Enriched And Crisp Vanillaalmond Cookies Food

ENRICHED AND CRISP VANILLA/ALMOND COOKIES

Steps:

• 1. put the almonds in a bowl of a food processor. If the processor is small, repeat process and chopped almonds. Do not over process. Set aside.
• 2. Cream the butter and add the sugar by tablespoons. It is best to do this in an electric mixer with the paddle. If not, do this by hand with a wooden spoon.
• 3. Add the almonds and remaining ingredients and form dough. Divide the dough in half and roll each into 2 inch thick logs. Wrap them carefully in waxed paper and refrigerate them overnight or two nights if you wish.
• 4. Preheat oven to three and 350°.
• 5. Liberally butter two large baking trays. If you use both logs of cookie dough, you will have to bake two times. If you decide to bake only once, keep the unused dough in the refrigerator for a day or two, or you may freezer. Remove the dough logs from the refrigerator and slice as thinly as possible and place the slices on cookie sheets beating 1 inch space in between. Bake until edges crisp, about 12 to 15 minutes, depending on thickness of cookie. Makes about 80 cookies.

ALMOND FLOUR CHOCOLATE CHIP COOKIES

Steps:

• Evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Whisk the almond flour, baking soda and salt together in a large bowl. Beat the butter and brown sugar in another bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs to the butter mixture one at a time, beating after each addition to incorporate, then beat in the vanilla. Reduce the speed to low, add the flour mixture and beat until just incorporated. Fold in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet, spacing them 2 inches apart. Roll each into a ball with slightly wet hands, then sprinkle the top of each ball with some sea salt. Bake until the cookies are golden but still soft in the center, 10 to 12 minutes. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, about 30 minutes.

ALMOND COOKIE CRISPS

Steps:

• 1. Preheat oven 325F. Line baking sheet with silicone baking mat or parchment paper. In a small mixing bowl, whisk egg white, salt, vanilla extract and sugar until foamy. Whisk until sugar is completely dissolved. Whisk in flour until no lumps. Then, gently fold in almond slices and butter.
• 2. Spoon 1 to teaspoon of batter onto prepared baking sheet and spread batter into a 2 to 3-inch circle. Make sure the almonds flakes are not overlapping each other. Spoon the rest of the batter on baking sheet with each cookie at least 1-inch apart. Might need to bake cookies in batches.
• 3. Bake 9 to 12 minutes depending on their size, rotate baking sheet once during baking. Bake until slightly golden brown. Remove from baking sheet and cool completely on wire rack. Cookies will crisp up once completely cool.

ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter and sugar together until fluffy. Beat in the egg, vanilla, and almond extract. Sift the flour over the top, add the salt and the chopped almonds and fold to combine.
• Pull off little pieces of the dough and roll them into balls about 1-inch in diameter, enclosing a whole almond in the center of each one. Place on an ungreased baking sheet and bake on the center rack of the oven for 15 to 20 minutes, until light brown. Transfer to racks to cool slightly. When cool enough to handle, roll 1/2 the cookies in the cocoa powder, and the remaining 1/2 in the confectioners' sugar. Serve warm or return to the rack to cool.

ALMOND VANILLA COOKIES

Steps:

• Preheat oven to 350° and cover 2 cookie sheets with parchment paper.
• In a medium bowl, mix together chopped almonds, flour, baking powder and salt, set aside.
• In a large mixing bowl cream butter and sugar until light and fluffy.
• Mix in extracts Mix in flour mixture until well blended Beat until thoroughly combined.
• Form dough into 36 balls and place a whole almond in center of each ball.
• Bake for about 20 minutes, or until golden brown, check after 15 minutes as I found I needed to turn the temperature down for the second batch.
• Note: I baked my second batch at 325° but it could just be my oven that runs hot.