CRISP ALMOND COOKIES
Provided by Joan Hayes
Number Of Ingredients 9
Steps:
- Cream together butter and sugars, until light and fluffy, about 5 minutes.
- Add in eggs and vanilla and beat again.
- Combine flour, baking powder and salt. Add flour mixture to dough, one third at a time until all added. Stir in almonds.
- Using a small cookie scoop, place dough on a parchment lined baking sheet three inches apart (these cookies spread.) Bake in a preheated 350 degree oven for 8-9 minutes. Until edges turn golden. Let cool on baking sheet for 5 minutes before removing to racks to cool completely.
COOKIES - CRISP ALMOND COOKIES RECIPE - (4.2/5)
Provided by Aemelia
Number Of Ingredients 9
Steps:
- Cream together butter and sugars, until light and fluffy, about 5 minutes. Add in eggs and vanilla and beat again. Combine flour, baking powder and salt. Add flour mixture to dough, one third at a time until all added. Stir in almonds. Using a small cookie scoop, place dough on a parchment lined baking sheet three inches apart (these cookies spread.) Bake in a preheated 350 degree oven for 8-9 minutes. Until edges turn golden. Let cool on baking sheet for 5 minutes before removing to racks to cool completely.
CRISP ALMOND COOKIES
I found this recipe in a magazine years ago and have shared it with family and friends many times since. These slightly sweet crisp cookies bring a flavorful ending to any meal.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter, shortening and sugar and fluffy. Beat in water and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Stir in almonds. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with a fork. , Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Dust with confectioners' sugar.
Nutrition Facts :
ALMOND CRISPS
Crunchy, buttery and nutty, these crisps are a delightful addition to any holiday cookie plate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 4 to 5 dozen
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. Line a baking sheet with parchment, and lightly coat with nonstick cooking spray. In the bowl of an electric mixer, combine ground almonds, sugar, and egg whites. Beat on medium speed until thick, about 3 minutes. Beat in extracts.
- Roll dough into 1-inch balls, and place 2 inches apart on prepared baking sheet. Flatten each ball with dampened fingers, and gently press 2 sliced almonds on top.
- Bake until just brown on top, about 10 minutes. Remove from oven, and place on a wire rack for 5 to 10 minutes. Remove cookies from baking sheet while still warm, and place on a wire rack to cool.
ALMOND COOKIES II
Gluten-free cookies.
Provided by Beulah Schott
Categories Desserts Cookies Nut Cookie Recipes Almond
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream butter or margarine and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, crispy rice and almonds.
- Shape into balls one inch in diameter and place on ungreased baking sheets. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned.
Nutrition Facts : Calories 52.2 calories, Carbohydrate 6.2 g, Cholesterol 11.9 mg, Fat 2.9 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.7 g, Sodium 32.8 mg, Sugar 3.1 g
THIN, CRISP ALMOND COOKIES
Very thin and especially crisp. The dough must be chilled at least 4 hours prior to baking or it can be made a day ahead and refrigerated overnight. Turbinado sugar, like brown sugar but paler and dryer, gives these cookies a golden color and crunch and can be found in the baking aisle of most supermarkets. Adapted from "Sweet Miniatures".
Provided by dojemi
Categories Dessert
Time 4h16m
Yield 25-30 cookies
Number Of Ingredients 7
Steps:
- Cover a baking sheet with plastic wrap (or line a 6"x9" glass baking dish with plastic wrap).
- In a medium saucepan over low heat, stir the butter, sugar, cinnamon and water until the butter mrlts; don't let it boil.
- Most of the sugar will 'not' be disolved.
- Remove the pan from the heat.
- Stir in the flour, baking soda and almonds. Mix well.
- Cool 5 minutes.
- On the sheet covered with plastic wrap, shape the dough into a 5"x8" rectangle that is 1" high, rounding out the edges and corners slightly - OR - press the dough into a 6"x9" dish.
- Cover with more plastic wrap and chill at least 4 hours or overnight.
