Almond Butter Crisp Recipes

CRISPY ALMOND STRIPS

Steps:

• In a large bowl, cut butter in flour until mixture resembles coarse crumbs. With a fork, stir in sour cream until blended. Divide dough in half; shape each half into a ball and flatten. Wrap tightly and freeze for 20 minutes. , Sprinkle 1/3 cup sugar on a lightly floured surface; roll each portion of dough into a 12-in. square. Combine the almonds, cinnamon and remaining sugar; sprinkle over dough. Using a rolling pin, press nut mixture into dough. Cut into 1-in. strips; cut each strip widthwise into thirds., Place 1 in. apart on greased baking sheets. Bake at 400° for 12-14 minutes or until golden brown. Remove to wire racks to cool.

ALMOND THINS

Steps:

• Preheat oven to 325 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Sift together the flour and salt and slowly stir into butter mixture until just blended.
• Divide batter in half and place each half on in the center of two ungreased, flat-sided cookie sheets. Dip a spatula in warm water and spread batter to cover the entire baking sheet, making sure batter is spread evenly. Sprinkle almonds and press gently into dough.
• Bake each sheet about 12 minutes, or until edges are lightly browned. Cut hot cookies into 2-inch squares. Return to oven and bake until lightly golden... about 5 minutes. Watch carefully to prevent over baking.
• Remove from oven to a wire rack. Slide spatula under cookies to loosen. Cool completely on cookie sheets. Store in airtight containers with waxed paper between layers.

ALMOND CRISPS

Steps:

• Heat oven to 375 degrees. Line a baking sheet with parchment, and lightly coat with nonstick cooking spray. In the bowl of an electric mixer, combine ground almonds, sugar, and egg whites. Beat on medium speed until thick, about 3 minutes. Beat in extracts.
• Roll dough into 1-inch balls, and place 2 inches apart on prepared baking sheet. Flatten each ball with dampened fingers, and gently press 2 sliced almonds on top.
• Bake until just brown on top, about 10 minutes. Remove from oven, and place on a wire rack for 5 to 10 minutes. Remove cookies from baking sheet while still warm, and place on a wire rack to cool.

ALMOND BUTTER CRISP

Steps:

• Sift dry ingredients into a bowl.
• Cut in butter.
• Press dough together.
• Shape into small balls and roll in almonds.
• Place on baking sheet 2 inches apart and press with the bottom of a glass dipped in sugar.
• Bake at 300° for 30 minutes until edges are slightly browned.
• Cool slightly and remove to wire rack.

ALMOND BUTTER CRISPS

Steps:

• Halve 1 cup almonds and reserve.
• In a food processor grind almonds with sugar and salt until fine. In bowl of a standing electric mixer beat almond mixture and almond extract into basic dough until just combined well. Pat dough into a rectangle. Chill dough, wrapped in wax paper, at least 1 hour or overnight.
• Preheat oven to 350°F.
• Working with one third of dough at a time, roll out each piece of dough between two sheet of wax paper into a 12- by 9-inch rectangle, slightly more than 1/8-inch thick. Cut dough into 1 1/2- to 2-inch almond shapes (or any other shape preferred), arranging cookies about 1/2 inch apart of baking sheets. If dough becomes too soft to work with, freeze or chill uncut dough on baking sheet until firm.
• Brush cookies lightly with egg whites and gently press a reserved almond half in center of each cookie.
• Bake cookies in batches in middle of oven until pale golden, about 10 minutes, and cool on racks. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

CRISPY ALMOND BUTTER THINS (COOKIES)

Steps:

• Using a heavy duty stand mixer cream butter with sugar and almond extract on medium speed until well combined (about 5 minutes or until no sugar granules should remain).
• Beat in egg yolks until combined.
• In a small bowl combine the flour with salt until combined; add to the creamed mixture and mix on low speed until combined.
• Remove to a surface and work the dough using with clean hands until smooth.
• Divide the dough evenly in half.
• Shape into two logs, wrap in waxed paper or plastic wrap and chill for minimum 3 hours or until very hard.
• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Unwrap the dough log then slice into about 1/4-inch slices (the thinner that you slice these the crispier they will be when they bake).
• Place onto lightly greased baking sheet.
• Bake until lightly browned around the edges (about 12-15 minutes, the cookies will not be crispy if you under bake them).
• Cool slightly on baking sheet (the cookies will harden even more upon sitting) then coat in sugar.

CRISP ALMOND COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugar and fluffy. Beat in water and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Stir in almonds. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with a fork. , Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Dust with confectioners' sugar.

OATMEAL-ALMOND CRISPS

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
• In a large bowl, whisk brown sugar, butter, egg, and vanilla until smooth. Mix in oats and almonds.
• Drop mixture by level tablespoons onto prepared baking sheets, spacing about 2 inches apart. Spray the underside of a metal spatula with nonstick cooking spray, and use to flatten cookies into 2 1/2-inch disks.
• Bake until golden, 14 to 16 minutes. Cool completely on baking sheets. (Handle with care; cookies are fragile.)