Almond Cookies Massafan Food

ALMOND COOKIES (MASSAFAN)

Steps:

• Combine the almonds, sugar and 2 tablespoons rose water in a bowl.
• Pinch enough of mixture to roll into ball slightly smaller than a walnut.
• Using additional rose water shape balls into stars, pinching the points with fingers moistened with rose water.
• Place one inch apart on greased cookie sheets. Let stand at room temperature for three hours.
• Bake at 375 degrees for 10 minutes, until cookies are set and faintly golden.

ALMOND COOKIES

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.

CHINESE RESTAURANT ALMOND COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Sift flour, sugar, baking soda and salt together into a bowl. Cut in the lard until mixture resembles cornmeal. Add egg and almond extract. Mix well.
• Roll dough into 1-inch balls. Set them 2 inches apart on an ungreased cookie sheet. Place an almond on top of each cookie and press down to flatten slightly.
• Bake in the preheated oven until the edges of the cookies are golden brown, 15 to 18 minutes.

ALMOND MARZIPAN SHORTBREAD COOKIES

Steps:

• Cream together butter with sugar and almond extract until light and fluffy.
• add food coloring, then work in flour which has been sifted with salt and baking powder.
• Divide the dough in two equal part.
• shape one half in wax paper and roll into 1 inch diameter; chill for one hour.
• roll out the other half into a rectangle just as long as the other half.
• Stretch and roll the marzipan into a rope just as long as the rectanglular dough, roll up into the dough , shape in wax paper the same size as the first half and chill for one hour.
• cut into 1/4 inch slices, place a disk of dough without marzipan on cookie sheet lined with parchment paper first, then top with disk of dough with marzipan on top.
• Bake in a preheated oven to 350 for 20 minutes or at 400 for 10 minutes until light golden brown.
• cool on a wire rack.
• frost with powder sugar glaze and top with slivered almonds.

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.

ITALIAN ALMOND COOKIES

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.

CHINESE ALMOND COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, cream the butter and sugar together with an electric hand mixer for 5 minutes, or until light and fluffy.
• Add the egg, then 1 egg yolk, beating to incorporate after each addition.
• Add the almond extract and beat to combine.
• Sift the flour, baking soda, and salt into the bowl and beat for 3 minutes, or until a crumbly dough forms.
• Turn out the dough onto a sheet of plastic wrap and fold the wrap over the dough on all 4 sides to create a square dough block about ½ inch (1 ¼ cm) thick. Refrigerate the dough for 2 hours.
• Preheat the oven to 325˚F (165˚C). Line a baking sheet with parchment paper.
• Unwrap the dough on a cutting board and cut into 25 cubes.
• Roll the dough cubes into balls, then flatten slightly and place on the prepared baking sheet.
• In a small bowl, beat the remaining egg yolk with the water.
• Brush a thick layer of egg wash onto the cookies.
• Add the red food coloring to a small bowl. Dip the thicker end of a wooden chopstick into the food coloring and make a dot in the center of each cookie.
• Bake for 35 minutes, or until the cookies are golden.
• Let the cookies cool on a wire rack for 30 minutes before serving.
• Enjoy!

MACANESE ALMOND COOKIES

Steps:

• Preheat the oven to 275 degrees F.
• Use a sharp knife or a pair of scissors to cut the top portion of the paper cup off, leaving only a 1/2" deep cookie mould. Discard the paper scraps.
• In a large mixing bowl, mix together the flour, sugar, and ground almonds. Using your hands, mix in the shortening until the dough looks like sand.
• Add the water and almond extract and continue mixing with your hands until thoroughly mixed.
• Place about 5 chopped almond pieces into the paper cup mold. Over the mixing bowl, press a handful of the dough into mold and use your fingers to pack the dough into the mold and then level it off.
• Place the mold upside-down on an ungreased cookie sheet and slowly remove the mold. Repeat this process with the remaining dough.
• Bake the cookies for 25 mins and then let them cool for 30 minutes before eating.

BEST-EVER ALMOND COOKIE

Steps:

• Heat oven to 350ºF.
• Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg, nuts, salt and extract; mix well. Gradually add flour, beating until blended after each addition.
• Roll into 42 (3/4 inch) balls. Place, 2 inches apart, on baking sheets. Flatten slightly with fork.
• Bake 12 min. or until lightly browned. Let stand on baking sheets 1 min. Transfer to wire racks; cool completely.