CHERRY AND WHITE CHOCOLATE ALMOND TWIST
This eye-catching bread gets its pinkish hue from the maraschino cherries in the dough while the extra sweet taste comes from the white chocolate chips and slivered almonds added into the batter, too.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h55m
Yield 16
Number Of Ingredients 15
Steps:
- Drain 1/2 cup cherries thoroughly; reserve 2 to 4 teaspoons cherry juice for Glaze.
- Measure carefully, placing 1/2 cup cherries and remaining bread dough ingredients in bread machine pan in the order recommended by the manufacturer.
- Select Dough/Manual cycle. Do not use delay cycles.
- Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. In small bowl, mix baking chips, almonds and 2 tablespoons sugar.
- Grease large cookie sheet with shortening. On floured surface, roll dough into 15x10-inch rectangle. Spread 2 tablespoons butter over dough. Sprinkle with almond mixture and 1/4 cup cherries; press into dough. Beginning at 15-inch side, roll up dough; press to seal seam. Place, seam side down, on cookie sheet.
- Cut roll lengthwise in half. Place halves, filling sides up and side by side, on cookie sheet; twist together gently and loosely. Pinch ends to seal. Cover and let rise in warm place about 45 minutes or until double.
- Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 20 minutes. In small bowl, stir powdered sugar and enough cherry juice for drizzling consistency. Drizzle over coffee cake.
Nutrition Facts : Calories 220, Carbohydrate 35 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 14 g, TransFat 0 g
CHERRY-ALMOND CHOCOLATE SHORTCAKES
Provided by Food Network Kitchen
Time 3h45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the shortcakes: Line a rimmed baking sheet with parchment paper. Whisk the all-purpose flour, almond flour, cocoa powder, granulated sugar, baking powder and salt in a large bowl until combined. Work in the butter with your fingers until it is in pea-size pieces, then stir in the chopped chocolate. Whisk the heavy cream and egg in a small bowl, then add to the flour mixture and stir until combined. (The dough will be slightly sticky.)
- Scoop 6 balls of dough (about 1/3 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Freeze until firm, about 30 minutes.
- Preheat the oven to 375 degrees F. Lightly brush each ball of dough with melted butter and sprinkle with turbinado sugar. Bake until the edges are firm and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
- Meanwhile, make the filling: Toss the cherries with 1/3 cup granulated sugar, the cornstarch, almond extract and water in a medium saucepan; let sit 30 minutes. Cook over medium heat until the juices are bubbling and syrupy, 10 to 15 minutes. Transfer to a bowl and stir in the amaretto. Let cool to room temperature, at least 2 hours.
- Beat the heavy cream and the remaining 1/4 cup granulated sugar in a medium bowl with a mixer on medium-high speed until stiff peaks form. Whisk the mascarpone to loosen, then beat into the whipped cream until medium peaks form. Refrigerate until ready to use.
- Split each shortcake and fill with the whipped cream and cherries.
THE BEST WHITE CHOCOLATE ALMOND BARK
Toasting the almonds and adding almond extract is what make this recipe stand apart. It is a great treat to give out during the holidays. Substitute broken up candy cane for the almonds for a change.
Provided by Kimberley
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h17m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes.
- Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds.
- Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 14 g, Cholesterol 8.3 mg, Fat 12 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 5.3 g, Sodium 29.4 mg, Sugar 12.9 g
CHERRY-ALMOND COOKIES WITH WHITE CHOCOLATE CHIPS
Sweet and tart chewy cherry-almond cookies that everyone loves. Store in tightly covered container.
Provided by Jill from Michigan
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 35m
Yield 60
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine butter, white sugar, brown sugar, eggs, vanilla extract, and almond extract in a large mixing bowl; beat with an electric mixer on medium speed until thoroughly mixed.
- Combine flour and baking soda in a separate bowl; gradually add to the butter mixture, mixing until incorporated. Stir in white chocolate chips, cherries, and almonds. Drop teaspoonfuls of dough onto ungreased baking sheets.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 111.1 calories, Carbohydrate 14.2 g, Cholesterol 14.6 mg, Fat 5.9 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 3.1 g, Sodium 50.9 mg, Sugar 7.9 g
WHITE CHOCOLATE-DIPPED CHERRY THINS
Try these delicious cherry and walnut cookies dipped in vanilla-flavored candy coating - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 72
Number Of Ingredients 12
Steps:
- In large bowl, beat sugar, butter, vanilla, almond extract and egg with electric mixer on medium speed until well blended. On low speed, beat in flour, baking soda and salt. Stir in cherries and walnuts.
