Raspberry Almond Pizza Recipes

RASPBERRY-ALMOND PIZZA

Steps:

• Preheat a baking sheet in a 450 degrees F oven. Roll out 1 pound pizza dough into a 12-inch round. Brush with melted butter and sprinkle with sugar. Bake on the hot baking sheet until golden, about 8 minutes. Brush with 1/4 cup raspberry jam, then bake 2 more minutes. Cool slightly. Beat 1/3 cup mascarpone or cream cheese with 3 tablespoons confectioners' sugar and 1/2 teaspoon vanilla. Spread over the pizza and top with raspberries, toasted almonds and confectioners' sugar.

RASPBERRY-ALMOND PIE

Steps:

• Place an oven rack in the center of the oven and preheat to 425 degrees F. Liberally butter the tart pan.
• For the crust: Pulse the all-purpose flour, almond flour and salt in a food processor. Add the butter and pulse until the mixture forms a coarse meal. With the food processor running, gradually add the iced water until the mixture forms a ball. Add extra water 1 teaspoon at a time, if the mixture is too thick. Form the dough into an 8-by-3-inch rectangle and wrap in plastic. Refrigerate for 30 minutes.
• Roll the dough into a 14-by-10-inch rectangle on a lightly floured surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. Reserve the excess dough. Prick the dough all over, using the tines of a fork. Bake until the crust is light golden, about 15 minutes. Cool for 10 minutes.
• For the filling: Combine the butter, almond paste, eggs, flour, agave and almond extract in a food processor. Blend until smooth. Spread the filling evenly over the cooled crust, using a spatula.
• In a medium bowl, toss the raspberries and agave together until coated. Gently press the raspberries into the filling in a single layer.
• On a lightly floured work surface, roll out the excess dough into an 8-inch circle, about 1/8-to-1/4-inch thick. Cut out pieces of dough using a cookie cutter and place randomly on top of the raspberries. Brush with the beaten egg. Bake until the filling is slightly puffed and the pastry is golden, about 25 minutes. Cool completely on a wire rack, about 1 hour. Refrigerate for at least 1 hour before serving.
• Cut into slices and serve.

RASPBERRY ALMOND COFFEECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
• Combine raspberries and brown sugar in a bowl. Set aside.
• In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
• Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
• Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

RASPBERRY ALMOND PUFF BITES

Steps:

• Heat oven to 400°F. On lightly floured surface, roll puff pastry with rolling pin into 12-inch square. Cut square into 6 rows by 6 rows to make 36 squares. On ungreased cookie sheet, place squares 1/2 inch apart.
• Bake 10 to 12 minutes or until puffed and golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• Reserve 36 of the smallest raspberries. In small bowl, mash remaining raspberries (about 1/2 cup) with fork. Reserve 2 teaspoons of the powdered sugar. In medium bowl, beat whipping cream, remaining powdered sugar and the almond extract with electric mixer on high speed until stiff peaks form. Fold mashed raspberries into whipped cream.
• Split each puff pastry square into 2 layers. Spread about 1/2 tablespoon of the whipped cream mixture on bottom layers; replace tops. Top each square with tiny dollop (about 1/4 teaspoon) whipped cream mixture; add reserved raspberry. (If desired, squares can be refrigerated up to 2 hours at this point.) Just before serving, place reserved powdered sugar in small fine-mesh strainer, and sift over tops of squares.

RASPBERRY ALMOND MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
• Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
• In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
• In a separate medium bowl, mix water, almond extract, butter, and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds.
• Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until a knife inserted in the center of a muffin comes out clean.