RASPBERRY ALMOND STRIPS
Get ready to pour yourself a cup of tea, because you won't be able to resist sampling one of these cookies. Almonds add taste and texture to the simple strips that are dressed up with raspberry pie filling. —Taste of HomeTest Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 32 cookies.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a bowl, beat cookie dough, flour and almonds until blended. Divide dough in half. Roll each half into a 13-1/2x2-in. rectangle on an ungreased baking sheet., Using a wooden spoon handle, make a 1/4-in.-deep indentation lengthwise down the center of each rectangle. Bake 5 minutes. , Spoon raspberry filling into indentation. Bake 8-10 minutes longer or until cookie is golden brown. Cool on pans 2 minutes., Remove from pans to a cutting board; cut each rectangle crosswise into 16 slices. Transfer to wire racks to cool.
Nutrition Facts : Calories 106 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 55mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
GLAZED ALMOND COOKIES
Elegant little tea cookies with an almond pressed into the top. I like to cut the whole almonds in half to put on top of the cookies.
Provided by Nancy
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream the butter and sugar until light. Beat in the almond and vanilla extracts and the egg yolks. Next, stir in the chopped almonds, flour and salt. Roll the dough into 1 inch balls, dip the balls into the egg whites. Place cookies 2 inches apart on the prepared cookie sheet. Press a whole almond into the top of the ball, flattening the cookie a little bit.
- Bake for 8 to 10 minutes in the preheated oven, until edges start to brown.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 22.2 g, Cholesterol 37.4 mg, Fat 11.7 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 5.3 g, Sodium 109.8 mg, Sugar 8.8 g
HONEY-GLAZED ALMONDS
Treat your family to these honey-glazed almonds that are perfect for snacks.
Provided by Betty Crocker Kitchens
Categories Snack
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Place almonds in single layer in ungreased 15x10x1- inch pan. Bake 10 minutes or until toasted and fragrant.
- In 10-inch nonstick skillet, heat water, honey and oil to boiling over medium heat. Stir in toasted almonds. Cook 3 minutes, stirring constantly, until liquid evaporates. Sprinkle sugar and salt over almonds; cook 5 minutes, stirring constantly, until almonds are reddish brown and coated. Remove from heat.
- Spread nuts on cooking parchment paper; cool 10 minutes. Break nuts apart; cool completely. Store tightly covered at room temperature.
Nutrition Facts : Calories 264, Carbohydrate 17 g, Fat 2 1/2, Fiber 4 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 155 mg
GLAZED ALMONDS
Steps:
- Line a baking sheet with foil. Grease the foil with 1 tablespoon butter; set aside. In a large heavy skillet, combine the almonds, sugar and remaining butter. Cook and stir over medium heat for 6-8 minutes or until sugar is golden brown., Remove from the heat; carefully stir in vanilla. Spread onto prepared baking sheet; immediately sprinkle with salt. Cool before breaking into pieces. Store in an airtight container.
Nutrition Facts :
ALMOND STRIPS
Steps:
- Combine flour, sugar and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water until flour is just moistened.
- Shape dough into ball; divide into fourths. Flatten each slightly; wrap each in plastic food wrap. Refrigerate 30 minutes.
- Heat oven to 375°F.
- Roll out dough, one-fourth at a time (keeping remaining dough refrigerated), on lightly floured surface to 12x8-inch rectangle. Cut into 4 (8x3)-inch strips. Place strips onto ungreased cookie sheets.
- Combine all filling ingredients in bowl with fork until well mixed. Shape tablespoonfuls of filling into small logs; place down center of each strip. Moisten edges of strips with water. Fold pastry over filling; press edges together with fork. Prick tops in several places. Bake 14-17 minutes or until golden brown. Cool 2-3 minutes on cookie sheets; remove to cooling rack. Cool completely. Repeat with remaining pastry and filling.
- Combine powdered sugar, almond extract and enough milk for desired glazing consistency. Drizzle glaze over cooled cookie strips. Sprinkle with decorator sugar, if desired. Cut strips into 2-inch lengths.
Nutrition Facts : Calories 90 calories, Fat 5 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 55 milligrams, Carbohydrate 10 grams, Fiber 1 grams, Sugar grams, Protein 1 grams
GLAZED ALMOND MINI CAKES
When my husband and I honeymooned in Austria, there were little pink rum cakes that caught my eye in every bakery we'd visit, they were so pretty! When I got back I created this version inspired by them, swapping out the traditional Rum soak for an almond soak!
Provided by Molly Yeh
Categories dessert
Time 40m
Yield 16 two-in square cakes
Number Of Ingredients 23
Steps:
- Set an oven rack in the middle position. Preheat the oven to 350 degrees F.
- Grease the bottom of an 8-by-12 inch metal baking pan and line the bottom with parchment. Then grease and flour the bottom and sides of the pan. Set aside.
- For the cake: sift together the flour and baking powder. Add the salt and stir to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, add 1 cup of butter and sugar and beat on medium-high speed until light and fluffy, 2 to 3 minutes. Using a rubber spatula, scrape the bottom and sides of the bowl, as needed. Add the eggs, 1 at a time, beating on medium speed and scraping down the sides of the bowl between additions. Add the vanilla and almond extracts and beat to combine. On low speed, mix in half of the flour mixture, then mix in the milk. Mix in remaining flour mixture until just combined. Transfer the batter to the prepared pan and bake until a tester comes out clean, 18 to 20 minutes. Transfer to a rack to cool slightly, then unmold and cool completely.
