MOM'S BEST ALMOND COOKIES
These are the BEST melt-in-your-mouth almond cookies around! They're based on the traditional Chinese recipe but don't have lye in them (yuck).
Provided by Chilicat
Categories Dessert
Time 30m
Yield 6 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Sift together flour, baking powder, baking soda and salt.
- Cream sugar and shortening until fluffy. Beat eggs with almond extract, then add to sugar mixture. Mix well.
- Gradually add dry ingredients to sugar mixture, mixing well after each addition.
- Roll into 1-inch balls and place on lightly greased cookie sheet. Flatten slightly, as these don't spread very much.
- If you want them to look like traditional Chinese almond cookies, mix a few drops of red food coloring with a few drops of water. Using the blunt end of a chopstick, dip into the red color, then stamp a dot into the center of each cookie. Alternately, you can place a bleached almond in the center of each cookie.
- Bake 20 minutes or until just barely brown on the edges. Transfer to rack to cool.
Nutrition Facts : Calories 1571.1, Fat 105.1, SaturatedFat 26.3, Cholesterol 70.5, Sodium 675.4, Carbohydrate 146.6, Fiber 2.8, Sugar 67.2, Protein 12.9
BEST-EVER ALMOND COOKIE
See for yourself why we call these the Best-Ever Almond Cookie. This delicious recipe really does produce the best almond cookie-ever.
Provided by My Food and Family
Categories Dairy
Time 22m
Yield 21 servings, 2 cookies each
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg, nuts, salt and extract; mix well. Gradually add flour, beating until blended after each addition.
- Roll into 42 (3/4 inch) balls. Place, 2 inches apart, on baking sheets. Flatten slightly with fork.
- Bake 12 min. or until lightly browned. Let stand on baking sheets 1 min. Transfer to wire racks; cool completely.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 130 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 10 g, Protein 2 g
CHINESE ALMOND COOKIES
Almond cookies like these are thought to resemble coins, making them particularly popular as a symbol of good fortune during the Chinese New Year. Traditional recipes are made with lard and flavored with almond extract. We used butter and almond flour in these to boost the nutty flavor and create a crumbly texture similar to pecan sandies. Enjoy them year-round, particularly with a cup of tea or coffee.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 15 cookies
Number Of Ingredients 9
Steps:
- Sift the all-purpose flour, almond flour, baking soda and salt together into a large bowl. Whisk any bits of almond flour left in the sifter into the sifted flour mixture.
- Combine the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add the almond extract and 1 egg yolk and beat until the mixture is smooth and combined, about 2 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula. Reduce the speed to medium low, add the flour mixture and beat until no streaks of flour remain, about 2 minutes.
- Wrap the dough in plastic and refrigerate for 1 hour.
- When ready to bake, position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
- Whisk together the remaining egg yolk and 1 tablespoon of water in a small bowl. Set aside.
- Scoop the dough by tablespoons (you can use a 1/2-ounce ice cream scoop) and place 2 inches apart on the prepared baking sheet. Roll each scoop into a ball and return it to the baking sheet. Flatten each with your palm into a 2-inch round. Gently press an almond onto each and brush with the egg wash.
- Bake, rotating the baking sheet halfway through, until the cookies are golden brown on the edges, 16 to 18 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, about 10 minutes.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
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.
THE BEST ALMOND BISCOTTI
I don't know where my mother got this recipe but it produces the best biscotti I have ever had- and I am Italian so I have eaten A LOT of biscotti. Also, I will be publishing the chocolate version of this recipe which is also to die for. I've also made these with 1/4 cup dark chocolate chips and 2/4 cups hazelnuts in place of the almonds. For a sweeter variety, I have also mixed 1/2 cup almonds with 1/4 cup butterscotch chips. I have also made them plain without nuts when I've been low on ingredients. You can't mess up this recipe- it's fool-proof!.
Provided by Canadian_in_the_Bay
Categories Dessert
Time 1h20m
Yield 28 biscotti, 14 serving(s)
Number Of Ingredients 8
Steps:
- Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
- Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
- Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
- Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
- Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
- Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.
Nutrition Facts : Calories 180, Fat 7, SaturatedFat 2.5, Cholesterol 35.3, Sodium 107.1, Carbohydrate 25.8, Fiber 1.2, Sugar 11, Protein 4
ITALIAN ALMOND COOKIES
Provided by Tracey Seaman
Categories Cookies Food Processor Mixer Fruit Nut Dessert Bake Christmas Cherry Almond Winter Party Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 3 dozen cookies
Number Of Ingredients 7
Steps:
- Arrange racks in upper and lower thirds of oven and preheat to 350°F. Lightly oil 2 large baking sheets, then line with parchment paper.
- In food processor, combine 2 1/4 cups almonds and 1/3 cup sugar. Process until finely ground, scraping down sides once or twice. Set aside.
- In electric mixer fitted with whisk attachment, beat egg whites and salt at high speed until soft peaks form. Reduce speed to medium and gradually sprinkle in remaining 1/3 cup sugar. Return speed to high and beat mixture until stiff, shiny peaks form. Gently fold in ground almond mixture and almond and vanilla extracts.
- Roll mixture into 1-inch balls, place 2 inches apart on baking sheets, and flatten slightly. Top each with glacéed cherry or almond. Bake until cookies are golden, switching positions of pans halfway through, about 25 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.
- Cookies keep, wrapped, several days, or frozen, several weeks. Recrisp in warm oven.
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