- Divide dough in half. Shape each half into a roll, about 8 inches long and 2 inches in diameter. Wrap each roll in plastic wrap; refrigerate about 2 hours or until firm.
- Heat oven to 375°F. Cut rolls into 1/8-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Bake 6 to 8 minutes or until light brown. Cool slightly; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- Meanwhile, in medium microwavable bowl, microwave candy coating as directed on package until melted and smooth. Dip about 1/3 of each cookie at an angle into coating, allowing excess coating to drip back into bowl. Place on waxed paper; sprinkle with glitter. Let stand about 1 hour or until coating is set.
Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 8 g, TransFat 0 g
CHOCOLATE-ALMOND-CHERRY BRITTLE
Provided by Giada De Laurentiis
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Grease a rimmed baking sheet with vegetable oil. Toss together the almonds, chocolate chips, orange zest and cherries in a small bowl, then spread them out in an even layer covering the entire baking sheet.
- In a medium saucepan, stir together the sugar and 1/2 cup water. Cook over medium-high heat, stirring until sugar dissolves. Once the sugar has dissolved, stop stirring; instead, using a pastry brush dipped in water, brush the sides of the pan a few times to incorporate any sugar stuck to the sides of the pan. Continue cooking until the sugar syrup turns golden brown, 15 to 20 minutes. Carefully pour the caramelized sugar over the nut mixture on the baking sheet. (Be careful not to move the baking sheet at this point; it will be very hot.) Let cool for at least 2 hours.
- Break the brittle into pieces and place in bags for hungry trick-or-treaters.
SUPER-EASY CHERRY ALMOND FUDGE
"With just a few ingredients, this recipe turns out very tasty fudge that tastes like ice cream." Jeanne Trudell
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 36
Number Of Ingredients 6
Steps:
- Line 9-inch square pan with foil; spray foil with cooking spray. In large microwavable bowl, microwave baking chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted.
- Stir frosting into melted chips. Fold in remaining ingredients. Pour and spread into pan. Refrigerate 20 minutes or until set.
- Using foil, lift fudge out of pan; remove foil. Cut into 6 rows by 6 rows. Store tightly covered.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Candy, Sodium 40 mg, Sugar 15 g, TransFat 1/2 g
WHITE CHOCOLATE BAKEWELL (CHERRY AND ALMOND) FUDGE
This is not a true fudge but is so ridiculously easy to make that I had to post it! It also tastes wonderful if you like rich, sweet treats! After making Sam#3's Recipe#305332, I liked it so much that I had to try different variations on the recipe, and this is one that I really like! (Posted with permission). Cook time is chill time.
Provided by Shuzbud
Categories Candy
Time 3h10m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Put the white chocolate chips and sweetened condensed milk in a saucepan and warm over a very low heat, stirring continuously until the chocolate has melted and the mixture is smooth. Remove from the heat.
- Stir in the almond extract and then the glace cherries.
- Line a loaf pan with cling film (saran wrap) and pour the warm fudge mixture inches.
- Chill in the fridge for at least 3 hours, until completely set (ideally overnight).
- Then turn out of the pan and serve (this is a soft fudge so is best served slightly chilled).
- NB If desired, you can quarter extra glace cherries and scatter them over the top of the fudge before chilling to make it look a little more colourful!
WHITE CHOCOLATE MOUSSE CHERRY PIE
A cookie crust is topped with a cherry-almond filling and light-as-air mousse in this delectable dessert. This pie makes any dinner special. -Bernice V. Janowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 16
Steps:
- In a food processor, combine cookies and nuts; cover and process until cookies are finely chopped. Add butter; cover and pulse until mixture resembles coarse crumbs., Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack., For filling, combine cornstarch and water in a small saucepan until smooth. Stir in pie filling. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in extract. Cool completely., For mousse, in a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat., In a large bowl, beat remaining cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold whipped cream mixture into pudding. Refrigerate until slightly firm, about 30 minutes. , Spread cooled filling into crust; top with mousse. Refrigerate for 2 hours or until firm. Garnish with chocolate syrup and curls if desired.
Nutrition Facts : Calories 556 calories, Fat 40g fat (20g saturated fat), Cholesterol 107mg cholesterol, Sodium 338mg sodium, Carbohydrate 46g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
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