GLUTEN-FREE ALMOND COOKIES
Almonds on almonds on almonds. These gluten-free cookies feature almonds three ways-almond extract, sliced almonds and almond flour-with luscious cream cheese and creamy butter for added richness. Who said gluten-free sweets couldn't be a treat?
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 15 to 18 cookies
Number Of Ingredients 8
Steps:
- Whisk the almond and coconut flours in a small bowl.
- Combine the butter and sugar in a medium bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Add the cream cheese and continue to beat until smooth, about 1 minute. Add the almond extract and egg and beat until combined. Add the flour mixture and continue beating until just combined and smooth, 1 to 2 minutes. Gently fold in the sliced almonds.
- Transfer the dough to a piece of parchment or wax paper and use the paper to help mold the dough into a 10-by-2-inch log. Wrap the log in plastic wrap and freeze until firm, about 45 minutes.
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
- Slice the dough into 1/2-inch-thick slices and arrange the slices on the prepared baking sheet. Bake until the edges are golden brown, 18 to 20 minutes. Let cool before serving. The cookies will firm up as they cool.
EASY ALMOND BUTTER COOKIES
Melt-in-your-mouth recipe from Switzerland.
Provided by NESSITA
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
- Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
- Bake in preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 9.8 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 5 g, Sodium 54.7 mg, Sugar 3.9 g
ALMOND BUTTERSCOTCH COOKIES (GLUTEN FREE)
Make and share this Almond Butterscotch Cookies (Gluten Free) recipe from Food.com.
Provided by sszz907
Categories Bar Cookie
Time 40m
Yield 50 cookies, 50 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Cream the sugar and butter in a large bowl.
- Add the egg and mix well.
- Mix in the almond and soy flours until you have a uniform dough.
- Press the dough onto a cookie sheet until it is about half an inch thick.
- Bake in the preheated oven for 20 minutes.
- Let the cookies cool to room temperature and then cut them into bars with a serrated metal knife.
Nutrition Facts : Calories 46, Fat 1.9, SaturatedFat 1, Cholesterol 7.9, Sodium 14, Carbohydrate 7, Sugar 6.4, Protein 0.8
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GLUTEN-FREE ALMOND BUTTER COOKIES | DELIGHTFUL MOM FOOD
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4.8/5 (5)Total Time 1 hr 30 minsCategory Cookie, Cookies, DessertCalories 115 per serving
- Preheat the oven to 350 degrees F. Line a baking pan with parchment paper. *Only if not liquidy and easy to mix* heat the almond butter in a microwave safe bowl for about 20 seconds to soften, otherwise move to step 2.
- In a large bowl mix together the flour, baking powder, baking soda, and salt. In a smaller bowl whisk together the almond butter, maple syrup, egg, and vanilla. Add the wet mixture to the dry mixture and mix it to form a dough ball. If the ball is still warm from heating add it to the freezer for about 5 minutes.
- Scoop the almond butter cookie dough with a cookie scoop into 1-inch balls, and set them on the prepared baking pan 2 inches apart.Then with the back of a fork press the raw dough down and form a crisscross pattern on the top.
- Bake for about 8 minutes then let cool for 5 minutes on the sheet pan before transferring the cookies to a cooling rack to cool.
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- Preheat the oven to 350°F. Line a baking sheet with parchment paper or prepared an ungreased cookie sheet., Mix all of the ingredients in a small bowl until a cohesive dough forms., Scoop 1" balls of dough onto the prepared baking sheet; a teaspoon cookie scoop works well here.
- Arrange the balls of dough about 1 1/2" to 2" apart., Use a fork to flatten each cookie to about 1/4" thick, making a crosshatch design., Bake the cookies for 8 to 10 minutes, until they start to turn light golden brown on top., Remove the cookies from the oven.
- If you've used parchment, allow the cookies to cool on the pan for 10 minutes before transferring to a rack to cool completely.
- If you've baked the cookies on an ungreased baking sheet, transfer them to a rack about 2 to 3 minutes after they come out of the oven; they'll still be warm and fairly fragile.
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