Cranberry Almond Triangles Recipes

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CRANBERRY-ALMOND GRANOLA



Cranberry-Almond Granola image

Provided by Steve Silverman

Categories     Breakfast     Brunch     Bake     Kid-Friendly     Back to School     Cranberry     Coconut     Almond     Pecan     Oat     Summer     Healthy     Bon Appétit     Vermont     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 4 cups

Number Of Ingredients 11

Nonstick vegetable oil spray
2 cups old-fashioned oats
1/3 cup slivered almonds
1/3 cup sweetened flaked coconut
1/3 cup pecan halves
1/3 cup frozen concentrated cranberry juice cocktail, thawed
1/3 cup (packed) golden brown sugar
2 tablespoons vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup dried sweetened cranberries

Steps:

  • Preheat oven to 325°F. Spray heavy large rimmed baking sheet with nonstick spray. Combine oats, almonds, coconut, and pecans in large bowl. Combine cranberry juice concentrate, brown sugar, oil, cinnamon, and allspice in medium saucepan. Bring to boil, whisking until sugar dissolves. Pour hot syrup over oat mixture; stir to coat evenly. Spread mixture out on prepared sheet. Bake until golden brown at edges, about 20 minutes. Add cranberries; using metal spatula, stir to blend. Bake until granola is golden and beginning to dry, stirring occasionally, about 12 minutes longer. Cool completely on baking sheet. (Store airtight at room temperature up to 1 week.)

CRANBERRY ALMOND CROSTATA



Cranberry Almond Crostata image

Provided by Gina Marie Miraglia Eriquez

Categories     Food Processor     Mixer     Berry     Fruit     Nut     Dessert     Bake     Christmas     Thanksgiving     Cranberry     Tree Nut     Almond     Fall     Winter     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

For pastry dough:
1/8 cup whole raw almonds (1/4 pound), toasted and cooled
2 cups all-purpose flour, divided
1 1/4 sticks unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg, lightly beaten, divided
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
2 teaspoons grated lemon zest
1/2 teaspoon salt
For filling and assembly:
2 1/2 cups fresh or frozen cranberries (10 ounces)
1/4 cup fresh orange juice
1/2 cup sweet orange marmalade
1/2 cup packed light brown sugar
1 tablespoon granulated sugar
Equipment: a 9-inch springform pan; a pastry wheel or pizza cutter

Steps:

  • Make dough:
  • Pulse almonds with 1/4 cup flour until finely ground (be careful not to grind to a paste).
  • Beat together butter and brown sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Reserve 1 tablespoon beaten egg, chilled, for egg wash and beat remaining egg into butter mixture, then add vanilla and almond extracts, beating well. At low speed, mix in almond mixture, zest, salt, and remaining 1 3/4 cups flour until mixture just forms a dough.
  • Halve dough and form each half into a 5- to 6-inch disk. Wrap disks separately in plastic wrap and chill until firm, at least 30 minutes.
  • Make filling:
  • Bring cranberries, orange juice, marmalade, brown sugar, and 1/4 teaspoon salt to a boil in a heavy medium pot, stirring, then simmer, uncovered, until some of cranberries burst and mixture is slightly thickened, about 5 minutes. Cool filling quickly by spreading it in a shallow baking pan and chilling until lukewarm, about 15 minutes.
  • Bake crostata:
  • Preheat oven to 375°F with a foil-lined large baking sheet on middle rack. Generously butter springform pan.
  • Roll out 1 piece of dough between sheets of parchment paper into a 12-inch round (dough will be very tender). Remove top sheet of paper and invert dough into springform pan. (Dough will tear easily but can be patched together with your fingers.) Press dough over bottom and up side of pan, trimming dough to reach 1/2 inch up side of pan. Chill shell.
  • Roll out remaining dough into a 12-inch round in same manner. Remove top sheet of paper, then cut dough into 10 (1/3-inch-wide) strips with pastry wheel and slide (still on wax paper) onto a tray. Freeze strips until firm, about 10 minutes.
  • Spread filling in chilled shell and arrange 5 strips 1 inch apart on filling. Arrange remaining 5 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. Trim edges of all strips flush with edge of shell. Brush lattice top with reserved beaten egg and sprinkle crostata with granulated sugar.
  • Bake crostata in pan on hot baking sheet until pastry is golden and filling is bubbling, 50 to 60 minutes. (If pastry is too brown after 30 minutes, loosely cover crostata with foil.) Cool crostata completely in pan on a rack, 1 1/2 to 2 hours (to allow juices to thicken).

