RASPBERRY-ALMOND CRUMB COOKIES
These cookies are composed like miniature tarts, each with its own crust, fruit filling, and topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 22
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Line 2 baking sheets with parchment; set aside. Butter 22 two-inch fluted stainless-steel pastry cutters; place them 1 inch apart on the baking sheets. In a large bowl whisk together almonds, flour, sugar, and salt.
- Use a pastry blender or 2 knives to cut butter into dry ingredients until crumbly, then work with your fingers until there are no dry crumbs. Squeeze mixture, making pieces ranging from pea-size to 1 inch.
- Place 2 tablespoons of crumb mixture into each pastry cutter. Press crumbs to compress into a 1/4-inch-thick layer.
- Spoon 1 1/4 teaspoons of jam on dough; spread jam to within 1/8 inch of the edge. Sprinkle 2 tablespoons of crumb mixture over jam. Bake 15 minutes, rotate sheets between oven shelves, and bake about 15 minutes more, until cookies are golden brown.
- Transfer sheets to wire rack. Immediately lift off pastry rings; let cookies stand to cool completely. Store in an airtight container.
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
ALMOND RASPBERRY COOKIES
Yield about 4 dozen cookies null servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F (176°C). Place the cookie dough in a Classic Batter Bowl. Chop the almonds very finely with the Food Chopper. Add the almonds and almond extract to the dough; mix well.Using a Small Scoop, drop dough 2 inches (5 cm) apart on flat Baking Stone. Press a lightly floured finger in center of dough to make indentations. Fill the indentations with about 1/2 teaspoon (2 mL) of raspberry preserves.Bake 15-18 minutes or until cookies are light golden brown. Place parchment paper under a Stackable Cooling Rack. Transfer the cookies from the baking stone to the cooling rack. Cool; sprinkle with powdered sugar.
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.
HEALTHY RASPBERRY ALMOND TORTE COOKIES
I don't remember where this recipe came from but they were always one of my favorite cookies. Very healthy too!
Provided by soulmatesforever
Categories Dessert
Time 25m
Yield 12-24 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Mix the almonds and rolled oats in a food processor or blender and grind until they turn into fine/medium crumbs.
- In a bowl mix the almond and rolled oat mixture with the flour, cinnamon and salt.
- In a seperate bowl mix the maple syrup with the oil and then add to dry ingredients.
- Form walnut sized balls and place on oiled cookie sheet. Press thumb in center and fill each depression with 1/2 tsp raspberry jam.
- Bake for 10-15 min or until golden brown.
Nutrition Facts : Calories 242.6, Fat 15.8, SaturatedFat 1.2, Sodium 65.4, Carbohydrate 23.1, Fiber 3, Sugar 8.6, Protein 4.6
RASPBERRY-ALMOND CRESCENT COOKIES
My flaky, two-bite crescent cookies are sensational treats. Filled with raspberry preserves, coconut and almonds, they might remind you of rugelach.-Kelly Williams, Forked River, NJ
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Place flour in a large bowl; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg yolk, sour cream and vanilla until smooth; stir into flour mixture., Divide dough into 4 portions. Shape each into a disk; cover and refrigerate 30 minutes or until firm., Preheat oven to 350°. In a small bowl, mix raspberry jam, coconut, almonds and extract until blended. On a well-sugared surface, roll each portion of dough into a 10-in. circle. Spread about 1/3 cup filling over circles. Cut each into 12 wedges. Roll up wedges from the wide ends. Place 1 in. apart on parchment-lined baking sheets, point side down; curve to form crescents. Brush with egg white; sprinkle with coarse sugar., Bake 15-18 minutes or until set (do not brown). Remove from pans to wire racks to cool.
Nutrition Facts : Calories 89 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 37mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY ALMOND COOKIES
Published in Cook's Country Dec 2008 issue this recipe was a runner up winner of their annual holiday cookie contest. Submitted by Bridget Peterson from Manly, Iowa raspberry preserve is sandwiched between two almond butter cookies. So, okay perhaps the recipe isn't totally healthy, but it sure does look too good to pass up this holiday season!
Provided by Marz7215
Categories Dessert
Time 45m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 6
Steps:
- Adjust oven racks to upper-middle and lower middle positions and preheat oven to 350°F.
- Line 2 baking sheets with parchment paper. Process 1 cup flour and almonds in food processor until finely ground. Add half cup sugar and remaining flour and process until combined. Add butter and vanilla to food processor and pulse until dough forms.
- On lightly floured surface, roll dough to 1/4 inch thickness. Using 2 inch round cookie cutter, cut out cookies, gathering and rerolling dough as necessary. Place cookies 2 inch apart on prepared baking sheets until light brown around edges, about 15 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack.
- Transfer remaining sugar to a bowl. Working quickly, spread 1 tsp jam on bottom of half of warm cookies, then press remaining cookies onto jam to form sandwiches. Roll cookies in sugar to coat. Cool completely on wire rack. Repeat with remaining dough.
Nutrition Facts : Calories 378.9, Fat 21.1, SaturatedFat 10.2, Cholesterol 40.7, Sodium 140.2, Carbohydrate 44.2, Fiber 2.1, Sugar 23.6, Protein 4.8
RASPBERRY ALMOND KISS COOKIES
So easy and tasty too. I got this recipe from my mother in law years ago. I prefer them without the kisses however they are good with or without them.
Provided by M.E. Blevins
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 42m
Yield 36
Number Of Ingredients 14
Steps:
- In a medium bowl, cream together the butter, 1/2 cup white sugar and brown sugar until smooth. blend in the egg and 1 teaspoon almond extract. Combine the flour, baking soda and salt; stir into the creamed mixture. Cover dough and refrigerate for at least one hour, or until easy to handle.
- Preheat the oven to 325 degrees F (165 degrees C). Roll dough into 1 inch balls, roll the balls in the remaining white sugar and place them 2 inches apart onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until golden brown. While hot from the oven, immediately press a chocolate kiss into the center of each one. Remove from cookie sheets to cool on wire racks.
- In a small bowl, mix together the confectioners' sugar, milk, raspberry jam and 1/4 teaspoon almond extract until smooth. Drizzle over cooled cookies.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 19.6 g, Cholesterol 13.1 mg, Fat 4.4 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.6 g, Sodium 76.7 mg, Sugar 11.1 g
RASPBERRY, ALMOND & OAT BREAKFAST COOKIES
Grab a few of these energy-boosting cookies for a quick breakfast, or offer as snacks to bridge the hunger gap before dinner. Enjoy with yogurt and fruit
Provided by Cassie Best
Categories Breakfast, Snack
Time 25m
Yield 12 cookies
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 4 and line two baking trays with baking parchment. Mix the banana, oats, almonds, cinnamon and a pinch of salt in a bowl to make a sticky dough. Gently stir through the raspberries, trying not to break them up. Scoop up tablespoons of the mixture and roll into balls, then place on a baking tray and flatten with your hand.
- Bake for 15 mins until the cookies feel firm around the edges and are golden brown. Leave to cool. Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 86 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
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- Preheat oven to 375. In a medium bowl combine baking soda, flour, and salt. In a larger bowl cream together butter and sugar. Mix in oil, milk, and, almond extract.
- Drop tablespoon-sized dollops of dough onto greased cookie sheet. Bake 10 minutes or until the edges begin to brown slightly. Allow to cool.
- Top each cookie with about 1 tablespoon raspberry jam. Sprinkle chopped almonds on top. Drizzle with white chocolate. Store in airtight container and serve at room temperature.
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