Almond Tea Cookies Recipes

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LOW CARB CREME FILLED ALMOND TEA COOKIES



Low Carb Creme Filled Almond Tea Cookies image

Light delicious cookies that I had when I was a kid. This is a low carb, sugar free adaptation. Very light pastry cookie with an almond filling. Very labor intensive to make, but worth it!

Provided by docbower

Categories     Dessert

Time 1h40m

Yield 28-32 cookies, 30 serving(s)

Number Of Ingredients 12

6 tablespoons butter
2/3 cup almond flour
1/2 cup soy flour
2 1/2 tablespoons heavy cream
1/4 teaspoon baking powder
1/4 cup Splenda granular
1 tablespoon butter
1/8 teaspoon almond extract
1/2 cup erythritol
1/4 cup Splenda granular
1 tablespoon heavy cream
3 drops red food coloring

Steps:

  • Using stand mixer on low speed, creme butter and add flours and creme and baking powder. Do not overmix. Add soy flour as needed to make a non sticky batter.
  • Preheat oven to 375 degrees F.
  • Roll out dough to less than 1/8" thick on a surface lightly floured with soy flour. A silicone mat is desirable. Use a round cutter such as a shot glass to cut round cookies 1 1/4" in diameter. A 1" copper pipe fitting from a home improvement store also works very well. Place the cookies on an ungreased cookie sheet 1/4 inch apart.
  • Using a fork, pierce each cookie in four parallel rows. Sprinkle each cookie with splenda. A salt shaker works well for this purpose.
  • Bake cookies for 8-10 minutes until golden and puffy. Do not brown.
  • Remove cookies from sheet to cooling rack at once. A metal spatula is best to remove cookies from sheet. They will be brittle, especially when hot.
  • Make the creme frosting. Either used powdered erythritol and splenda, or powder it yourself to the consistency of confectioners sugar using either a food processor with an S blade or a coffee grinder. Combine the powdered erythritol, splenda, almond extract, butter and heavy creme. Add the red food coloring and mix until smooth and creamy.
  • Make sandwiches with the cookies so the splenda coated side of the cookie is facing towards the outside. (optional) May gently heat creme frosting in microwave to facilitate spreading it onto cookie.
  • Refrigerate (optional).

Nutrition Facts : Calories 36.1, Fat 3.6, SaturatedFat 2.1, Cholesterol 9.5, Sodium 27.5, Carbohydrate 0.5, Protein 0.6

BUTTERY ALMOND COOKIES



Buttery Almond Cookies image

"My husband loves these cookies," says Elaine Anderson of Aliquippa, Pennsylvania. "They have an old-fashioned flavor that goes well with a cup of tea. Plus they're simple to put together."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5-1/2 dozen.

Number Of Ingredients 5

1 cup butter, softened
1 cup confectioners' sugar, divided
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup chopped almonds

Steps:

  • In a small bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in almonds. Shape into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until bottoms are golden brown and cookies are set. Cool for 1-2 minutes before removing to wire racks to cool completely. Roll in remaining confectioners' sugar.

Nutrition Facts : Calories 54 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 22mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

ALMOND TEA CAKES



Almond Tea Cakes image

When I have time-usually in the winter-I love to bake. I make these tea cakes every Christmas, double the recipe and freeze half for later. -Janet Fennema Ringelberg, Troy, Ontario

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 5 dozen.

Number Of Ingredients 14

2 cups butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
4 teaspoons almond extract
4 cups all-purpose flour
1 teaspoon baking powder
FILLING:
1 large egg white
1/2 cup sugar
1/2 cup ground almonds
1/2 teaspoon lemon juice
Milk
Sliced almonds

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill. , For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice. Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon filling into each. Cover with quarter-sized circles of dough. , Brush with a little milk and top with an almond. Bake at 350° until golden, 14-16 minutes.

Nutrition Facts : Calories 119 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 73mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

ALMOND TEA COOKIES



Almond Tea Cookies image

Make and share this Almond Tea Cookies recipe from Food.com.

Provided by littleturtle

Categories     Dessert

Time 30m

Yield 40 serving(s)

Number Of Ingredients 9

1/2 cup sugar
3/4 cup butter (room temperature)
1/4 cup vegetable oil
1 1/2 teaspoons almond extract (or to taste)
1/2 teaspoon baking soda
1/8 teaspoon salt
2 1/4 cups flour
1/2 cup almonds or 1/2 cup walnuts, finely chopped
powdered sugar

Steps:

  • Preheat oven to 350ºF.
  • In a mixing bowl, cream sugar and butter.
  • Beat in the oil, extract, baking soda, salt, flour, and nuts.
  • Mix well and form into small balls (3/4-inch).
  • Bake for 12-15 minutes on a greased cookie sheet.
  • Roll in powdered sugar and cool on cake rack.

