Almond Strips 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 STRIPS

Steps:

• Combine flour, sugar and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water until flour is just moistened.
• Shape dough into ball; divide into fourths. Flatten each slightly; wrap each in plastic food wrap. Refrigerate 30 minutes.
• Heat oven to 375°F.
• Roll out dough, one-fourth at a time (keeping remaining dough refrigerated), on lightly floured surface to 12x8-inch rectangle. Cut into 4 (8x3)-inch strips. Place strips onto ungreased cookie sheets.
• Combine all filling ingredients in bowl with fork until well mixed. Shape tablespoonfuls of filling into small logs; place down center of each strip. Moisten edges of strips with water. Fold pastry over filling; press edges together with fork. Prick tops in several places. Bake 14-17 minutes or until golden brown. Cool 2-3 minutes on cookie sheets; remove to cooling rack. Cool completely. Repeat with remaining pastry and filling.
• Combine powdered sugar, almond extract and enough milk for desired glazing consistency. Drizzle glaze over cooled cookie strips. Sprinkle with decorator sugar, if desired. Cut strips into 2-inch lengths.

ALMOND CHICKEN STRIPS

Steps:

• In a shallow bowl, combine the cornstarch, sugar, salt and sherry; gradually stir in egg whites. Place almonds in another shallow bowl. Dip chicken in egg white mixture, then coat with almonds., In a large skillet or wok, stir-fry chicken strips in oil for 5-7 minutes or until no longer pink; drain on paper towels. Serve with honey mustard for dipping if desired.

ALMOND STRIPS

Steps:

• Stir together flour and baking powder.
• Uaing an electric mixer, beat butter or margarine until smooth.
• Add sugar and beat till fluffy.
• Add egg and the 1/2 teaspoon almond extract; beat well.
• Stir in flour mixture and beat until thoroughly mixed.
• Divide the dough in fourths; roll each portion into a twelve inch roll.
• Place 2 rolls four to five inches apart on an ungreased cookie sheet.
• (To facilitate cutting, use cookie sheets without sides-- or the back of cookie sheets with sides.) Flatten each roll till it is about 3 inches wide.
• Repeat with remaining rolls.
• Brush each flattened roll with a little milk and sprinkle with about 2 tablespoons of the the sliced almonds.
• Bake in a preheated 325 degree oven for 12 to 14 minutes or until edges are lightly browned.
• While still warm, cut crosswise at a diagonal into 1 inch strips.
• Cool completely.
• Stir together the powdered sugar, the 1/4 teaspoon almond extract and the milk to make a thin frosting.
• Drizzle frosting lightly back and forth over strips.

CRISPY ALMOND STRIPS

Steps:

• In a bowl, cut butter in flour until mixture resembles coarse crumbs. With a fork, stir in sour cream until blended. Divide 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 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 degrees F for 12-14 minutes or until golden brown.

GLAZED ALMOND STRIPS

Steps:

• In a mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, milk, and almond extract; beat till combined. Mix in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Do not chill dough.
• Pack the dough into a cookie press fitted with a ribbon plate. force dough through cookie press onto ungreased cookie sheets, making 2 1/2-inch ribbons about 1-inch apart. Using a pastry brush, brush each cookie with egg white , then sprinkle with almond or pine nuts and granulated sugar.
• Bake in a preheated 375F oven for 7-8 minutes, or till edges are firm but not brown, Let cool 1 minute on cookie sheets. Remove cookies from pans and cool on a rack.