Crispy Almond Strips Recipes

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.

WHOLE30 CRISPY CHICKEN STRIPS

Steps:

• Preheat the broiler. Set a wire rack on a baking sheet.
• Pulse together the almonds, parsley, garlic powder, sesame seeds, thyme and 1 tablespoon salt in a food processor until the mixture resembles breadcrumbs and no large pieces of almond are left. Transfer 3/4 cup to a shallow bowl for breading; reserve the remaining almond mixture in the food processor.
• Press the chicken into the almond mixture until evenly coated on all sides. Put on the prepared baking sheet and broil, flipping halfway through, until the chicken is cooked through and the coating is crunchy and deep golden brown, 8 to 10 minutes.
• Meanwhile, pulse the red peppers, olive oil and tomato paste with the remaining almond mixture in the food processor until a smooth and vibrant orange. Serve alongside the chicken tenders.

ALMOND STRIPS

Steps:

• Stir together flour and baking powder.
• Uaing an electric mixer, beat butter or margarine until smooth.
• Add sugar and beat till fluffy.
• Add egg and the 1/2 teaspoon almond extract; beat well.
• Stir in flour mixture and beat until thoroughly mixed.
• Divide the dough in fourths; roll each portion into a twelve inch roll.
• Place 2 rolls four to five inches apart on an ungreased cookie sheet.
• (To facilitate cutting, use cookie sheets without sides-- or the back of cookie sheets with sides.) Flatten each roll till it is about 3 inches wide.
• Repeat with remaining rolls.
• Brush each flattened roll with a little milk and sprinkle with about 2 tablespoons of the the sliced almonds.
• Bake in a preheated 325 degree oven for 12 to 14 minutes or until edges are lightly browned.
• While still warm, cut crosswise at a diagonal into 1 inch strips.
• Cool completely.
• Stir together the powdered sugar, the 1/4 teaspoon almond extract and the milk to make a thin frosting.
• Drizzle frosting lightly back and forth over strips.

CRISPY ALMOND STRIPS

Steps:

• In a bowl, cut butter in flour until mixture resembles coarse crumbs. With a fork, stir in sour cream until blended. Divide 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 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 degrees F for 12-14 minutes or until golden brown.

ALMOND THINS

Steps:

• Preheat oven to 325 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Sift together the flour and salt and slowly stir into butter mixture until just blended.
• Divide batter in half and place each half on in the center of two ungreased, flat-sided cookie sheets. Dip a spatula in warm water and spread batter to cover the entire baking sheet, making sure batter is spread evenly. Sprinkle almonds and press gently into dough.
• Bake each sheet about 12 minutes, or until edges are lightly browned. Cut hot cookies into 2-inch squares. Return to oven and bake until lightly golden... about 5 minutes. Watch carefully to prevent over baking.
• Remove from oven to a wire rack. Slide spatula under cookies to loosen. Cool completely on cookie sheets. Store in airtight containers with waxed paper between layers.

CHERRY & ALMOND CRISPY SQUARES

Steps:

• In a Dutch oven, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in extract. Stir in the cereal, 1 cup almonds and 1 cup cherries. , Press into a greased 13-in. x 9-in. pan. Sprinkle with remaining almonds and cherries; gently press onto cereal mixture. Cool. Cut into squares.

ALMOND CRISPS

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.