Cherry And Almond Slices Recipes

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 TRAYBAKE

Steps:

• Preheat the oven to 180 deg fan assisted. Grease and line a 10.5 inch (27cm) x 7 inch (17.5cm) x 1inch traybake tin or similar with baking parchment or greaseproof paper.
• Using an electric mixer, or wooden spoon/spatula, beat together the butter and sugar until light and fluffy. If needed, scrape down the sides of the bowl as you go along.
• Add the eggs one at a time adding a little flour between each one to help prevent curdling. Mix until well combined.
• Add the remaining flour, ground Almonds, Almond Extract and chopped cherries. Mix until well combined.
• Pour the cake mixture evenly into the prepared baking tin.
• Bake in the centre of the oven for 25 - 30 mins. Or until baked with a nice golden colour. To ensure that it is baked, test the centre of the cake with a skewer until it comes out clean.
• Leave in the tin to cool a little before turning out on a wire rack to cool completely.
• Melt the chocolate in a small heatproof bowl over a pan of simmering water. Take off the heat and leave to cool a little, then pour into a small piping bag, this will make it much easier to drizzle the chocolate evenly over the Cherry Traybake.
• When the cake has almost cooled completely, drizzle the white chocolate over the cake and scatter with chopped Almonds. Leave to set and cool completely before cutting into slices.

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.