White Chocolate Raspberry And Almond Braid Recipes

RASPBERRIES WITH WHITE CHOCOLATE SAUCE AND SUGARED ALMONDS

Steps:

• In a small heavy skillet, cook almonds over medium heat until toasted, about 3 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., In a small heavy saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in orange extract. Refrigerate until chilled., To serve, divide raspberries among six martini glasses or dessert dishes. Top each with sauce; sprinkle with almonds.

CHOCOLATE RASPBERRY BARS WITH WHITE CHOCOLATE AND ALMONDS

Steps:

• Position a baking rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour a 9 by 13-inch baking pan.
• In a small saucepan, stir the jam constantly over low heat until pourable, about 1 minute. Set aside.
• In a large bowl, blend together the brownie mix, eggs, vegetable oil, and water. Using an electric hand mixer beat for 1 minute on medium speed. Pour the batter into the prepared pan. Spoon the jam over the top of the brownie batter. Using a small spatula, swirl jam into the brownie batter. Bake for 27 to 30 minutes or until a toothpick inserted about 1-inch from the edge of the pan comes out clean. Spread with the melted chocolate and sprinkle with salted almonds. Transfer the pan to a wire rack to cool.
• Cut into 16 bars and store airtight in a plastic container for up to 1 week.

CHOCOLATE ALMOND BRAID RECIPE BY TASTY

Steps:

• Lay out your puff pastry. Place your chocolate bar in the center, cut diagonal lines along the left and right side of the chocolate bar about an inch apart.
• Remove the corner pieces. Starting from the top, fold down the flap then alternate right and left until you are close to the bottom. Fold the bottom flap up and finish alternating between right and left. Tuck any extra puff pastry underneath.
• Place the braided puff pastry on parchment paper lined baking tray. Brush with egg wash and sprinkle crushed nuts over.
• Bake at 415°F (213°C) for 25 minutes or until golden brown.
• Enjoy!

RASPBERRY, WHITE CHOCOLATE, AND ALMOND TRIFLE

Steps:

• Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
• Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
• Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.
• *Available at some supermarkets and at Italian markets.

DELICIOUS ALMOND BRAIDS

Steps:

• Preheat oven to 375°. Place the almond paste, butter and sugar in a food processor; cover and pulse until chopped. Add egg and flour; process until smooth., Place puff pastry sheets onto a greased baking sheet. Spread half of the filling mixture down the center third of 1 pastry sheet. On each side, cut 8 strips about 3-1/2 in. into the center. Starting at 1 end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining pastry and filling., Bake until golden brown, 30-35 minutes. Remove to a wire rack to cool completely., Combine the confectioners' sugar, milk and almond extract. Drizzle over braids; sprinkle with almonds. Cut into slices to serve.

WHITE CHOCOLATE RASPBERRY ALMOND COOKIES

Steps:

• Preheat oven to 375 degrees.
• In the top of a double boiler over hot water melt 4 squared of white chocolate-set aside.
• Coarsely chop 4 squares of the chocolate and set aside.
• In a large bowl beat the butter, baking soda, salt and eggs together.
• Slowly add the melted chocolate and beat until creamy.
• Gradually stir in the flour, chopped chocolate and almonds.
• Stir until well incorporated.
• Roll dough into 1 inch balls and place on baking sheets 1 inch apart.
• Bake for 10 minutes in the pre-heated oven.
• You want the edges a light golden brown.
• Remove and coolon racks.
• In a small pan melt the jam.
• Spoon 1/2 teaspoon on each cookie.
• Cool.
• Melt the remaining 3 squares of chocolate and drizzle over the jam covered cookies.
• **Youcan use dark chocolate if you wish, it's nice when half the cookies are drizzled with white chocolate and the other half with dark chocolate.

