ALMOND BLUEBERRY COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h5m
Yield about 30 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine flour, baking powder, and salt. In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest. Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes. Cool the cookies on a wire rack. Save in a storage container to take to the picnic.
- Note: This recipe has been updated and may differ from what was originally published or broadcast.
Nutrition Facts : Calories 90 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 15 milligrams, Sodium 73 milligrams, Carbohydrate 12 grams, Fiber 0.5 grams, Protein 1 grams, Sugar 5 grams
CHEWY ALMOND BUTTER COOKIES
This a recipe for those who cannot eat peanut butter like myself, but want a cookie that is similar.
Provided by mseve
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat shortening, almond butter, brown sugar, and white sugar in a bowl until smooth. Combine hot water, baking soda, and salt together in another bowl; stir into almond butter mixture until creamy. Add eggs and vanilla extract; beat until blended. Gradually stir in flour until dough is just blended.
- Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Press and flatten balls with a fork to create a crosshatch pattern.
- Bake in preheated oven until golden brown, 8 to 12 minutes.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 29.5 g, Cholesterol 15.5 mg, Fat 15.2 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 156.5 mg, Sugar 17.8 g
PAIN D'AMANDES - BRUSSELS ALMOND BREAD COOKIES
Similar to a shortbread cookie, these would be delicious with coffee or tea. Prep time does not include overnight chilling.
Provided by momaphet
Categories Dessert
Time 30m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Stir together dry ingredients, mix well.
- Pour in brandy, milk, and butter, mix thoroughly with hands until dough feels like clay.
- Shape into a roll; wrap well in waxed paper of plastic wrap, then in foil. Chill overnight.
- Slice cookies 1/4" thick and palce on greased baking sheet (or place on parchment),
- Bake 10 mins remove from pan immediately. Cool on wire rack.
Nutrition Facts : Calories 95.6, Fat 5.7, SaturatedFat 2.2, Cholesterol 8.5, Sodium 55.5, Carbohydrate 8.8, Fiber 0.8, Sugar 0.7, Protein 2.1
ALMOND BUTTER SHORTBREAD COOKIES "MANDELMUSSLOR"
Provided by Kelsey Nixon
Categories dessert
Time 2h20m
Yield About 90 cookies (7 1/2 dozen) (depends on mold used)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F.
- Grind the almonds in a food processor until very fine crumbs. Transfer to a bowl and pour over half of the almond extract. Stir to combine.
- Cream together the butter and sugar in a large bowl, using an electric mixer on medium-high speed, until light, fluffy and pale yellow, about 3 minutes. Beat in the egg just until incorporated. Mix in the flour, ground almonds and the remaining almond extract on low speed. The dough should be quite stiff.
- Press the dough into shortbread molds, filling two-thirds full. Bake, in batches if needed, until golden brown and set, 10 to 12 minutes. Cool in the pans for about 10 minutes, and then gently remove from the molds.
DELICIOUS ALMOND BRAIDS
Similar to an almond crescent, this coffee cake is light and flaky with a rich almond center. It's so versatile you can serve it for dessert, breakfast or brunch. It will taste as if it was made from scratch at a bakery, yet the packaged puff pastry makes the recipe quick and easy. —Gina Idone, Staten Island, New York
Provided by Taste of Home
Time 55m
Yield 2 braids (6 servings each).
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Place the almond paste, butter and sugar in a food processor; cover and pulse until chopped. Add egg and flour; process until smooth., Place puff pastry sheets onto a greased baking sheet. Spread half of the filling mixture down the center third of 1 pastry sheet. On each side, cut 8 strips about 3-1/2 in. into the center. Starting at 1 end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining pastry and filling., Bake until golden brown, 30-35 minutes. Remove to a wire rack to cool completely., Combine the confectioners' sugar, milk and almond extract. Drizzle over braids; sprinkle with almonds. Cut into slices to serve.
Nutrition Facts : Calories 430 calories, Fat 25g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 197mg sodium, Carbohydrate 49g carbohydrate (22g sugars, Fiber 4g fiber), Protein 6g protein.
FLO BRAKER'S PAIN D'AMANDE COOKIES
As found and adapted on David Lebovitz's site from Flo Braker's book 'Sweet Miniatures' (and with further adaptations). He says that they should be super-crisp, so be sure to bake them on parchment paper since if you use a silicone mat, they won't get as crispy. And the other tip is not to let the sugar melt in the butter; the big crystals add a wonderful crunch to these delightfully-delicious cookies.
Provided by evelynathens
Categories Bar Cookie
Time 40m
Yield 80-90 cookies
Number Of Ingredients 8
Steps:
- Melt the butter in a small saucepan over low heat with the sugar, salt, cinnamon, and water. Stir until the butter just melts but don't allow to boil: most of the sugar should not be dissolved.
- Remove from heat and stir in the flour, baking soda, and almonds until well mixed.
- Line a 9-inch (23cm) loaf pan with plastic wrap and press the dough into the pan so the top is smooth. Chill until firm.
- To bake the cookies, preheat the oven to 325º (160ºC.).
- Using a very sharp chef's knife, slice the dough crosswise, as thin as possible, into rectangles. If you can get them as thin as a coin, all the better. The thinner they are, the more delicate and crisp they'll be.
- Space the cookies on parchment lined baking sheets and bake for 10-15 minutes, or until the cookies feel slightly firm and the undersides are golden brown. Flip the cookies over and bake an additional 10-15 minutes, until the cookies are crisp and deep golden-brown on top. The baking times depend on how thin you cut the cookies.
- Cool completely, then store in an airtight bin until ready to serve.
- Storage: Once baked, the cookies will keep in an airtight container for up to three days. The dough can be stored in the refrigerator for up to four days, or frozen for up to two months, if well-wrapped.
- Note: Large-crystal golden sugar, as shown, is available in specialty food stores, natural food stores.
Nutrition Facts : Calories 37, Fat 1.8, SaturatedFat 0.8, Cholesterol 3, Sodium 34.7, Carbohydrate 4.8, Fiber 0.2, Sugar 1.8, Protein 0.6
QUICK ALMOND BUTTER COOKIES
A twist on peanut butter cookies. Almond butter is a much healthier alternative.
Provided by Mercedes C.
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 25m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar and eggs together in a bowl until smooth; add peanut butter and beat until well-combined. Stir flour, chocolate chips, and baking soda into peanut butter mixture until dough forms. Roll dough into balls, and place 2-inches apart on a baking sheet. Flatten dough balls with the back of a spoon.
- Bake in preheated oven until golden brown, 15 to 25 minutes.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 27.2 g, Cholesterol 20.7 mg, Fat 10.2 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 1.8 g, Sodium 145.4 mg, Sugar 19.1 g
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