Almond Bread Cookie Recipes

ALMOND SHORTBREAD I

Almond Shortbread I image

Melt-in-your-mouth shortbread.

Provided by Robin J.

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 2h40m

Yield 18

Number Of Ingredients 5

Ingredients

1 cup butter, room temperature
½ cup white sugar
2 teaspoons almond extract
2 ½ cups sifted all-purpose flour
⅓ cup granulated sugar for decoration

Steps:

In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
Preheat oven to 300 degrees F (150 degrees C).
On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 22.5 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 9.3 g

ALMOND SHORTBREAD COOKIES

Almond Shortbread Cookies image

Serve these cookies with a cold glass of milk or crumbled over chocolate or vanilla ice cream.

Provided by Food Network

Categories dessert

Time 1h25m

Yield 30 cookies

Number Of Ingredients 7

Ingredients

1 stick (8 tablespoons) unsalted butter
3/4 cup sugar
1 egg, beaten
1 drop almond extract
1 1/4 cup sifted all-purpose flour, plus extra to dust
3/4 cup ground almonds
Zest of 1 lemon

Steps:

In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough comes together.
Turn the dough out onto a floured surface and knead into a ball. Divide the dough in half and then roll each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour (the dough can be frozen at this point for a later use).
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Remove the dough from the plastic wrap and slice into 1/4-inch-thick rounds. Place the cookies onto the prepared baking sheets and bake until golden brown at the edges, about 15 minutes. Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely, or just eat warm from the oven.

ALMOND BREAD (COOKIE/BISCOTTI)

Almond Bread (Cookie/Biscotti) image

From Diabetes Australia The Ultimate Diabetes Cookbook in response to a request for sweet treats with nuts. Times are estimated and have not included standing time of 3 to 4 days. The name Almond Bread is a bit of a misnomer so have changed the title 30/4/2008.

Provided by ImPat

Categories Breads

Time 1h50m

Yield 24 slices, 24 serving(s)

Number Of Ingredients 5

Ingredients

3 egg whites
1/2 cup caster sugar
1/2 teaspoon vanilla essence
90 g plain flour
90 g almonds (whole or pecans can be used)

Steps:

Preheat the oven to 180 degree Celsius.
Lightly oil a small loaf tin.
Beat the egg whites until stiff, gradually add the sugar and vanilla essence and continue beating until all is incorporated.
Fold in flour and almonds (or pecans if using).
Bake for 50 to 60 minutes.
Cool, wrap in foil and allow to stand for 3 to 4 days.
Slice the loaf very thinly with a electric knife.
Place the slices on a baking tray and dry out in an oven preheated to 150 degree C for 30 minutes.

Nutrition Facts : Calories 61, Fat 2.3, SaturatedFat 0.2, Sodium 21.4, Carbohydrate 8.6, Fiber 0.6, Sugar 4.4, Protein 1.9

ALMOND SHORTBREAD COOKIES

Almond Shortbread Cookies image

This is my version of a wonderful recipe from Washington State Bed & Breakfast Cookbook 2nd edition, Carol Faino & Doreen Hazledine. I've experimented with adding lemon, orange or lime zest (using a microplaner) and all three versions are great. This has got to be the easiest recipe to make, and quick too. They literally melt in your mouth and everyone who eats them asks for the recipe. Enjoy!

Provided by Jan Marie

Categories Dessert

Time 24m

Yield 36-48 cookies, 18 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups flour
1 cup butter, room temperature
1/4 teaspoon salt
1/2 cup sugar
1 cup ground almonds (about 1/4 lb almonds with the skin on, Note, I chop mine into chunks first with a knife, then grind)
1 tablespoon grated orange zest (optional) or 1 tablespoon grated lime zest (optional)
powdered sugar, for dusting

Steps:

Preheat oven to 350°F.
Combine butter, salt and sugar in mixer with paddle attachment.
Add ground almonds and mix together.
Mix into firm dough and form into 1 ¼ inch ball.
Flatten with fingers.
Bake for 10-14 minutes. Best if baked light brown, not dark and crispy.
Cool on rack and dust with powdered sugar while still warm.

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