ALMOND BISCUITS
These amaretti-style biscuits use minimal flour and have a light airy finish, fit to accompany desserts and drinks
Provided by Jeremy Lee
Categories Dessert, Dinner
Time 35m
Yield Makes 34
Number Of Ingredients 4
Steps:
- Heat oven to 160C/140C fan/gas 3. Line 2 baking trays with baking parchment. Place the egg whites in a clean bowl and whisk until they form soft peaks. Add the sugar and continue to whisk for a few mins more until the whites are glossy. Sift the flour onto the whites, spoon over the almonds, then fold everything together quickly, keeping the mixture light and airy.
- Spoon tbsps of the almond mix, well spaced apart, onto the prepared trays. Bake for 20 mins until golden. Remove from the oven and cool on a wire rack. Serve with the gooseberry fool. These biscuits are best freshly baked but will keep in a sealed container for up to a week.
Nutrition Facts : Calories 47 calories, Fat 2 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Protein 1 grams protein
ALMOND COOKIES
Provided by Food Network
Categories dessert
Time 40m
Yield about 2 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, cream butter and sugar together until fluffy. Beat in the egg, vanilla, and almond extract. Sift the flour over the top, add the salt and the chopped almonds and fold to combine.
- Pull off little pieces of the dough and roll them into balls about 1-inch in diameter, enclosing a whole almond in the center of each one. Place on an ungreased baking sheet and bake on the center rack of the oven for 15 to 20 minutes, until light brown. Transfer to racks to cool slightly. When cool enough to handle, roll 1/2 the cookies in the cocoa powder, and the remaining 1/2 in the confectioners' sugar. Serve warm or return to the rack to cool.
EASY ALMOND BUTTER COOKIES
Melt-in-your-mouth recipe from Switzerland.
Provided by NESSITA
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
- Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
- Bake in preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 9.8 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 5 g, Sodium 54.7 mg, Sugar 3.9 g
ALMOND BRETON BISCUITS
I saw this recipe in the BH&G 2008 Christmas Cookie Book and it reminds me of a cookie that my cousin 'Kristy' the baker in Campbell, Ohio made for many years. As a little girl I would visit the bakery and he would give me a little bag and let me 'pick' what I wanted. The cookies in the case looked like 'jewels' because he used all different colors of sugar and they were lined up like a rainbow! Imagine doing that 50 years ago, wow, it brought back so many memories. I'm not sure if this is the same recipe, I tried for many years to get him to share the recipe with no luck, he passed years ago. His recipe had a tiny dollop of raspberry filling in an indentation in the center of the cookie.......boy would I love to have gotten that recipe!!! He also used colored non-pariels but 'Zaar would'nt allow that ingredient.
Provided by Chef53Kathy
Categories Dessert
Time 37m
Yield 54 cookies, 28 serving(s)
Number Of Ingredients 9
Steps:
- Beat butter, sugar, salt and powdered sugar till fluffy. Add egg yolks till combined and gradually add the flour and almonds till well combined. Divide the dough in half and shape into a, 8 inch long log. Wrap in plastic and chill about one hour. Remove from the fridge, brush with the egg white and roll in the colored sugar or non-pariels. Re-wrap and chill about two hours. To bake, remove from the wrap and slice into 1/4 inch slices.
- * At this point I will make a small indentation on the center of the cookie top and add about 1/2 teaspoon of raspberry bakery filling.
- Place two inches apart on parchment lined cookie sheets and bake for 12 minutes. Cool on wire racks.
- Prep time does not include chill time.
Nutrition Facts : Calories 114.4, Fat 7.8, SaturatedFat 4.3, Cholesterol 30.9, Sodium 75.7, Carbohydrate 10.1, Fiber 0.4, Sugar 4.7, Protein 1.4
MALTESE ALMOND BISCUITS
Quick and easy to make these very yummy, chewy almond biscuits from Malta
Provided by lyrical.joke
Time 30m
Yield Makes 12 biscuits
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 180oC
- Mix together the ground almonds and castor sugar
- Fold almonds/sugar into egg whites until sugar becomes dissolved and you are left with a sticky mix
- Scoop out little balls of the mix and place onto edible rice paper (or grease-proof paper if you cant get) and add an almond/glacier cherry onto each
- Bake for 15 minutes and leave to cool
ALMOND BISCUIT / COOKIES
These are a version of a traditional Greek almond biscuit. They contain no flour at all. The mixture will make approx 25 biscuits
Provided by Jubes
Categories Dessert
Time 35m
Yield 25 biscuits, 25 serving(s)
Number Of Ingredients 5
Steps:
- Combine the almond meal, sugar and essence in a medium sized bowl.
- Add the egg whites and stir until the mixture forms a paste. It's best if you don't overmix at this point.
- Roll a tablespoon of the mixture into the flaked almonds. Then roll into a log 6-8cm long.
- Shape the roll into a crescent shape and place onto paper lined biscuit tray.
- Bake at 180 degrees celcius for approx 15 minutes.
- Cool the biscuits on the tray. They will set as they cool.Enjoy!
Nutrition Facts : Calories 130.9, Fat 8.6, SaturatedFat 0.7, Sodium 6.8, Carbohydrate 11.4, Fiber 2, Sugar 8.8, Protein 4
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