RASPBERRY ALMOND STRIPS
Get ready to pour yourself a cup of tea, because you won't be able to resist sampling one of these cookies. Almonds add taste and texture to the simple strips that are dressed up with raspberry pie filling. —Taste of HomeTest Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 32 cookies.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a bowl, beat cookie dough, flour and almonds until blended. Divide dough in half. Roll each half into a 13-1/2x2-in. rectangle on an ungreased baking sheet., Using a wooden spoon handle, make a 1/4-in.-deep indentation lengthwise down the center of each rectangle. Bake 5 minutes. , Spoon raspberry filling into indentation. Bake 8-10 minutes longer or until cookie is golden brown. Cool on pans 2 minutes., Remove from pans to a cutting board; cut each rectangle crosswise into 16 slices. Transfer to wire racks to cool.
Nutrition Facts : Calories 106 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 55mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
ALMOND STRIPS
Steps:
- Combine flour, sugar and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water until flour is just moistened.
- Shape dough into ball; divide into fourths. Flatten each slightly; wrap each in plastic food wrap. Refrigerate 30 minutes.
- Heat oven to 375°F.
- Roll out dough, one-fourth at a time (keeping remaining dough refrigerated), on lightly floured surface to 12x8-inch rectangle. Cut into 4 (8x3)-inch strips. Place strips onto ungreased cookie sheets.
- Combine all filling ingredients in bowl with fork until well mixed. Shape tablespoonfuls of filling into small logs; place down center of each strip. Moisten edges of strips with water. Fold pastry over filling; press edges together with fork. Prick tops in several places. Bake 14-17 minutes or until golden brown. Cool 2-3 minutes on cookie sheets; remove to cooling rack. Cool completely. Repeat with remaining pastry and filling.
- Combine powdered sugar, almond extract and enough milk for desired glazing consistency. Drizzle glaze over cooled cookie strips. Sprinkle with decorator sugar, if desired. Cut strips into 2-inch lengths.
Nutrition Facts : Calories 90 calories, Fat 5 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 55 milligrams, Carbohydrate 10 grams, Fiber 1 grams, Sugar grams, Protein 1 grams
CRISPY ALMOND STRIPS
Remember sprinkling cinnamon and sugar on pieces of pastry dough and popping them in the oven along with the pie you just helped make? That's what these crisp strips taste like. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cut butter in flour until mixture resembles coarse crumbs. With a fork, stir in sour cream until blended. Divide dough in half; shape each half into a ball and flatten. Wrap tightly and freeze for 20 minutes. , Sprinkle 1/3 cup sugar on a lightly floured surface; roll each portion of dough into a 12-in. square. Combine the almonds, cinnamon and remaining sugar; sprinkle over dough. Using a rolling pin, press nut mixture into dough. Cut into 1-in. strips; cut each strip widthwise into thirds., Place 1 in. apart on greased baking sheets. Bake at 400° for 12-14 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 106 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 53mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
KETO BREADED CHICKEN CUTLETS
Think you can't have some of your favorite foods on a keto diet? Think again. These low-carb chicken cutlets will definitely satisfy your craving for fried chicken, and also make an excellent base for a keto chicken parm.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- If any of the chicken slices are thicker than 1/4 inch, pound them out one at a time between 2 sheets of plastic wrap with a meat mallet to a thickness of 1/4 inch.
- Lay out the chicken on a baking sheet or plate and sprinkle all over with salt and just enough of the almond flour to lightly coat both sides.
- Beat the eggs in a wide shallow bowl. In another wide, shallow bowl, mix the remaining almond flour with the Parmesan, paprika and garlic powder.
- Dip 1 to 2 slices of chicken in the eggs to coat. Let the excess drip off, then coat thoroughly in the almond flour-Parmesan mixture. Return to the baking sheet or plate and repeat with the remaining chicken.
- Heat 1/4 inch of ghee or avocado oil in a large skillet over medium-high heat until hot but not smoking. Add half the chicken and cook until golden on one side, about 3 minutes. Flip and cook until golden on the other side, another 3 minutes. Transfer to a paper towel-lined plate and repeat with the remaining chicken, adding more ghee or oil if needed. Serve with lemon wedges.
Nutrition Facts : Calories 620, Fat 39 grams, SaturatedFat 6 grams, Cholesterol 265 milligrams, Sodium 410 milligrams, Carbohydrate 12 grams, Fiber 6 grams, Protein 59 grams, Sugar 2 grams
ALMOND BARS
I have been baking these cookies for about 15 years now; I get so many requests for them during the holidays I can hardly keep up with the demand! I like to make the rolls bigger than the recommended 12x3-inch; this way I get bigger cookies, but you can do whatever you like. Make sure to use plenty of almonds to top them off.
Provided by Food Network
Categories dessert
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- In medium bowl combine flour, baking powder and salt. In a mixer beat together the butter and sugar until fluffy. Add egg and almond extract and beat well. Slowly add flour mixture and beat until combined, scraping down the sides of the bowl as necessary. Turn the dough onto a clean work surface, and, with a sharp knife, divide the dough into 4 even pieces. Roll each piece into a 12 by 3-inch roll (or whatever size you like).
- Place 2 rolls on an ungreased cookie sheet, 4 inches apart. Repeat with remaining rolls. Brush rolls with milk and sprinkle with almonds. Bake until edges are lightly browned, about 12 to 14 minutes, rotating the pans halfway through cooking. While cookies are still warm cut them crosswise at a diagonal into 1-inch strips. Cool on a wire rack.
