Almond Cookie Ice Cream Sandwiches Recipes

ALMOND COOKIE SHELLS FOR ICE CREAM

Steps:

• Preheat oven to 400 degrees F.
• Combine the tablespoon each butter and flour to make a paste. Spread some over a cookie sheet and set aside.
• Combine egg whites, milk, vanilla, and salt and let sit until room temperature. (You can speed the process by slightly warming mixture over a pan of hot water.)
• Add melted butter to egg white mixture. Whisk in sugar until evenly blended. Add flour and whisk until smooth.
• Spoon 1 1/2 tablespoons batter per cookie onto prepared cookie sheet. Allow six inches for spreading; each sheet will hold 3 cookies. With a spatula, spread each blob of batter out to form a thin 5-inch circle, leaving about an inch between cookies. Scatter some almonds over batter.
• Bake about three to five minutes, until lightly golden all over. Slide a long spatula under each cookie, carefully lift off and immediately place cookie over an inverted coffee cup or custard cup. Cover with a dry cloth and press down to mold into a fluted shell. Repeat with other cookies. Shells will stiffen in 1 to 2 minutes.
• Recoat baking sheet and repeat spreading, baking, and molding process until all cookies are baked. Serve immediately or store in airtight tins.
• It takes some practice to get the knack of molding these thin, crisp cookies. They make a delightful "bowl" for ice cream or sorbets. These cookies can also be cooled curved over a rolling pin for tuiles, or tile-shaped cookies.

ALMOND FLORENTINE AND BLACK RASPBERRY CHIP ICE CREAM SANDWICHES

Steps:

• Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Melt butter in medium saucepan over medium-low heat. Mix in sugar, cream, and flour, then almonds. Stir until batter thickens, bubbles at edges, and leaves dry path when spoon is drawn through, about 10 minutes. Remove from heat. Drop 1 rounded teaspoonful batter for each cookie (about 24 total) onto prepared sheets, spacing mounds 2 to 3 inches apart.
• Bake cookies, 1 sheet at a time, until golden brown, turning sheet after 8 minutes, about 16 minutes total. Cool cookies completely on sheets.
• Do ahead: Can be made 1 day ahead. Store airtight at room temperature.
• Soften ice cream slightly in microwave at 10-second intervals on very low setting. Place 6 cookies, flat side up, on work surface. Mound 1/4 cup ice cream onto each; flatten gently with spatula. Top with another cookie, flat side down, and press very gently to adhere. Place sandwiches on baking sheet, cover with foil, and freeze at least 2 hours and up to 2 days.

APRICOT-ALMOND ICE CREAM SANDWICHES

Steps:

• In a bowl, pour brandy over apricots; let sit 1 minute, then stir in jam to combine. Refrigerate 5 minutes.
• Butter an 8-inch-square baking dish. Line with parchment paper, leaving a 4-inch overhang. Fold the apricot mixture into ice cream to cover completely; freeze until firm, about 50 minutes.
• To assemble, cut the ice cream into pieces to match the cookies, and layer to form sandwiches.

TOASTED ALMOND ICE CREAM SANDWICHES

Steps:

• Preheat oven to 400°F. Line baking sheet with parchment paper. Cut pastry into thirds lengthwise along folds, then cut each strip crosswise into 4 pieces. Arrange squares on prepared sheet, spacing apart. Whisk sugar, cinnamon, and espresso powder in medium bowl. Add almonds and egg white; stir to coat. Spread almond mixture atop squares, dividing evenly.
• Bake pastry squares until tops are golden around edges, 18 to 20 minutes. Cool completely. Using serrated knife, cut each piece horizontally in half. Spread 1/3 cup ice cream over each pastry bottom, then press on top to adhere. Freeze until ice cream is hard, about 1 hour.

COCONUT AND ALMOND ICE CREAM SANDWICHES

Steps:

• Make the cookies: Preheat oven to 325 degrees. Sift together flour, cocoa powder, baking soda, and 1/2 teaspoon salt in a medium bowl. Heat butter and semisweet chocolate in a heatproof bowl set over a pan of simmering water until melted.
• Beat sugar, eggs, vanilla, and melted-chocolate mixture with a mixer on medium speed until combined. Reduce speed to low, and gradually beat in flour mixture until just combined. Divide dough in half, and fold milk-chocolate chunks into 1 half.
• Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake, rotating and tapping sheets on counter halfway through, until cookies are flat and surfaces begin to crack, 15 to 17 minutes. Transfer cookies on parchment to a wire rack, and let cool.
• Meanwhile, make the candied almonds: Raise oven temperature to 350 degrees. Coat a baking sheet with cooking spray. Bring sugar, butter, corn syrup, and 1/4 teaspoon salt to a boil in a small saucepan. Add almonds, and stir to coat. Spread out onto baking sheet, and bake, tossing occasionally to recoat nuts, until golden, about 10 minutes. Let cool. Finely chop nuts, and sift to discard dust.
• Assemble the sandwiches: Using a 2 1/2-inch ice cream scoop, drop ice cream onto half of the cookies. Top with remaining cookies (group plain chocolate cookies together and milk-chocolate-chunk cookies together). Press down gently to push ice cream to edge of cookies. Place candied almonds and coconut in 2 separate bowls. Roll outside of each milk-chocolate-chunk sandwich in almonds; transfer to a baking sheet. Roll outside of each chocolate sandwich in coconut; transfer to baking sheet. Freeze until ready to serve.

ALMOND BUTTERCREAM SANDWICH COOKIES

Steps:

• Heat oven to 350°F. Make cookie dough by blending cookie mix, butter and egg as called for on package, flour and 1/2 teaspoon almond extract until soft dough forms.
• Roll dough into about 84 (1/2-inch) balls. Roll each ball in white decorator sugar. Place balls 1 inch apart on ungreased cookie sheet. Bake 7 to 9 minutes or until set. Cool; place cookies on cooling racks.
• Beat powdered sugar, butter, milk and almond extract on low speed until smooth and creamy. Spread about 1 teaspoon filling on 1 cookie. Top with second cookie; press together gently. Immediately roll edge of cookie in sprinkles. Store in refrigerator.