CHERRY ALMOND CRISP
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 8 individual crisps
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.
- Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.
- Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.
- Divide the cherries between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, evening out the surface.
- Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done.
- To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve.
- Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.
CHERRY-ALMOND SNOW COOKIES
I came up with this recipe after trying to find a similar one online. Since I couldn't find what I was looking for, I made it up myself! The results were delicious (according to the raves from my family).
Provided by colleen
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 55m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine butter, 1 cup powdered sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Mix in cherries, amaretto liqueur, cherry juice concentrate, vanilla extract, and almond extract. Beat in ground almonds.
- Combine flour and salt in a separate bowl; add to butter mixture and blend until well combined. Roll dough into 1 1/2-inch balls and place on the prepared baking sheets with room in between, as cookies will expand with baking.
- Bake in the preheated oven until edges are golden, about 20 minutes. Cool on the baking sheets for 10 minutes.
- While cookies are cooling, place remaining 1 cup powdered sugar in a bowl. Coat each cookie in powdered sugar until completely covered. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 141.9 calories, Carbohydrate 17.7 g, Cholesterol 13.6 mg, Fat 7.2 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 53.4 mg, Sugar 11 g
CHERRY ALMOND SNOWBALL COOKIES
Soft and powdered sugar-dusted cookies filled with candied cherries and almonds.
Provided by Annalise
Categories Dessert
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Line 2 sheet pans with parchment paper.
- With an electric mixer beat the butter and sugar until smooth and creamy, about 2 minutes. Add almond extract. Add flour and mix just until combined. Add almonds and cherries and mix just until incorporated.
- Drop by rounded spoonfuls (I use a #20 scoop) onto prepared sheet pan about 2 inches apart. Bake until puffed and bottoms just begin to turn brown, about 15 minutes.
- Let cool for about 5 minutes, then roll in powdered sugar. Return coated cookies to the sheet pan and let cool completely. Once cool, roll again in powdered sugar.
- Cookie will keep in an airtight container at room temperature for up to 5 days.
Nutrition Facts : Calories 119 kcal, Carbohydrate 10 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 2 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHERRY ALMOND DELIGHTS
A tender cream cheese dough filled with homemade almond paste and maraschino cherries makes an elegant cookie tart fit for a party.-Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat butter and cream cheese until smooth. Beat in egg. Add cookie mix; mix well (dough will be sticky). Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle., Place almonds and sugar in a food processor; pulse until almonds are finely chopped. Add eggs; process until mixture forms a paste. Add butter and vanilla; process until blended., Preheat oven to 350°. Shape dough into 1-1/4-in. balls; press onto bottom and up the sides of greased mini muffin cups., Place 1 Tbsp. filling in each cup. Top each with a cherry. Bake 16-18 minutes or until edges are golden and filling is set. Cool in pans 10 minutes. Remove to wire racks to cool completely. Dust tops with confectioners' sugar before serving.
Nutrition Facts : Calories 235 calories, Fat 13g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 114mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY-ALMOND SNOWBALLS
Provided by Food Network Kitchen
Time 1h50m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the almonds on a rimmed baking sheet and bake until slightly darkened, about 10 minutes; let cool completely. Transfer to a food processor and pulse until finely ground. Add the flour and pulse to combine.
- Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add 1/2 cup confectioners' sugar, the vanilla and almond extracts, and salt and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated. Cover and refrigerate until slightly firm, about 30 minutes.
- Meanwhile, combine the dried cherries, amaretto and 1 tablespoon water in a small microwave-safe bowl and microwave 30 seconds; set aside until the cherries are plump, about 20 minutes.
- Scoop out a tablespoonful of dough, press a dried cherry into the center, then shape the dough into a ball, enclosing the cherry. Repeat with the remaining dough and cherries and arrange about 1 inch apart on 2 ungreased baking sheets. Bake, switching the position of the pans halfway through, until lightly golden on the bottom, 15 to 20 minutes. Put the remaining 1 cup confectioners' sugar in a large shallow bowl. Let the cookies cool 5 minutes on the baking sheets, then carefully transfer to the bowl with the sugar and gently toss. Transfer to racks to cool completely, then toss in the sugar again.
