{"id":6792,"date":"2026-07-24T23:46:05","date_gmt":"2026-07-24T23:46:05","guid":{"rendered":"https:\/\/recipes.ukbiddingdirectory.com\/?p=6792"},"modified":"2026-07-24T23:46:05","modified_gmt":"2026-07-24T23:46:05","slug":"almond-crusted-brie-bites-with-raspberry-honey-glaze","status":"publish","type":"post","link":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/2026\/07\/24\/almond-crusted-brie-bites-with-raspberry-honey-glaze\/","title":{"rendered":"Almond-Crusted Brie Bites with Raspberry Honey Glaze"},"content":{"rendered":"<h1>Almond-Crusted Brie Bites with Raspberry Honey Glaze<\/h1>\n<p>These crispy, golden Almond-Crusted Brie Bites are crunchy on the outside and irresistibly creamy on the inside. Finished with a sweet and tangy raspberry honey glaze, they&#8217;re the perfect appetizer for holiday gatherings, dinner parties, or any special occasion.<\/p>\n<h2>Ingredients<\/h2>\n<h3>For the Brie Bites<\/h3>\n<ul>\n<li>8 oz Brie cheese, cut into 1-inch cubes<\/li>\n<li>1 cup all-purpose flour<\/li>\n<li>2 large eggs, beaten<\/li>\n<li>1\u00bd cups finely chopped almonds<\/li>\n<li>\u00bd teaspoon garlic powder<\/li>\n<li>\u00bd teaspoon onion powder<\/li>\n<li>\u00bd teaspoon salt<\/li>\n<li>\u00bc teaspoon black pepper<\/li>\n<li>Vegetable oil, for frying<\/li>\n<\/ul>\n<h3>For the Raspberry Honey Glaze<\/h3>\n<ul>\n<li>\u00bd cup raspberry preserves<\/li>\n<li>2 tablespoons honey<\/li>\n<li>1 tablespoon fresh lemon juice<\/li>\n<li>1 teaspoon Dijon mustard<\/li>\n<li>1 tablespoon water (if needed, to thin the glaze)<\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<ol>\n<li>Place the Brie cubes in the freezer for 20\u201330 minutes. This helps them keep their shape while frying.<\/li>\n<li>In a shallow bowl, combine the flour, garlic powder, onion powder, salt, and black pepper.<\/li>\n<li>Place the beaten eggs in a second bowl.<\/li>\n<li>Add the finely chopped almonds to a third bowl.<\/li>\n<li>Coat each Brie cube in the seasoned flour, then dip it into the beaten eggs, and finally press it into the chopped almonds until completely coated.<\/li>\n<li>For an extra crispy coating, repeat the egg and almond coating one more time.<\/li>\n<li>Arrange the coated Brie bites on a baking sheet and freeze for another 15 minutes.<\/li>\n<li>Heat about 2 inches of vegetable oil in a deep skillet or saucepan to <strong>350\u00b0F (175\u00b0C)<\/strong>.<\/li>\n<li>Fry the Brie bites in small batches for 30\u201360 seconds, or until the almond coating is golden brown. Avoid overcrowding the pan.<\/li>\n<li>Remove with a slotted spoon and place on a paper towel-lined plate to drain.<\/li>\n<\/ol>\n<h2>Make the Raspberry Honey Glaze<\/h2>\n<ol>\n<li>In a small saucepan over medium-low heat, combine the raspberry preserves, honey, lemon juice, and Dijon mustard.<\/li>\n<li>Stir until smooth and warmed through.<\/li>\n<li>If the glaze is too thick, stir in the water a little at a time until it reaches your desired consistency.<\/li>\n<\/ol>\n<h2>To Serve<\/h2>\n<p>Arrange the warm Brie bites on a serving platter and drizzle with the raspberry honey glaze, or serve the glaze on the side for dipping. Garnish with fresh raspberries, chopped parsley, or sliced almonds if desired.<\/p>\n<h2>Tips<\/h2>\n<ul>\n<li>Freeze the Brie before coating and frying to prevent it from melting too quickly.<\/li>\n<li>Finely chopped almonds create the crispiest coating.<\/li>\n<li>Air Fryer Option: Spray the coated Brie bites lightly with cooking spray and air fry at <strong>375\u00b0F (190\u00b0C)<\/strong> for 6\u20138 minutes, flipping halfway through.<\/li>\n<li>Leftovers can be reheated in an oven or air fryer at <strong>350\u00b0F (175\u00b0C)<\/strong> for 5\u20137 minutes until crisp.<\/li>\n<\/ul>\n<p><strong>Prep Time:<\/strong> 25 minutes<br \/>\n<strong>Cook Time:<\/strong> 10 minutes<br \/>\n<strong>Total Time:<\/strong> 35 minutes<br \/>\n<strong>Servings:<\/strong> 6\u20138 appetizer servings<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Almond-Crusted Brie Bites with Raspberry Honey Glaze These crispy, golden Almond-Crusted Brie Bites are crunchy on the outside and irresistibly&hellip;<\/p>\n","protected":false},"author":2,"featured_media":6793,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6792","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/6792","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/comments?post=6792"}],"version-history":[{"count":1,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/6792\/revisions"}],"predecessor-version":[{"id":6794,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/6792\/revisions\/6794"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media\/6793"}],"wp:attachment":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media?parent=6792"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/categories?post=6792"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/tags?post=6792"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}