CHEWY ALMOND MACAROONS
These cookies have an intense almond flavor, a crunchy crust with a chewy, tender inside. Coconut is nowhere to be found in this delicious little cookie.
Provided by Eats By The Beach
Categories Desserts
Time 42m
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper or Silpat mats.
- In a large mixing bowl, crumble the almond paste. Add the sugar and salt.
- Using your hands, mix all the ingredients together until well mixed.
- Pour in the amaretto and gently work the liquid into the almond mixture until a paste forms.
- In a shallow, flat bowl, sift the powdered sugar into the bowl. Set aside.
- Use a 1-ounce cookie scoop to scoop out the dough into the powdered sugar.
- Roll each ball in the powdered sugar and place on the prepared baking sheet. Be sure to leave at least 1-inch space between the balls.
- Repeat with the rest of the dough.
- Allow the dough balls to sit on your counter for 20 minutes to dry out.
- Bake in the preheated oven for 10-12 minutes until lightly golden brown.
- Remove from the oven and cool completely.
- Store any leftovers in an airtight container.
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
CRUNCHY, CHEWY FLAX & ALMOND MACAROONS (EGG-FREE)
My Oma & I combined her Nusskuchen recipe and my DD's egg-free diet to create this lovely, dense macaroon/biscotti-type dough. The original German "nutcake" recipe calls for no less than 7 eggs, which we substituted here w/7x 1 Tbsp flax : 3 Tbsp water. Our hesitation was replaced by an eagerness to "mach es noch ein mal!", which I've done tonight, this time taking the time to convert the European measurements. Enjoy!
Provided by DoubletheGarlic
Categories Dessert
Time 45m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 8
Steps:
- Whisk the first two ingredients together in a bowl and let stand at least 2-3 minutes before use.
- Using a hand mixer, beat the sugar & 5 T. hot water together in a large bowl for 2-3 minutes (to allow some of the sugar to "melt").
- Gradually add the flax mixture and all the rest of the ingredients. Mix well.
- If making as biscotti or chewy bars, grease and flour an 8x11" baking tin (as per kokeshi doll below) or a 10" round springform pan before adding the dough. Bake at 350F for 40 minutes. Remove promptly to a wire rack.
- If making as cookies or macaroons, grease and flour a cookie sheet before placing 1" balls of dough approximately 1 1/2 inches apart. Bake at 350F for 25-30 minutes. Remove promptly to a wire rack.
- NB If you want these to be chewy, do not allow them to brown at the edges. Otherwise they will be as hard as hockey pucks!
- PS I preferred using my Bosch Kitchen Machine (the large bowl & dough hooks) to a hand mixer for this heavy batter.
Nutrition Facts : Calories 211.5, Fat 8.9, SaturatedFat 0.7, Sodium 38.1, Carbohydrate 30.4, Fiber 2.9, Sugar 20.8, Protein 4.6
GERMAN COFFEE CAKE WITH NUTS AND CHOCOLATE ( NUSSKUCHEN )
My most requested recipe. It also got me the sweetest compliment I ever had on my baking. - When the five year old french niece of my best friend came visiting with her parents she was very shy. When she had tasted a little of the cake she insisted that everone present, please try the cake immediately, because "c'est le meilleur gateau du monde" - it is the best cake in the world! And that is what my friends call it now when requesting it. :) - We like it topped with a dollop of sweetened whipped cream.
Provided by Inge 1505
Categories Breads
Time 2h
Yield 18 slices, 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Note: Time for cooling is not included.
- Preheat the oven to 350°F (180C). For best removal of cake: Thoroughly grease pan with melted butter. Put it in the fridge for 5 minutes. Remove, fill with 2 tablespoons flour, shake pan over the sink until evenly dusted with flour. Discard any loose flour. Keep dusted pan in fridge until filling.
- Mix flour with baking powder.
- Beat egg whites with a pinch of salt in a large clean bowl with clean beaters until stiff but not dry. Set aside.
- In another large bowl beat soft butter and sugar until creamy white and fluffy. Add egg yolks, one at a time, beat until light in color and increased in volume, about 3 minutes.
- Put nuts and chocolate into bowl with the butter and egg yolks and mix a few seconds on low until just blended.
- Sift flour over mixture. Don't mix. Put 1 cup of egg white on flour.
- With a rubber spatula fold flour and the cup egg white into nut mixture, this will be rather stiff, but it does not need to be blended completely.
- Give rest of egg white on nut mixture and fold it in until completely blended. (If you try to mix in flour without egg white first and then fold in all of egg white at once, the flour mixture will be too firm to do this, therefore the two steps.).
- Fill batter evenly into pan.
