A raspberry almond tart is a timeless dessert, highlighting the perfect pairing of raspberries and almonds. The crust is ...

This recipe is easy to make, full of flavor, and packed with wholesome ingredients. The post Raspberry Almond Cake – A ...

Desserts don’t have to be complicated to be elegant. The Raspberry Almond Tart is a perfect example of how a simple re ...

Smooth the mixture out and sprinkle with the slivered almonds. Bake for 45 minutes or until a skewer comes out clean. Allow to cool in the tin for about 15 minutes then transfer onto a wire rack ...

In a food processor, pulse almonds until very finely ground ... Pour filling onto crust. Spoon raspberry sauce on top and swirl using the tip of a knife, wiping it clean occasionally.

Nadiya's chewy, almond and raspberry amaretti have a fresh raspberry hidden in the middle. They make a lovely gift, but are best eaten straight away. Preheat the oven to 190C/170C Fan/Gas 5 and ...

then stir in the almond essence. Pour the filling mixture into the pastry case and, using a palette knife, gently spread it evenly over the raspberry layer. Bake the tart on the middle shelf of ...

Alex Szrok, the head of pastry at St John in London, exclusively shares the recipe for the restaurant’s seasonal trifle. “Alex [Szrok] is a brilliant pastry chef who puts his own spin on ...

Sprinkle the remaining 2 tablespoons coconut and 2 tablespoons almonds over the top. Bake for 50 minutes and then allow the casserole to cool for 40 minutes to an hour before serving Raspberry ...

Fill each pie, cover with the remaining pastry, pinching the edges to secure. Make a small incision in the top of each pie, brush with beaten egg and sprinkle with flaked almonds. Bake for 20–25 ...