Almond Butter Crisps Food

ALMOND CRISPS

Steps:

• Heat oven to 375 degrees. Line a baking sheet with parchment, and lightly coat with nonstick cooking spray. In the bowl of an electric mixer, combine ground almonds, sugar, and egg whites. Beat on medium speed until thick, about 3 minutes. Beat in extracts.
• Roll dough into 1-inch balls, and place 2 inches apart on prepared baking sheet. Flatten each ball with dampened fingers, and gently press 2 sliced almonds on top.
• Bake until just brown on top, about 10 minutes. Remove from oven, and place on a wire rack for 5 to 10 minutes. Remove cookies from baking sheet while still warm, and place on a wire rack to cool.

ALMOND BUTTER APPLE CRISP WITH OAT + SPELT TOPPING

Steps:

• Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray.
• Place apple slices in a large bowl. In a smaller bowl, whisk together brown sugar, lemon juice, apple pie spice, and corn starch. Pour mixture over the apple slices and toss to coat. Transfer apple mixture to the baking dish and spread apples into an even layer.
• In a food processor, combine butter, oats, spelt flour, almond butter, maple syrup, salt, and apple pie spice.

ALMOND BUTTER RICE CRISP TREATS

Steps:

• Prepare an 8 inch by 8 inch square pan, by lining it with 2 pieces of parchment paper, one going each way.
• In a large pot over low-medium heat, add the brown rice syrup, almond butter, butter, maple syrup, and salt. Stir well until super smooth and heated through. Remove from heat and stir in vanilla extract.
• Stir in the rice crisp cereal until thoroughly combined.
• Scoop into pan and spread out evenly. Press down with lightly wet fingers or roll flat with pastry roller. Place in freezer to set for 5 minutes while you make the chocolate topping.
• In a small pot or double boiler, melt the chocolate chips and coconut oil over low heat. Once 2/3 of the chips are melted, remove from heat and stir until smooth.
• Remove the pan from freezer and drizzle or spread with melted chocolate mixture. Sprinkle with coconut and place in the freezer until firm, about 10 minutes.
• Slice into squares. Bars will hold their shape quite well at room temperature, but you can store in the fridge to ensure the chocolate stays solid. Leftovers can be wrapped and stored in the fridge for 5 to 7 days, or in the freezer for up to 1 month.

ALMOND BUTTER CRISP

Steps:

• Sift dry ingredients into a bowl.
• Cut in butter.
• Press dough together.
• Shape into small balls and roll in almonds.
• Place on baking sheet 2 inches apart and press with the bottom of a glass dipped in sugar.
• Bake at 300° for 30 minutes until edges are slightly browned.
• Cool slightly and remove to wire rack.

CRISPY ALMOND BUTTER THINS (COOKIES)

Steps:

• Using a heavy duty stand mixer cream butter with sugar and almond extract on medium speed until well combined (about 5 minutes or until no sugar granules should remain).
• Beat in egg yolks until combined.
• In a small bowl combine the flour with salt until combined; add to the creamed mixture and mix on low speed until combined.
• Remove to a surface and work the dough using with clean hands until smooth.
• Divide the dough evenly in half.
• Shape into two logs, wrap in waxed paper or plastic wrap and chill for minimum 3 hours or until very hard.
• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Unwrap the dough log then slice into about 1/4-inch slices (the thinner that you slice these the crispier they will be when they bake).
• Place onto lightly greased baking sheet.
• Bake until lightly browned around the edges (about 12-15 minutes, the cookies will not be crispy if you under bake them).
• Cool slightly on baking sheet (the cookies will harden even more upon sitting) then coat in sugar.

ALMOND BUTTER CRISPS

Steps:

• Halve 1 cup almonds and reserve.
• In a food processor grind almonds with sugar and salt until fine. In bowl of a standing electric mixer beat almond mixture and almond extract into basic dough until just combined well. Pat dough into a rectangle. Chill dough, wrapped in wax paper, at least 1 hour or overnight.
• Preheat oven to 350°F.
• Working with one third of dough at a time, roll out each piece of dough between two sheet of wax paper into a 12- by 9-inch rectangle, slightly more than 1/8-inch thick. Cut dough into 1 1/2- to 2-inch almond shapes (or any other shape preferred), arranging cookies about 1/2 inch apart of baking sheets. If dough becomes too soft to work with, freeze or chill uncut dough on baking sheet until firm.
• Brush cookies lightly with egg whites and gently press a reserved almond half in center of each cookie.
• Bake cookies in batches in middle of oven until pale golden, about 10 minutes, and cool on racks. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.