Almond Cookie Crisps Recipes

Steps:

• In a small bowl, combine 3 tablespoons sugar and cinnamon; set aside. , In a large bowl, beat butter and remaining sugar until crumbly. Beat in the egg, milk and extracts. Combine the flour, ground almonds and salt; add to the creamed mixture and mix well. Cover and refrigerate for at least 1 hour., Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat bottom of glass with cooking spray, then dip in cinnamon-sugar mixture. Flatten cookies with prepared glass, redipping in cinnamon-sugar mixture as needed. Top each cookie with an almond., Bake at 325° for 16-18 minutes or until lightly browned. Remove to wire racks.

Steps:

• In a small bowl, beat the syrup, oil, water and extract until well blended. Combine the flours, sugar, baking powder, cinnamon and salt; gradually beat into syrup mixture until blended. Stir in almonds., Drop by rounded teaspoonfuls onto parchment-lined baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Cool for 1 minute before removing from pans to wire racks.

Steps:

• Preheat oven to 325°. Place cookie dough in a small bowl; let stand at room temperature 15-20 minutes to soften. Add flour, almonds, zest and extract; beat until blended., Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 12x2-in. rectangle. Bake until golden brown and crisp, 20-25 minutes. Cool on pan 2 minutes. Remove to a wire rack to cool completely., Transfer baked rectangles to a cutting board. Using a serrated knife, cut into 1-in. slices., In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip one end of each biscotti into melted chocolate, allowing excess to drip off. If desired, sprinkle with candy canes and almond slivers. Place on waxed paper; let stand until set. Store between pieces of waxed paper in an airtight container.

Steps:

• Heat oven to 375 degrees. Line a baking sheet with parchment, and lightly coat with nonstick cooking spray. In the bowl of an electric mixer, combine ground almonds, sugar, and egg whites. Beat on medium speed until thick, about 3 minutes. Beat in extracts.
• Roll dough into 1-inch balls, and place 2 inches apart on prepared baking sheet. Flatten each ball with dampened fingers, and gently press 2 sliced almonds on top.
• Bake until just brown on top, about 10 minutes. Remove from oven, and place on a wire rack for 5 to 10 minutes. Remove cookies from baking sheet while still warm, and place on a wire rack to cool.

Steps:

• In a large bowl, cream the butter, shortening and sugar and fluffy. Beat in water and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Stir in almonds. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with a fork. , Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Dust with confectioners' sugar.

Steps:

• Using a heavy duty stand mixer cream butter with sugar and almond extract on medium speed until well combined (about 5 minutes or until no sugar granules should remain).
• Beat in egg yolks until combined.
• In a small bowl combine the flour with salt until combined; add to the creamed mixture and mix on low speed until combined.
• Remove to a surface and work the dough using with clean hands until smooth.
• Divide the dough evenly in half.
• Shape into two logs, wrap in waxed paper or plastic wrap and chill for minimum 3 hours or until very hard.
• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Unwrap the dough log then slice into about 1/4-inch slices (the thinner that you slice these the crispier they will be when they bake).
• Place onto lightly greased baking sheet.
• Bake until lightly browned around the edges (about 12-15 minutes, the cookies will not be crispy if you under bake them).
• Cool slightly on baking sheet (the cookies will harden even more upon sitting) then coat in sugar.

Steps:

• Cover a baking sheet with plastic wrap (or line a 6"x9" glass baking dish with plastic wrap).
• In a medium saucepan over low heat, stir the butter, sugar, cinnamon and water until the butter mrlts; don't let it boil.
• Most of the sugar will 'not' be disolved.
• Remove the pan from the heat.
• Stir in the flour, baking soda and almonds. Mix well.
• Cool 5 minutes.
• On the sheet covered with plastic wrap, shape the dough into a 5"x8" rectangle that is 1" high, rounding out the edges and corners slightly - OR - press the dough into a 6"x9" dish.
• Cover with more plastic wrap and chill at least 4 hours or overnight.
• Set the oven at 325°.
• Line two baking sheets with parchment paper.
• Lift the block of dough from the baking sheet (or dish).
• Set it on a cutting board, discarding the plastic wrap.
• Using a long, sharp knife, slice the dough crosswise into rectangles as thin as a coin.
• Space the cookies on a bakiing sheet about 1/2" apart.
• Bake for 8 minutes, until the cookies feel slightly firm and the undersides are golden brown.
• With a wide spatula, turn the cookies over and bake 8 minutes more.
• Leave the cookies on the sheet to cool for 5 minutes.
• Transfer to a wire rack to cool completely.
• Store in an airtight container.

