ITALIAN ALMOND COOKIES II
This cookie is very chewy on the inside and crisp on the outside, BUT the entire outside is coated in sliced almonds for a fantastic look and is absolutely delicious. It is well worth the effort.
Provided by PrairieHarpy
Categories Dessert
Time 35m
Yield 72 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F (175 degrees C).
- Grease cookie sheets.
- In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended.
- The mixture will be very sticky.
- Place the sliced almonds into a small bowl.
- Scoop out rounded teaspoonfuls of the dough and drop them into the almonds.
- Roll until completely coated.
- Place 2 inches apart onto the prepared cookie sheets.
- Bake for 15 to 20 minutes in the preheated oven, until golden brown.
- Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 115.2, Fat 4.8, SaturatedFat 0.4, Sodium 7.4, Carbohydrate 16.8, Fiber 1, Sugar 13.5, Protein 2.3
ALMOND COOKIES II
Gluten-free cookies.
Provided by Beulah Schott
Categories Desserts Cookies Nut Cookie Recipes Almond
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream butter or margarine and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, crispy rice and almonds.
- Shape into balls one inch in diameter and place on ungreased baking sheets. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned.
Nutrition Facts : Calories 52.2 calories, Carbohydrate 6.2 g, Cholesterol 11.9 mg, Fat 2.9 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.7 g, Sodium 32.8 mg, Sugar 3.1 g
ALMOND COOKIES
Provided by Food Network
Categories dessert
Time 40m
Yield about 2 dozen cookies
Number Of Ingredients 11
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.
ITALIAN ALMOND COOKIES II
This cookie is very chewy on the inside and crisp on the outside, BUT the entire outside is coated in sliced almonds for a fantastic look and is absolutely delicious. It is well worth the effort.
Provided by MYRAMANI
Categories World Cuisine Recipes European Italian
Time 35m
Yield 72
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended. The mixture will be very sticky. Place the sliced almonds into a small bowl. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds. Roll until completely coated. Place 2 inches apart onto the prepared cookie sheets.
- Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 16.8 g, Fat 4.9 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 7.4 mg, Sugar 9 g
ALMOND COOKIES
Steps:
- Preheat oven to 325 degrees F.
- In a mixing bowl, combine the cookie dough, almond extract, and ground almonds and mix to combine. Shape the dough into 1/2-inch balls. Place the balls about 2 inches apart on an ungreased cookie sheet. Gently press 1 whole blanched almond into the center of each ball. Transfer to the oven and bake for 13 minutes, or until golden.
KATHLEEN KING'S DOUBLE CHOCOLATE ALMOND COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
- Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
- Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.
ALMOND COOKIES
Beverly Preston of Fond du Lac, Wisconsin started making Almond Cookies after enjoying similar ones at her favorite Chinese restaurant. "These crisp cookies have a wonderful almond flavor," she says.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, cream the shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass. Press three almond slices into the center of each. , Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 100 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 20mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
DUTCH ALMOND COOKIES
This recipe comes from ladies of Dutch descent at my sister's church. The pleasant almond flavor pairs well with a cup of coffee.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar. Beat in eggs and extract. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness; cut with a floured 2-in. round cookie cutter. Place half of the circles 2 in. apart on ungreased baking sheets. Crumble 1/2 teaspoon almond paste over each; top with remaining circles. Pinch edges to seal., Cut a small slit in top of each cookie. Brush with egg white. Press an almond in each slit. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts :
ALMOND COOKIES III
My Mom got this recipe many years from a Chinese man who lived across the street from us when I was growing up. They are very good cookies and so easy to make.
Provided by Anne
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, cream together the butter, sugar, and almond extract until smooth. Combine the flour and salt; stir into the butter mixture until well blended. Cover and refrigerate for 3 to 4 hours or overnight.
- Preheat the oven to 300 degrees F (150 degrees C). Drop cookies by teaspoonfuls onto cookie sheets, and press down slightly with the bottom of a glass. Place a whole almond on top of each cookie.
- Bake for 30 minutes in the preheated oven, or until firm. Remove cookies from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 29.6 g, Cholesterol 40.7 mg, Fat 18.5 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 10 g, Sodium 133.7 mg, Sugar 12.8 g
ALMOND COOKIES
One of the cookies I make for Christmas. This is a recipe that comes from Holland, birthplace of my parents.
Provided by Belloo
Categories Dessert
Time 1h
Yield 60 cookies
Number Of Ingredients 15
Steps:
- COOKIE DOUGH:
- Cream butter with sugar until fluffy.
- Beat in eggs, one at a time, and almond extract.
- Stir together flour, salt, baking soda and powder; gradually stir into creamed mixture until well blended.
- Cover and refrigerate for at least 1 hour or until firm.
- FILLING:
- Meanwhile, mix together filling ingredients until smooth.
- ASSEMBLY:
- Using hands, roll heaping teaspoonfuls of dough into 1-inch balls.
