Almond Cinnamon Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine almond flour, butter, egg, sweetener, vanilla extract, and cinnamon in a bowl; mix until well combined.
• Roll dough into 1-inch balls. Place on the prepared baking sheet and press down with a fork twice in a criss-cross pattern.
• Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

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.

Steps:

• Cookies:.
• Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking soda, cream of tarter, and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in ground almonds. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
• Shape dough into 1-inch balls, or scoop dough with a 1-inch cookie scoop. Place balls 2 inches apart on an ungreased cookie sheet. Bake about 13 minutes or until cookies are light brown. Transfer cookies to a wire rack; cool.
• Drizzle cookies with Browned Butter Drizzle.
• DRIZZLE:.
• In a small saucepan, heat butter over medium heat until butter turns the color of light brown sugar, stirring frequently.
• Remove from heat. Slowly stir in powdered sugar, vanilla, and enough milk to make of drizzling consistency.

Steps:

• Sift first 4 ingredients into medium bowl. Beat butter in large bowl until fluffy. Beat in both sugars. Add egg and egg yolk; beat to blend. Beat in vanilla and salt. Add flour mixture and beat until dough comes together in moist clumps. Add almonds and knead gently in bowl with hands until blended.
• Divide dough into 4 equal portions. Roll each into 10-inch-long log, about 1 1/4 to 1 1/2 inches in diameter. Wrap dough in 2 layers of plastic and place in freezer until frozen, at least 4 hours. (Can be prepared 1 month ahead. Keep frozen.)
• Preheat oven to 350°F. Working with 1 log at a time, remove plastic and cut crosswise into 1/4-inch-thick rounds. Place rounds on ungreased baking sheet, spacing 1 inch apart.
• Bake until light golden brown, about 12 minutes. Transfer cookies to rack and cool completely. (Can be prepared 4 days ahead. Store airtight at room temperature.)

Steps:

• Preheat oven to 350°F. Grease 18x12x1-inch baking sheet. Combine first 4 ingredients in bowl of heavy-duty electric mixer fitted with paddle attachment. Beat until well blended. Mix flour, almonds, cinnamon, baking soda and salt in medium bowl. Gradually add to egg mixture, beating until blended (dough will be soft).
• Turn dough out onto floured surface and gather together. Roll dough between palms and work surface into 16-inch-long log. Transfer to prepared sheet. Flatten log to 1-inch thickness. Bake until light brown and cracked on top, about 30 minutes. Transfer sheet to rack; cool log 10 minutes. Reduce oven temperature to 325°F.
• Transfer warm log to work surface. Using serrated knife, cut log on sharp diagonal into 1/4- to 1/3-inch-thick slices. Arrange on baking sheets. Bake 10 minutes per side. Transfer to racks and cool (biscotti will harden while cooling). (Can be made ahead. Store airtight up to 1 week.)

Steps:

• Base: In small bowl, combine flour, cinnamon, lemon rind and salt; set aside.
• In medium bowl using an electric mixer, beat together sugar, butter and egg yolk until fluffy.
• Gradually beat in flour mixture until well combined.
• Pat evenly over base of 9-inch square baking pan.
• Brush evenly with egg white.
• Almond Topping: In small bowl, combine almonds, sugar and cinnamon; sprinkle evenly over base.
• Bake in 350 degrees oven for 25 to 30 minutes, until golden brown.
• Let cool in pan before cutting into bars.