Cinnamon Almond Cookies Recipes

ALMOND-CINNAMON COOKIES

Steps:

• Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking soda, cream of tarter, and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in ground almonds. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
• Shape dough into 1-inch balls, or scoop dough with a 1-inch cookie scoop. Place balls 2 inches apart on an ungreased cookie sheet. Bake about 13 minutes or until cookies are light brown. Transfer cookies to a wire rack; cool.
• Drizzle cookies with Browned Butter Drizzle. Makes about 42 cookies. Browned Butter Drizzle
• In a small saucepan, heat butter over medium heat until butter turns the color of light brown sugar, stirring frequently. Remove from heat. Slowly stir in powdered sugar, vanilla, and enough milk to make of drizzling consistency.

CINNAMON ALMOND STRIPS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well. , Using a cookie press fitted with a bar disk, press dough 1 in. apart into long strips onto ungreased baking sheets. In a small bowl, beat egg whites until stiff peaks form; brush over dough. , Combine topping ingredients; sprinkle over strips. Cut each strip into 2-in. pieces (there is no need to separate the pieces). , Bake at 350° for 8-10 minutes or until edges are firm (do not brown). Cut into pieces again if necessary. Remove to wire racks to cool.

LOW-CARB ALMOND CINNAMON BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine almond flour, butter, egg, sweetener, vanilla extract, and cinnamon in a bowl; mix until well combined.
• Roll dough into 1-inch balls. Place on the prepared baking sheet and press down with a fork twice in a criss-cross pattern.
• Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

CINNAMON-ROASTED ALMONDS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.
• Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
• Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

CINNAMON-ALMOND COOKIES

Steps:

• Sift first 4 ingredients into medium bowl. Beat butter in large bowl until fluffy. Beat in both sugars. Add egg and egg yolk; beat to blend. Beat in vanilla and salt. Add flour mixture and beat until dough comes together in moist clumps. Add almonds and knead gently in bowl with hands until blended.
• Divide dough into 4 equal portions. Roll each into 10-inch-long log, about 1 1/4 to 1 1/2 inches in diameter. Wrap dough in 2 layers of plastic and place in freezer until frozen, at least 4 hours. (Can be prepared 1 month ahead. Keep frozen.)
• Preheat oven to 350°F. Working with 1 log at a time, remove plastic and cut crosswise into 1/4-inch-thick rounds. Place rounds on ungreased baking sheet, spacing 1 inch apart.
• Bake until light golden brown, about 12 minutes. Transfer cookies to rack and cool completely. (Can be prepared 4 days ahead. Store airtight at room temperature.)

CINNAMON-ALMOND COOKIES

Steps:

• Place butter and granulated sugar in a medium bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
• Place almonds in a spice or coffee grinder; process until finely ground.
• Combine flour, ground almonds, 2/3 cup powdered sugar, salt, 1/4 teaspoon cinnamon, and cloves.
• Add flour mixture to butter mixture; beat until just combined.
• Add 1/4 cup ice water; beat on low speed until moist.
• Gently press mixture into a ball; wrap in plastic wrap. Refrigerate 1 hour or until thoroughly chilled.
• Preheat oven to 300°F COat baking sheet with cooking spray.
• Shape dough into 30 (1-inch) balls.
• Place balls 2 inches apart on coated baking sheet.
• Bake for 25 minutes.
• Cool on a wire rack.
• Combine 2 teaspoons powdered sugar and 1/8 teaspoon cinnamon.
• Sprinkle sugar mixture evenly over cooled cookies.

ALMOND-CINNAMON COOKIES

Steps:

• Cookies:.
• Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking soda, cream of tarter, and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in ground almonds. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
• Shape dough into 1-inch balls, or scoop dough with a 1-inch cookie scoop. Place balls 2 inches apart on an ungreased cookie sheet. Bake about 13 minutes or until cookies are light brown. Transfer cookies to a wire rack; cool.
• Drizzle cookies with Browned Butter Drizzle.
• DRIZZLE:.
• In a small saucepan, heat butter over medium heat until butter turns the color of light brown sugar, stirring frequently.
• Remove from heat. Slowly stir in powdered sugar, vanilla, and enough milk to make of drizzling consistency.