Toasted Almond Cookies Recipes

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ALMOND COOKIES I



Almond Cookies I image

An almond lover's cookie!

Provided by S. Baker

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 30m

Yield 24

Number Of Ingredients 6

½ cup butter, softened
½ cup white sugar
1 egg
1 ¼ cups all-purpose flour
½ cup ground almonds
2 teaspoons amaretto liqueur

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.
  • Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.

Nutrition Facts : Calories 95.5 calories, Carbohydrate 9.9 g, Cholesterol 17.9 mg, Fat 5.6 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 30.3 mg, Sugar 4.5 g

ALMOND COOKIES



Almond Cookies image

These crunchy treats make an excellent afternoon snack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 28

Number Of Ingredients 9

1 cup whole blanched almonds, toasted (see note, above)
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
1 large whole egg, plus 1 large egg white
1 teaspoon finely grated orange zest
3/4 teaspoon almond extract (optional)
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon salt

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.

ALMOND SNOWBALL COOKIES



Almond Snowball Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield about 30 cookies

Number Of Ingredients 8

3/4 cup sliced almonds
3/4 cup sugar
3/4 cup unsalted butter, sliced and softened (1 1/2 sticks)
1/2 teaspoon pure vanilla extract
1/8 teaspoon almond extract
1 2/3 cups all-purpose flour
1/2 teaspoon fine salt
1 cup confectioners' sugar

Steps:

  • Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and pulse to make a soft dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.
  • Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
  • Cut the chilled dough into 1/2-inch pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 minutes. Put the confectioners' sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss in the confectioners' sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in the confectioners' sugar.

TOASTED ALMOND-COCONUT FINANCIERS



Toasted Almond-Coconut Financiers image

These simple, French-style cookie-cakes are usually baked in special rectangular molds to resemble little bars of gold. In her book "Paris Sweets" (Clarkson Potter, 2012), Dorie Greenspan makes the process easier by baking them in mini-muffin tins, and the method works beautifully. They bake up soft and chewy, into perfect two-bite-size treats. This recipe uses toasted almond flour, which deepens the flavor. A dip in melted bittersweet chocolate gives the financiers a polished look and balances out their sweetness. This recipe makes 12, but easily doubles for a crowd.

Provided by Samantha Seneviratne

Categories     snack, cakes, cookies and bars, finger foods, dessert

Time 40m

Yield 12 financiers

Number Of Ingredients 10

1/2 cup/113 grams unsalted butter, melted and slightly cooled, plus more for greasing the tin
1/2 cup/45 grams sweetened, shredded coconut
1/2 cup/55 grams almond flour
1/3 cup/67 grams granulated sugar
2 tablespoons all-purpose flour
Pinch of kosher salt
2 large egg whites
1/4 teaspoon almond extract
3 ounces/85 grams bittersweet chocolate, finely chopped
1 teaspoon neutral oil

Steps:

  • Heat the oven to 350 degrees. Grease a 12-cup mini-muffin tin.
  • On a rimmed baking sheet, spread out the coconut and almond flour, side by side. Toast until both are lightly browned, 8 to 10 minutes, stirring halfway through and keeping a close watch at the end. Transfer to a large bowl and let cool slightly.
  • Use your fingertips to grind the coconut with the almond flour to break it down into small pieces. Add the sugar, flour and salt, and whisk to combine.
  • Whisk in the egg whites and almond extract, then the melted butter.
  • Divide the batter evenly among the greased cups. (A small cookie scoop makes easy work of this task.) Tap the pan on the countertop to smooth the tops.
  • Bake until the cakes spring back when pressed gently in the center, 18 to 20 minutes. Pop them out of the tin, using a small offset spatula or knife to loosen the edges if needed, and let them cool completely on a wire rack.
  • Melt the chocolate and oil together in a small bowl in short, 10-second bursts in the microwave, stirring between each. (Alternatively, melt the chocolate and oil over a double boiler on the stove.)
  • Dip half of each financier in the chocolate and set on a rack until set, at least 30 minutes.

