PAIN D'AMANDES - BRUSSELS ALMOND BREAD COOKIES
Similar to a shortbread cookie, these would be delicious with coffee or tea. Prep time does not include overnight chilling.
Provided by momaphet
Categories Dessert
Time 30m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Stir together dry ingredients, mix well.
- Pour in brandy, milk, and butter, mix thoroughly with hands until dough feels like clay.
- Shape into a roll; wrap well in waxed paper of plastic wrap, then in foil. Chill overnight.
- Slice cookies 1/4" thick and palce on greased baking sheet (or place on parchment),
- Bake 10 mins remove from pan immediately. Cool on wire rack.
Nutrition Facts : Calories 95.6, Fat 5.7, SaturatedFat 2.2, Cholesterol 8.5, Sodium 55.5, Carbohydrate 8.8, Fiber 0.8, Sugar 0.7, Protein 2.1
FLO BRAKER'S PAIN D'AMANDE COOKIES
As found and adapted on David Lebovitz's site from Flo Braker's book 'Sweet Miniatures' (and with further adaptations). He says that they should be super-crisp, so be sure to bake them on parchment paper since if you use a silicone mat, they won't get as crispy. And the other tip is not to let the sugar melt in the butter; the big crystals add a wonderful crunch to these delightfully-delicious cookies.
Provided by evelynathens
Categories Bar Cookie
Time 40m
Yield 80-90 cookies
Number Of Ingredients 8
Steps:
- Melt the butter in a small saucepan over low heat with the sugar, salt, cinnamon, and water. Stir until the butter just melts but don't allow to boil: most of the sugar should not be dissolved.
- Remove from heat and stir in the flour, baking soda, and almonds until well mixed.
- Line a 9-inch (23cm) loaf pan with plastic wrap and press the dough into the pan so the top is smooth. Chill until firm.
- To bake the cookies, preheat the oven to 325º (160ºC.).
- Using a very sharp chef's knife, slice the dough crosswise, as thin as possible, into rectangles. If you can get them as thin as a coin, all the better. The thinner they are, the more delicate and crisp they'll be.
- Space the cookies on parchment lined baking sheets and bake for 10-15 minutes, or until the cookies feel slightly firm and the undersides are golden brown. Flip the cookies over and bake an additional 10-15 minutes, until the cookies are crisp and deep golden-brown on top. The baking times depend on how thin you cut the cookies.
- Cool completely, then store in an airtight bin until ready to serve.
- Storage: Once baked, the cookies will keep in an airtight container for up to three days. The dough can be stored in the refrigerator for up to four days, or frozen for up to two months, if well-wrapped.
- Note: Large-crystal golden sugar, as shown, is available in specialty food stores, natural food stores.
Nutrition Facts : Calories 37, Fat 1.8, SaturatedFat 0.8, Cholesterol 3, Sodium 34.7, Carbohydrate 4.8, Fiber 0.2, Sugar 1.8, Protein 0.6
FRENCH ALMOND COOKIES
Provided by Molly O'Neill
Categories easy, dessert
Time 45m
Yield About 11 dozen cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Cream the butter and sugars together until smooth. Stir in the honey, eggs and ground almonds. Combine the flour and the baking soda. Stir into the butter mixture until combined.
- Pinch off a piece of dough the size of a walnut. Roll it between your palms to form a cigar shape. Place on a parchment-lined cookie sheet. Repeat, placing cookies 2 inches apart. Push a slivered almond into the center of each cookie. Bake until golden brown, about 10 minutes.
- Immediately transfer cookies to a rack to cool. Cookies can be frozen in an airtight container, with wax paper between each layer, for up to 6 months. Defrost 30 minutes before serving.
Nutrition Facts : @context http, Calories 47, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 22 milligrams, Sugar 3 grams, TransFat 0 grams
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