Cinnamon Almond Strips Recipes

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.

CINNAMON-ALMOND MELT-AWAYS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350˚. Spread the almonds on a baking sheet and bake on the lower rack until toasted and lightly browned on the inside, 15 to 18 minutes. Let cool completely, then pulse in a food processor until very finely ground (do not grind to a paste). Add the all-purpose flour, rice flour, 1 teaspoon cinnamon and the salt. Pulse until combined.
• Line 2 baking sheets with parchment paper. Beat the butter and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in the vanilla until combined. Reduce the mixer speed to low and beat in the flour mixture. Turn out the dough onto a large sheet of plastic wrap, flatten into a rectangle and wrap. Refrigerate until firm, about 1 hour.
• Roll out the dough between 2 sheets of plastic wrap into an 8-by-9-inch rectangle (about 1/3 inch thick). If the dough starts to crack around the edges, pinch it back together with your fingers. Peel off the plastic wrap. With a short side facing you, slice the dough lengthwise into eight 1-inch-wide strips, then slice the strips crosswise into 1 1/2-inch rectangles (48 total; if the dough becomes too soft, refrigerate 15 minutes). Arrange the rectangles 1 inch apart on the prepared pans.
• Bake, switching the pans halfway through, until the cookies are set around the edges, 16 to 20 minutes. Let cool 5 minutes on the pans.
• Meanwhile, whisk the remaining 1 cup confectioners' sugar and 1 teaspoon cinnamon in a shallow bowl. Gently toss the warm cookies in the sugar mixture to coat, then transfer to racks to cool completely. Toss the cooled cookies in the sugar mixture again.

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 STARS

Steps:

• Cookies: Pulse almonds with 1/4 cup brown sugar in a food processor until finely ground. In a small bowl, whisk together flour, cinnamon, baking soda, and salt.
• With a mixer on medium speed, beat butter with remaining 1 1/4 cups brown sugar until fluffy, about 4 minutes. Beat in egg and Marsala until combined. Reduce speed to low and add almond and flour mixtures, beating until just combined.
• Divide dough in half and shape each half into a disk. Wrap in plastic and refrigerate until firm, at least 2 hours and up to overnight.
• Preheat oven to 375 degrees. Let dough stand at room temperature until pliable. Roll out one dough disk on a lightly floured surface to just under 1/4 inch thick. Using a 3 1/2-inch cookie cutter, cut out as many stars as possible, rerolling scraps once. Arrange stars 2 inches apart on parchment-lined baking sheets.
• Bake, rotating sheets once, until edges are golden, 9 to 11 minutes. Let cool on sheets 1 minute, then transfer cookies to a wire rack; let cool completely. Repeat with remaining disk of dough.
• Icing: With mixer on medium speed, beat confectioners' sugar, 3 tablespoons water, vanilla, and orange zest until smooth. Spoon mixture into a pastry bag fitted with a small writing tip, or a resealable plastic bag with a corner snipped off. Decorate cookies with icing and sprinkle with pearlized sugar; let set about 30 minutes. Cookies can be stored in an airtight container, between sheets of parchment or waxed paper, up to 1 week.

CINNAMON ALMOND STRIPS

Steps:

• In a mixing bowl, cream butter and sugar. Beat in egg yolks; mix well. Gradually add flour.
• Using a cookie press fitted with a bar disk, press dough into long strips onto ungreased baking sheets. Beat egg whites until stiff; 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 degrees F for 8-10 minutes or until edges are firm (do not brown). Cut into pieces again if necessary. Remove to wire racks to cool.

CRISPY ALMOND STRIPS

Steps:

• In a large bowl, cut butter in flour until mixture resembles coarse crumbs. With a fork, stir in sour cream until blended. Divide dough in half; shape each half into a ball and flatten. Wrap tightly and freeze for 20 minutes. , Sprinkle 1/3 cup sugar on a lightly floured surface; roll each portion of dough into a 12-in. square. Combine the almonds, cinnamon and remaining sugar; sprinkle over dough. Using a rolling pin, press nut mixture into dough. Cut into 1-in. strips; cut each strip widthwise into thirds., Place 1 in. apart on greased baking sheets. Bake at 400° for 12-14 minutes or until golden brown. Remove to wire racks to cool.

ALMOND CINNAMON BRAID

Steps:

• Line a 15x10x1" baking pan with parchment paper.
• Unroll crescent dough into prepared pan; seal seams and perforations.
• Combine 2 tablespoons sugar and cinnamon and sprinkle over dough.
• Combine the almonds, butter, extract and remaining sugar; spread lengthwise down the center of the dough.
• On each long side, cut 1-inch wide strips about 2.5 inches into center.
• Starting at one end, fold alternating strips at an angle across filling and then pinch ends to seal.
• Bake at 375 for 10-15 minutes or until golden brown.
• Cool for 10 minutes and remove to a wire rack.
• For icing: in a bowl, combine confectioner's sugar, extract and enough milk to achieve a smooth consistency.
• Drizzle over braid and then sprinkle with cinnamon.
• Serve warm.

SUGARED CINNAMON ALMONDS

Steps:

• Preheat oven to 300 degrees.
• Line a baking sheet with foil and lightly spray with vegetable oil.
• In a large bowl combine sugar and cinnamon.
• In another large bowl beat egg white until slightly frothy. Stir in vanilla and salt.
• Add almonds to egg mixture and toss to coat.
• Then pour almonds into cinnamon sugar mixture and toss to coat.
• Spread sugar coated almonds on lined baking sheet.
• Bake 25 minutes; stir after 10 minutes.
• Let cool and remove from pan with slotted spoon.