DRIED CHERRY ALMOND SCONES
Steps:
- Preheat oven to 375 degrees F.
- In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt and cinnamon. Add in the butter and rub with your fingers into the dry ingredients until a coarse meal forms. Add in the cherries and almonds. Add the heavy cream and combine it into the butter flour mixture.
- Form the dough into a 1-inch thick disk and cut it into 6 wedges. Sprinkle each wedge generously with the turbinado sugar. Transfer the wedges to a parchment-lined sheet pan and bake in the preheated oven for 17 to 18 minutes, turning the pan halfway through. Serve warm with Honey Butter.
- In a stand mixer fitted with the whisk attachment, add all ingredients and whip on high speed until the cream starts to clump and turn light yellow. Continue mixing as butter forms and the buttermilk begins to separate out. Scrape sides and continue mixing until mixture is one lump of butter. Place butter into a clean container or serving dish and store in the refrigerator until ready to use.
SPICY ALMONDS
We like to venture out into the mountain range that surrounds our family cabin. These nuts never taste better than when we enjoy them together at the peak of an amazing hike. Almonds are extremely nutritious, and when dressed up with a wonderful blend of spices, they go from ordinary to awesome! -Gina Myers, Spokane, Washington
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 2.50 cups.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. In a small bowl, combine the first 7 ingredients. In another small bowl, whisk egg white until foamy. Add almonds; toss to coat. Sprinkle with spice mixture; toss to coat. Spread in a single layer in a greased 15x10x1-in. baking pan. Bake for 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool completely. Store in an airtight container.
Nutrition Facts : Calories 230 calories, Fat 20g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 4g fiber), Protein 8g protein.
CHERRY SNOWBALL COOKIES
This is a version of the popular snowball cookies. Cherries, coconut, and walnuts have been added. They are easy to make, not overly sweet, and make a pretty festive pink color inside from the addition of the chopped maraschino cherries.
Provided by Holiday Baker
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 40m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Beat 1/4 cup confectioner's sugar and butter with an electric mixer until smooth. Add flour; beat for 5 seconds. Add oats; beat for 5 seconds. Add coconut; beat for 5 seconds. Add walnuts; beat for 5 seconds. Add salt; beat for 5 seconds.
- Mix cherries into the butter mixture, beating until dough comes together and turns light pink from cherries, about 25 seconds.
- Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
- Bake in preheated oven until slightly golden, 18 minutes. Remove from oven. Pour remaining 1 cup confectioners' sugar into a shallow dish; roll warm cookies in sugar to coat. After rolling all of the cookies once, roll again in confectioners' sugar to coat.
Nutrition Facts : Calories 130.7 calories, Carbohydrate 17.1 g, Cholesterol 13.6 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 3.6 g, Sodium 39.6 mg, Sugar 9 g
VIENNESE COOKIES
A Swedish friend shared this recipe with me many years ago. A chocolate glaze tops tender cookies filled with apricot jam. -Beverly Stirrat, Mission, British Columbia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine flour and ground almonds; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour. , Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/4-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until edges are lightly browned. Remove to wire racks to cool completely., Spread jam on the bottoms of half of the cookies; top with remaining cookies. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip half of each sandwich cookie into chocolate mixture; allow excess to drip off. Place on waxed paper until set. Store in an airtight container.
Nutrition Facts : Calories 186 calories, Fat 11g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 47mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY COMPOTE WITH ALMONDS
Gorgeous, shiny cherries straight from the market are the ideal finish to a meal - just put them in a big bowl and take them to the table. If, however, you feel a need to serve a "real" dessert, try these easy, slightly gussied-up cherries, which are really a kind of simplified version of brandied cherries. Fresh cherries are ideal, but frozen cherries will do in a pinch.
Provided by David Tanis
Categories jams, jellies and preserves, dessert
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Put cherries in a low, wide skillet over medium heat. Sprinkle with sugar and cook, stirring occasionally, until cherries are heated through and a syrup has formed at the bottom of the pan, 5 to 8 minutes.
- Turn off heat. Add orange liqueur and almond extract. Stir in blanched almonds.
- Transfer to a serving bowl and refrigerate until time to serve. (It keeps for up to 3 days in the refrigerator.) Serve chilled.
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