Steps:

• Sift dry ingredients into a bowl.
• Cut in butter.
• Press dough together.
• Shape into small balls and roll in almonds.
• Place on baking sheet 2 inches apart and press with the bottom of a glass dipped in sugar.
• Bake at 300° for 30 minutes until edges are slightly browned.
• Cool slightly and remove to wire rack.

Steps:

• Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and toast in oven until lightly browned and fragrant, 7 to 9 minutes. Remove from oven; let cool.
• Combine almonds and sugar in the bowl of a food processor fitted with the metal blade, and grind to a fine powder. Transfer to a medium bowl. In a separate bowl, beat egg whites until stiff peaks form. Fold egg whites into almond mixture; fold in almond extract.
• Line a baking sheet with parchment paper. Transfer almond mixture to a pastry bag fitted with a 1/2-inch plain tip. Pipe twenty 2-inch rings onto prepared sheet, about 1 inch apart. Bake until golden brown and firm to the touch, about 25 minutes. Remove from oven, and immediately transfer to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
• In a large bowl, whisk brown sugar, butter, egg, and vanilla until smooth. Mix in oats and almonds.
• Drop mixture by level tablespoons onto prepared baking sheets, spacing about 2 inches apart. Spray the underside of a metal spatula with nonstick cooking spray, and use to flatten cookies into 2 1/2-inch disks.
• Bake until golden, 14 to 16 minutes. Cool completely on baking sheets. (Handle with care; cookies are fragile.)

Steps:

• Halve 1 cup almonds and reserve.
• In a food processor grind almonds with sugar and salt until fine. In bowl of a standing electric mixer beat almond mixture and almond extract into basic dough until just combined well. Pat dough into a rectangle. Chill dough, wrapped in wax paper, at least 1 hour or overnight.
• Preheat oven to 350°F.
• Working with one third of dough at a time, roll out each piece of dough between two sheet of wax paper into a 12- by 9-inch rectangle, slightly more than 1/8-inch thick. Cut dough into 1 1/2- to 2-inch almond shapes (or any other shape preferred), arranging cookies about 1/2 inch apart of baking sheets. If dough becomes too soft to work with, freeze or chill uncut dough on baking sheet until firm.
• Brush cookies lightly with egg whites and gently press a reserved almond half in center of each cookie.
• Bake cookies in batches in middle of oven until pale golden, about 10 minutes, and cool on racks. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in coffee. Combine the flour, baking soda, salt and 1 teaspoon of cinnamon; gradually add to the creamed mixture and mix well. Stir in almonds. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Combine sugar and remaining cinnamon; sprinkle over cookies. Flatten slightly. , Bake at 375° for 10-12 minutes or until firm. Remove to wire racks to cool.

Steps:

• Preheat oven to 325 degrees.
• Lightly beat the eggs until just frothy, don't over beat.
• Add sugar and mix well.
• Stir in oats and flour, then add almond slices.
• Drop by tablespoonfuls onto a lightly greased baking pan, leaving ample room for spreading.
• Bake for 11 to 13 minutes until golden.

Steps:

• Preheat the oven to 325°F.
• Line a couple of cookie trays with parchment paper.
• In a food processor, process the almonds with the sugar until finely ground.
• Add the cocoa, spices and broken up chocolate and process again, until the chocolate is finely ground.
• Process in the egg whites and the extract until it blends and forms a mass.
• Remove the dough, let sit for about 5 minutes.
• Roll out on a board sprinkled with icing sugar.
• Cut with cookie cutters and place on the trays.
• Bake in the centre of the oven for 10 to 12 minutes until almost firm and slightly puffed; they should not be browned.
• Let cool then peel from the paper.