Oatmeal Almond Crisps Recipes

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:

• Preheat the oven to 350 degrees F.
• Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.
• Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.
• Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.
• Divide the cherries between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, evening out the surface.
• Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done.
• To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve.
• Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.

Steps:

• Preheat oven to 350°F. Mix first 3 ingredients in bowl. Add oil; mix with fork until coarse crumbs form. Mix in almonds.
• Combine fruit in 10-inch-diameter glass pie dish. Sprinkle sugar, lemon juice and nutmeg over. Sprinkle with oats. Bake until fruit is tender and topping is golden brown, about 35 minutes. Cool 10 minutes. Serve with frozen yogurt.

Steps:

• Preheat oven to 350 degrees; line two baking sheets with parchment paper. In a medium bowl, mix butter, sugar, flour, vanilla extract, and salt until smooth; mix in rolled oats.
• Drop firmly packed teaspoons of dough, 2 inches apart, onto baking sheets. Bake until golden,rotating sheets halfway through, 12 to 15 minutes. Cool on sheet 1 minute; with a very thin metal spatula, transfer to paper towels to cool completely.

Steps:

• Preheat oven to 350°. Line two baking sheets with parchment paper.
• In a large bowl, whisk brown sugar, butter, flaxseed, water, 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:

• Preheat oven to 350°F. Rinse blueberries. Drain, allowing some water to cling to berries. Place berries in 9-inch-diameter glass pie dish. Sprinkle with 2 tablespoons brown sugar and cinnamon; stir to blend. Let stand until sugar dissolves and coats berries. Stir oats, flour, salt, and remaining 1/4 cup brown sugar to blend in medium bowl. Add butter and rub in with fingertips or fork until moist clumps form. Stir in almonds. Sprinkle oat mixture evenly over blueberries. Bake crisp until berries are bubbling and topping is golden, about 35 minutes. Serve warm, each serving topped with a spoonful of frozen yogurt.

Steps:

• Heat oven to 375°F. In large bowl, beat butter and almond paste with electric mixer on medium speed until well blended. Beat in egg until well blended. Stir in cookie mix and 1 tablespoon water until soft dough forms.
• Using cookie scoop (2-tablespoon size), drop dough by level scoopfuls 2 inches apart onto ungreased cookie sheets. Press 1 almond in center of each mound of dough.
• Bake 12 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• In small bowl, mix icing ingredients until smooth. Drizzle icing over cookies.