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Almond Raspberry Diamonds

By: Louise Brown  
"In case there was any doubt, here's proof that diamonds are a girl's best friend. Yum!"

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 228 people have saved this

Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 1/2 cup butter (no substitutes)
  • 1 (10 ounce) package vanilla or white chips, divided
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 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

  1. 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 mixing 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.
  2. Spread half of the batter into a greased 9-in. square baking pan. Bake at 325 degrees F 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2009 by Mel 
I accidentally bought jelly for this instead of jam/preserves... I think it would have been... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2007 by BRIGHTROAD 
Very buttery and yum! I didn't seem to have enough batter? Don't know why. Good reviews from... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2007 by cindyz 
This is my husband's favorite cookie ever. I used my homemade jam with the seeds. MORE

 
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