chilling time.
Provided by Courtly
Categories Dessert
Time 45m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- In medium bowl, beat flour, butter, cream cheese and almond extract with electric blender on medium speed until well blended and crumbly. Press dough into ball; flatten slightly, wrap in plastic wrap and refrigerate about 1 hour 30 minutes or until firm.
- Heat oven to 375. Divide dough in half (refrigerate other half of dough until needed). On lightly floured surface, roll half of dough 1/4 inch thick. Cut into 2 1/2 inch rounds. On ungreased cookie sheet, place rounds 1/2 inch apart. Reroll any remaining dough.
- Place 1/4 t. of the jam off center on each cookie to within 1/4 inch of edge. Fold cookies in half over jam; press edges firmly with fingers. Seal edges with tines of fork. Brush cookies with egg white. Sprinkle with almonds and sugar.
- Bake 11-15 minutes or until edges are golden brown and tops are lightly browned. Immediately remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
Nutrition Facts : Calories 67, Fat 4.6, SaturatedFat 2.8, Cholesterol 12.3, Sodium 35.8, Carbohydrate 5.5, Fiber 0.2, Sugar 1.6, Protein 1
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