Crispy Almond Cookies Recipes

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CRISP ALMOND COOKIES



Crisp Almond Cookies image

Provided by Joan Hayes

Number Of Ingredients 9

1 1/2 cups butter, softened (337 g)
1 cup brown sugar (200 g)
1 cup sugar (200 g)
2 large eggs
2 teaspoons vanilla extract (10 ml)
2 1/4 cups all purpose flour (280 g)
1 teaspoon baking power (4 g)
1/8 teaspoon salt (0.7 g)
1 cup finely chopped almonds (112 g)

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



Crisp Almond Cookies image

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

1/2 cup butter, softened
1/2 cup shortening
1 cup confectioners' sugar
1 tablespoon water
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 cup finely chopped almonds
Additional confectioners' sugar

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 :

CRISPY ALMOND BUTTER THINS (COOKIES)



Crispy Almond Butter Thins (Cookies) image

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

2 cups butter, room temperature (1-pound butter, no substitutes please!)
2 cups white sugar (for a sweeter cookie increase sugar slightly)
2 -3 teaspoons almond extract
2 large egg yolks
1/2 teaspoon salt
2 cups all-purpose flour
sugar, for coating (optional)

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.

THIN, CRISP ALMOND COOKIES



Thin, Crisp Almond Cookies image

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

1/2 cup unsalted butter (cut up)
1 1/3 cups turbinado sugar
1/2 teaspoon ground cinnamon
1/3 cup water
2 1/3 cups flour
1/4 teaspoon baking soda
1 cup almonds (sliced)

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.

CRISPY ORANGE-ALMOND COOKIES



Crispy Orange-Almond Cookies image

I like to serve these light crispy cookies with ice cream or sherbet. The recipe is a personal favorite because it came from a good friend.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6-1/2 dozen.

Number Of Ingredients 10

1 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
2 tablespoons orange juice
1 tablespoon grated orange zest
1/2 teaspoon almond extract
2-1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 cup chopped almonds

Steps:

  • In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, orange juice, peel and extract. Combine flour and baking soda; 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. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts :

ALMOND COOKIES II



Almond Cookies II image

Gluten-free cookies.

Provided by Beulah Schott

Categories     Desserts     Cookies     Nut Cookie Recipes     Almond

Yield 36

Number Of Ingredients 7

½ cup butter
½ cup packed brown sugar
1 teaspoon almond extract
1 egg
½ cup white rice flour
2 cups crisp rice cereal
2 tablespoons chopped almonds

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

ALMOND CRISPS



Almond Crisps image

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

1 3/4 cups unblanched almonds, finely ground
1 1/2 cups sugar
3 large egg whites
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
1/2 cup unblanched almond slices
Nonstick cooking spray

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.

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