ALMOND RASPBERRY LATTICE BARS
Make and share this Almond Raspberry Lattice Bars recipe from Food.com.
Provided by Ranikabani
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F.
- Prepare shortbread mix according to package directions, adding almond extract to the dough.
- Put aside one cup of the dough.
- Press the remaining dough into a 9" square cake pan, covering the bottom and partly up the sides.
- Spread evenly with jam.
- Roll the reserved dough into pencil-like strips and place diagonally across the jam.
- Bake for 35-45 minutes.
- Cool and cut into bars.
- (I usually cut while warm, and again when cool).
Nutrition Facts : Calories 76.2, Sodium 8.6, Carbohydrate 18.4, Fiber 0.3, Sugar 13, Protein 0.1
RASPBERRY ALMOND BARS
This is my favorite bar recipe. It tastes delicious and is well worth the effort! This would be a treat on anybody's Christmas tray or maybe even a potluck. I used Oil crust for 1 pie Recipe #82181 for the pie dough and it worked out great! Hope you enjoy it!
Provided by BestTeenChef
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Prepare pie dough for one crust unbaked shell. Line an 8-inch square ungreased cake pan with pastry.
- Spread with raspberry jam.
- Cream butter and sugar together thoroughly. Add eggs, beating until light and fluffy. Add flour and salt; blend well.
- Divide batter in half. Colour half pink and half green.
- First spread green layer, doing your best not to spread the jam onto the green batter. Once green is covering all of the jam, repeat with pink layer.
- Bake at 350°F for 30-40 minutes or until toothpick comes out clean. Cool completely then frost.
- Frosting:.
- Beat frosting ingredients together until smooth and creamy, adding enough icing sugar to make a spreading consistency. Spread over cooled bars.
- Let set and then cut into bars.
Nutrition Facts : Calories 163.2, Fat 8.1, SaturatedFat 4, Cholesterol 31.7, Sodium 104.7, Carbohydrate 21.5, Fiber 0.4, Sugar 14.6, Protein 1.4
CHEWY RASPBERRY ALMOND BARS
Looking for a dessert made with Gold Medal® flour? Then check out these great raspberry almond bars - a chewy treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 9-inch square pan with baking spray with flour.
- In large bowl, mix oats, flour, brown sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Reserve 1 cup mixture for topping. To remaining mixture, stir in egg until just moistened.
- Press dough firmly and evenly into bottom of pan, using fingers or bottom of measuring cup. Spread with jam. Arrange raspberries over jam. Stir almonds into reserved crumb mixture; sprinkle evenly over raspberries.
- Bake 30 to 35 minutes or until top is golden. Cool completely on cooling rack. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 260, Carbohydrate 36 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 18 g, TransFat 0 g
RASPBERRY ALMOND BARS
These bars sound so good! I'm already thinking that I'll have to include these on my Christmas cookie trays! This recipe is from the 2002 Taste of Home Annual Recipes cookbook.
Provided by MarlaM
Categories Bar Cookie
Time 1h40m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- In a saucepan, melt butter. Remove from heat; add 1 cup chips (do not stir).
- In a small mixing bowl, beat eggs until foamy; gradually add sugar.
- Stir in chip mixture and almond extract.
- Combine flour and salt; add to egg mixture until justcombined.
- Spread half of the batter into a greased 9-in. square baking pan.
- Bake for 15-20 minutes or until golden brown.
- In a small saucepan, over low heat, melt jam; spread over warm crust.
- Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer.
- Sprinkle with almonds.
- Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 163.4, Fat 8.6, SaturatedFat 4.9, Cholesterol 29.4, Sodium 94.4, Carbohydrate 20, Fiber 0.3, Sugar 14.5, Protein 2
RASPBERRY ALMOND LATTICE TART
Categories Berry Nut Dessert Bake Raspberry Almond Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 12 servings
Number Of Ingredients 20
Steps:
- Make pastry dough:
- Pulse together flour, sugar, and salt in a food processor until combined. Add butter cubes and pulse until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Whisk together yolk and water in a small bowl, then drizzle into flour mixture and pulse until dough just forms a ball. Divide dough into 2 balls, one slightly larger than the other, then flatten into 1/2-inch-thick disks. Chill, each disk wrapped in plastic wrap, until firm, at least 1 hour.
- Put oven rack in middle position and preheat oven to 375°F. Brush tart pan (including sides) with melted butter.
- Roll out slightly larger disk of dough (keeping remaining disk chilled) between 2 sheets of plastic wrap into a very thin 11-inch round. Remove top sheet of plastic wrap and invert dough into tart pan, pressing gently to fit. Roll over top edge of pan with rolling pin to trim edge, then remove plastic wrap and discard trimmings. Prick all over bottom of shell (but not sides) lightly with a fork, then chill in freezer 30 minutes.
- Line chilled shell with buttered foil (buttered side down) and fill with pie weights. Bake until edge is pale golden and pastry is set underneath weights, 20 to 25 minutes. Carefully remove weights and foil and bake shell until bottom is golden, 7 to 10 minutes more. Cool completely in pan on a rack, about 30 minutes.
- Make raspberry filling:
- Stir together raspberries, sugar, and flour in a 1- to 1 1/2-quart heavy saucepan, then simmer over moderate heat, stirring, until liquid from berries is thickened, about 5 minutes. Remove from heat and cool completely.
- Make almond mixture:
- Pulse almonds with flour and confectioners sugar in a food processor until finely ground. Add butter and almond extract and pulse until mixture forms clumps.
- Assemble and bake tart:
- Crumble almond mixture evenly over bottom of cooled pastry shell. Stir raspberry filling and spread evenly over almond mixture.
- Roll out remaining disk of dough between 2 sheets of plastic wrap into a 10-inch round (less than 1/8 inch thick) and transfer to a baking sheet. Remove top sheet of plastic wrap and cut dough with a pastry wheel or sharp knife into 12 (1/2-inch-wide) strips, then freeze strips on baking sheet 5 minutes. Lay 6 strips across raspberry filling (1 inch apart), discarding plastic wrap and pressing ends onto edge of crust. Arrange 6 more strips diagonally across first strips (1 inch apart) to form a lattice with diamond-shaped spaces. Repair any broken pieces of dough by carefully pressing them together. Trim edges of all strips flush with top edge of pan.
- Bake tart until lattice crust is golden, 25 to 30 minutes. Cool in pan on rack 10 minutes, then remove side of pan and cool tart completely, about 3 hours.
RASPBERRY LINZER BARS
Even though this dessert feels a little sophisticated, it puts a childlike grin on everyone who tastes it. - Holly Cain, St. Petersberg, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. In another bowl, mix flour, ground almonds and cinnamon; gradually beat into creamed mixture., Press 2 cups dough onto bottom of a greased 13x9-in. baking pan. Spread with preserves to within 1/2 in. of edges. Crumble remaining dough over preserves., Bake until lightly browned, 35-40 minutes. Cool completely in pan on a wire rack. If desired, sprinkle with confectioners' sugar. Cut into bars.
Nutrition Facts :
SWEDISH RASPBERRY ALMOND BARS
When I was a single mom with a young daughter and little money, my Swedish neighbor brought me a batch of these cookies at Christmas. My daughter's 36 now, and I still make these wonderful cookies. - Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. Press onto the bottom of a greased 13x9-in. baking pan. Bake 18-20 minutes or until lightly browned., Spread jam over crust. In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut and 1/2 cup almonds. Spread over jam. Sprinkle with remaining almonds. Bake 18-22 minutes or until golden brown. Cool completely on a wire rack. Dust with additional confectioners' sugar if desired.
Nutrition Facts : Calories 165 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 53mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
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