ITALIAN ALMOND-ORANGE COOKIES
Steps:
- In a medium bowl, mix egg whites, sugar, orange zest and honey with a whisk until smooth.
- Add the almond flour and baking powder and mix with a wooden spoon or rubber spatula until moist and all of the dry ingredients are absorbed into the wet and combined.
- Cover and refrigerate for one hour and as long as 24 hours. I made my dough the night before then baked the next morning.
- When ready to bake, preheat oven to 325 degrees F with two racks in top two positions.
- Cover two cookie sheets with parchment paper.
- Place the powdered sugar in a small bowl.
- Roll the dough on your counter with your hands into a fat log and cut it into two equal pieces.
- Roll each piece out into logs and cut in half then each piece in half again. Then cut each piece into three. This will give you 24 pieces.
- Roll each piece into a ball then roll in the powdered sugar then onto the cookie sheets, 12 per tray.
- Bake both together for 15-17 minutes, rotating the pans half way through.
- The cookies are done when they start to crackle and flatten out and are slightly browned on the bottom. The centers will be very soft so don't go by the feel of the cookie and don't lift off the cookie sheet yet.
- As they cool on the cookie sheet, they stiffen up and have a crisp outside and a chewy center.
- Store at room temperature in an air-tight container.
Nutrition Facts : ServingSize 1 cookie, Calories 119 calories, Sugar 13.5 g, Sodium 2.1 mg, Fat 2.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 15.5 g, Fiber 0.5 g, Protein 1.8 g, Cholesterol 0 mg
ORANGE-ALMOND THUMBPRINT COOKIES
These bright, cheery thumbprint cookies get their delicate crumb from a mixture of almond flour and confectioners' sugar. Fill their little wells with warm marmalade or the jam of your choice.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h40m
Yield Makes about 6 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F, with racks in upper and lower thirds. In a medium bowl, whisk together both flours and salt. Beat butter with both sugars and zest in a stand mixer fitted with paddle attachment on medium speed until light and fluffy, about 3 minutes. Reduce speed to low; gradually add flour mixture, beating just until a dough forms.
- Scoop dough using a 1 1/8-inch scoop (about 1 1/2 teaspoons); roll into balls and arrange on parchment-lined baking sheets, 1 inch apart. With the tip of your pinkie, create a deep well in center of each ball. Refrigerate 15 minutes.
- Bake 10 minutes. Remove from oven; reshape indentations with the tip of the handle of a wooden spoon. Return to oven; bake until cookies are lightly browned on bottoms and set in centers, 8 to 10 minutes more.
- Let cool on sheets on wire racks 10 minutes. Gently toss in confectioners' sugar to lightly coat; let cool completely. Just before serving or packing, sift more confectioners' sugar over cookies to coat. Bring marmalade to a boil in a small pot. Spoon 1/2 teaspoon into each well. Let stand until marmalade is set, about 15 minutes.
CHOCOLATE-ALMOND BUTTER THUMBPRINT COOKIES
These treats are reminiscent of everyone's favorite peanut butter blossom cookies-a little more grown up but just as addictive. They stay fresh and delicious refrigerated in an airtight container.
Provided by Food Network Kitchen
Time 1h10m
Yield 30 cookies
Number Of Ingredients 12
Steps:
- For the cookies: Adjust the racks to the top and lower thirds of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper.
- Whisk together the flour, baking powder and salt in a medium bowl and set aside.
- Combine the butter and almond butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer). Beat on medium-high speed until smooth and combined. Scrape down the sides of the bowl. Add the brown sugar and 1/3 cup of the granulated sugar and continue to beat until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Adjust the speed to medium-low and add the flour in two batches, mixing until just incorporated.
- Combine the chopped almonds and the remaining 3 tablespoons granulated sugar in a small bowl.
- Scoop out even tablespoons of cookie dough, roll into balls and then dredge in the almond-sugar mixture. Space the balls about 2 inches apart on the prepared baking sheets. Bake until the cookies appear dry and slightly cracked on the top and golden brown on the bottom, 10 to 12 minutes.
- Use the rounded side of a teaspoon to make an indentation in the center of each cookie. Let them cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely.
- For the chocolate ganache filling: While the cookies cool, combine the chocolate and heavy cream in a microwave-safe bowl and heat for 45 second increments, stirring well between each, until smooth. Let cool completely at room temperature.
- Fill a pastry bag fitted with a medium star tip with the chocolate ganache. Pipe about 1 teaspoon of the ganache into the center of each cookie. Serve, or refrigerate in an airtight container for up to 3 days.
ALMOND THUMBPRINT COOKIES
Categories Food Processor Fruit Dessert Bake Passover Quick & Easy Almond Vanilla Kosher Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free
Yield Makes about 2 dozen
Number Of Ingredients 9
Steps:
- Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. (Be careful not to grind to a paste.) Transfer to a bowl and stir in butter, egg, and extracts until combined well. Chill dough, covered, until firm, about 30 minutes.
- While dough chills, put oven rack in middle position and preheat oven to 350°F.
- Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets. Roll dough into balls, then chill until slightly firm, about 10 minutes. Make a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb, index finger, or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 10 to 12 minutes. Transfer cookies to a rack and cool completely.