ALMOND TRIANGLES



Almond Triangles image

Shortbread + almonds = delicious! This recipe came from the newspaper a few years ago, says it was submitted by Charlotte Midthun of Granite Falls, Minn.

Provided by serabear

Categories     Bar Cookie

Time 1h15m

Yield 6 dozen

Number Of Ingredients 10

2 cups butter, at room temperature and divided
3/4 cup sugar, divided
1 egg
3/4 teaspoon almond extract
1/2 teaspoon salt
2 3/4 cups flour
1 cup brown sugar, packed
1/3 cup honey
1/4 cup heavy whipping cream
1 lb sliced almonds

Steps:

  • Line a 10x15 jelly roll pan with foil (shiny side up). In bowl of electric mixer on medium/high speed, beat 2 sticks of butter until creamy (approx. 1 min.). Gradually add 1/2 cup sugar, beat until light and fluffy (approx. 2 min.). Add egg, extract, and salt, beat until throughly combined. Reduce speed to low, add flour and mix until just incorporated.
  • Press dough evenly into pan and push up sides. Cover with plastic wrap and refrigerate for 30 minutes.
  • Preheat oven to 375. Using a fork, prick dough in several places across pan. Bake for 10 minutes. Remove and allow to cool.
  • In a large saucepan over med/high heat combine remaining butter, remaining sugar, brown sugar, and honey. Heat, stirring occasionally until the sugar dissolves. Increase heat, and allow mixture to boil for about 3 minutes undisturbed (No stirring). Then remove from heat and stir in cream and almonds. Spread mixture evenly across the cooled dough, return to oven and heat until bubbly. Cut into triangles while slightly warm.

Nutrition Facts : Calories 1514.8, Fat 103.5, SaturatedFat 44.3, Cholesterol 211.5, Sodium 662, Carbohydrate 134.8, Fiber 10.2, Sugar 79.6, Protein 23.4

CRANBERRY-ALMOND TRIANGLES



Cranberry-Almond Triangles image

Relish these delicious cranberry and almond bars - a delightful dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 24

Number Of Ingredients 10

3/4 cup Gold Medal™ all-purpose flour
3/4 cup quick-cooking oats
1/2 cup powdered sugar
3/4 cup butter, softened
1/3 cup cherry-flavored sweetened dried cranberries
1/4 cup packed brown sugar
1/4 cup light corn syrup
2 tablespoons whipping cream
3/4 cup sliced almonds
1/2 cup milk chocolate chips

Steps:

  • Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray.
  • In large bowl, beat flour, oats and powdered sugar with electric mixer on low speed until mixed. Add 1/2 cup of the butter. Mix on low speed until well combined (mixture will be crumbly). Press mixture in pan. Sprinkle with cranberries; lightly push into dough. Bake 15 minutes or until very light golden brown.
  • In 1-quart saucepan, stir brown sugar, corn syrup, remaining 1/4 cup butter and the whipping cream. Cook over medium-high heat until smooth and mixture boils, stirring frequently. Boil 4 minutes, stirring frequently. Stir in almonds.
  • Sprinkle chocolate chips over partially baked crust; let stand 2 minutes. Spread melted chips over cranberries. Immediately spoon hot almond mixture over chocolate; spread carefully.
  • Bake 15 to 20 minutes or until bubbly and almonds start to brown. Cool completely. Use foil to lift bars from pan; remove foil. Cut into 4 rows by 3 rows; cut each square diagonally into 2 triangles.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Bar, Sodium 45 mg, Sugar 9 g, TransFat 0 g

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