Almond Tile Cookies Recipes

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ALMOND TUILES



Almond Tuiles image

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Number Of Ingredients 8

1 1/4 cups almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Passion fruit or mango sorbet, for serving

Steps:

  • Whisk the almond flour, salt and baking soda in a bowl. Beat the butter and sugar in a separate bowl with a mixer until light and fluffy. Beat in the egg and vanilla until smooth, then mix in the dry ingredients. Refrigerate the dough until firm, about 30 minutes.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone mats or parchment paper. Drop heaping teaspoonfuls of dough about 3 inches apart on the prepared sheets. Bake until golden and crisp, about 8 minutes.
  • Let the cookies cool about 2 minutes on the baking sheets. One at a time, gently lift each cookie with an offset spatula. Immediately wrap it around the handle of a wooden spoon to curl. Once it sets, slide the cookie off the handle and let cool on a rack. Repeat with the remaining dough, allowing the baking sheets to cool between batches. (Don't make too many cookies at once; they need to be shaped while still warm.) Serve with sorbet.

ALMOND SUGAR COOKIES



Almond Sugar Cookies image

It's a tradition in our house to start baking Christmas cookies early in the season and try some new recipes every year. These nutty, glazed, melt-in-your-mouth almond sugar cookies are one of my favorites. -Lisa Hummell, Phillipsburg, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4-1/2 dozen.

Number Of Ingredients 13

1 cup butter, softened
3/4 cup sugar
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Additional sugar
GLAZE:
1 cup confectioners' sugar
1-1/2 teaspoons almond extract
2 to 3 teaspoons water
Green food coloring, optional
Sliced almonds, toasted

Steps:

  • Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Beat in almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray; dip in sugar. Flatten cookies with prepared glass, dipping glass in sugar again as needed. , Bake until edges are lightly browned, 7-9 minutes. Cool for 1 minute before removing to wire racks., In a small bowl, whisk together the confectioners' sugar, almond extract and enough water to achieve glaze consistency. Tint with food coloring if desired; drizzle over cookies. Sprinkle with almonds.

Nutrition Facts : Calories 67 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 43mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

ALMOND TILE COOKIES



Almond Tile Cookies image

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

Provided by Boomette

Categories     Dessert

Time 31m

Yield 24 tiles, 24 serving(s)

Number Of Ingredients 7

1 egg white
1/4 cup sugar
3 tablespoons flour
2 tablespoons butter, melted
1 teaspoon water
1/2 teaspoon vanilla
3/4 cup sliced almonds

Steps:

  • Preheat oven to 350°F In a large bowl, with a whisk, mix egg white, sugar, flour, butter, water and vanilla until homogeneous, no more. Drop the dough, 1 teaspoon at a time, on 2 cookie plates with parchment paper or greased, leaving 2 inches between each. With a metal spatula, spread the tile in a circle of 3 inches of diameter. Put almonds on the tiles.
  • Cook, one cookie sheet at a time, in center of preheated oven of 350 F for about 8 minutes or until the sides begin to brown. Put the tiles on a rack and let cool completely. Cook the remaining tiles the same way. (You can prepare the tiles in advance and put them in an hermetic container, separating each layers with waxed paper. They will keep 2 days at room temperature.).

ALMOND COOKIES



Almond Cookies image

Provided by Food Network

Time 25m

Yield 24 Cookies

Number Of Ingredients 10

½ cup (115 g) light or regular butter spread
¼ cup (60 ml) egg substitute or 1 large egg
½ cup (100 g) granulated sugar
1 Tablespoon milk
½ teaspoon almond extract
¾ cup (94 g) all-purpose flour
¾ cup (90 g) whole wheat flour
¼ teaspoon salt
¼ teaspoon baking soda
½ cup (50 g) slivered almonds

Steps:

  • 1.Preheat oven to 350°F (180°C).
  • 2.Place butter spread, egg, sugar, milk and almond extract into the Vitamix container in the order listed and secure lid.
  • 3.Select Variable 1.
  • 4.Turn machine on and slowly increase speed to Variable 4 or 5.
  • 5.Blend for 10-15 seconds or until ingredients are creamed. Remove the lid plug.
  • 6.Add flours, salt, baking soda and almonds.
  • 7.Blend for 10-15 seconds or until well mixed, using the tamper to press the ingredients into the blades.
  • 8.Drop by teaspoons onto a cookie sheet.
  • 9.Bake 12-15 minutes or until golden brown.

