Almond And Walnut Cookies 4 Ingredients Food

ALMOND AND WALNUT COOKIES - 4 INGREDIENTS

Steps:

• Heat your oven to 350 degrees F or 177 C
• Place the ingredients into a bowl and mix until a cookie dough forms.
• Line a baking tray with parchment paper. Using a smaller ice cream scoop, scoop up some of the mixture, place it in the palm of your hand and form it into a ball.
• Place it on the parchment paper, press down a bit, and sprinkle some almonds over the top. Repeat the process for the rest of the mixture.
• Place in the oven and bake for 13 to 16 minutes.
• Place in the oven and bake for 13 to 16 minutes.
• Serve them up with a cup of tea, coffee, or cold milk. Enjoy your almond, walnut cookies.

MAPLE-WALNUT COOKIES

Steps:

• Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the maple syrup, egg, vanilla and maple extract. (The mixture may look curdled.) Reduce the mixer speed to medium low; add the flour mixture and beat until combined. Cover and refrigerate until the dough is no longer sticky, about 30 minutes (it will still be soft).
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Put the turbinado sugar in a shallow dish. Roll tablespoonfuls of the dough into 1-inch balls, then roll in the turbinado sugar. Press a walnut half into the center of each cookie and arrange 2 inches apart on the prepared baking sheets.
• Bake, switching the pans halfway through, until the edges of the cookies are set but the centers are still soft, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

WALNUT ALMOND COOKIES

Steps:

• Beat the egg whites until stiff, sprinkle in salt and sugar, add lemon juice and continue beating until soft peaks form.
• Mix the ground nuts with the cornstarch, coffee powder and cinnamon and fold into the egg whites.
• Fill a large nozzled-piping bag with the mixture. Squeeze out heaps 3 cm (approximately 1 inch) in diameter on a parchment paper-lined baking sheet, leaving a space of about 3 cm (approximately 1 inch) between each cookie. Gently press 1 almond onto each cookie. Bake in a preheated oven at 150°C (approximately 300°F) for 20-25 minutes, or until golden brown. Remove and let cool on a wire rack.

ALMOND-WALNUT THUMBPRINT MACAROONS

Steps:

• Put the almonds in a food processor fitted with a steel blade and pulse until mostly powdered with a few crunchy bits remaining, about 15 pulses. Transfer to a large bowl. Put the walnuts in the food processor and pulse until mostly powdered. Add the walnuts to the almonds.
• Add the sugar, cardamom, egg and egg whites to the bowl and, using one hand, mix to combine. Cover with a towel and let the mixture sit for at least 8 hours or overnight to dry out a bit.
• Heat the oven to 325 degrees and line 2 baking sheets with parchment paper. Pour rose water or 1 cup of water in a small shallow bowl. Dampen your hands with the rose water and scoop up about a tablespoon of the dough at a time, pressing it into walnut-size balls. Place the macaroons on the baking sheets about 2 inches apart and flatten them slightly. Use your thumb to make a small indentation in the middle of each.
• Transfer the baking sheets to the oven and cook for 15 minutes, then remove and put either 1/4 teaspoon of the raspberry jam or a pistachio in each thumbprint. Rotate the pans and continue baking for 10 more minutes or until golden and firm. Cool to room temperature on the baking sheets and serve or freeze.