- For the glaze:
- In a small bowl, mix the sugar and milk until smooth. Drizzle over almond cookies. Let sit until glaze is set, about 15 minutes.
ALMOND SHORTBREAD STRIPS
Adapted from "Shortbread for the Holidays", Good Food Magazine, December 1987. Shortbread began in Scotland four or five centuries ago as a buttery treat for New Year's Eve. The basic sturdy dough can be easily adapted to a variety of flavors and shapes, including the classic "petticoat tails", triangles with lacy trim. This recipe is about 30 minutes in the kitchen, yet seems like you took a lot more trouble.
Provided by JackieOhNo
Categories Bar Cookie
Time 30m
Yield 32 cookies, 32 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees.
- Place all ingredients except almonds in mixer bowl; beat until dough is smooth, cleans side of bowl, and gathers into ball.
- Lightly flour fingers and press dough evenly over bottom of unbuttered 9" square baking pan. Sprinkle almonds over top and press lightly into dough with palm of hand. Using sharp knife, score dough into 32 small rectangles (8 strips one way and 4 strips crosswise). Prick each rectangle twice with fork.
- Bake until dough is barely colored and almonds are lightly toasted, about 20 minutes. Let cool 5 minutes in pan, then cut rectangles. Cool completely in baking pan. Store cookies in airtight container.
Nutrition Facts : Calories 70, Fat 4.8, SaturatedFat 2.4, Cholesterol 9.5, Sodium 7.9, Carbohydrate 6, Fiber 0.4, Sugar 2, Protein 1
GLAZED ALMOND STRIPS
As an alternative to making several 2 1/2-inch strips with the cookie press, you can make one long strip and then cut it into the correct lengths with a knife.
Provided by Chef mariajane
Categories Drop Cookies
Time 7m
Yield 54 cookies
Number Of Ingredients 8
Steps:
- In a mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, milk, and almond extract; beat till combined. Mix in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Do not chill dough.
- Pack the dough into a cookie press fitted with a ribbon plate. force dough through cookie press onto ungreased cookie sheets, making 2 1/2-inch ribbons about 1-inch apart. Using a pastry brush, brush each cookie with egg white , then sprinkle with almond or pine nuts and granulated sugar.
- Bake in a preheated 375F oven for 7-8 minutes, or till edges are firm but not brown, Let cool 1 minute on cookie sheets. Remove cookies from pans and cool on a rack.
Nutrition Facts : Calories 50.8, Fat 3, SaturatedFat 1.7, Cholesterol 6.8, Sodium 20.1, Carbohydrate 5.3, Fiber 0.2, Sugar 2.1, Protein 0.7
ALMOND FINGERS
A Christmas MUST!!!!! These really need to be made with solo almond fillng not almond paste. I made bought ways and the paste is no way as tender as made with the solo fillng. http://www.solofoods.com/cprod.html
Provided by Rita1652
Categories Dessert
Time 30m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Cream butter and sugar.
- Add egg and beat well.
- Beat in almond and vanilla.
- Sift together flour, cinnamon and salt.
- Add to creamed mixture.
- Chilling mixture overnight makes for fuller cookies.
- Take a tablespoon of dough for each cookie shape into fingers and place on greased cookie sheet.
- Sprinkle with sugar.
- Bake at 350° for 20 minutes or until pale golden.
- Cool on rack.
- Dip one side of cookie in chocolate.
- Place on waxed paper till set.
Nutrition Facts : Calories 58.6, Fat 4, SaturatedFat 2.5, Cholesterol 12.2, Sodium 40.7, Carbohydrate 5.8, Fiber 0.6, Sugar 1.7, Protein 0.9
ALMOND STRIPS
Can't remember where this recipe came from, but it is a family favorite and always made for Christmas cookie platters. These aren't overly sweet and are great with a cup of coffee or tea.
Provided by akcooker
Categories Dessert
Time 32m
Yield 48 serving(s)
Number Of Ingredients 11
Steps:
- Stir together flour and baking powder.
- Uaing an electric mixer, beat butter or margarine until smooth.
- Add sugar and beat till fluffy.
- Add egg and the 1/2 teaspoon almond extract; beat well.
- Stir in flour mixture and beat until thoroughly mixed.
- Divide the dough in fourths; roll each portion into a twelve inch roll.
- Place 2 rolls four to five inches apart on an ungreased cookie sheet.
- (To facilitate cutting, use cookie sheets without sides-- or the back of cookie sheets with sides.) Flatten each roll till it is about 3 inches wide.
- Repeat with remaining rolls.
- Brush each flattened roll with a little milk and sprinkle with about 2 tablespoons of the the sliced almonds.
- Bake in a preheated 325 degree oven for 12 to 14 minutes or until edges are lightly browned.
- While still warm, cut crosswise at a diagonal into 1 inch strips.
- Cool completely.
- Stir together the powdered sugar, the 1/4 teaspoon almond extract and the milk to make a thin frosting.
- Drizzle frosting lightly back and forth over strips.
Nutrition Facts : Calories 62.2, Fat 2.6, SaturatedFat 1.3, Cholesterol 9.6, Sodium 30.6, Carbohydrate 9.2, Fiber 0.2, Sugar 5.5, Protein 0.8
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