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.
PANIC SOLUTIONS (ALMOND COOKIES)
I call these little gems my "Panic Solutions"--when unexpected guests drop by for coffee and dessert, and I have nothing made and need something quick, I just toss this together, and 15 minutes later, my panic has subsided and my guests are satisfied! The amount of almonds used is approximate.
Provided by TGirl
Categories Dessert
Time 20m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Spread crackers on baking sheet in single layer, then sprinkle with almonds.
- In pot, heat butter and sugar until it bubbles, then drizzle over crackers.
- Bake at 300 degrees for 15 minutes.
CHINESE ALMOND COOKIES
This recipe is by Sou Chan. This recipe seems to be a little more authentic then other recipes I have come across. A little extra work but well worth it. Cookie yield will depend on size. Preparation time includes blanching and roasting almonds. You can grind the almonds in the food processor to a somewhat fine consistency. (not powdered) How to's to blanch and roast almonds listed at the end of the recipe.
Provided by Silent Rain
Categories Dessert
Time 40m
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 5
Steps:
- Sift rice flour and sugar together. Mix with the almonds. Work the butter smoothly into the mixture. Add a few drops of water if needed to hold the dough together.
- Shape into small balls and place on greased cookie sheet, leaving plenty of space around each cookie. Press an almond into the top of each one. Bake in a moderate oven (350 F) about 15 minutes, or till golden brown.
- .
- To blanch almonds-.
- Place almonds in a bowl.
- Pour boiling water to barely cover almonds.
- Let the almonds sit for 1 minute and no longer.
- Drain, rinse under cold water, and drain again.
- Pat dry and slip the skins off.
- (Don't let almonds sit in hot water too long or they will lose their crispness).
- .
- To roast almonds-.
- Preheat oven to 350 degrees F.
- Spread nuts in one layer on ungreased shallow baking pan.
- Bake for 10 to 15 minutes, stirring occasionally, until golden.
OATMEAL COFFEE COOKIES
Make and share this Oatmeal Coffee Cookies recipe from Food.com.
Provided by Nicole_85
Categories Drop Cookies
Time 15m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Mix flour, oats, baking sodaa, and cinnamon in a medium bowl. Set aside.
- Beat the margarine and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy.
- Add the flaxseed, water, coffee powder, and vanilla, mixing well.
- Gradually add the flour mixture, mixing until well blended.
- Drop by heaping tablespoonfuls onto an ungreased baking sheet, about two inches apart.
- Bake for 10 minutes.
- Remove from oven and cool for one minute.
- Remove from baking sheet and cool completely on wire racks.
Nutrition Facts : Calories 51.9, Fat 0.6, SaturatedFat 0.1, Sodium 55, Carbohydrate 10.7, Fiber 1.1, Sugar 4.5, Protein 1.4
STRAWBERRY MARGARITA DESSERT SAUCE
Make and share this Strawberry Margarita Dessert Sauce recipe from Food.com.
Provided by sbera007
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small sauce pan, combine guava juice, strawberries, tequila, and lime juice.
- Bring to a boil, cook 10 minutes.
- Add strawberry jam and sugar.
- Boil for 5 minutes, stirring constantly.
- Serve hot or cold!
Nutrition Facts : Calories 61.2, Fat 0.1, Sodium 4.7, Carbohydrate 15.2, Fiber 0.9, Sugar 11.4, Protein 0.3
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