RASPBERRY STAR COOKIES
A delicious cookie filled with raspberry jam and topped with an almond flavored glaze.
Provided by Sharyn
Categories Desserts Cookies Sandwich Cookie Recipes
Time 37m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter and sugar until smooth. Beat in the egg. Combine the flour and salt; stir into the creamed mixture. Dough will be stiff. On a lightly floured surface, roll half of the dough out to 1/8 inch thickness. Cut into star shapes using a cookie cutter. Set cookies 1 inch apart onto the prepared cookie sheets. Place a teaspoon of jam onto each cookie and spread out towards the points of the stars. Roll out remaining half of the dough and cut into stars the same size. cut holes in the center of each star, then place them onto the jam stars.
- Bake for 7 to 10 minutes in the preheated oven, until golden around the edges. Remove from cookie sheets to cool on wire racks. In a small bowl, mix together the confectioners' sugar and almond extract to form a glaze. Add water a teaspoon at a time if the mixture is too thick to drizzle. Drizzle glaze over cooled cookies.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 36.3 g, Cholesterol 28.1 mg, Fat 8.1 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 106.3 mg, Sugar 23.8 g
RASPBERRY ALMOND COFFEECAKE
This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.
Provided by Melissa Marsh
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h30m
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts : Calories 173 calories, Carbohydrate 25.8 g, Cholesterol 29.8 mg, Fat 6.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 115.8 mg, Sugar 14.5 g
STARSTRUCK RASPBERRY-ALMOND PIE
This layered raspberry-almond pie gets its party-perfect presentation from star-shaped pieces of pie crust.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Place 1 pie crust in 9-inch glass pie plate; flutes edges. On lightly floured surface, roll second pie crust to 13-inch round. With 1 1/2-inch star cookie cutter, cut out 45 stars; set aside.
- Place almonds in food processor. Cover; process until finely chopped. Add butter, 1/4 cup granulated sugar and the flour; process until blended. Add 1 egg and the almond extract; process until blended. Spread mixture evenly in pastry-lined plate.
- In large bowl, mix 1 cup granulated sugar, the cornstarch and orange peel. Add raspberries; toss gently. Spoon berry mixture evenly over almond layer. In small bowl, beat 1 egg and the whipping cream. Arrange stars in circular pattern on top of filling (with tips touching), covering entire surface. Brush rim and stars with egg mixture; sprinkle with coarse sugar.
- Place cookie sheet on rack below pie in case of spillover. Bake 10 minutes. Cover crust edge with pie shield ring or strips of foil to prevent excessive browning. Bake 40 to 45 minutes longer or until crust is golden brown and juices are bubbly. (If crust becomes too brown, cover entire crust with foil.) Cool on cooling rack at least 3 hours before serving.
Nutrition Facts : Calories 520, Carbohydrate 75 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 6 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 38 g, TransFat 0 g
RASPBERRY ALMOND TART
This delicious torte is a longtime family tradition for the holidays. It's one of my sister's favorites, and she's a professional pastry chef.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up the sides of a 9-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate., Meanwhile, cream remaining butter and sugar until light and fluffy; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Place tart pan on a baking sheet., Bake at 350° for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.
Nutrition Facts : Calories 367 calories, Fat 21g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 204mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
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.
RASPBERRY & ALMOND TRAYBAKE
One mixture all whizzed in the food processor makes the base and topping for this bake
Provided by Good Food team
Categories Afternoon tea, Snack, Treat
Time 1h30m
Yield Cuts into 16-24 slices
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/fan160C/gas 4. Butter an oblong cake tin (about 31 x 17 x 3cm). Tip the flour, ground almonds, butter and sugar into a food processor and whizz just until the butter is evenly distributed - or rub together by hand. Remove 85g/3oz of the mix, stir in the coconut and put to one side. Add the eggs to the remaining mixture in the food processor and whizz quickly - or mix with a wooden spoon. It doesn't need to be very smooth.
- Spread this mixture over the base of the tin, then scatter half the raspberries over the top. Sprinkle with the coconut mixture and bake for 45 mins. Dot the remaining fruit over the surface and cook for a further 15 mins, until firm to the touch. Cool in the tin and cut into slices, squares, whichever shape you want. They will keep for up to 2 days in the fridge.