TOASTED ALMOND SNOWBALLS



Toasted Almond Snowballs image

Browning almond flour for these cookies adds a deep layer of toasty flavor, intensifying their overall nuttiness. Feel free to substitute other nuts: Pistachios, walnuts and pecans work particularly well. Snowballs keep, stored airtight at room temperature, for about a week.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 30m

Yield 3 dozen cookies

Number Of Ingredients 8

2/3 cup/75 grams almond flour
3/4 cup/170 grams unsalted butter (1 1/2 sticks), softened
2 1/2 cup/305 grams confectioners' sugar
1 egg yolk
1 tablespoon brandy, pastis or ouzo
1/2 teaspoon almond extract
1 1/2 cups/190 grams all-purpose flour
1/4 teaspoon fine sea salt

Steps:

  • In a medium skillet over medium heat, toast the almond flour, stirring constantly, until golden brown and fragrant, 6 to 8 minutes. Immediately pour flour into a small bowl to cool. Watch carefully: Once the flour begins to toast, it will happen very quickly.
  • Using an electric mixer fitted with the paddle attachment or a handheld electric mixer, beat butter and 1 cup confectioners' sugar on low speed until fluffy, 1 to 2 minutes. Beat in egg yolk, brandy and almond extract until well combined.
  • Reduce speed to low and gradually add all-purpose flour, salt and toasted almond flour until just incorporated.
  • Scrape the dough into an airtight container and refrigerate for at least 2 hours or overnight.
  • When ready to bake, heat oven to 350 degrees and line 2 baking sheets with parchment paper.
  • Using your hands, roll dough into 1-inch balls and place balls 1 inch apart on the prepared baking sheets. Bake for 12 to 18 minutes, until cookies begin to brown at edges. Rotate cookie sheets halfway through for even baking.
  • Place 3/4 cup confectioners' sugar into a sieve. As soon as the cookies come out of the oven, sift a thick layer of confectioners' sugar over the tops. Once cookies are cool, put remaining 3/4 cup confectioners' sugar (plus any sugar in the sieve) into a shallow bowl and toss cookies again in confectioners' sugar.

TOASTED-ALMOND COOKIES



Toasted-Almond Cookies image

Provided by Ruth Cousineau

Categories     Cookies     Food Processor     Nut     Dessert     Bake     Vegetarian     Tree Nut     Almond     Gourmet     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 16 cookies

Number Of Ingredients 8

2 large egg whites, at room temperature 30 minutes
1/2 stick unsalted butter, softened
1/2 cup sugar
6 tablespoons all-purpose flour
1/4 teaspoon pure vanilla extract
1/8 teaspoon salt
3 ounces sliced almonds (1 cup), toasted and cooled
Equipment: a 17- by 11-inch nonstick bakeware liner such as Silpat

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Blend together egg whites, butter, sugar, flour, vanilla, and salt in a food processor just until smooth.
  • Put liner on a baking sheet. Using 2 teaspoons batter per cookie, make 6 mounds, spacing them 3 inches apart, then spread into 4 1/2- to 5-inch rounds with back of a spoon (they will be very thin but try to spread batter as evenly as possible). Sprinkle each round with about 1/2 tablespoon almonds.
  • Bake cookies until golden-brown, 7 to 9 minutes. Let stand on baking sheet 1 minute, then, working quickly, remove each cookie with a metal spatula and drape over a rolling pin or a wine bottle (you will need 2 pins or bottles) to form a curved shape. Let stand until crisp, about 20 minutes, then transfer to a rack to cool completely.
  • Cool liner and baking sheet before making more cookies.

EASY ROASTED ALMOND COOKIES



Easy Roasted Almond Cookies image

I like to draw a heart on them for special occasions. Every time I make these cookies, I have to smile because the ingredients are simple, without the typical eggs, oil, or wheat -- yet so yummy!

