ALMOND SHORTBREAD I
Melt-in-your-mouth shortbread.
Provided by Robin J.
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h40m
Yield 18
Number Of Ingredients 5
Steps:
- In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
- Preheat oven to 300 degrees F (150 degrees C).
- On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
- Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 22.5 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 9.3 g
ALMOND SHORTBREADS
The word "short" in the recipe title is a promise of melt-in-your mouth tenderness. That's the butter doing its job.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 18 wedges
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F. Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand. (If there are a couple small chunks of nuts that is fine.) Add the butter, vanilla and almond extracts, and the salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.
- Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula. Dip the spatula in a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.
- Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes.
- Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.) Serve. Store in a tightly sealed container for up to 5 days.
CHOCOLATE ALMOND SHORTBREAD
Categories Cookies Chocolate Dessert Bake Kid-Friendly Almond Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 32 cookies
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 375°F. Pulse almonds with flour, granulated sugar, cocoa, cinnamon, and salt in a food processor until very finely chopped. Add butter and pulse just until a dough forms.
- Press dough evenly into an ungreased 9-inch square baking pan with your fingers. Cut dough into 16 squares with a sharp knife, then cut squares diagonally to make a total of 32 triangles.
- Bake until cookies are dry to the touch, 15 to 17 minutes. Transfer pan to a rack and run a thin knife around edge of pan to loosen cookies while hot. Recut hot cookies into triangles, then cool completely in pan. Dust with confectioners sugar just before serving.
ALMOND SHORTBREAD COOKIES
Serve these cookies with a cold glass of milk or crumbled over chocolate or vanilla ice cream.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 30 cookies
Number Of Ingredients 7
Steps:
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough comes together.
- Turn the dough out onto a floured surface and knead into a ball. Divide the dough in half and then roll each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour (the dough can be frozen at this point for a later use).
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Remove the dough from the plastic wrap and slice into 1/4-inch-thick rounds. Place the cookies onto the prepared baking sheets and bake until golden brown at the edges, about 15 minutes. Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely, or just eat warm from the oven.
SHORTBREAD ALMOND COOKIE CRUST
A great crust for Cheesecake!!!! Or Chocolate Moose! Check out my Creamy cheesecake. Could be all ground in food processor then mix with butter. A good topping for yogurt, ice cream, moose just sprinkle mixture on top for extra crunch!
Provided by Rita1652
Categories Dessert
Time 20m
Yield 1 8inch pan
Number Of Ingredients 3
Steps:
- Place crumbs and almonds into bowl and mix with melted butter.
- Stir until mixed well.
- Press into bottom and side of an 8 inch springform pan.
- Refrigerate 15 minutes before filling.
LOW-CARB ALMOND SHORTBREAD COOKIES
Crispy little shortbread cookies that are perfect for low-carb eating, made with almond flour.
Provided by Paula Todora (Paula T)
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 45m
Yield 20
Number Of Ingredients 6
Steps:
- Mix almond flour, sweetener, and salt together in a small bowl with a fork. Add butter, egg white, and vanilla extract; continue mixing with a fork. Place in the freezer to help it harden for 15 minutes.
- Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or use a silicone baking mat.
- Remove batter from freezer. Measure out 1 teaspoon at a time; roll into balls and place on the prepared baking sheet. Place plastic wrap on the bottom of a glass and roll dough balls flat.
- Bake in the preheated oven until light, golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 39.1 calories, Carbohydrate 1.2 g, Cholesterol 3.1 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 30.3 mg, Sugar 0.4 g
ALMOND SHORTBREAD COOKIES
This is my version of a wonderful recipe from Washington State Bed & Breakfast Cookbook 2nd edition, Carol Faino & Doreen Hazledine. I've experimented with adding lemon, orange or lime zest (using a microplaner) and all three versions are great. This has got to be the easiest recipe to make, and quick too. They literally melt in your mouth and everyone who eats them asks for the recipe. Enjoy!
Provided by Jan Marie
Categories Dessert
Time 24m
Yield 36-48 cookies, 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Combine butter, salt and sugar in mixer with paddle attachment.
- Add ground almonds and mix together.
- Mix into firm dough and form into 1 ¼ inch ball.
- Flatten with fingers.
- Bake for 10-14 minutes. Best if baked light brown, not dark and crispy.
- Cool on rack and dust with powdered sugar while still warm.
KETO-FRIENDLY* ALMOND SHORTBREAD COOKIES
Maybe you're looking for a low-carb moment, you're following a keto diet or maybe you're just looking for a delicious new recipe to try. These Keto-Friendly* Almond Shortbread Cookies are the perfect treat. After all, it's our business to know cookies, so you bet we have your back. Our almond shortbread cookies made with almond flour have a rich, buttery, slightly nutty flavor profile-everything you love about a traditional shortbread cookie, just keto-friendly*.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 32
Number Of Ingredients 7
Steps:
- In food processor, place almond flour, coconut flour, sugar replacement and salt. Pulse until combined. Add butter, cream cheese and almond extract; pulse 8 to 10 times or until dough begins to come together. Remove dough; shape into flattened disk. Wrap in plastic wrap; refrigerate about 1 1/2 hours or until firm.
- Heat oven to 350°F.
- Place chilled dough between two pieces of parchment paper; roll into 10x8-inch rectangle, about 1/4-inch thick. Peel top piece of parchment paper off dough.
- Cut into 8 rows by 4 rows. Place rectangles 1 inch apart on ungreased large cookie sheets. Prick with fork, if desired.
- Bake 8 to 10 minutes or until edges are golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 0 g, TransFat 0 g
ALMOND SHORTBREAD CRUST
Steps:
- Preheat the oven to 350°F. Place the cookies in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form. Add about 3/4 cup almonds with the sugar and salt; process until fine crumbs form. Add the butter, and process until the mixture comes together.
- Coarsely chop the remaining almonds, and stir into the crust mixture. Press into the bottom and sides of 2 8-inch pie plates to form a crust, and bake until they are just turning golden, about 10 minutes. Transfer to a wire rack to cool completely.
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