Almond Raspberry Diamonds Recipe

5 1 1
Almond Raspberry Diamonds Recipe
Almond Raspberry Diamonds Recipe photo by Taste of Home
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Almond Raspberry Diamonds Recipe

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5 1 1
Publisher Photo
In case there was any doubt, here's proof that diamonds are a girl's best friend. Yum!
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

  • 1/2 cup butter
  • 1 package (10 to 12 ounces) vanilla or white chips, divided
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 to 1 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup seedless raspberry jam or preserves, warmed
  • 1/2 cup sliced almonds, toasted

Directions

In a saucepan, melt butter over low heat. Remove from heat and add 1 cup chips. Let stand, without stirring, to soften chips.
In a bowl, beat eggs until foamy. Add sugar; beat until thickened and lemon colored. Beat in chip mixture and extract. Combine flour and salt; gradually add to creamed mixture.
Spread half of the batter into a greased 9-in. square baking pan. Bake at 325° for 17-20 minutes or until golden brown.
Spread raspberry jam over warm crust. Stir remaining vanilla chips into the remaining batter. Spoon over raspberry layer. Sprinkle with almonds. Bake for 20-23 minutes or until toothpick comes out clean. Cool on a wire rack before cutting. Yield: 16 bars.
Originally published as Almond Raspberry Diamonds in Cooking for One or Two Cookbook 2003, p269

Nutritional Facts

1 each: 250 calories, 14g fat (7g saturated fat), 46mg cholesterol, 156mg sodium, 30g carbohydrate (12g sugars, 1g fiber), 3g protein.

  • 1/2 cup butter
  • 1 package (10 to 12 ounces) vanilla or white chips, divided
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 to 1 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup seedless raspberry jam or preserves, warmed
  • 1/2 cup sliced almonds, toasted
  1. In a saucepan, melt butter over low heat. Remove from heat and add 1 cup chips. Let stand, without stirring, to soften chips.
  2. In a bowl, beat eggs until foamy. Add sugar; beat until thickened and lemon colored. Beat in chip mixture and extract. Combine flour and salt; gradually add to creamed mixture.
  3. Spread half of the batter into a greased 9-in. square baking pan. Bake at 325° for 17-20 minutes or until golden brown.
  4. Spread raspberry jam over warm crust. Stir remaining vanilla chips into the remaining batter. Spoon over raspberry layer. Sprinkle with almonds. Bake for 20-23 minutes or until toothpick comes out clean. Cool on a wire rack before cutting. Yield: 16 bars.
Originally published as Almond Raspberry Diamonds in Cooking for One or Two Cookbook 2003, p269

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chefcherylsue User ID: 4212672 135287
Reviewed Aug. 6, 2009

"I make these every Christmas. They were an award winning recipe!"

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