CHEWY FIG AND ALMOND COOKIES
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 2h40m
Yield 24 cookies
Number Of Ingredients 18
Steps:
- Place an oven rack in the center of the oven and preheat to 350 degrees F.
- Butter the bottom and sides of a 9-by-13-inch glass or ceramic baking dish. Line the bottom with an 8-by-20-inch piece of parchment paper, allowing the excess paper to hang over the sides.
- For the crust: Whisk the all-purpose flour, almond flour, baking powder, salt and baking soda in a medium bowl.
- Beat the sugar and butter using an electric hand mixer until combined in a large bowl. Beat in the egg, cream and vanilla until smooth. Add the dry ingredients and beat until the mixture forms into clumps. Press the clumps together to form a dough. Knead the dough for 30 seconds and wrap in plastic. Refrigerate for 1 hour.
- For the filling: Place 1/4 cup water, the figs, orange juice, vanilla extract and orange zest in a food processor. Blend until the figs are finely ground, about 2 minutes. Add the almond butter and blend until incorporated. Add the almonds and pulse until combined.
- Remove the plastic from the dough and cut in half. Roll out 1 piece of dough into an 8-by-12-inch rectangle on a well-floured work surface. Cut the dough in half lengthwise and then in half crosswise to make 4 equal-size pieces of dough. Transfer the dough pieces to the prepared baking dish using a spatula, and arrange in a single layer. Pinch the edges of the dough together to seal. Spoon the filling onto the dough. Spread the filling evenly over the dough using damp hands. Smooth the top of the filling using a rubber spatula. Roll out the remaining dough into an 8-by-12-inch rectangle. Cut into 4 equal pieces and place on top of the filling, pinching the edges of the dough together to seal. Bake until golden, 25 to 30 minutes. Place the baking dish on a wire rack to cool completely, about 1 hour.
- Using the excess parchment paper as handles, remove and place on a cutting board. Cut the cookie into twenty-four 1 1/2-inch-square pieces and serve.
CHEWY ALMOND COOKIES (MACAROONS)
Make and share this Chewy Almond Cookies (Macaroons) recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 30m
Yield 2 dozen
Number Of Ingredients 6
Steps:
- Process almonds in a food processor 9 minutes or until a paste forms, stopping to scrape down sides.
- Beat egg whites at medium speed with an electric mixer until stiff peaks form.
- Combine almond paste, sugar, cardamom and cinnamon in a bowl, mixing with hands until blended.
- Add egg whites; knead by hand until smooth and doughlike consistency.
- Wet fingers with water, and shape dough into 1-inch balls (about 1 tablespoon dough for each cookie).
- Slightly flatten with thumb.
- Place cookies on a parchment-lined baking sheet.
- Top each with almond sliver pressed in lightly.
- Bake on middle rack of oven at 325° for 15-20 minutes or until bottoms are lightly browned.
- Remove cookies immediately to wire racks; cool.
CHEWY CHERRY ALMOND COOKIES
These heavenly cookies are easy to make and have dried cherries, white chocolate chips, chopped almonds and macadamia nuts, oatmeal, and just a touch of coconut.
Provided by Jayne Jones
Categories Drop Cookies
Time 27m
Yield 3 1/2 dozen, 21 serving(s)
Number Of Ingredients 14
Steps:
- Cream together butter, brown sugar, sugar; add eggs and almond extract.
- Stir in dry ingredients and add cherries, nuts, and coconut.
- Drop from spoon on greased baking sheet.
- Bake at 350 for 11-13 minutes or until cookies are lightly browned.
Nutrition Facts : Calories 281.8, Fat 15.2, SaturatedFat 7.8, Cholesterol 32.7, Sodium 179.1, Carbohydrate 33.9, Fiber 1.7, Sugar 23.1, Protein 4
CHEWY ALMOND MACAROON BISCUITS
Rustle up these easy almond cookies. Popular for Passover, they're dairy and gluten free. You can also add a little cinnamon to turn them into cinnamon balls, if you like
Provided by Victoria Prever
Categories Dessert, Snack
Time 40m
Yield Makes 20-25
Number Of Ingredients 6
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
- In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
- Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
- Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
- To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.
Nutrition Facts : Calories 87 calories, Fat 5 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.2 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
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- In a stand mixer, cream together almond paste, granulated sugar, and powdered sugar until combined. On the slowest setting add flour, salt, almond extract, and egg whites. Combine until just mixed together.
- Use an ice cream scoop to scoop out dough. Roll into a ball with your hands and roll in sliced almonds, then place on baking sheet. Repeat for the rest of the dough.
- Bake for 15-20 minutes, or until cookies are starting to turn golden brown towards the bottom half of the cookie. Cool before serving.
ALMOND COOKIES (SOFT AND CHEWY) - THE COOKING FOODIE
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- Preheat oven to 350F (175C).In a large bowl combine almond flour, powdered sugar, baking powder, lemon zest and salt.In a separate bowl beat egg white until foamy.Add beaten egg white, vanilla extract, rose water, almond extract, lemon juice to the flour mixture and stir until combined.Shape the dough into small balls and place on a baking tray lined with parchment paper.
- Decorate each cookie with an almond (optional).Bake for 15-18 minutes or until lightly golden (the cookies shouldn’t be too golden, otherwise they will dry out).
- Allow to cool before serving.How long do almond cookies last?These soft almond cookies will keep in an airtight container for up to one week in the fridge.Are these almond cookies gluten free?Yes, these almond cookies are totally gluten free, they don’t contain wheat flout at all.
- The main ingredient in these cookies is ground almond (almond meal/almond flour).Are these almond cookies soft?Yes, these almond cookies have a thin crispy layer on the outside but on the inside the cookies are soft and chewy.More Cookie Recipes:Coffee Bean CookiesMelt in Your Mouth Butter CookiesFrench MacaronsFudgy Brownie Cookies.
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