ALMOND TUILES



Almond Tuiles image

These delicate wafers are named for their tilelike shape, which is achieved by draping just-baked cookies over a rolling pin.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 6

5 tablespoons unsalted butter, cut into small pieces
1/2 cup sugar
2 teaspoons freshly squeezed orange juice
1/4 cup all-purpose flour
2/3 cup sliced blanched almonds (2 ounces)
Finely grated zest of 1/2 orange

Steps:

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a Silpat (a French baking mat).
  • In a small saucepan over medium heat, combine butter, sugar, and orange juice, stirring until the butter has completely melted. Remove from heat, and add the flour, almonds, and orange zest, whisking to combine.
  • Place a heaping teaspoon of batter on prepared baking sheet, and flatten with the back of a spoon. Repeat to make about 6 cookies on each sheet, placing them about 4 inches apart.
  • Bake one sheet at a time, rotating sheet once cookies have fully flattened, until cookies are golden, 8 to 10 minutes.
  • Transfer baking sheet to a wire rack; let cool 20 seconds. Using a thin spatula, carefully lift tuiles; quickly drape over a rolling pin. Let stand until completely cooled and hardened.

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.

BEST-EVER ALMOND COOKIE



Best-Ever Almond Cookie image

See for yourself why we call these the Best-Ever Almond Cookie. This delicious recipe really does produce the best almond cookie-ever.

Provided by My Food and Family

Categories     Dairy

Time 22m

Yield 21 servings, 2 cookies each

Number Of Ingredients 7

1 cup butter, softened
1 cup sugar
1 egg
1 cup ground PLANTERS Almonds
1/2 tsp. salt
1/2 tsp. almond extract
2 cups flour

Steps:

  • Heat oven to 350ºF.
  • Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg, nuts, salt and extract; mix well. Gradually add flour, beating until blended after each addition.
  • Roll into 42 (3/4 inch) balls. Place, 2 inches apart, on baking sheets. Flatten slightly with fork.
  • Bake 12 min. or until lightly browned. Let stand on baking sheets 1 min. Transfer to wire racks; cool completely.

Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 130 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 10 g, Protein 2 g

ALMOND TUILES



Almond Tuiles image

Categories     Cookies     Dairy     Nut     Dessert     Bake     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes about 18 tuiles

Number Of Ingredients 9

vegetable-oil cooking spray or parchment paper
1/2 cup almonds, ground fine
1/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
2 large egg whites
5 tablespoons unsalted butter, melted
1/4 teaspoon almond extract
about 2/3 cup sliced blanched almonds, toasted

Steps:

  • Preheat oven to 325°F. Coat a heavy baking sheet well with cooking spray or line with parchment paper.
  • In a bowl whisk together ground almonds, flour, sugar, and salt and whisk in whites, butter, and almond extract until combined well. Drop rounded teaspoons batter about 4 inches apart onto baking sheet and with back of a spoon spread into 3 1/2-inch rounds. Sprinkle each cookie with about 1/2 tablespoon sliced almonds and bake in middle of oven 8 minutes, or until golden.
  • Working quickly, remove cookies, 1 at a time, from baking sheet with a thin spatula and drape over a rolling pin to create a curved shape. (If the cookies become too brittle to form on the rolling pin, return baking sheet to oven a few seconds to allow cookies to soften.) Cool cookies completely on rolling pin and transfer to an airtight container. Make more cookies with remaining batter in same manner, spraying or lining baking sheet for each batch. Tuiles may be made 2 days ahead and kept in an airtight container at room temperature.

ITALIAN ALMOND COOKIES



Italian Almond Cookies image

These delectable almond cookies are made with just a few ingredients. Though they're typically Sicilian, similar versions are found all over Italy. A bit like macaroons, they are crisp on the outside, with a perfumed chewy interior. They may be baked plain, decorated with candied fruit or whole almonds, or made into thumbprint cookies, filled with a spoonful of good jam. Ideal to bake in advance, these cookies keep well for several days, ready to serve at a moment's notice.

Provided by David Tanis

Categories     cookies and bars, dessert

Time 1h45m

Yield 24 cookies

Number Of Ingredients 6

2 cups/290 grams blanched almonds
2/3 cup/130 grams granulated sugar
2 egg whites
1/2 teaspoon almond extract
Confectioners' sugar, for dusting
Amarena cherries or whole unblanched almonds, for garnish (optional)

Steps:

  • Put half the almonds and half the sugar in the bowl of a food processor. Process to obtain a coarse meal. Repeat with remaining almonds and sugar.
  • Put egg whites and almond extract in a medium bowl. Using a wire whisk, beat whites until soft peaks form. Add the almond-sugar mixture to the whites and use a rubber spatula to incorporate the egg whites until you obtain a doughlike consistency.
  • Use a spoon or small ice cream scoop to make 24 little blobs weighing about 1/2 ounce/20 grams. Roll each between 2 palms to make smooth spheres, then flatten them slightly. Roll them in a bowl of confectioners' sugar to coat well and place 1 inch apart on a parchment-lined baking sheet.
  • Use the end of a wooden spoon to make little round dents in each cookie. Fill dents with whole, unblanched almonds or Amarena cherries, if desired. Alternatively, leave cookies plain with smooth tops. Leave the tray of unbaked cookies at room temperature, uncovered, for 1 hour.
  • Heat oven to 350 degrees. Bake until lightly browned, 30 to 35 minutes. Cool on a wire rack. Store in an airtight container for up to 1 week.

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