ALMOND WINE COOKIES
The wine is not over powering it's just right. I found this in a cookbook years ago can't remember which but love them.
Provided by veraj9170
Categories Drop Cookies
Time 12m
Yield 35 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- With electric mixer cream butter and sugar until light. Add egg yolks and anise extract. Mix until blended.
- On low, add flour and wine alternately and mix well. Mix in chopped almonds to form a soft dough.
- Using a teaspoon, drop dough into slivered almonds and roll to coat.
- Place on a cookie sheet, leaving 2 inch space between. Press slightly to flatten cookies.
- Bake for 12-15 minutes or until lightly browned.
- Remove from oven and place cookies on rack to cool.
- Store in air tight container.
Nutrition Facts : Calories 72.4, Fat 4.7, SaturatedFat 1.9, Cholesterol 17.8, Sodium 26, Carbohydrate 6.3, Fiber 0.5, Sugar 3.1, Protein 1.3
ALMOND CHOCOLATE BISCUITS
Pairs with Blonde Roast. These chewy and crispy cookies come together in no time-perfect for an impromptu cookie craving. They are great with a cup of hot coffee or cold ice cream.
Provided by Food Network Kitchen
Time 25m
Yield 12 to 14 biscuits
Number Of Ingredients 4
Steps:
- 1. Preheat the oven to 375 degrees F. Put the almonds and sugar in a food processor and blend until the consistency of flour, about 45 seconds. Pour in the egg whites and mix until the dough is smooth and loose, about 30 seconds.
- 2. Line an 8-by-11-inch cookie sheet or pan with parchment. Spread the batter with a wet spatula to evenly cover the pan in a thin layer. Bake until the batter sets and is golden brown, rotating the pan once about halfway through baking, about 18 minutes.
- 3. While still warm, cut the dough into 12 to 14 rectangular biscuits or other desired shape. (A pizza wheel makes cutting very easy.) Transfer to a cooling rack.
- 4. Meanwhile, put the chocolate in a clean microwave-safe bowl. Heat the chocolate at half power, stirring at 30-second intervals until melted, about 2 minutes. Drizzle the chocolate over the biscuits. Cool completely. Serve. Store in an airtight container.
ALMOND-CHOCOLATE BISCUITS
These easy to make biscuits are gluten-free and thin almost like a cracker.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 to 14 biscuits
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F. Line an 8-by-11-inch cookie sheet or pan with parchment.
- Put the almonds and sugar in a food processor and blend until the consistency of flour, about 45 seconds. Pour in the egg whites and mix until the dough is smooth and loose, about 30 seconds.
- Spread the batter with a wet spatula to evenly cover the pan in a thin layer. Bake until the batter sets and is golden brown, rotating the pan once about halfway through baking, about 18 minutes.
- While still warm, cut into 12 to 14 rectangular biscuits or other desired shape. (A pizza wheel makes cutting very easy.) Transfer to a rack to cool.
- Meanwhile, put the chocolate in a small microwave-safe bowl. Heat the chocolate at half power, at 30-second increments, stirring, until melted, about 2 minutes. Drizzle the chocolate over the biscuits. Cool completely. Serve. Store in an airtight container.
ALMOND BISCUITS
These amaretti-style biscuits use minimal flour and have a light airy finish, fit to accompany desserts and drinks
Provided by Jeremy Lee
Categories Dessert, Dinner
Time 35m
Yield Makes 34
Number Of Ingredients 4
Steps:
- Heat oven to 160C/140C fan/gas 3. Line 2 baking trays with baking parchment. Place the egg whites in a clean bowl and whisk until they form soft peaks. Add the sugar and continue to whisk for a few mins more until the whites are glossy. Sift the flour onto the whites, spoon over the almonds, then fold everything together quickly, keeping the mixture light and airy.
- Spoon tbsps of the almond mix, well spaced apart, onto the prepared trays. Bake for 20 mins until golden. Remove from the oven and cool on a wire rack. Serve with the gooseberry fool. These biscuits are best freshly baked but will keep in a sealed container for up to a week.
Nutrition Facts : Calories 47 calories, Fat 2 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Protein 1 grams protein
ITALIAN WINE BISCUITS
Make and share this Italian Wine Biscuits recipe from Food.com.
Provided by quotFoodThe Way To
Categories Dessert
Time 30m
Yield 24 biscuits
Number Of Ingredients 5
Steps:
- Preheat oven to 375º.
- Mix wet ingredients into dry.
- Knead until smooth.
- Cut off piece of dough about the size of a pencil and roll between palms.
- Knot the dough like making a pretzel.
- Brush top of biscuits with milk or egg yolk.
- Bake for about 10-12 minutes.
Nutrition Facts : Calories 177, Fat 7, SaturatedFat 0.9, Sodium 61.3, Carbohydrate 24.7, Fiber 0.6, Sugar 8.4, Protein 2.2
WHOLEMEAL-ALMOND BISCUITS
These wholesome biscuits are the perfect companion to a well-made cup of tea.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 15
Number Of Ingredients 8
Steps:
- Pulse almonds in a food processor until coarsely ground. Add flours, sugar, salt, and cinnamon, and pulse to combine. Add butter, and pulse until mixture resembles coarse meal. With machine running, pour in enough water until dough juststarts to come together on the sides of the bowl. Shape dough into a ball, and wrap in plastic. Refrigerate until cold and slightly firm, no longer than 30 minutes.
- Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to an 11-inch round just more than 1/4 inch thick. Cut out 3-inch circles. Carefully gather scraps of dough, reroll, and cut out remaining biscuits. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake cookies until edges are golden brown, about 30 minutes. Let cool on baking sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.
SAVORY ALMOND-BUTTERMILK BISCUITS
Chock-full of almonds, these biscuits are an updated version of a Southern classic. With their crunchy character, they always garnered praise from patrons at Dairy Hollow House, the inn I ran with my husband, Ned. The inn is now a non-profit retreat for writers. It provides them with the solitude they need to create.-Almond Board of California, x, California
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a skillet, melt 1 tablespoon butter; saute onion and garlic until tender. Cool completely. Combine the flour, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Add the buttermilk, almonds, parsley, sage, rosemary, thyme and onion mixture; stir just until mixed. , Turn onto a floured surface; knead lightly for 1 minute. On a floured surface, roll dough to a 1/2-in. thickness. Cut with a 2-in. round biscuit cutter. Place on an ungreased baking sheet. Bake at 450° for 10 to 15 minutes or until golden brown. Melt remaining butter and brush over warm biscuits.
Nutrition Facts :
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