Crispy Almond Butter Truffles Food

CRISPY ALMOND BUTTER TRUFFLES

Crispy Almond Butter Truffles image

Sweet, crunchy and just a little bit salty, these truffles have been a family favorite for many years. -Jannie Myers

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 20 truffles.

Number Of Ingredients 7

Ingredients

1/2 cup almond butter
1/2 cup honey
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 cups Rice Krispies, crushed
1/2 cup unsweetened finely shredded coconut
1 cup chopped sunflower kernels

Steps:

In a small bowl, combine the almond butter, honey, cinnamon and vanilla. Stir in cereal and coconut., With wet hands, shape mixture into 1-in. balls. Roll in sunflower kernels. Place on a waxed paper-lined baking sheet. Refrigerate for at least 2 hours or until firm. Store in the refrigerator.

Nutrition Facts : Calories 127 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

ALMOND BUTTER CRISPS

Almond Butter Crisps image

Categories Cookies Food Processor Mixer Nut Bake Christmas Almond Gourmet

Yield Makes about 11 dozen cookies

Number Of Ingredients 6

Ingredients

2 2/3 cups blanched almonds (about 3/4 pound)
1/2 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons almond extract
1/2 prepared Basic Butter Cookie Dough at room temperature
2 egg whites, beaten lightly

Steps:

Halve 1 cup almonds and reserve.
In a food processor grind almonds with sugar and salt until fine. In bowl of a standing electric mixer beat almond mixture and almond extract into basic dough until just combined well. Pat dough into a rectangle. Chill dough, wrapped in wax paper, at least 1 hour or overnight.
Preheat oven to 350°F.
Working with one third of dough at a time, roll out each piece of dough between two sheet of wax paper into a 12- by 9-inch rectangle, slightly more than 1/8-inch thick. Cut dough into 1 1/2- to 2-inch almond shapes (or any other shape preferred), arranging cookies about 1/2 inch apart of baking sheets. If dough becomes too soft to work with, freeze or chill uncut dough on baking sheet until firm.
Brush cookies lightly with egg whites and gently press a reserved almond half in center of each cookie.
Bake cookies in batches in middle of oven until pale golden, about 10 minutes, and cool on racks. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

ALMOND BUTTER CRISP

Almond Butter Crisp image

These were my favorites for Christmas--thin and crisp and buttery. Made them for a cookie swap many years ago.

Provided by Patti McD

Categories Dessert

Time 50m

Yield 24 cookies, 1 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups flour
1/2 cup sugar
1/4 teaspoon salt
2 teaspoons instant coffee
1 cup butter
3/4 cup almonds, finely chopped
1 teaspoon almond extract

Steps:

Sift dry ingredients into a bowl.
Cut in butter.
Press dough together.
Shape into small balls and roll in almonds.
Place on baking sheet 2 inches apart and press with the bottom of a glass dipped in sugar.
Bake at 300° for 30 minutes until edges are slightly browned.
Cool slightly and remove to wire rack.

Nutrition Facts : Calories 3335.8, Fat 240.7, SaturatedFat 121.1, Cholesterol 488.1, Sodium 2245.2, Carbohydrate 265.2, Fiber 17.3, Sugar 106.2, Protein 44.6

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