Best 6 Cranberry Almond Raincoast Crisps Recipes

CRANBERRY-ALMOND COOKIE CRISPS

Steps:

• Heat oven to 350°F. In large bowl, stir together cookie mix, flour, butter, almond extract and egg until soft dough forms. Stir in almonds and cranberries.
• On lightly floured surface, roll dough to 1/4-inch thickness. Cut dough with 2-inch round cookie cutter. Place 1 inch apart on ungreased cookies sheets.
• Bake 9 to 11 minutes or until edges are light golden brown. Sprinkle with sugar. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completey, about 15 minutes. Store loosely covered at room temperature.

CRANBERRY CRISP

Steps:

• Preheat oven to 350°F. Grease 8 small ramekins, or one 9 x 9-inch baking dish with cooking spray. Set aside.
• Stir cranberries, brown sugar, orange juice, vanilla extract and orange zest together in a large bowl until evenly combined. Set aside.
• Stir oats, nuts, brown sugar, melted butter, flour (or almond meal), salt and cinnamon together in a separate large bowl until evenly combined. Set aside.
• Portion the cranberry filling evenly into the 8 ramekins (roughly 3/4 cup each), or pour the cranberry filling into the baking pan in an even layer. Sprinkle evenly with the crispy oatmeal topping.
• Bake for 25-30 minutes, or until the cranberries are bubbling and the topping is lightly golden. Remove from the oven and rest on a cooling rack for 5 minutes. Serve warm, topped with vanilla ice cream.

CRANBERRY ALMOND COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• To make the flax eggs, mix together the flax meal and water in a small bowl. Let sit for at least 10 minutes to set.
• In a large bowl, whisk together the coconut oil, granulated sugar, brown sugar, flax eggs, and almond extract until well-combined.
• Sift in the flour, baking powder, and baking soda, and stir with a spatula until combined.
• Fold in the oats, cranberries, and sliced almonds until incorporated.
• Use an ice cream scoop to scoop the cookies onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.
• Bake for 20-22 minutes, until lightly golden around the edges.
• Enjoy!

ROSEMARY RAISIN PECAN CRISPS

Steps:

• Preheat oven to 350°F.
• In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
• Pour the batter into two 4x 8-inch loaf pans that have been sprayed with non-stick spray. Bake for about 45 minute until golden and springy to the touch. Remove from the pans and cool on a wire rack.
• The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Try slicing and baking one loaf and popping the other in the freezer for later. Reduce the oven heat to 300°F and bake them for about 15 minutes then flip them over and bake for another 10 minutes, until crisp and deep golden. Try not to eat them all at once!

CRANBERRY-ALMOND APPLE PIE

Steps:

• In a bowl, combine the sugar, flour, butter, nutmeg and salt. Add apples and cranberries; stir gently. Pour into pastry shell. , In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in almonds; sprinkle over filling. Bake at 350° for 1 hour or until apples are tender.

CRANBERRY ALMOND "RAINCOAST" CRISPS

Steps:

• Preheat oven to 350° F.
• Place dried cranberries in a small glass bowl with 1 - 2 TB orange juice and heat in the microwave for 30 seconds. Drain before using.
• Measure all fruits, nuts and seeds into medium bowl, set aside.
• In a large bowl, stir together the flour, baking soda and salt.
• Add the buttermilk, brown sugar and honey to flour mixture and stir a few strokes. Add the drained cranberries, almonds, pumpkin seeds, sesame seeds, and flax seed meal and stir just until blended.
• Pour the batter into two 8"x4" loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
• The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or chill in the refrigerator. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Heat the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 15 minutes, until crisp and deep golden. Place on racks; if still flexible, return to oven for another 10 minutes. Try not to eat them all at once.