Angel Almond Balls Recipes

Steps:

• Line a baking sheet with parchment paper.
• Combine almond flour, almond butter, and vanilla extract in a bowl; mix until well combined and a soft dough is formed. Shape dough into 1/2-inch balls and place on the prepared baking sheet. Freeze until set, about 20 minutes.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Dip cookie balls in the melted chocolate and place on the prepared baking sheet. Sprinkle with chopped almonds and let sit until chocolate is set, about 10 minutes.

Steps:

• Set oven to 300 degrees.
• Butter a large baking sheet.
• In a large bowl using an electric mixer on medium speed beat butter with 1/2 cup powdered sugar and almond extract until smooth (about 3 minutes).
• In a medium bowl mix the flour with baking powder; add to the creamed mixture; beat until blended.
• Stir in chopped almonds.
• Shape into 1-inch balls and place about 1-inch apart on the buttered baking sheet.
• Bake about 20-25 minutes or until pale golden brown (do not overbake!).
• Let the cookies stand on sheet until cool enough to handle.
• Place about 1-1/2 cups powdered sugar in a shallow dish.
• Roll the warm cookies in powdered sugar evenly to coat all over.
• Set the cookies on racks to cool completely.

Steps:

• Heat oven to 325°F.
• Spread nuts on baking sheet and toast in the oven until golden brown, 8 to 10 minutes.
• Cool and chop.
• With an electric mixer set at medium low speed, beat butter, sugar, salt and almond extract until creamy.
• On low speed, beat in flour until mixture just comes together.
• Stir in nuts.
• Chill until firm.
• Roll into approximately 1-inch balls.
• Put on ungreased baking sheets.
• Bake until golden brown on bottom, 15 to 18 minutes.
• Cool completely on wire racks.
• Chop chocolate, put in a small bowl and melt in a 250°F oven.
• Put coconut in a bowl.
• Drop cookies, one at a time, into chocolate.
• Coat and remove with a fork, letting excess drip off.
• Drop the cookies into coconut.
• Lightly press coconut onto the cookies.
• Set on a rack to dry.

Steps:

• Place all ingredients *except* coconut in a bowl and stir together to mix well.
• Place the grated coconut in a flat plate.
• Roll the mixture into balls (about the size of a walnut.).
• Roll the balls in the grated coconut.
• Place the balls on a serving platter, cover and refrigerate until firm.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in almonds. , Roll 1 teaspoon of dough around each cherry. Place on greased baking sheets. Bake at 325° for 15-20 minutes or until lightly browned. Remove to wire racks to cool slightly; roll in confectioners' sugar.

Steps:

• With an electric mixer cream together sugar & butter in a bowl. Add milk until well blended. Stir in almond extract, coconut & nuts (you may omit the nuts if you do not like them). Roll the candy filling into one inch balls and place on waxed paper. Refrigerate for at least 3 hours.
• Using a double boiler melt chocolate until smooth (you may also melt chocolate in the microwave according to the directions on the chocolate). I like to add approximately 2 Tbls of butter or shortening in the chocolate but this is not necessary to do so. Dip the balls in chocolate and let stand at room temperature until set.
• Store in a tightly sealed container and preferable in the refrigerator until ready to serve.

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.