CHINESE ALMOND COOKIES



Chinese Almond Cookies image

Almond cookies like these are thought to resemble coins, making them particularly popular as a symbol of good fortune during the Chinese New Year. Traditional recipes are made with lard and flavored with almond extract. We used butter and almond flour in these to boost the nutty flavor and create a crumbly texture similar to pecan sandies. Enjoy them year-round, particularly with a cup of tea or coffee.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 15 cookies

Number Of Ingredients 9

1 cup all-purpose flour (see Cook's Note)
1/3 cup almond flour (or almond meal)
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 cup granulated sugar
1/4 teaspoon almond extract
2 large egg yolks, at room temperature
15 whole blanched almonds

Steps:

  • Sift the all-purpose flour, almond flour, baking soda and salt together into a large bowl. Whisk any bits of almond flour left in the sifter into the sifted flour mixture.
  • Combine the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add the almond extract and 1 egg yolk and beat until the mixture is smooth and combined, about 2 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula. Reduce the speed to medium low, add the flour mixture and beat until no streaks of flour remain, about 2 minutes.
  • Wrap the dough in plastic and refrigerate for 1 hour.
  • When ready to bake, position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
  • Whisk together the remaining egg yolk and 1 tablespoon of water in a small bowl. Set aside.
  • Scoop the dough by tablespoons (you can use a 1/2-ounce ice cream scoop) and place 2 inches apart on the prepared baking sheet. Roll each scoop into a ball and return it to the baking sheet. Flatten each with your palm into a 2-inch round. Gently press an almond onto each and brush with the egg wash.
  • Bake, rotating the baking sheet halfway through, until the cookies are golden brown on the edges, 16 to 18 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, about 10 minutes.
  • Store the cookies in a tightly sealed container at room temperature for up to 5 days.

GLAZED ALMOND COOKIES



Glazed Almond Cookies image

Elegant little tea cookies with an almond pressed into the top. I like to cut the whole almonds in half to put on top of the cookies.

Provided by Nancy

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 24

Number Of Ingredients 10

1 cup butter, softened
1 cup white sugar
½ teaspoon almond extract
½ teaspoon vanilla extract
2 egg yolks
¾ cup chopped blanched almonds
2.66 cups sifted cake flour
½ teaspoon salt
2 egg whites
48 almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a medium bowl, cream the butter and sugar until light. Beat in the almond and vanilla extracts and the egg yolks. Next, stir in the chopped almonds, flour and salt. Roll the dough into 1 inch balls, dip the balls into the egg whites. Place cookies 2 inches apart on the prepared cookie sheet. Press a whole almond into the top of the ball, flattening the cookie a little bit.
  • Bake for 8 to 10 minutes in the preheated oven, until edges start to brown.

Nutrition Facts : Calories 203.9 calories, Carbohydrate 22.2 g, Cholesterol 37.4 mg, Fat 11.7 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 5.3 g, Sodium 109.8 mg, Sugar 8.8 g

ALMOND POPPY TEA COOKIES



Almond Poppy Tea Cookies image

Prize-Winning Recipe 2010! Cream cheese adds the richness to this poppy seed cookie made easier with a sugar cookie mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 10

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup Gold Medal™ all-purpose flour
1 tablespoon poppy seeds
1/2 cup butter or margarine, softened
1 package (3 oz) cream cheese, softened
2 teaspoons almond extract
1 egg
1/4 cup sliced almonds, if desired
1 cup powdered sugar
3 to 4 teaspoons water

Steps:

  • Heat oven to 350°F. In large bowl, stir cookie mix, flour, poppy seeds, butter, cream cheese, 1 teaspoon of the almond extract and egg until soft dough forms.
  • Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet. Press balls slightly to flatten. If desired, top each flatten ball with 5 sliced almonds arranged to form a star.
  • Bake 9 to 11 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.
  • In small bowl, mix powdered sugar, remaining 1 teaspoon almond extract and enough water to give the glaze a nice spreading consistency. Spread glaze over warm cookies. Store tightly covered in a single layer at room temperature.

Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 9 g, TransFat 1/2 g

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