WHITE CHOCOLATE-RASPBERRY TART, WITH ALMONDS AND PISTACHIOS

Steps:

• You will need a tart pan with a removable bottom that has been lined with baking parchment.
• Roast the nuts by popping them into a medium oven for 10 minutes or so, until they are just going brown - keep a close eye on them. Put to one side.
• For the tart crust, put the flour, sugar and butter into a food processor and pulse until you have fine crumbs. Add the egg and 2 tablespoons of the water and pulse until a dough ball starts to come together, add the rest of the water gradually until you have a smooth dough. (you may need more or less water).
• Shape the dough into a disk, pop into a plastic bag and let it rest in the fridge for 30 minutes.
• When rested, place the dough onto a floured surface and roll it out to fit the tart pan. Trim excess pastry and chill for 20 minutes.
• Heat the oven to 350ºF while the pastry is chilling. After removing the case from the fridge, pop a piece of foil or baking parchment onto the crust and fill with baking beans or pie weights. Bake for about 15-20 minutes, edges should be just tuning brown, remove the weights and cook for 5-10 minutes more, or until golden. Remove from oven and cool completely on a wire rack.
• For the tart filling:.
• Spread the raspberries evenly over the tart crust, sprinkle half the almonds and pistachios over the raspberries.
• In a double boiler, over a gentle heat, melt the chocolate and butter. Stir gently and remove from heat, add the vanilla/almond extract and the cream and stir gently until mixed.
• Pour the chocolate cream over the raspberries and nuts, work quickly as the chocolate will begin to set, smooth top with a spatula or spoon.
• Immediately sprinkle with remaining nuts.
• Refrigerate for 4-5 hours and remove from fridge 30 minutes before serving, dust with icing sugar.
• Notes: If you prefer you can omit the pistachios and another variation is to replace the raspberries with blueberries, although I have not tried it this way. You must use fresh fruit, not frozen. Time does not include refrigeration time.

WHITE CHOCOLATE AND RASPBERRY CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Divide jam evenly among 8 ramekins; spread to cover bottom. Place ramekins in a large baking dish pan with 2-inch (or larger) sides.
• Combine cream and white chocolate in a pan over medium-low heat. Stir constantly until chocolate has melted, about 5 minutes. Add 1/2 cup sugar and stir until dissolved; do not boil. Remove from the heat.
• Mix egg yolks, vanilla, and salt together in a bowl with a pour spout. Add cream mixture in slowly, whisking all the white. Pour mixture evenly on top of jam in the ramekins. Fill the outer pan with hot water so it's at least halfway up the outsides of the ramekins; this water bath will keep the egg from becoming rubbery and will keep your custard smooth.
• Bake in the preheated oven until mixture is set but still a little wobbly in the middle; 40 to 45 minutes. Remove from the oven and transfer ramekins to a cooling rack to cool to room temperature, about 30 minutes. Place in the refrigerator to chill, at least 1 hour.
• Remove ramekins from the refrigerator. Sprinkle about 1 teaspoon sugar evenly over the top of each custard. Fire custards with a kitchen torch until sugar is liquefied and starts to brown. Allow crust to harden for about 2 minutes, then serve immediately.

RASPBERRY-RICOTTA CAKE WITH WHITE CHOCOLATE AND ALMONDS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Sift together flour, baking powder, salt, and nutmeg.
• Cream sugar and butter in a large bowl until light and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, mixing well after each addition. Add ricotta cheese, vanilla, and almond extract and beat until thoroughly incorporated, 2 to 3 minutes. Pour in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients.
• Measure out 1/4 cup raspberries and 2 tablespoons sliced almonds; set aside.
• Add remaining raspberries and almonds to the batter, along with white chocolate chips; gently fold to combine. Pour batter into the prepared pan and smooth into an even layer. Sprinkle reserved raspberries and almonds evenly over top, followed by turbinado sugar.
• Place the pan on top of a baking sheet and bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs, 85 to 90 minutes. Allow cake to cool in the pan for 30 minutes, then gently run a table knife around the edges to loosen, and remove sides. Let cool completely before serving.

WHITE CHOCOLATE, RASPBERRY AND ALMOND BRAID

Steps:

• Preheat oven to 375°F. Unroll crescent roll dough. Place dough rectangles, long sides together, on greased baking sheet to form 15x12-inch rectangle. Press edges and perforations of dough together to seal.
• Spread 6-inch-wide strip of jam down center of rectangle; sprinkle with almond paste and 3/4 cup of the chopped chocolate. Make cuts, 1-1/2 inches apart, along both long sides of rectangle up to filling, using small knife. Alternately fold strips of dough over filling. Brush top with egg; sprinkle with almonds.
• Bake 25 to 30 min. or until golden brown. Cool 10 min. Melt remaining chocolate as directed on package; drizzle over braid. Let stand until chocolate is firm.