Almond Raspberry Jalousie Recipes

ALMOND-RASPBERRY JALOUSIE

Steps:

• Heat oven to 375°F Have a baking sheet ready.
• Roll out pastry on lightly floured surface with floured rolling pin to 12 x 9-in rectangle.
• Cut in half lengthwise into 2 equal strips.
• Transfer 1 strip to baking sheet.
• Microwave almond paste to soften.
• Roll out between plastic wrap to 11 x 3 1/2-in rectangle.
• Remove wrap, center almond paste on on pastry sheet on baking sheet; spread with preserves.
• Fold other strip in half lengthwise.
• Cut slits through fold at 1/2-in intervals to 1 inches from edge.
• Unfold; moisten edges of strip on baking sheet with water.
• Top with slit strip. gently press edges to seal top to bottom strip.
• Bake 25 minute or until pastry is puffed and golden.
• Cool 5 minutes before removing to a wire rack to cool completely.
• Before cutting, dust with confectioner's sugar, if desired.

RASPBERRY-ALMOND PIE

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 AND RASPBERRY SLICE

Steps:

• Preheat an oven to 350 degrees F. Lightly grease a 9 1/2 by 8-inch baking pan lined with parchment paper with 1 tablespoon of butter.
• To make the almond topping, combine 5 tablespoons butter, 1/4 cup sugar, 1 teaspoon vanilla extract with the almonds and milk in a medium-sized saucepan. Cook over a low heat until the butter has melted, and then leave the mixture out to cool.
• To make the slice, whip together the remaining 1 stick 3 tablespoons butter, 1/2 cup sugar and vanilla extract with an electric beater until pale and creamy. Sift the flour with cornstarch and add the dry ingredients to the butter mixture in 2 batches, beating on low speed until just mixed. Pour the batter into the baking pan and bake for 12 minutes, or until lightly golden brown. Remove the pastry from the oven and leave it out to cool for 10 minutes.
• Carefully spread the raspberry jam over the pastry base, and then spread the cooled almond topping over the jam. Return the dessert to the oven and bake for an additional 25 minutes, or until golden.

ALMOND RASPBERRY TASSIES

Steps:

• blend softened butter and cream cheese.stir in flour.mix to combine.chill.
• divide dough into 24 balls.press into sides and bottom of small miniature muffin tins --
• fill with prepared filling.
• to prepare FILLING:.
• put 1/2 tsp raspberry preserves into each unbaked shell.
• use your fingers to combine sugar and almond paste -- add egg yolks, one at a time, beat well as you ad each yolk -- blend in other ingredients --
• spoon into shells on top of preserves.
• bake at 400* for 15 minutes.
• cool in pans on rack before removing from miniature tins -- .

RASPBERRY ALMOND COFFEECAKE

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.

RASPBERRY-ALMOND JELLY ROLL

Steps:

• Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease paper; set aside., Beat eggs 3 minutes. Gradually add granulated sugar; beat until mixture becomes thick and lemon-colored, about 2 minutes. Stir in water, 1 teaspoon almond extract and 1/2 teaspoon vanilla. In another bowl, combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake until cake springs back when lightly touched, 12-15 minutes. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Meanwhile, beat cream, confectioners' sugar and remaining extracts until soft peaks form. Refrigerate half of the whipped cream. Chop 1 cup almonds; fold into remaining cream. Unroll cake; spread with jam to within 1/2 in. of edges. Top with almond mixture. , Roll up again. Place seam side down on a serving platter. Frost top, sides and ends with remaining whipped cream. Refrigerate, covered, about 1 hour. Top with remaining almonds; serve, if desired, with raspberries and mint.

RASPBERRY-ALMOND CRISP

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.

ALMOND RASPBERRY STARS

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.

RASPBERRY-ALMOND BLONDIES

Steps:

• Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
• Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; beat until combined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 3/4 cup almonds into batter.
• Pour batter into prepared pan; spread with a rubber spatula. Scatter berries and remaining 1/4 cup nuts over batter in pan. Bake until a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 55 to 60 minutes. Dust with confectioners' sugar before cutting into squares.

RASPBERRY-ALMOND BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
• Cream sugar and butter together with an electric mixer until fluffy. Add eggs one at a time, beating well after each addition, then add almond extract.
• Sift flour, baking powder, baking soda, cinnamon, and salt together in another bowl. Whisk milk and sour cream together in a third bowl. Alternately add the dry ingredients and milk mixture to the batter, beginning and ending with the dry. Gently stir in raspberries and almonds. Spread batter into the prepared pan.
• Bake in the preheated oven until lightly browned, about 1 hour.