- Set the oven at 325°.
- Line two baking sheets with parchment paper.
- Lift the block of dough from the baking sheet (or dish).
- Set it on a cutting board, discarding the plastic wrap.
- Using a long, sharp knife, slice the dough crosswise into rectangles as thin as a coin.
- Space the cookies on a bakiing sheet about 1/2" apart.
- Bake for 8 minutes, until the cookies feel slightly firm and the undersides are golden brown.
- With a wide spatula, turn the cookies over and bake 8 minutes more.
- Leave the cookies on the sheet to cool for 5 minutes.
- Transfer to a wire rack to cool completely.
- Store in an airtight container.
ROLLED ALMOND COOKIES
These rolled almond cookies look like they could come from a bakery. You can leave them plain or drizzle melted chocolate over the ends. -Jane Haskell, Huron, South Dakota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter with cream. Combine sugar, almonds and flour; stir into butter mixture until smooth. Cook and stir over low heat for 1 minute; remove from heat. , Working in batches of 4, drop batter by teaspoonfuls 4 in. apart onto a parchment-lined baking sheet. Bake until light golden brown, 5-6 minutes. Cool on pan 1 minute before quickly rolling into a cylinder, using handle of wooden spoon. Remove to wire racks to cool completely.
Nutrition Facts : Calories 30 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 12mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
CRISPY ALMOND BUTTER THINS (COOKIES)
Crispy, buttery and so delicious! -- plan ahead the dough needs to chill for a minimum of 3 hours or up to 3 days --- the success of this cookie will depend on the quality of butter that you use so purchase the best! Since the dough is very thick I suggest to use a stand mixer for mixing --- for *CHRISTMAS* coat in coloured sugar, also haven't tried it as yet but I plan on adding in some finely chopped candied maraschino cherries or dried fruit to the cookie batter for Christmas, so you might want to give that a try! --- servings is only estimated.
Provided by Kittencalrecipezazz
Categories Dessert
Time 3h15m
Yield 60 serving(s)
Number Of Ingredients 7
Steps:
- Using a heavy duty stand mixer cream butter with sugar and almond extract on medium speed until well combined (about 5 minutes or until no sugar granules should remain).
- Beat in egg yolks until combined.
- In a small bowl combine the flour with salt until combined; add to the creamed mixture and mix on low speed until combined.
- Remove to a surface and work the dough using with clean hands until smooth.
- Divide the dough evenly in half.
- Shape into two logs, wrap in waxed paper or plastic wrap and chill for minimum 3 hours or until very hard.
- Set oven to 350°F.
- Set oven rack to second-lowest position.
- Unwrap the dough log then slice into about 1/4-inch slices (the thinner that you slice these the crispier they will be when they bake).
- Place onto lightly greased baking sheet.
- Bake until lightly browned around the edges (about 12-15 minutes, the cookies will not be crispy if you under bake them).
- Cool slightly on baking sheet (the cookies will harden even more upon sitting) then coat in sugar.
ALMOND BUTTER CRISPS
Steps:
- Halve 1 cup almonds and reserve.
- In a food processor grind almonds with sugar and salt until fine. In bowl of a standing electric mixer beat almond mixture and almond extract into basic dough until just combined well. Pat dough into a rectangle. Chill dough, wrapped in wax paper, at least 1 hour or overnight.
- Preheat oven to 350°F.
- Working with one third of dough at a time, roll out each piece of dough between two sheet of wax paper into a 12- by 9-inch rectangle, slightly more than 1/8-inch thick. Cut dough into 1 1/2- to 2-inch almond shapes (or any other shape preferred), arranging cookies about 1/2 inch apart of baking sheets. If dough becomes too soft to work with, freeze or chill uncut dough on baking sheet until firm.
- Brush cookies lightly with egg whites and gently press a reserved almond half in center of each cookie.
- Bake cookies in batches in middle of oven until pale golden, about 10 minutes, and cool on racks. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.
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