- To make the cake filling, using a serrated knife, cut the cake into an 8x8-inch square. Set aside. Crumble the portion of the cake that was removed and reserve 2 1/2 cups. Add the remainder of the cake crumbs to a large mixing bowl along with the remaining 1/4 cup melted butter, jam and almonds. Mix well (your hands are the best tool here) to make a spreadable filling.
- To assemble the cake, use a serrated knife to split the cake crosswise into 2 halves. Arrange both halves so they're facing cut-side up. Brush the cake with about 2/3 of the cooled almond syrup. With a small offset spatula, gently spread the jammy filling over the entire bottom half of the cake and top with the top half of the cake, cut side down. Press gently to adhere. Flip the cake so the flat bottom is now facing up, to create a flat top. Freeze the cake until firm, 1 hour.
- With a serrated knife, cut off the rough sides on the frozen cake and cut into 16 squares. Set the cake on a cooling rack over a parchment-lined baking sheet.
- Coat the cakes 1 at a time by pouring the icing around the edges and letting it drip down to coat the sides, then fill in the top. (Set the bowl over hot water and stir if it begins to thicken before you are done.) Top with sprinkles or non pareils before the icing begins to set.
- Combine the sugar and water in a small saucepan over low heat and cook to dissolve the sugar, 2 to 3 minutes. Remove from the heat. Add the almond extract and stir to combine. Cool completely.
- Melt the chocolate chips or candy melts in a double boiler and stir until smooth.
- In the bowl of a stand mixer fitted with the whisk attachment, add the confectioner's sugar, corn syrup, hot water and vanilla. Mix on low speed until smooth. Add the melted chocolate and continue to mix to make a very smooth, pourable icing, about the consistency of molasses. Add food coloring as desired.
GLAZED CARROTS WITH ALMONDS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Cook 2 pounds carrots (cut on an angle into 1 1/2-inch pieces) in salted boiling water until crisp-tender, 8 to 10 minutes; drain. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1/4 cup sliced almonds, 3 sliced garlic cloves and 1/4 teaspoon red pepper flakes; cook, stirring, until toasted, 4 to 5 minutes. Remove with a slotted spoon to a bowl. Add the carrots, 2 tablespoons each maple syrup and white wine vinegar and 1/2 teaspoon kosher salt to the skillet. Cook over medium-high heat, stirring, until glazed, 4 to 5 minutes. Toss the almond mixture with 2 tablespoons each chopped chives and parsley; season with salt. Sprinkle over the carrots.
CINNAMON GLAZED ALMONDS
Make and share this Cinnamon Glazed Almonds recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 57m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees.
- Place butter in a 13" X 9" pan; place in oven to melt butter, about 7 minutes.
- Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating to stiff peaks.
- Gently fold in almonds and cinnamon.
- Pour almond mixture onto pan; toss with butter.
- Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp.
- Serve warm or at room temperature.
- Store cooled almonds in airtight container up to 2 weeks.
GLAZED ALMOND BUNDT CAKE
A delicious Bundt cake using ground almonds, sliced almonds, and almond extract.
Provided by AARONSMOM
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.
- In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.
Nutrition Facts : Calories 384.2 calories, Carbohydrate 52.1 g, Cholesterol 78.5 mg, Fat 17.5 g, Fiber 1.5 g, Protein 6.1 g, SaturatedFat 8.3 g, Sodium 225.2 mg, Sugar 35.8 g
VANILLA ALMOND GLAZE
I would say that this is one of my favorite glazes that is great on almost anything. I use this glaze on my homemade Louisiana Crunch Cake, on homemade doughnuts, and on cinnamon rolls! Delicious!!!
Provided by TwinGodesses
Categories Dessert
Time 3m
Yield 1 cup glaze
Number Of Ingredients 5
Steps:
- In a medium sized bowl mix all ingredients together until smooth. Add more milk for desired consistency. You may also use regular milk, but I must say that evaporated milk gives a WAY better taste!
- Drizzle over desired desserts.
Nutrition Facts : Calories 1437, Fat 50.8, SaturatedFat 32, Cholesterol 140.3, Sodium 477.1, Carbohydrate 246.3, Sugar 235.3, Protein 4.8
GLAZED ALMOND STRIPS
As an alternative to making several 2 1/2-inch strips with the cookie press, you can make one long strip and then cut it into the correct lengths with a knife.
Provided by Chef mariajane
Categories Drop Cookies
Time 7m
Yield 54 cookies
Number Of Ingredients 8
Steps:
- In a mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, milk, and almond extract; beat till combined. Mix in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Do not chill dough.
- Pack the dough into a cookie press fitted with a ribbon plate. force dough through cookie press onto ungreased cookie sheets, making 2 1/2-inch ribbons about 1-inch apart. Using a pastry brush, brush each cookie with egg white , then sprinkle with almond or pine nuts and granulated sugar.
- Bake in a preheated 375F oven for 7-8 minutes, or till edges are firm but not brown, Let cool 1 minute on cookie sheets. Remove cookies from pans and cool on a rack.
Nutrition Facts : Calories 50.8, Fat 3, SaturatedFat 1.7, Cholesterol 6.8, Sodium 20.1, Carbohydrate 5.3, Fiber 0.2, Sugar 2.1, Protein 0.7
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