Easy Almond Crisps Recipes Recipes Recipe Cards

ALMOND CRISPIES

Steps:

• In a small bowl, combine 3 tablespoons sugar and cinnamon; set aside. , In a large bowl, beat butter and remaining sugar until crumbly. Beat in the egg, milk and extracts. Combine the flour, ground almonds and salt; add to the creamed mixture and mix well. Cover and refrigerate for at least 1 hour., Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat bottom of glass with cooking spray, then dip in cinnamon-sugar mixture. Flatten cookies with prepared glass, redipping in cinnamon-sugar mixture as needed. Top each cookie with an almond., Bake at 325° for 16-18 minutes or until lightly browned. Remove to wire racks.

ALMOND CRISPS

Steps:

• Preheat oven to 325 degrees.
• Lightly beat the eggs until just frothy, don't over beat.
• Add sugar and mix well.
• Stir in oats and flour, then add almond slices.
• Drop by tablespoonfuls onto a lightly greased baking pan, leaving ample room for spreading.
• Bake for 11 to 13 minutes until golden.

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.

ALMOND CRISPS

Steps:

• Preheat oven to 375°F Place all ingredients in a large bowl.
• Using an electric mixer, beat on low speed, scraping down side of bowl as needed until moist crumbs form.
• Start by adding only 1 tablespoons of water.
• If dough is dry add more water, 1 tablespoons at a time, until dough will form a ball in your hands.
• Roll into 1-inch balls.
• Place coloured sugar or sprinkles in a small bowl and flatten balls in the sugar to 1/4-inch thickness.
• Bake until cookie edges are golden, 8 to 10 minutes.

OATMEAL-ALMOND CRISPS

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
• In a large bowl, whisk brown sugar, butter, egg, and vanilla until smooth. Mix in oats and almonds.
• Drop mixture by level tablespoons onto prepared baking sheets, spacing about 2 inches apart. Spray the underside of a metal spatula with nonstick cooking spray, and use to flatten cookies into 2 1/2-inch disks.
• Bake until golden, 14 to 16 minutes. Cool completely on baking sheets. (Handle with care; cookies are fragile.)

COFFEE ALMOND CRISPS

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in coffee. Combine the flour, baking soda, salt and 1 teaspoon of cinnamon; gradually add to the creamed mixture and mix well. Stir in almonds. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Combine sugar and remaining cinnamon; sprinkle over cookies. Flatten slightly. , Bake at 375° for 10-12 minutes or until firm. 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 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.

PEACH-ALMOND CRISP

Steps:

• Preheat oven to 400 degree F.
• For topping, stir together brown sugar, rolled oats, 1/2 cup of the flour, and the 3 tablespoons granulated sugar in a medium mixing bowl. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in almonds.
• For filling, stir together remaining flour, the 1/3 cup granulated sugar, the cinnamon, nutmeg, and ginger in a large mixing bowl. Add the peach slices and peach nectar or orange juice. Toss gently to coat.
• Transfer filling to an ungreased 3-quart rectangular baking dish. Sprinkle topping over the filling. Bake in preheated oven for 30 to 35 minutes or until fruit slices are tender and the topping is golden. Serve warm or at room temperature with ice cream.

PEACH ALMOND CRISP (SIMPLE AND LITE)

Steps:

• Preheat oven to 350F degrees.
• Peaches:.
• If frozen, thaw just half way, so that the peaches are still partially frozen. I like to use my frozen peaches but fresh peaches may be used.
• Empty peaches and their juice into a 6 cup casserole, set aside.
• In a small bowl, mix together rolled oats, almonds, splenda brown sugar mix and mix well; drizzle honey over mixture and stir through.
• Spread rolled oats mixture evenly over peaches in casserole.
• Bake in 350f degree oven for 45 minutes, until topping is well browned and crisp.
• Depending on your peaches, this crisp is not sweet, just the way we like it; if you prefer your crisp sweeter add a couple of tablespoons of brown sugar mix to your peaches.

EASY ALMOND CRISPS

Steps:

• Place graham wafers on a cookie sheet. Sprinkle with almonds.
• Bring butter and brown sugar to a boil, boil 1 minute and pour over wafers.
• Bake 7 minutes in a 375* oven.
• Cut while still warm and let cool.
• Store or freeze until ready to serve.
• Cutting yields uneven slices.
• Pecans can be substituted for almonds.