Strawberry Almond Slice Recipes

STRAWBERRY AND ALMOND CRUMBLE

Steps:

• If I had to choose one thing that cooking could not make better, I'd have put good money that it would have been a bad (as in unripe and tasteless) strawberry. I'd almost be embarrassed even owning up to trying to improve it, were it not for the fact that I read an article by Simon Hopkinson, a revered British chef, in which he advised using said strawberries in a pie. So I did. Well, that's not quite true: I am lazier than him, so I made a crumble. I don't know what, how or why it happened, but this is a crumble of dreams. The oven doesn't, as you'd think, turn the berries into a red-tinted mush of slime, but into berry-intense bursts of tender juiciness. This is nothing short of alchemy: you take the vilest, crunchiest supermarket strawberries, top them with an almondy, buttery rubble, bake and turn them into the taste of English summer on a cold day. Naturally, serve with lashings of cream: I regard this is obligatory not optional.
• Preheat the oven to 400 degrees F. Put the hulled strawberries into your pie dish (I use a round one) and sprinkle over them the sugar, almond meal, and vanilla extract. Give the dish a good shake or two to mix the ingredients.
• Now for the crumble topping: put the flour and baking powder in a mixing bowl and rub in the cold, diced butter between thumb and fingers (or in a free standing mixer).When you've finished with it, it should resemble rough, pale oatmeal. Stir in the sliced almonds and turbinado sugar with a fork.
• Tip this over the strawberry mixture, covering the strawberries in an even layer and giving a bit of a press in at the edges of the dish. Set the dish on a cookie sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink-red juices will be seeping and bubbling out at the edges.
• Let stand for 10 minutes before serving, and be sure to put a pitcher of chilled heavy cream on the table alongside.

ALMOND AND RASPBERRY SLICE

Steps:

• Preheat an oven to 350 degrees F. Lightly grease a 9 1/2 by 8-inch baking pan lined with parchment paper with 1 tablespoon of butter.
• To make the almond topping, combine 5 tablespoons butter, 1/4 cup sugar, 1 teaspoon vanilla extract with the almonds and milk in a medium-sized saucepan. Cook over a low heat until the butter has melted, and then leave the mixture out to cool.
• To make the slice, whip together the remaining 1 stick 3 tablespoons butter, 1/2 cup sugar and vanilla extract with an electric beater until pale and creamy. Sift the flour with cornstarch and add the dry ingredients to the butter mixture in 2 batches, beating on low speed until just mixed. Pour the batter into the baking pan and bake for 12 minutes, or until lightly golden brown. Remove the pastry from the oven and leave it out to cool for 10 minutes.
• Carefully spread the raspberry jam over the pastry base, and then spread the cooled almond topping over the jam. Return the dessert to the oven and bake for an additional 25 minutes, or until golden.

STRAWBERRY ALMOND SLICE

Steps:

• Preheat oven to 350. Spray a large baking pan (approximately 8 X 12) with cooking/baking spray. Line the bottom of the pan with parchment paper.
• In a large bowl, beat together the butter, brown sugar, and sugar. Add eggs and mix well. Mix in flour, cinnamon and baking powder, and then the almonds. The dough should be crumbly but stick together when you squeeze it.
• Press half the mixture into the prepared baking pan. Place the jam onto this base, and spread it evenly with the back of a spoon, leaving a half-inch border of base around the edge. Sprinkle the remaining half of the mixture over the top of the jam, all the way to the edge; then press down to form the top layer.
• Bake for 25 - 30 minutes until the top is golden brown. Cool and slice into 2" square portions.

ALMOND STRAWBERRY SALAD

Steps:

• Place spinach, strawberries and almonds in a large bowl. Mix vinegar, honey and sugar until blended; toss with salad.

STRAWBERRY ALMOND CREAM ROLL RECIPE

Steps:

• Preheat oven to 375 degrees.
• Line pan with aluminum foil and generously grease foil with margarine.
• Beat eggs in bowl at high speed for at least 5 minutes until thick and the color of lemons.
• Gradually add sugar, then reduce to low speed and add water and almond extract. Combine remaining dry ingredients and add to mixture slowly.
• Beat at low speed until batter is smooth.
• Pour into greased, foil-lined pan.
• Bake 12 to 15 minutes until toothpick inserted in center comes out clean; Remove immediately from pan and carefully invert onto towel that has been dusted abundantly with confectioners sugar; Carefully remove foil and trim any hard edges;Lightly dust cake bottom with additional powdered sugar.
• While still hot, carefully roll cake and towel to form a 10 1/2" roll and Cool 30-40 minutes on wire rack.
• While cake is cooling, slice strawberries and prepare almond whipped cream by beating remaining filling ingredients at medium speed until stiff.
• Unroll cake, remove towel, and spread cake with half of whipped cream.
• Arrange sliced strawberries on top and re-roll. Dust with powdered sugar, cover with plastic wrap and refrigerate about an hour before serving.
• Slice and top with additional whipped cream.
• Note: Chill bowl and beaters before preparing whipped cream filling.

FRESH STRAWBERRY ALMOND PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In small bowl, stir together all crust ingredients. Press on bottom and up sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely.
• Mash enough strawberries to equal 1 cup. In 2-quart saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (8 to 15 minutes). Boil 1 minute; remove from heat.
• Stir in salt and almond extract; cool 10 minutes. Fill baked crust with remaining fresh strawberries; pour cooked mixture over fresh berries. Refrigerate at least 3 hours. Garnish with whipped cream and walnuts if desired.

STRAWBERRY ALMOND SALSA

Steps:

• Combine all ingredients in bowl of a food processor or blender. Puree until smooth but slightly rough-textured