Berry Almond Bruschetta Recipes

SWEET BERRY BRUSCHETTA

Steps:

• Place bread on an ungreased baking sheet; lightly coat with cooking spray. Sprinkle with 2 teaspoons sugar. Broil 3-4 in. from the heat for 1-2 minutes or until lightly browned. , In a small bowl, combine the cream cheese, extract and remaining sugar. Spread over toasted bread. Top with berries and almonds; dust with confectioners' sugar. Serve immediately.

BERRY ALMOND BARS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x9 inch square baking pan. In a saucepan over medium heat, melt butter. Remove from heat and add 1 cup vanilla chips, but do not stir.
• In a large bowl, beat eggs until foamy. Gradually mix in the sugar. Stir together the softened chips and butter, and blend into the egg mixture along with the almond extract. Combine the flour and salt; stir into the batter until just mixed. Spread half of the batter into the prepared pan.
• Bake for 15 to 20 minutes in the preheated oven, or until golden brown. In a small saucepan, over low heat, warm the jam to make it more liquid. Spread the jam over the warm crust. Stir the remaining cup of vanilla chips into the batter, then drop the rest of the batter by teaspoonfuls over the jam. Sprinkle with almonds.
• Bake for an additional 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool in pan on a wire rack before cutting into bars.

BLUEBERRY-ALMOND BRUSCHETTA

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Spread softened butter on the toast rounds. Top with blueberry preserves and fresh blueberries. Sprinkle with toasted sliced almonds.

BLACKBERRY-ALMOND BRUSCHETTA

Steps:

• Heat oven to 350 degrees F. Bake French loaf as directed on can. Cool 5 minutes. Cut ends off loaf; cut loaf crosswise into 24 slices, about 1/2 inch thick. Arrange slices on ungreased cookie sheet. Spray each slice with cooking spray until lightly coated; sprinkle with granulated sugar. Return to oven; bake 8 to 10 minutes longer or until lightly toasted. Meanwhile, in small bowl, beat cream cheese, almond extract and 1/4 cup powdered sugar with electric mixer on low speed until well combined. Spread cheese mixture evenly onto toasted bread slices. Top each with 3 or 4 blackberries; sprinkle with almonds. With small strainer, sprinkle 3 tablespoons powdered sugar over bruschetta. High Altitude (3500-6500 ft): No change. *Special Touch: Garnish the serving platter with additional blackberries and fresh mint leaves.
• Contest Name: 42nd Bake-Off(r) Contest (Orlando, 2006) Contestant Name: Karen Mack City: Webster State: NY Prize Value: $10,000 Brand New You Category Winner

BERRY ALMOND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Combine sugar and butter in a large bowl; beat with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs one at a time, beating well after each addition. Mix in sour cream, almond extract, and vanilla extract until batter is smooth.
• Stir all-purpose flour, almond flour, baking soda, baking powder, cardamom, and salt together in a bowl. Add to the batter; mix on low speed just until combined.
• Spread batter evenly in the prepared pan. Scatter berries on top. Sprinkle sliced almonds and turbinado sugar over berries.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool in the pan; serve warm or at room temperature.

BERRY ALMOND MORNING BUNS RECIPE BY TASTY

Steps:

• Make the berry compote: Add the berries and water to a small saucepan over medium heat. Once bubbling, reduce the heat to medium-low and use a wooden spoon to muddle and mash the fruit. Continue cooking for 10-12 minutes, occasionally stirring and mashing the berries, until most of the liquid has evaporated. Remove the pot from the heat and stir in the sugar and vanilla. Transfer the compote to a heat-proof container and let cool completely, then refrigerate for at least 1 hour.
• Make the almond paste: Preheat the oven to 400°F (200°C).
• Spread the sliced almonds in an even layer on a rimmed baking sheet. Toast for about 5 minutes, or until the almonds just begin to turn golden brown.
• In a food processor, combine the toasted almonds, flour, brown sugar, and salt. Pulse until the almonds break down to medium crumbs. Add the butter and process until a smooth paste forms. Add the egg and vanilla and continue to process until the egg is fully incorporated. Transfer the almond paste to a small bowl and refrigerate for at least 30 minutes, or up to 1 week.
• Make the dough: Add the warm milk to the bowl of a stand mixer fitted with the paddle attachment and sprinkle the yeast on top. Let sit for about 3 minutes, until the mixture is frothy.
• Add the eggs, melted butter, salt, and brown sugar and mix on medium-low speed to combine. Add the flour and mix on low speed until combined. Turn off the mixer and let the dough rest for 5 minutes.
• After resting, scrape the dough off the paddle attachment and attach the dough hook to the mixer. Mix on medium speed for 3 minutes, adding up to ½ cup more flour if needed to form a smooth and elastic dough. The dough should not be sticky, but may still stick to the sides of the bowl slightly.
• Grease a large bowl with nonstick spray. Transfer the dough to the bowl and cover with a clean kitchen towel. Let rise at room temperature for about 1 hour, or until doubled in size.
• Turn out the dough onto a generously floured surface and flour a rolling pin. Roll the dough out to a roughly 18 × 14-inch rectangle. Spread the almond paste over the dough, all the way to the edges. Top with the berry compote, spreading evenly. Starting from a long end, roll the dough up tightly. Transfer the roll to the refrigerator for 30 minutes (this will make cutting easier).
• Use a serrated knife to cut the dough roll into even 9 pieces, then transfer to an 8-inch square baking dish. Cover the pan with a kitchen towel and let the rolls rise for about 30 minutes, or until expanded slightly.
• Preheat the oven to 375°F (190°C).
• Add the heavy cream to a microwave-safe bowl and microwave for about 30 seconds, until warm, but not scalding.
• Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak into and around the rolls.
• Bake the rolls for 20-22 minutes, until light golden brown and the center rolls are cooked through. Remove from the oven and let cool slightly.
• While the rolls are baking, make the frosting: Add the butter and cream cheese to a medium bowl. Cream with an electric hand mixer on medium speed until light and airy. Add the powdered sugar and mix on low speed to combine. Add the vanilla and mix on medium-high speed for 1-2 minutes, until the frosting is fluffy.
• Spread the frosting over the rolls, then top with sliced almonds and more berries.
• Enjoy!

FRESH BERRY & ALMOND TARTS

Steps:

• Preheat oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll dough to 1/8-inch thickness. Cut each with a floured 3-in. cookie cutter to make eight circles or other shapes. Transfer to ungreased baking sheets; prick holes in pastries with a fork., Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool completely., Meanwhile, in a small bowl, mix cream cheese, confectioners' sugar and almond extract until blended. Spread over cooled pastries. Top with berries, pressing lightly to adhere. Sprinkle with almonds and, if desired, confectioners' sugar. Refrigerate leftovers.