ALMOND THUMBPRINT COOKIES
A delightful almond flavored thumbprint cookie and very pretty if you tint the icing with a little food color!
Provided by Theresa P
Categories Dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 9
Steps:
- For cookies:.
- Cream butter and sugar.
- Beat in the flour, extract and salt.
- Stir in the pecans.
- Shape dough into 1-inch balls and place on ungreased cookie sheet.
- Make thumbprint in each cookie.
- Bake at 300°F for 20-30 minutes.
- Let cool.
- For Icing:.
- Mix all Icing ingredients and thin with a little milk if needed , to make a smooth icing . You may add a drop or two of food color to tint the icing . Fill cooled cookies with icing.
ORANGE THUMBPRINT COOKIES
An adaptation of thumbprints with orange flavroing and orange marmalade. Delicious and beautiful gifts for the holidays.
Provided by VeggieHippie
Categories Dessert
Time 30m
Yield 20-24 serving(s)
Number Of Ingredients 7
Steps:
- cream butter and shortening.
- slowly add powdered sugar while creaming (occasoinally scrape down bowl with spatula).
- add flavoring.
- stir in flour & cornstarch (dogh will be very thick).
- refridgerate over night.
- preheat oven to 350 degrees.
- take pieces of dough and roll them into balls about 1/2-3/4" in size. place 2 inches apart on ungreased cookie sheet.
- make a small indentation in cookies with back of wooden spoon (prettier looking than using your thumbs).
- fill depressions with orangel marmalade.
- bake on middle rack for 10-15 minutes or until beginning to look slightly golden on bottoms.
- remove from cookie sheet to cool on racks.
Nutrition Facts : Calories 138.7, Fat 9.8, SaturatedFat 4.2, Cholesterol 12.2, Sodium 33.1, Carbohydrate 11.7, Fiber 0.3, Sugar 3, Protein 1
RASPBERRY-ORANGE THUMBPRINTS
Delicious orange flavored thumbprint cookies filled with raspberry jam in the center and sprinkled with powdered sugar is a perfect dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 36
Number Of Ingredients 9
Steps:
- In large bowl, beat butter with electric mixer on medium speed until creamy; add granulated sugar, beating until blended. Add egg, orange peel and vanilla; beat until blended. On low speed, beat in flour and salt until blended. Wrap dough in plastic wrap. Refrigerate 1 hour.
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Shape dough into 1-inch balls. On cookie sheet, place balls 2 inches apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
- Bake 12 to 15 minutes or until light golden brown. Quickly remake indentations with end of wooden spoon, if necessary. Immediately remove from cookie sheet to cooling rack; cool completely. Sprinkle with powdered sugar. Fill each thumbprint with about 1/4 measuring teaspoon of jam.
Nutrition Facts : Calories 95, Carbohydrate 11 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 80 mg
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ALMOND PULP COOKIES (CRANBERRY ORANGE THUMBPRINTS)
From runningtothekitchen.com
Reviews 3Calories 91 per servingCategory Baked Goods
- Combine almond milk and almond butter in a small bowl. Heat in microwave for 15-20 seconds then stir until creamy and well combined. Add to the bowl with the almond pulp.
- Whisk oat flour, salt and baking soda together in a small bowl. Add to the large bowl with almond pulp and combine throughly with a spatula until a sticky dough ball forms. Place in the refrigerator to chill while making the cranberry orange filling.
MARCONA ALMOND AND ORANGE THUMBPRINT COOKIES
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- Pulse almonds in a food processor until finely chopped (or chop by hand). In a small bowl, combine 1/4 cup chopped almonds, flour, baking soda, ginger and salt; set aside remaining almonds in a shallow bowl.
- In a large bowl, using an electric mixer, cream both types of sugar and butter together. Add egg and almond extract; beat until fluffy. Beat in flour mixture until just combined. Chill mixture for several hours or up to overnight.
- Scoop out dough using a teaspoon measure and roll into balls; gently roll each dough ball in reserved chopped almonds. Place on prepared baking sheets and bake for 5 minutes. Remove pans from oven and using the end of a wooden spoon, press a small indentation in the center of each cookie. Return pans to oven and bake until lightly browned and set, about 4 to 5 minutes more. Remove from oven and fill each cookie with 1/4 teaspoon marmalade. Let cool. Yields 1 cookie per serving.
BEST ALMOND THUMBPRINT COOKIES – A COUPLE COOKS
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Reviews 8Category DessertCuisine CookiesTotal Time 1 hr 10 mins
- Add the berries, maple syrup, and cinnamon to a small saucepan. Cook on low heat for 10 to 12 minutes until the berries break down. Run the mixture through a mesh strainer into a clean bowl, mashing the berries with a spatula. Return the sauce to the same saucepan, then add the cornstarch and heat on low 2 more minutes until bubbly and thick. Remove from the heat and allow to cool while making the cookies. (This step can be made ahead and refrigerated for up to 1 week before making the cookies.)
- In a large bowl, mix the almond flour, all purpose flour, baking powder and kosher salt in medium bowl.
- In a separate medium bowl, whisk together the melted butter and maple syrup. Mix in the dry ingredients and stir with a spatula until well combined.
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