Almond Walnut Cookies Recipes

ALMOND FLOUR COOKIES WITH WALNUTS (DIABETIC AND KETO FRIENDLY)

Steps:

• Preheat the oven to 350 ºF.
• Line a large baking sheet with parchment paper.
• In a medium bowl, mix together the flour, baking soda and salt. Set aside.
• Add the butter and sugar to a stand mixer bowl.
• Beat on medium high for about 4 minutes or until creamy and pale.
• Add the egg and vanilla and continue to beat for about 2 minutes or until well combined.
• Lower the stand mixer speed to 1 and add the mixed dry ingredients and chopped walnuts, mix for about 1 minute or until everything is well incoprorated.
• Using a mini spring-loaded ice cream scoop, fill the scoop with dough and pop it out onto the parchment paper. You can also do this with a teaspoon and mold it into a ball by hand.
• Place 20 dough balls on the baking sheet (depending on the size of your baking sheeleaving about 2 inches between each cookie.
• Press each dough ball down with a fork, to flatten it a bit and make it look like traditional peanut butter cookies with the fork line markings.
• Place the baking sheet in the hot oven and bake for 14 minutes. You can leave it in for another minute if you like your cookies a little crunchier.
• Repeat the last 3 steps until all the cookie dough is used up. We made 33 cookies, but this can very depending on the size of your dough balls.
• Let each batch cool for about 10 minutes and then transfer to a cooling rack for another 20 minutes. Let them cool completely before serving.
• Enjoy!

ALMOND AND WALNUT COOKIES - 4 INGREDIENTS

Steps:

• Heat your oven to 350 degrees F or 177 C
• Place the ingredients into a bowl and mix until a cookie dough forms.
• Line a baking tray with parchment paper. Using a smaller ice cream scoop, scoop up some of the mixture, place it in the palm of your hand and form it into a ball.
• Place it on the parchment paper, press down a bit, and sprinkle some almonds over the top. Repeat the process for the rest of the mixture.
• Place in the oven and bake for 13 to 16 minutes.
• Place in the oven and bake for 13 to 16 minutes.
• Serve them up with a cup of tea, coffee, or cold milk. Enjoy your almond, walnut cookies.

WALNUT ALMOND COOKIES

Steps:

• Beat the egg whites until stiff, sprinkle in salt and sugar, add lemon juice and continue beating until soft peaks form.
• Mix the ground nuts with the cornstarch, coffee powder and cinnamon and fold into the egg whites.
• Fill a large nozzled-piping bag with the mixture. Squeeze out heaps 3 cm (approximately 1 inch) in diameter on a parchment paper-lined baking sheet, leaving a space of about 3 cm (approximately 1 inch) between each cookie. Gently press 1 almond onto each cookie. Bake in a preheated oven at 150°C (approximately 300°F) for 20-25 minutes, or until golden brown. Remove and let cool on a wire rack.

HAZELNUT AND ALMOND COOKIES

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease cookies sheets.
• In a large bowl, beat egg whites until frothy. Add sugar and beat until mixture is thick and white. Stir in chopped almonds and chopped hazelnuts.
• Pour mixture into saucepan over low heat, stirring with a wooden spoon until thick and beige, about 10 minutes. Drop dough by teaspoonfuls onto cookie sheets about 1 inch apart.
• Bake about 20 minutes, until cookies are dry to the touch. Let cool on wire rack.

OATMEAL WALNUT COOKIES

Steps:

• Preheat oven to 350°F.
• Place first 5 ingredients in a large bowl.
• Beat with a mixer at medium speed until well blended.
• Add flour, oats and salt to egg mixture; beat well.
• Stir in the raisins and walnuts.
• Drop by level tablespoons, 1 1/2" apart, onto a baking sheet coated with cooking spray.
• Bake for 12 minutes or until lightly browned.
• Remove from oven.
• Let stand 2 minutes then remove from baking sheet and cool on wire racks.

ALMOND-WALNUT THUMBPRINT MACAROONS

Steps:

• Put the almonds in a food processor fitted with a steel blade and pulse until mostly powdered with a few crunchy bits remaining, about 15 pulses. Transfer to a large bowl. Put the walnuts in the food processor and pulse until mostly powdered. Add the walnuts to the almonds.
• Add the sugar, cardamom, egg and egg whites to the bowl and, using one hand, mix to combine. Cover with a towel and let the mixture sit for at least 8 hours or overnight to dry out a bit.
• Heat the oven to 325 degrees and line 2 baking sheets with parchment paper. Pour rose water or 1 cup of water in a small shallow bowl. Dampen your hands with the rose water and scoop up about a tablespoon of the dough at a time, pressing it into walnut-size balls. Place the macaroons on the baking sheets about 2 inches apart and flatten them slightly. Use your thumb to make a small indentation in the middle of each.
• Transfer the baking sheets to the oven and cook for 15 minutes, then remove and put either 1/4 teaspoon of the raspberry jam or a pistachio in each thumbprint. Rotate the pans and continue baking for 10 more minutes or until golden and firm. Cool to room temperature on the baking sheets and serve or freeze.