How To make Almond Raspberry Tassies

Hazelnut Tassies

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Elizabeth Beekley, of Two Tarts Bakery demonstrates how to bake one of her favorite holiday recipes, Hazelnut Tassies. I can personally vouch, the taste is unbelievable!

For the Hazelnut Tassies recipe:


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GLUTEN FREE NUTELLA TASSIE TARTS - Valentine Chocolate Treats

So many Nutella Recipes this week BUT! this is the Last one LOL have a Nutty Weekend.....SUBSCRIBE so you never miss a new video:

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You will Need

For the Pastry
4oz / 120g of Butter
3oz / 80g of Cream Cheese
1 tablespoon of Sugar
4.5oz / 135g of Rice Flour

For the Fillings
2 tablespoons of Nutella
2 tablespoons of Dried Shredded Coconut
or
2 tablespoons of Nutella
2 tablespoons of Crystallized Ginger
or
2 tablespoons of Nutella
2 tablespoons of Ground Almond Meal
or
2 tablespoons of Nutella
2 tablespoons of Raisins
or
2 tablespoons of Nutella
2 tablespoons of Mixed Peel

Bake in the oven at 325'F /170'C for 20 minutes

For full written Instructions check out my Website here


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Gooey Pecan Pie Bars Recipe

A fun and easy twist on a traditional pecan pie, these Pecan Pie Bars have a delicious buttery shortbread crust and a rich sweet filling full of pecans. They’re the perfect combination of sweet and salty! These nutty and gooey bars are perfect for the holidays and feeding a crowd. If you want all the flavor of a pecan pie without the work then this is theThanksgiving dessert you need to make. They're also perfect for friendsgiving, just don't forget to hide one away for yourself since they go so quick!

RECIPE:

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Almond Tart by Cooking with Manuela

Here is how to make a delicious almond tart from scratch, with a moist and soft almond filling over a buttery crust, and a little spread of apricot preserve for extra flavor. For more information about this recipe, please visit my blog:

Thumbprint Cookies (Classic Version) - Joyofbaking.com

Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Thumbprint Cookies. Thumbprint Cookies are a very popular holiday cookie. They are made with a shortbread-like dough that is formed into balls and then rolled in either finely chopped nuts or dried coconut. The name 'thumbprint' comes from the fact you use your thumb to make an indentation into each ball of dough and then fill it with jam.

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How to make a Low Carb Raspberry Pecan Torte

This recipe is from Jennifer Eloff at low-carb-news.blogspot.com and she says it is so good that “non-low-carbers will not know it is low-carb.” She’s got that right, it’s amazingly delicious! Perfect for times like the holiday season when treats you wish to avoid are in abundance. This was so easy to make and really tasty. Next time I might try making smaller tartlets to avoid cutting slices, as the crust didn’t always hold together well, but it’s so good it really doesn’t matter.

Graham Cracker Crust:
▪ 1 cup almond meal
▪ 1/4  cup vanilla whey protein powder (I used milk powder)
▪ 1 tbsp powdered erythritol
▪ 1/3 cup (80 g) butter, melted
▪ Liquid sweetener to equal 1/2 cup sugar
▪ 1 tbsp water, if necessary (15 ml)

Filling:
▪ 1/2  cup raspberry fruit spread (sugar-free if you can get it - mine was made only with fruit and fruit juice with no added sugar)
▪ 3/4  cup sugar-free chocolate chips
▪ 40 pecans

Preheat oven to 350°F (180°C).    

Graham Cracker Crust:  Preheat oven to 350°F (180°C). In medium bowl, combine almond meal, vanilla whey protein powder and powdered erythritol.  In small bowl, combine melted butter and liquid sweetener. Sprinkle water over crust ingredients, if needed.  Using plastic wrap, press crust ingredients into 9-inch (23 cm) pie dish and up the sides.  Bake 10 to 12 minutes.  Allow to cool.

Filling:  Spread fruit spread carefully in bottom of crust.  Sprinkle with chocolate chips and arrange pecans on top.  Bake 15 minutes.  Serve chilled.

Yield:  8 servings, each has 282.3 calories, 6.3 g protein, 23.1 g fat, 5.6 g net carbs