Raspberry-kissed Chocolate-almond Crostada |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This looks very decadent, and is so yummy. But is so easy to make, I am always asked for this recipe! Ingredients:
torte |
1 can (8 oz.) or 1 package 7 oz. almond paste |
3 tbs. soften butter |
1 egg white |
3 oz. semisweet baking chocolate, melted |
1 refrigerated pie crust - softened |
2 tbs. seedless red raspberry jam |
1/4 cup sliced almonds |
garnishes |
1 teaspoon powdered sugar |
1 cup of cool whip or whipped cream |
Directions:
1. Heat oven to 375F. Spray large cookie sheet with no-stick cooking spray , or line with parchment paper.
2. Break up almond paste into medium bowl; add butter and egg white. Beat with electric mixer on medium speed until smooth. add butter and egg white. Cover process with on-and- off pulses until smooth. Add melted chocolate. Cover; process until smooth.
3. Unroll pie crust; place on center of cookie sheet. Spoon almond filling onto middle of crust; spread evenly to within 1 1/2 to 2 inches of edge. fold edge of crust over filling, forming pleats; press down slightly. Spread jam over filling. Sprinkle almonds over filling and crust.
4. Bake 25 to 35 minutes or until crust is golden brown. Cool completely, about 1 hour. Garnish top with a light sprinkling of powdered sugar and dollops of whipped cream. ENJOY!
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