Almond Brandy Cookie Food

TOASTED ALMOND SNOWBALLS

Steps:

• In a medium skillet over medium heat, toast the almond flour, stirring constantly, until golden brown and fragrant, 6 to 8 minutes. Immediately pour flour into a small bowl to cool. Watch carefully: Once the flour begins to toast, it will happen very quickly.
• Using an electric mixer fitted with the paddle attachment or a handheld electric mixer, beat butter and 1 cup confectioners' sugar on low speed until fluffy, 1 to 2 minutes. Beat in egg yolk, brandy and almond extract until well combined.
• Reduce speed to low and gradually add all-purpose flour, salt and toasted almond flour until just incorporated.
• Scrape the dough into an airtight container and refrigerate for at least 2 hours or overnight.
• When ready to bake, heat oven to 350 degrees and line 2 baking sheets with parchment paper.
• Using your hands, roll dough into 1-inch balls and place balls 1 inch apart on the prepared baking sheets. Bake for 12 to 18 minutes, until cookies begin to brown at edges. Rotate cookie sheets halfway through for even baking.
• Place 3/4 cup confectioners' sugar into a sieve. As soon as the cookies come out of the oven, sift a thick layer of confectioners' sugar over the tops. Once cookies are cool, put remaining 3/4 cup confectioners' sugar (plus any sugar in the sieve) into a shallow bowl and toss cookies again in confectioners' sugar.

NONNA'S BISCOTTI

Steps:

• Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
• Chill dough, covered, 30 minutes.
• Preheat oven to 350°F with rack in middle.
• Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
• Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
• Cut loaves into 3/4-inch slices with a serrated knife.
• Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.

STAMIE'S ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine almonds and 1/2 cup sugar and set aside.
• Melt the butter and the shortening mixture together. Combine the shortening mixture with 1 1/2 cups sugar in a mixing bowl and mix well. Add the 3 eggs and continue mixing until creamy. Add the brandy, almond extract, butter flavoring, and the baking powder. Mix well. Slowly begin adding the flour, and beat until the mixture leaves the side of the bowl. Set aside.
• Spray the cookie sheets with cooking spray and then wipe them off.
• Using a small ice-cream scoop, begin cutting the balls out of the dough. Press a ball of cookie dough down, using a clear plastic lid from the baking powder can, so they will all be the same size.
• Pick up 1 cookie at a time, and brush with the egg white mixture, and press into the topping mixture. Press the cookie down, pick it up to shape it in your hand, and press your finger in the middle to make a dent.
• Bake in the oven for 20 to 25 minutes until golden. When serving, put a 1/2 teaspoon of the apricot preserve in the middle of the cookie.

ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter and sugar together until fluffy. Beat in the egg, vanilla, and almond extract. Sift the flour over the top, add the salt and the chopped almonds and fold to combine.
• Pull off little pieces of the dough and roll them into balls about 1-inch in diameter, enclosing a whole almond in the center of each one. Place on an ungreased baking sheet and bake on the center rack of the oven for 15 to 20 minutes, until light brown. Transfer to racks to cool slightly. When cool enough to handle, roll 1/2 the cookies in the cocoa powder, and the remaining 1/2 in the confectioners' sugar. Serve warm or return to the rack to cool.

BUTTERY ALMOND COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, with an electric mixer, cream the butter and sugar until fluffy. Add the eggs 1 at a time, the vanilla and almond extracts and blend well. In separate bowl, combine the flour, baking powder, salt and ground almonds. Add flour mixture to sugar mixture and blend well. Fold in the slivered almonds. Roll out dough onto a flour dusted work surface and cut into desired shapes. Place cookies onto parchment lined cookie sheet and bake for 8 to 10 minutes. Transfer to a wire rack to cool.

ALMOND BRANDY COOKIE

Steps:

• 1.Preheat oven to 400°F (205°C).
• 2.In a large mixing bowl, cream together eggs, sugar, and butter.
• 3.In another bowl mix together flour and baking powder. Add flour mixture to creamed mixture and stir in anise seed, vanilla, brandy and chopped almonds.
• 4.Separate the dough into 4 balls. Roll the dough into a roll about 1-inch across. Then cut the dough every 1/2-inch to make bars 1-inch by 1/2-inch wide. For a more "log-like" cookie, cut each cookie in half, prior to baking them. Although the recipe says to divide the dough I found it just as easy to use a small scoop to put then on the cookie sheet and cook them for 10 minutes.
• 5.Place on a greased and floured baking sheet with 1/2-inch in between cookies.
• 6.Bake for 15 minutes, or until done. Remove from oven. Will look similar to shortbread but much lighter and cake-like.

ALMOND COOKIES I

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.

LITTLE ALMOND COOKIES

Steps:

• Heat oven to 170C/150C fan/gas 3 and roast the almonds for 5-10 mins until they are a pale golden colour. Cream together the butter, sugar, rum and a pinch of salt, then add the flour until the dough just comes together - it will be soft. Roughly chop the almonds and add them to the dough. Carefully roll out the dough on a well-floured surface to a 4-5mm thickness and cut out small cookies roughly 3-4cm across. Freeze the cookies on a baking sheet for 20 mins to harden.
• Bake the cookies in the oven for about 20 mins until just set - they will still be very pale. Lay out on a wire rack and dust icing sugar on both sides while they are still warm, being careful not to break them as you turn them. The icing sugar will melt. When they are cool, sprinkle them extremely generously with more icing sugar so that they are completely white. Store in an airtight container for up to 2 days, or freeze for up to 2 months.

ALMOND JOY COOKIES

Steps:

• Pre-heat oven to 375°F Lightly grease cookie sheets.
• Combine dry ingredients, set aside.
• In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.