Easy Almond Crisps Food

ALMOND THINS

Steps:

• Preheat oven to 325 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Sift together the flour and salt and slowly stir into butter mixture until just blended.
• Divide batter in half and place each half on in the center of two ungreased, flat-sided cookie sheets. Dip a spatula in warm water and spread batter to cover the entire baking sheet, making sure batter is spread evenly. Sprinkle almonds and press gently into dough.
• Bake each sheet about 12 minutes, or until edges are lightly browned. Cut hot cookies into 2-inch squares. Return to oven and bake until lightly golden... about 5 minutes. Watch carefully to prevent over baking.
• Remove from oven to a wire rack. Slide spatula under cookies to loosen. Cool completely on cookie sheets. Store in airtight containers with waxed paper between layers.

ALMOND CRISPS

Steps:

• Heat oven to 375 degrees. Line a baking sheet with parchment, and lightly coat with nonstick cooking spray. In the bowl of an electric mixer, combine ground almonds, sugar, and egg whites. Beat on medium speed until thick, about 3 minutes. Beat in extracts.
• Roll dough into 1-inch balls, and place 2 inches apart on prepared baking sheet. Flatten each ball with dampened fingers, and gently press 2 sliced almonds on top.
• Bake until just brown on top, about 10 minutes. Remove from oven, and place on a wire rack for 5 to 10 minutes. Remove cookies from baking sheet while still warm, and place on a wire rack to cool.

BLUEBERRY ALMOND CRISP

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the blueberries and pick through them to remove any stems still attached. In a 9 by 9-inch baking dish, mix together the blueberries, maple syrup or honey, arrowroot or cornstarch, lemon zest, lemon juice and cinnamon.
• In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds, brown sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
• Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
• Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream (I insist!).

ALMOND CRISPS

Steps:

• Preheat oven to 325 degrees.
• Lightly beat the eggs until just frothy, don't over beat.
• Add sugar and mix well.
• Stir in oats and flour, then add almond slices.
• Drop by tablespoonfuls onto a lightly greased baking pan, leaving ample room for spreading.
• Bake for 11 to 13 minutes until golden.

EASY ALMOND CRISPS

Steps:

• Place graham wafers on a cookie sheet. Sprinkle with almonds.
• Bring butter and brown sugar to a boil, boil 1 minute and pour over wafers.
• Bake 7 minutes in a 375* oven.
• Cut while still warm and let cool.
• Store or freeze until ready to serve.
• Cutting yields uneven slices.
• Pecans can be substituted for almonds.

PEAR CRISP WITH ALMONDS

Steps:

• 1. Preheat the oven to 375 degrees F.
• 2.Pears: Cut pears in half and then into thin slices. Put them in a large bowl and toss with the brown sugar, lemon juice and zest to blend, set aside.
• 3. Topping: Combine flour, brown sugar, salt, cinnamon, ginger and nutmeg in a medium bowl. Add the butter and almonds and break them up with your fingers integrating the dry ingredients with the butter and nuts.
• 4. Grease the bottom and sides of a shallow square baking dish (8 square inches) with the remaining tablespoon of butter. Layer the pears in the dish and top evenly with the nut topping. Place the dish in the center of the oven and bake until the pears are tender when pierced with the tip of a knife. The topping should be golden brown as well, about 40-45 minutes. Set aside to cool a few minutes before serving.