Cinnamon Almond Melt Aways Food

ALMOND MELTAWAY COOKIES

Steps:

• Preheat oven to 375°F. Line a baking sheet with parchment paper or a silpat. Set aside.
• In a medium bowl, whisk together flour, baking powder and salt. Set aside.
• In a stand mixer, beat butter and sugar until light and fluffy. Add egg and almond extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined.
• Roll 1 tablespoon of dough into small circles and then press with hands (or with the bottom of a cup) into a disk shape. Place on prepared baking sheet.
• Bake for 8 minutes. The cookies will not look browned or cooked, but they are! Remove from oven and let cookies rest on baking sheet for 5 minutes. Then, transfer to a wire rack to cool completely.
• To Ice: In a small bowl, whisk together powdered sugar, milk and almond extract - until smooth.
• Using a spoon, smooth icing onto the top of each cookie and let set for 10 minutes, or until hardened. Store in the fridge, let come to room temperature when ready to serve.

ALMOND MELTAWAYS

Steps:

• Beat together butter and 1/2 cup of the confectioners' sugar in bowl until smooth and creamy. Beat in almond extract.
• On low speed, beat in flour and nuts.
• Wrap dough in plastic wrap; refrigerate until firm, 2 hours.
• Heat oven to 325 degrees F. Pinch off pieces of dough in heaping teaspoonfuls.
• Roll into logs and taper ends; bending into crescents.
• Place on ungreased baking sheets. Bake in 325 degree oven for 16 to 18 minutes, until lightly browned.
• Remove cookies to wire rack. While warm, dust with a generous layer of remaining confectioners' sugar.
• Cool completely then sprinkle again with any remaining confectioners' sugar.

CINNAMON TOASTED ALMONDS

Steps:

• In a large bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat. , Spread evenly in 2 greased 15x10x1-in. baking pans. Bake at 300° for 25-30 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container.

CINNAMON MELTAWAY COOKIES

Steps:

• Preheat oven to 375 degrees. Combine the sugars, with the egg,.
• vanilla, honey, and butter; mix till well combined. Combine the flour, cinnamon,.
• baking soda, baking power in a separate bowl, mix. Add the flour mixture.
• gradully to the sugar mixture. Once all is combined add the cinnamon chips.
• Place parchment paper on baking sheet or lightly grease. Drop cookies by rounded tablespoon onto cookie sheet. Bake for 8-10 minute.

AIR-FRYER CINNAMON ALMONDS

Steps:

• Preheat air fryer to 300°. In a large bowl, beat egg white until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat. , Arrange almonds in a single layer on greased tray in air-fryer basket. Cook until almonds are crisp, stirring once, 25-30 minutes. Cool. Store in an airtight container.

CINNAMON-ROASTED ALMONDS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.
• Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
• Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.