- Bake in the middle of the oven for 60-75 minutes. If it browns too much reduce heat by 15 degrees and cover loosely with parchment paper.
- Test doneness by inserting a wooden skewer into the middle of the cake. If only melted chocolate but no crumbs stick to it the cake is done. Remove from oven.
- Let cool in pan for 10 minutes, then carefully lay it on the side and let cake slip out of form. You may cut with a thin knife along the sides between cake and pan to make sure it will come out.
- Best eaten while still a little warm but will keep several days. Dust with a little powdered sugar before serving if you like. Cut into 1/2 inch slices. Serve with a dollop of sweetened whipped cream.
- Note: Using fresh unsalted butter, freshly ground nuts and a really good-quality chocolate are keys in making this cake really good. I usually make it with hazelnuts, and think this tastes slightly better than with walnuts :).
Nutrition Facts : Calories 1277.4, Fat 94.3, SaturatedFat 40, Cholesterol 431.7, Sodium 312.5, Carbohydrate 100.1, Fiber 10.1, Sugar 59.4, Protein 24.2
HOT SWISS & ALMOND SPREAD
Make and share this Hot Swiss & Almond Spread recipe from Food.com.
Provided by Starrynews
Categories Spreads
Time 25m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in either a microwaveable bowl or a pot for the stovetop, according to your cooking preference.
- If using the microwave, heat for 1-2 minutes at a time on 50% power, stirring periodically, until heated through and cheese is melted (about 6-8 minutes).
- If using the stovetop, heat over medium low, stirring frequently (about 6-8 minutes).
- This pairs nicely with a variety of food, including bread chunks, crackers, pretzels, and the like!
Nutrition Facts : Calories 917.9, Fat 79.5, SaturatedFat 37.8, Cholesterol 199.5, Sodium 646.4, Carbohydrate 20.1, Fiber 4.7, Sugar 7.8, Protein 36.3
COCONUT CHEWY MACAROONS
Simple and tasty macaroons with a crunchy outside and a chewy inside that melts in your mouth. if you want, dip the bottoms in melted chocolate, or drizzle some on top after baking.
Provided by For Goodness Bake
Categories Drop Cookies
Time 55m
Yield 30 Cookies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F.
- combine and heat evaporated milk, sugar, and butter in microwave until butter is completely melted.
- stir in vanilla and almond extracts.
- In a separate bowl, combine coconut and flour.
- Fold wet mixture into dry until combined.
- Drop by spoonfuls on a greased cookie sheet.
- Bake 10-13 minutes, until tops are golden brown.
- Cool on wire rack.
- melt chocolate chips and use to dip the bottoms of the cookies.
- Enjoy!
Nutrition Facts : Calories 224.4, Fat 10.9, SaturatedFat 9.2, Cholesterol 5.4, Sodium 136.4, Carbohydrate 30.7, Fiber 1.3, Sugar 24.3, Protein 2
More about "crunchy chewy flax almond macaroons egg free food"
CRUNCHY, CHEWY FLAX & ALMOND MACAROONS (EGG-FREE)
From familyoven.com
CRUNCHIES EGGS RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
KETO CRANBERRY ALMOND MACAROONS - ALL DAY I DREAM ABOUT FOOD
From alldayidreamaboutfood.com
NO-CHURN CHUNKY MONKEY ICE CREAM RECIPE - THE BLONDE CHEF
From theblondechef.com
ALMOND MACAROONS | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
242874 CRUNCHY CHEWY FLAX ALMOND MACAROONS EGG FREE RECIPES
From recipeofhealth.com
EGGLESS APPLE CHAI-DER FRENCH MACARONS | MILK & CARDAMOM
From milkandcardamom.com
CRUNCHY, CHEWY FLAX & ALMOND MACAROONS (EGG-FREE ...
From pinterest.com
CRUNCHY, CHEWY FLAX & ALMOND MACAROONS (EGG-FREE) RECIPE
From recipeofhealth.com
EGG FREE RECIPES - CRUNCHY CHEWY FLAX ALMOND MACAROONS ...
From healthysrecipefood.blogspot.com
VANILLA COCONUT MACAROON RECIPE (EGG FREE)
From mommypotamus.com
EGGLESS CHOCOLATE CHIP COOKIES WITH ALMOND FLOUR
From goodfoodbaddie.com
CREME EGG MACARONS (FRENCH METHOD) - CLOUDY KITCHEN
From cloudykitchen.com
FRENCH ALMOND MACARONS FRENCH RECIPE - THE SPRUCE EATS
From thespruceeats.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
FOODCOMBO
NO CHURN CHOCOLATE CHUNKY MONKEY ICE CREAM - OUR ...
From ourbalancedbowl.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love