Almond Raspberry Diamonds

Vegetarian
Almond Raspberry Diamonds
60 min.
16
209kcal

Suggestions

Looking for a delightful and vegetarian-friendly treat to serve at your next gathering? Look no further than these exquisite Almond Raspberry Diamonds! Perfect for snacking, appetizers, or even as a sweet antipasti, these delectable pastries are sure to impress your guests. With a scrumptious blend of almond extract and toasted almonds, coupled with the tangy sweetness of seedless raspberry jam, these Almond Raspberry Diamonds offer a symphony of flavors that will dance on your palate.

Ready in just 60 minutes and serving up to 16 people, this easy-to-follow recipe requires minimal equipment and simple ingredients. Each serving contains only 209 calories, making it a guilt-free indulgence. Whether you're hosting a sophisticated soirée or a casual get-together, these Almond Raspberry Diamonds are the ideal addition to your menu. So, roll up your sleeves, preheat your oven, and let's get baking! Your taste buds, and your guests, will thank you.

Ingredients

  • 0.5 teaspoon almond extract 
  • 0.5 cup almonds toasted sliced
  • 0.5 cup butter 
  •  eggs 
  • cup flour all-purpose
  • 0.5 cup raspberry jam seedless warmed
  • 0.5 teaspoon salt 
  • 0.5 cup sugar 
  • 10 ounces vanilla white divided

Equipment

  • bowl
  • sauce pan
  • oven
  • wire rack
  • baking pan
  • toothpicks

Directions

  1. In a saucepan, melt butter over low heat.
  2. Remove from heat and add 1 cup chips.
  3. Let stand, without stirring, to soften chips.
  4. In a bowl, beat eggs until foamy.
  5. Add sugar; beat until thickened and lemon colored. Beat in chip mixture and extract.
  6. Combine flour and salt; gradually add to creamed mixture.
  7. Spread half of the batter into a greased 9-in. square baking pan.
  8. Bake at 325° for 17-20 minutes or until golden brown.
  9. Spread raspberry jam over warm crust. Stir remaining vanilla chips into the remaining batter. Spoon over raspberry layer.
  10. Sprinkle with almonds.
  11. Bake for 20-23 minutes or until toothpick comes out clean. Cool on a wire rack before cutting.

Nutrition Facts

Calories209kcal
Protein5.25%
Fat41.67%
Carbs53.08%

Properties

Glycemic Index
16.26
Glycemic Load
12.67
Inflammation Score
-2
Nutrition Score
3.241739169411%

Flavonoids

Cyanidin
0.07mg
Catechin
0.04mg
Epigallocatechin
0.07mg
Epicatechin
0.02mg
Eriodictyol
0.01mg
Naringenin
0.01mg
Isorhamnetin
0.08mg
Kaempferol
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:208.8kcal
10.44%
Fat:7.83g
12.04%
Saturated Fat:3.94g
24.64%
Carbohydrates:22.43g
7.48%
Net Carbohydrates:21.74g
7.91%
Sugar:13.82g
15.35%
Cholesterol:35.71mg
11.9%
Sodium:131.35mg
5.71%
Alcohol:6.14g
100%
Alcohol %:13.37%
100%
Protein:2.22g
4.44%
Manganese:0.17mg
8.31%
Vitamin B2:0.13mg
7.36%
Selenium:4.78µg
6.82%
Vitamin E:0.98mg
6.51%
Vitamin B1:0.07mg
4.9%
Folate:19.53µg
4.88%
Vitamin A:207IU
4.14%
Phosphorus:37.95mg
3.79%
Iron:0.64mg
3.58%
Copper:0.07mg
3.44%
Vitamin B3:0.65mg
3.26%
Magnesium:12.85mg
3.21%
Fiber:0.69g
2.75%
Potassium:73.46mg
2.1%
Calcium:17.88mg
1.79%
Zinc:0.25mg
1.66%
Vitamin B5:0.15mg
1.48%
Vitamin B6:0.02mg
1.19%
Vitamin C:0.94mg
1.13%
Vitamin B12:0.06µg
1.02%