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1
In medium bowl, stir together flour, baking powder and salt.
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2
In large bowl, combine almond paste and 1/2 cup sugar; mix at low speed to break up almond paste into tiny pieces.
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3
Add butter; beat at medium speed 3 minutes or until fluffy.
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4
Add egg; beat until blended.
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5
At low speed, add milk and vanilla; beat until blended.
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6
Stir in flour mixture.
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7
(Dough will be very soft and sticky.)
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8
Cover; let stand 20 minutes.
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9
Line baking sheet with parchment paper.
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10
Place dough on well-floured surface; sprinkle dough with flour.
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11
With floured hands, pat dough to form 1/4-inch-thick round.
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12
With greased and floured 1 1/2-inch round cookie cutter, cut out circles; place on baking sheet.
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13
Brush half the circles with egg white.
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14
Place 1/4 cup preserves in small resealable plastic bag; seal bag.
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15
Make tiny cut in corner of bag with scissors.
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16
Squeeze 1/4 teaspoon jam in center of each egg white-glazed circle.
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17
Place remaining circles over raspberry-topped ones.
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18
Press around edges to seal.
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19
If necessary, roll with hands to form balls; flatten to 1/2-inch thickness.
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20
Heat 2 to 3 inches vegetable oil in heavy medium saucepan over medium heat to 375F., using candy thermometer for accuracy.
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21
Deep-fry doughnuts 2 minutes or until golden brown, turning once.
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22
Remove doughnuts from oil; place on paper towels.
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23
(Doughnuts can be made up to 8 hours ahead.
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24
When ready to serve, warm doughnuts in 350F oven for 5 minutes.
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25
).
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26
In small bowl, beat cream at medium speed until soft peaks form.
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27
Add 3 tablespoons sugar and 1/4 teaspoon vanilla; beat until slightly thicker.
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28
(Cream should still be soft and fall in soft mounds.
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29
).
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30
In small saucepan, combine 1/2 cup preserves, kirsch and water.
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31
Heat until melted and smooth, stirring occasionally.
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32
To serve, place 3 doughnuts on each dessert plate.
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33
Spoon whipped cream on plate beside doughnuts.
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34
Drizzle raspberry mixture over doughnuts and cream.
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35
Serve immediately.
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36
Refrigerate any leftover whipped cream.
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37
TIP *Strain raspberry preserves through fine strainer to remove seeds.
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38
You may use seedless raspberry preserves, but the color and flavor are better in the regular preserves.
