Stamies Almond Cookies Recipes

ITALIAN ALMOND COOKIES

Steps:

• Put half the almonds and half the sugar in the bowl of a food processor. Process to obtain a coarse meal. Repeat with remaining almonds and sugar.
• Put egg whites and almond extract in a medium bowl. Using a wire whisk, beat whites until soft peaks form. Add the almond-sugar mixture to the whites and use a rubber spatula to incorporate the egg whites until you obtain a doughlike consistency.
• Use a spoon or small ice cream scoop to make 24 little blobs weighing about 1/2 ounce/20 grams. Roll each between 2 palms to make smooth spheres, then flatten them slightly. Roll them in a bowl of confectioners' sugar to coat well and place 1 inch apart on a parchment-lined baking sheet.
• Use the end of a wooden spoon to make little round dents in each cookie. Fill dents with whole, unblanched almonds or Amarena cherries, if desired. Alternatively, leave cookies plain with smooth tops. Leave the tray of unbaked cookies at room temperature, uncovered, for 1 hour.
• Heat oven to 350 degrees. Bake until lightly browned, 30 to 35 minutes. Cool on a wire rack. Store in an airtight container for up to 1 week.

ALMOND COOKIES

Steps:

• In a small bowl, cream the shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass. Press three almond slices into the center of each. , Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper. Reserve about 28 almonds (1/4 cup) for garnish. Place remaining almonds in a food processor; pulse just until finely ground (do not overprocess). Set aside.
• With an electric mixer, beat butter and sugar until light and fluffy. Add whole egg, orange zest, and almond extract (if using), scraping down sides of bowl as necessary; beat until smooth. In another bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the butter mixture,beating just until incorporated. Mix in ground almonds (do not overmix).
• Using 1 level tablespoon per cookie, roll dough into balls. Place on prepared sheets, at least 1 inch apart. Using the floured end of a thick wooden spoon handle (or your thumb), press lightlyin the center of each cookie. Place an almond in each indentation. In a small bowl, lightly beat egg white with 1 teaspoon water; brush over cookies.
• Bake, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Let cool slightly; transfer cookies to a wire rack to cool completely.

BUTTERY ALMOND COOKIES

Steps:

• In a large bowl, stir together flours, cornstarch, baking powder and salt.
• In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy, 3 to 4 minutes. Beat in egg yolk and almond extract until combined, about 20 seconds. With the mixer running on low, add flour mixture, beating until just incorporated. Do not overmix.
• Divide dough into two balls. On a floured surface, roll each ball into a 1 1/2-inch-thick log. (If the dough is too soft to work with, chill it for 20 to 30 minutes before forming it into logs.) Wrap logs tightly in parchment paper or plastic wrap, and refrigerate until very firm, at least 2 hours or overnight.
• When you are ready to bake the cookies, heat oven to 325 degrees. Line 2 baking sheets with parchment.
• Use large, sharp knife to cut each log into 1/4-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets.
• Bake until cookie edges and bottoms are golden brown, about 15 to 22 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
• Make the icing: In a large bowl, whisk together confectioners' sugar, melted butter, 1 tablespoon buttermilk, vanilla and almond extracts. If the icing isn't thin enough to drizzle, add more buttermilk. It should be a little thicker than heavy cream.
• Using a fork, drizzle icing all over the cooled cookies, then top with almond slices if you like. Let the icing set for at least 1 hour, then store at room temperature in an airtight container. The cookies will keep for at least 3 days.

CHINESE ALMOND COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, cream the butter and sugar together with an electric hand mixer for 5 minutes, or until light and fluffy.
• Add the egg, then 1 egg yolk, beating to incorporate after each addition.
• Add the almond extract and beat to combine.
• Sift the flour, baking soda, and salt into the bowl and beat for 3 minutes, or until a crumbly dough forms.
• Turn out the dough onto a sheet of plastic wrap and fold the wrap over the dough on all 4 sides to create a square dough block about ½ inch (1 ¼ cm) thick. Refrigerate the dough for 2 hours.
• Preheat the oven to 325˚F (165˚C). Line a baking sheet with parchment paper.
• Unwrap the dough on a cutting board and cut into 25 cubes.
• Roll the dough cubes into balls, then flatten slightly and place on the prepared baking sheet.
• In a small bowl, beat the remaining egg yolk with the water.
• Brush a thick layer of egg wash onto the cookies.
• Add the red food coloring to a small bowl. Dip the thicker end of a wooden chopstick into the food coloring and make a dot in the center of each cookie.
• Bake for 35 minutes, or until the cookies are golden.
• Let the cookies cool on a wire rack for 30 minutes before serving.
• Enjoy!