- With finger, make indentation in centre of each; stuff with about 1/4 teaspoons filling. Pinch off dime-sized piece of dough; press over filling to cover.
- Reroll in palms to seal and smooth edges.
- Place 2 inches apart on greased baking sheets. Brush tops with egg white; press almond lightly into each.
- Bake in 325oF oven for 15 to 18 minutes or until light golden.
- Let cool on racks. Makes about 5 dozen.
Nutrition Facts : Calories 97.7, Fat 4.2, SaturatedFat 2.1, Cholesterol 18.3, Sodium 94.3, Carbohydrate 13.9, Fiber 0.4, Sugar 8, Protein 1.4
ITALIAN ALMOND COOKIES
These delectable almond cookies are made with just a few ingredients. Though they're typically Sicilian, similar versions are found all over Italy. A bit like macaroons, they are crisp on the outside, with a perfumed chewy interior. They may be baked plain, decorated with candied fruit or whole almonds, or made into thumbprint cookies, filled with a spoonful of good jam. Ideal to bake in advance, these cookies keep well for several days, ready to serve at a moment's notice.
Provided by David Tanis
Categories cookies and bars, dessert
Time 1h45m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Put half the almonds and half the sugar in the bowl of a food processor. Process to obtain a coarse meal. Repeat with remaining almonds and sugar.
- Put egg whites and almond extract in a medium bowl. Using a wire whisk, beat whites until soft peaks form. Add the almond-sugar mixture to the whites and use a rubber spatula to incorporate the egg whites until you obtain a doughlike consistency.
- Use a spoon or small ice cream scoop to make 24 little blobs weighing about 1/2 ounce/20 grams. Roll each between 2 palms to make smooth spheres, then flatten them slightly. Roll them in a bowl of confectioners' sugar to coat well and place 1 inch apart on a parchment-lined baking sheet.
- Use the end of a wooden spoon to make little round dents in each cookie. Fill dents with whole, unblanched almonds or Amarena cherries, if desired. Alternatively, leave cookies plain with smooth tops. Leave the tray of unbaked cookies at room temperature, uncovered, for 1 hour.
- Heat oven to 350 degrees. Bake until lightly browned, 30 to 35 minutes. Cool on a wire rack. Store in an airtight container for up to 1 week.
ALMOND SHORTBREAD II
Quick, easy almond shortbread cookies that can be prepared ahead of time and taken from the fridge to bake in only 15 minutes. Melt in the mouth. You can decorate the shortbread with almond slivers instead of whole almonds, if you like.
Provided by Linda-Jane Copley
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 18
Number Of Ingredients 7
Steps:
- In a medium bowl, cream together the butter and confectioners' sugar until very light. Gradually add the cornstarch, all purpose flour and nutmeg. Stir until well blended. Turn the dough out onto a lightly floured surface, and knead for a few turns. Divide the mixture into 2 parts. Roll each part into a roll about 6 inches (15 cm) long. Wrap the rolls in plastic wrap or wax paper, and refrigerate for at least 1 hour. These can be refrigerated for up to 1 week.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- Unwrap the rolls and slice into 1/2 inch thick slices. Place onto the prepared cookie sheets. Gently press an almond onto the top of each cookie.
- Bake for 12 to 15 minutes in the preheated oven. When cookies are cooled, store in an airtight tin to preserve crispness.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 19.1 g, Cholesterol 30.5 mg, Fat 13.2 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 7.5 g, Sodium 82.7 mg, Sugar 6.6 g
ALMOND COOKIES
These crunchy treats make an excellent afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 28
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper. Reserve about 28 almonds (1/4 cup) for garnish. Place remaining almonds in a food processor; pulse just until finely ground (do not overprocess). Set aside.
- With an electric mixer, beat butter and sugar until light and fluffy. Add whole egg, orange zest, and almond extract (if using), scraping down sides of bowl as necessary; beat until smooth. In another bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the butter mixture,beating just until incorporated. Mix in ground almonds (do not overmix).
- Using 1 level tablespoon per cookie, roll dough into balls. Place on prepared sheets, at least 1 inch apart. Using the floured end of a thick wooden spoon handle (or your thumb), press lightlyin the center of each cookie. Place an almond in each indentation. In a small bowl, lightly beat egg white with 1 teaspoon water; brush over cookies.
- Bake, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Let cool slightly; transfer cookies to a wire rack to cool completely.
DOUBLE CHOCOLATE ALMOND COOKIES(INA GARTEN)
From Kathleen King, who has a great bakery in Long Island, and she made this with Ina on Barefoot Contessa.
Provided by Sharon123
Categories Dessert
Time 30m
Yield 52 cookies, 25 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
- Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
- Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.
Nutrition Facts : Calories 315.4, Fat 17.9, SaturatedFat 9.4, Cholesterol 33.3, Sodium 163.5, Carbohydrate 38.7, Fiber 2.4, Sugar 26.4, Protein 4
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