Italian Almond Cookies Ii Recipes

Steps:

• Put half the almonds and half the sugar in the bowl of a food processor. Process to obtain a coarse meal. Repeat with remaining almonds and sugar.
• Put egg whites and almond extract in a medium bowl. Using a wire whisk, beat whites until soft peaks form. Add the almond-sugar mixture to the whites and use a rubber spatula to incorporate the egg whites until you obtain a doughlike consistency.
• Use a spoon or small ice cream scoop to make 24 little blobs weighing about 1/2 ounce/20 grams. Roll each between 2 palms to make smooth spheres, then flatten them slightly. Roll them in a bowl of confectioners' sugar to coat well and place 1 inch apart on a parchment-lined baking sheet.
• Use the end of a wooden spoon to make little round dents in each cookie. Fill dents with whole, unblanched almonds or Amarena cherries, if desired. Alternatively, leave cookies plain with smooth tops. Leave the tray of unbaked cookies at room temperature, uncovered, for 1 hour.
• Heat oven to 350 degrees. Bake until lightly browned, 30 to 35 minutes. Cool on a wire rack. Store in an airtight container for up to 1 week.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together 1/2 cup butter and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, baking soda and salt; gradually stir into the cheese mixture. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• In a medium bowl, cream together the remaining butter and confectioners' sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. Frost cooled cookies.

Steps:

• Preheat oven to 350F (175 degrees C).
• Grease cookie sheets.
• In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended.
• The mixture will be very sticky.
• Place the sliced almonds into a small bowl.
• Scoop out rounded teaspoonfuls of the dough and drop them into the almonds.
• Roll until completely coated.
• Place 2 inches apart onto the prepared cookie sheets.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown.
• Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended. The mixture will be very sticky. Place the sliced almonds into a small bowl. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds. Roll until completely coated. Place 2 inches apart onto the prepared cookie sheets.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees.
• Combine almond flour and 1 1/2c powdered maltitol in mixing bowl with fork until consistent.
• While mixer is on low, add egg whites one at a time.
• Add the rest of the maltitol, the almond extract, and the flour. Mix until consistent.
• Drop onto cookie sheet lined with parchment paper using a small cookie dough scoop or by the rounded iced-teaspoon full.
• Bake 15 to 20 minutes until starting to brown. Remove from oven and let sit a couple more minutes on cookie sheet. Carefully remove to cooling rack.
• I was missing one ingredient. Next time I will press each dough ball slightly into a bowl filled with 1c sliced almonds before placing on cookie tray. This really makes the cookie! I didn't have any. They're not included in the nutritional value at the moment.
• This made 20 servings last night and is calculated as such. Should make 24. I used too much dough per scoop.
• This recipe was based on "Italian Almond Cookies II" at AllRecipes: http://allrecipes.com/Recipe/Italian-Almond-Cookies-II/Detail.aspx
• I had to more or less figure out how to make my own substitute for the almond paste, and it cut down a bit on regular flour at the same time. Ignore the picture there. These should be almost coated with a layer of the sliced almonds. I found the AllRecipes recipe when trying to recreate the famous Italian Almond cookies found at Giolitti's in Annapolis! Trust me -- they need the sliced almonds to be truly great. :).
• Number of Servings: 20.
• Recipe submitted by SparkPeople user PRAIRIEHARPY.
• Number of Servings: 20.