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    Home > Bars & Brownies

    Published: Aug 8, 2016 · Modified: Nov 27, 2022 by Helen S Fletcher · This post may contain affiliate links · 13 Comments

    Almond Raspberry Triangles

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    Reader Interactions

    Comments

    1. J says

      August 08, 2016 at 9:18 pm

      Love the sound of these!

      Any thoughts on what one could do to "dress up" the top to make them pop when packaged?

      Reply
      • hfletcher says

        August 09, 2016 at 7:46 am

        We just lightly dusted them with an emulsified powdered sugar, which you can find on line. That allows them to be frozen without the powdered sugar melting and becoming watery when thawed, boxed or held under a cover. You definitely don't want to ice or frost them in any way. The balance of the flavors will be destroyed.

        Reply
      • hfletcher says

        August 09, 2016 at 7:49 am

        We simply dusted them with an emulsified powdered sugar. The powdered sugar can be found on line. It can be frozen, boxed or held under a cover without the powdered sugar becoming wet or melting. We used these in our petit four box that was frozen. You definitely don't want to ice or frost them as the balance of the flavors will be lost.

        Reply
        • J says

          August 10, 2016 at 6:28 pm

          Perfect! I'll look for that - thank you!

          Reply
        • Maro Dimmer says

          August 17, 2016 at 8:08 pm

          Can you give us a vendor reference for emulsified powdered sugar please. A search on google was unproductive.

          Reply
          • hfletcher says

            August 17, 2016 at 10:45 pm

            If you google "non melting powdered sugar" there are several places you can look at and compare prices. Lay terminology does not always match commercial terminology. Hope this helps.

            Reply
    2. Rockyrd says

      August 08, 2016 at 6:12 am

      Hi!
      These look great and I have most of the ingredients to make them. I will pick up the rest and try them soon.
      Is there any reason you used foil to line the pan instead of parchment? Maybe for ease of lifting out to cut them?

      Reply
      • hfletcher says

        August 09, 2016 at 7:43 am

        Hi M.J. The reason for foil is the jam sticks like crazy to the pan, even with spraying. The foil allows you to get them out of the pan easily and then ease the foil off. I am adding a note to chill the pastry after it has cooled to release them easier. Good question.

        Reply
    3. eileen says

      August 08, 2016 at 5:17 am

      some of my favorite flavors; a must try!

      Reply
      • hfletcher says

        August 09, 2016 at 7:41 am

        Hi Eileen - I hope you do. They are different from the regular pan type of pastry.

        Reply
    4. Nikki says

      August 08, 2016 at 4:44 am

      What's not to love about Shortbread...then to top it with Raspberries, almonds and amaretto...that can only make a good thing better.
      I can't wait to make these.

      Reply
      • hfletcher says

        August 09, 2016 at 7:39 am

        Hi Nikki - And easy!! The perfect recipe.

        Reply
    5. Manisha says

      August 08, 2016 at 4:15 am

      Hi Helen

      This recipe is interesting, simple and looks delicious. I loved the way you made the pastry! No refrigeration, no rolling, no transferring to pie pan- as simple as it can get. I am surely going to give it a try. Can i use Unblanched almonds instead?

      Love

      Reply

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