Nutrition Facts : Calories 179 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
RASPBERRY TART WITH ALMOND PASTRY
This tasty tart is the perfect summer dessert for a crowd
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dessert, Treat
Time 1h10m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Make the pastry by tipping all the ingredients, except the yolk, into a food processor and pulsing to the texture of breadcrumbs. Add the yolk, then pulse until it all comes together to form a soft pastry. The pastry will be too soft to roll out, so press it evenly into a loose-based 25cm tart tin until the pastry comes up above the edges of the tin. Rest in the freezer for at least 20 mins.
- Heat oven to 190C/fan 170C/gas 5. Line the tart case with baking parchment and baking beans, then place on a baking sheet and bake for 20 mins until the edges are starting to brown. Remove the beans and paper, then continue to cook for 10 mins until biscuity. Leave to cool, trim the edges with a knife, then carefully remove from the tart tin.
- To make the filling, whisk the crème fraîche with the sugar, vanilla, lemon juice and zest until thick. Spread over the bottom of the tart case, then meticulously place the raspberries on top in concentric circles. Meanwhile, heat up jam in the microwave or in a pan with 2tbsp water until bubbling. Push the glaze through a sieve into a bowl, then paint it over the raspberries with a pasty brush. Bring the whole tart to the table and serve in slices.
Nutrition Facts : Calories 659 calories, Fat 43 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 48 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.36 milligram of sodium
RASPBERRY-ALMOND CRISP
Nuts and yogurt lend healthy protein to this salty-sweet, gluten-free dessert that pulls its inspiration from crunchy granola. Each serving contains a cup of raspberries, which equals a third of the daily requirement for vitamin C.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h5m
Number Of Ingredients 11
Steps:
- Crumble: Preheat oven to 350 degrees. Brush an 8-inch baking dish with melted unsalted butter. Pulse 1/2 cup rolled oats in a food processor until finely ground. Transfer to a bowl; stir in 1 more cup oats, 1/2 cup sliced raw almonds, 1/4 cup light-brown sugar, 1/2 teaspoon kosher salt, and 6 tablespoons melted butter.
- Filling: In another bowl, gently combine all ingredients and a pinch of salt.
- Transfer filling to prepared dish. Sprinkle top with oat mixture; bake until bubbling around edges and top is golden brown, 45 to 50 minutes. Let cool 30 minutes; serve with plain yogurt.
More about "almond raspberry stars recipes"
ALMOND RASPBERRY SHORTBREAD BARS - CONFESSIONS OF A …
From confessionsofabakingqueen.com
Reviews 4Category DessertCuisine AmericanTotal Time 1 hr
RASPBERRY BARS WITH ALMONDS - SAVING ROOM FOR DESSERT
From savingdessert.com
5/5 (6)Total Time 1 hr 10 minsCategory Bars, Cookie Bars, DessertCalories 477 per serving
ALMOND RASPBERRY STARS RECIPE - FARM AND DAIRY
From farmanddairy.com
Estimated Reading Time 1 min
ALMOND RASPBERRY STARS RECIPE
From eatyourbooks.com
RASPBERRY THUMBPRINT COOKIES WITH ALMOND GLAZE RECIPE
From landolakes.com
ALMOND RASPBERRY STARS RECIPE: HOW TO MAKE IT
RASPBERRY-ALMOND JAM RECIPE
From myrecipes.com
ASTRAY RECIPES: ALMOND RASPBERRY STARS
From astray.com
RASPBERRY ALMOND STARS - PLUGRá®
From plugra.com
RASPBERRY ALMOND BARS • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
APPLE, RHUBARB, AND RASPBERRY PIE WITH ALMOND STAR CRUST
From bhg.com
ALMOND RASPBERRY COOKIES - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
MAID OF HONOR RASPBERRY ALMOND TART RECIPE ON FOOD52
From food52.com
RASPBERRY ALMOND STAR BREAD - BIG SKY, LITTLE KITCHEN
From bigskylittlekitchen.com
You'll also love