RASPBERRY GLAZED ALMONDS RECIPES

Steps:

• 1. Preheat the oven to 350?F and grease a 9-by-5-inch loaf pan with cooking spray. Line the pan with parchment paper, leaving some overhang so you can easily remove the loaf after baking. 2. In a large bowl, whisk together the Simply? Almond Original Unsweetened, olive oil, granulated sugar, brown sugar, eggs and almond extract. Set aside. 3. In a medium bowl, whisk together the almond flour, all-purpose flour, salt and baking powder. Sift the dry mixture into the wet mixture, and stir until just combined. Pour the batter into the prepared pan. 4. Bake the cake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 10 minutes, then remove from the pan to cool completely on a wire rack before glazing. 5. Make the Glaze: While the cake is baking, in a medium bowl, strain the jam to remove the seeds. Add the powdered sugar, then slowly add the Simply? Almond Original Unsweetened, whisking until smooth and glossy. Add more Simply? Almond Original Unsweetened as needed to reach desired consistency. 6. When the cake is completely cool, top with the glaze.

Steps:

• Heat oven to 350°F. Generously spray 12-cup bundt cake pan with cooking spray. In pie plate or shallow dish, mix granulated sugar and cinnamon; set aside.
• Separate dough into 16 biscuits; split each biscuit into 2 layers by cutting with serrated knife, making a total of 32 biscuit rounds. Thoroughly coat both sides of each biscuit in sugar mixture. Spread about 1/2 teaspoon raspberry jam on one side of each biscuit round.
• Stack biscuits, jam side up, in 8 stacks of 4 biscuits each. Place stacks on their sides in a row in pan, making sure each stack of biscuits touches the next. Sprinkle any remaining sugar mixture on top of biscuits. Pour melted butter on top of biscuits.
• Bake 42 to 47 minutes or until loaf is deep golden brown and center is baked through. Cool 5 minutes; run metal spatula around edges and inside of pan to loosen. Turn pan upside down onto serving platter.
• Meanwhile, in small bowl, mix powdered sugar, 3 teaspoons milk and the almond extract until smooth and drizzling consistency, adding additional 1 teaspoon milk if necessary. Drizzle on top of bread; top with sliced almonds and garnish with raspberries. Serve warm.