Cherry Almond Slices Recipes

CHERRY-ALMOND TRIFLE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and sour cream.
• Cover bottom of 2-1/2-qt. bowl with cookies; top with pudding mixture. Mix cherry pie filling and extract; spoon over pudding mixture. Cover with remaining COOL WHIP.
• Refrigerate 1 hour. Sprinkle with nuts just before serving.

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 AND ALMOND SLICES

Steps:

• For the dough, mix all ingredients in a bowl and knead with the dough hook of an electric mixer until smooth. Cover and let rest in a warm place for 1 hour.
• Preheat oven to 180°C (approximately 350°F).
• Roll out half the dough on a floured surface until similar in size to baking sheet. Line baking sheet with parchment paper and top with dough, pushing up sides to create an edge.
• Gently heat jam and spread over dough. Roll out remaining dough until similar in size to baking sheet and place on top of jam. Press edges together firmly to seal. Whisk egg with cream and brush over cake surface. Bake cake for 45 minutes or until golden brown. When 10 minutes of baking time remains, sprinkle cake with almonds.
• Remove cake from oven, cool and cut into pieces to serve.

CHERRY & ALMOND CRISPY SQUARES

Steps:

• In a Dutch oven, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in extract. Stir in the cereal, 1 cup almonds and 1 cup cherries. , Press into a greased 13-in. x 9-in. pan. Sprinkle with remaining almonds and cherries; gently press onto cereal mixture. Cool. Cut into squares.

CHERRY-ALMOND DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir 1/2 teaspoon almond extract into each can of pie filling.
• Pour both cans of pie filling into the prepared baking dish. Sprinkle cake mix evenly over pie filling. Grate cold butter over top, distributing it as evenly as possible.
• Bake in the preheated oven until topping is golden brown, 50 to 60 minutes.