Provided by Lynn

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h45m

Yield 6

Number Of Ingredients 4

1 cup raw whole almonds
1 cup oat flour
½ cup real maple syrup
1 teaspoon almond extract

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature. Finely grind the almonds in a food processor.
  • Raise oven temperature to 350 degrees F (175 degrees C). Oil a baking sheet with vegetable oil.
  • In a bowl, mix together the ground almonds, oat flour, maple syrup, and almond extract. Form the mixture into 6 balls, then flatten the balls into cookies about 1/4 inch thick. Place cookies onto the prepared baking sheet.
  • Bake until crisp and brown around the edges, 12 to 15 minutes; watch them carefully because they burn easily. Remove the cookies carefully, and allow to cool.

Nutrition Facts : Calories 268 calories, Carbohydrate 32.9 g, Fat 13.6 g, Fiber 4.3 g, Protein 7.1 g, SaturatedFat 1.2 g, Sodium 2.6 mg, Sugar 16.8 g

TOASTED ALMOND AND BLUEBERRY JAM SANDWICH COOKIES



Toasted Almond and Blueberry Jam Sandwich Cookies image

These are soft blubeberry jam cookies that can of course be filled with other flavors..rolling of this soft dough between sheets of wax paper to prevent it from sticking to the rolling surface is necessary

Provided by grandma2969

Categories     Dessert

Time 43m

Yield 10 cookie sandwiches

Number Of Ingredients 9

2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter, room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
3/4 teaspoon almond extract
1 cup whole blanched almond, toasted, finely ground
6 tablespoons blueberry jam
powdered sugar, for dusting

Steps:

  • sift the flour and salt into a medium bowl and set aside.
  • In a large bowl,using an electric mixer on medium speed, beat the butter and 3/4 cup powdered sugar until smooth and slightly lightened in color, about 1 minute on low speed. Stop the mixer and scrape down the sides of the bowl as needed during mixing.
  • On low speed, mix in the vanilla, almond extract and ground toasted almonds.(see note at bottom).
  • Mix in the flour mixture just until the flour is incorporated adn the dough holds together.
  • Divide the dough in half and form in two 6" disks.
  • Wrap each one in plastic wrap and refrigerate the dough until it is cold and firm enough to roll, about 40 minutes.
  • Preheat the oven to 325°F.
  • Line 2 baking sheets with parchment paper.
  • Remove one piece of dough from the refrigerator.
  • Put the dough between 2 large sheets of wax paper and roll it into a rectangle about 12 x 8" and 1/4" thick.
  • Remove the top sheet of wax paper and discard it.
  • Use a cookie cutter to cut out 3 1/2" circles (or any shape you like) from the dough, leaving the cookies on the wax paper.
  • Turn the wax paper over, peel off the paper and use a metal spatula to help place the circles 1" apart on one of the prepared pans--(the cookies do not spread much).
  • Set aside the dough scraps.
  • Using a clean piece of wax paper, roll and cut the second piece of dough.gather together all the dough scraps, forming a smooth disc and repeat the rolling and cutting process -- you should have 20 cookies.
  • Cut a 1" circle (or other shape) from the center of half of the cookies and remove those shapes(circles) from the cookies. The wide end of a pastry tube works well for cutting the circles -- the dough "holes" can be baked along with the cookies for snacks.
  • Bake the cookies one sheet at a time until the edges are light brown and the tops firm, about 18 minutes.
  • Cool, the cookies for 5 minutes on the baking sheets and then wide a wide metal spatula, transfer them to a wire rack to cool completley.
  • Turn the cookies without the holes, bottom side up leaving a 1/4" plain edges, spread a rounded tsp of jam over each one.
  • Sift powdered sugar over the cookies with holes, and place them on top of the jam-covered cookies.
  • The cookie sandwiches can be stored in a tightly covered container at room temperature for up to 3 days.
  • The prep time does not include chilling time.
  • I find that toasting whole almonds takes me about 15 minutes. In a 325° preheated oven in single. I can always start to smell them just before they are golden. I cool them before finely chopping them or grinding them in a food processor.

Nutrition Facts : Calories 408.5, Fat 26, SaturatedFat 12.3, Cholesterol 48.8, Sodium 127.3, Carbohydrate 39.3, Fiber 2.3, Sugar 15.5, Protein 6

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