Almond Cookie Bites Food
ALMOND COOKIE BITES
Make and share this Almond Cookie Bites recipe from Food.com.
Provided by Fisherreg Nuts
Categories Dessert
Time 16m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In medium bowl combine flour, chopped almonds, allspice, cinnamon and salt; set aside.
- In large bowl cream butter and powdered sugar using electric mixer. Add almond extract.
- Stir in flour mixture; mix until just combined.
- Shape level tablespoons of cookie dough to form balls.
- Place on baking sheet, spacing 1 inch apart.
- Gently press 1 almond into center of each ball.
- Sprinkle granulated sugar over cookies.
- Bake 16 to 18 minutes.
- Remove from oven; cool cookies 3 minutes on baking sheet.
- Transfer cookies to cooling rack; cool completely.
Nutrition Facts : Calories 40.1, Fat 2.6, SaturatedFat 1.6, Cholesterol 6.8, Sodium 26.4, Carbohydrate 3.8, Fiber 0.1, Sugar 1.1, Protein 0.4
ALMOND JOY BROWNIE BITES
I found this receipe on another website. I haven't tried them yet, but I will soon. I love Almond Joys.
Provided by Jazz Lover
Categories Dessert
Time 45m
Yield 36-47 brownie bites
Number Of Ingredients 5
Steps:
- Preheat your oven according to brownie recipe directions and generously spray two mini muffin pans with nonstick spray.
- Fill cups about 1/2 full with brownie batter and bake according to directions. When brownies are done, place pans on a cooling rack and remove brownies once cooled completely.
- In a medium bowl, combine coconut and sweetened condensed milk.
- With clean hands, roll coconut mixture into balls and press onto tops of brownie bites.
- Press an almond into the top of each.
- Place brownies in the freezer to harden for about 15 minutes.
- Melt almond bark or candy melts according to directions.
- Remove brownies from freezer and dip the tops in the chocolate.
- Place dipped brownies on a wax paper lined baking sheet and refrigerate until chocolate is set.
Nutrition Facts : Calories 87.2, Fat 4.6, SaturatedFat 3.9, Cholesterol 3.8, Sodium 41.1, Carbohydrate 10.9, Fiber 0.5, Sugar 10.5, Protein 1.2
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.
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- Preheat oven to 325 degrees F. Line thirty-six 1-3/4-inch muffin cups with paper bake cups; set aside.
- In a small saucepan, melt and stir brown sugar and butter over medium heat until smooth. Remove from heat; cool slightly. Stir in egg, almond extract, and vanilla.
- In a small bowl, stir together flour, baking powder, and baking soda. Add flour mixture to butter mixture; stir just until combined. Stir in 1/3 cup of the chopped almonds.
- Spoon batter into paper bake cups, filling each half full. Sprinkle tops with the remaining chopped almonds.
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