Giant Almond Crumb Cookie Food

ALMOND CRUNCH COOKIES

Steps:

• Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Place 1 1/2 cups almonds in large bowl and sift 1/2 cup powdered sugar over; toss to coat. Whisk 1 egg white to blend in small bowl. Add 1 tablespoon egg white to nuts and toss to blend. Spread mixture in even layer over prepared baking sheet. Bake until almonds are golden and coating is dry, about 10 minutes. Cool completely.
• Transfer candied almonds to processor. Using on/off turns, process until almost all almonds are coarsely chopped and some fine crumbs form. Transfer chopped candied almonds to small bowl.
• Line 2 large baking sheets with parchment paper. Finely chop remaining 1 1/2 cups slivered almonds in processor. Add flour, baking soda, and salt. Blend until nuts are very finely ground.
• Using electric mixer, beat butter, 3/4 cup sugar, and remaining 3/4 cup powdered sugar in large bowl until well blended. Add remaining 2 egg whites, amaretto, and vanilla. Beat until well blended. Gradually mix in flour-almond mixture. Stir in chopped candied almonds.
• Working in 2 batches and using small ice cream scoop or tablespoon, spoon 2 level tablespoonfuls dough in mound for each cookie, forming about 12 mounds on each sheet and spacing 2 inches apart. Bake until cookies are golden brown, about 14 minutes. Cool slightly on baking sheets. Transfer cookies to rack and cool completely. (Can be made 3 days ahead. Store airtight at room temperature.)

GIANT ALMOND CRUMB COOKIE

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch springform pan; set aside. In a large bowl, whisk almonds, flour, sugar, salt, and vanilla. Cut in butter with a pastry cutter until mixture is crumbly. Work in butter until completely incorporated with no dry crumbs. Squeeze mixture to create pea-size-to-1-inch clumps.
• Transfer all but 1 1/2 cups of mixture to pan. Press mixture into pan to compress dough. Sprinkle with reserved 1 1/2 cups of mixture; transfer to oven.
• Bake, rotating pan 2 to 3 times, until cookie begins to turn golden, about 25 minutes. Reduce temperature to 300 degrees. Bake until golden brown and fairly dry, 15 to 20 minutes more. Transfer to a wire rack to cool completely. Remove from pan. Store in an airtight container for up to 3 days.

ITALIAN ALMOND-ICED COOKIES

Steps:

• Preheat the oven to 350 degrees. Butter 2 baking pans. In a bowl, mix the flour, baking powder and salt together. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the eggs and sugar until pale yellow and fluffy. With the mixer running, drizzle in the oil, vanilla, almond extract and mix. Add the dry ingredients and mix just until combined. Turn the dough out onto a lightly floured work surface. Using your hands, form into logs 1-inch in diameter. Working in batches if necessary, cut into 3/4-inch-thick slices and arrange the cookies on the sheet pans. Bake until light golden brown, 12 to 15 minutes. Let cool on wire racks.
• Icing: In a medium bowl, whisk the milk, egg white, confectioners' sugar and almond extract until smooth. Divide the icing into one large and two smaller batches. Leave the large batch of icing white; color the other 2 to your liking.
• When the cookies are cool, dip the tops into the white icing. Use a fork or a squeeze bottle to drizzle the cookies with the other colors. Let set in a cool place 1 hour.

ALMOND CARAMEL COOKIES

Steps:

• Grind half the almonds; chop the rest roughly into small pieces.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Melt butter in a saucepan over medium heat. Stir in brown sugar; cook and mix until dissolved, 2 to 3 minutes. Remove from heat. Let caramel mixture cool to room temperature.
• Mix 2 cups plus 1 tablespoon flour, cinnamon, ginger, baking powder, and nutmeg together in a bowl until well incorporated.
• Stir ground almonds, eggs, vanilla extract, and salt into the cooled caramel mixture. Add the flour mixture gradually; mix until well combined. Stir in the chopped almonds. Roll dough into 36 balls; flatten slightly and place them, evenly spaced, onto the prepared baking sheets. Press pistachios into the dough.
• Bake in the preheated oven until golden brown but still soft to the touch, 10 to 12 minutes. Cool in the pan for 10 to 15 minutes.

GIANT ALMOND JOY COOKIE

Steps:

• Preheat oven to 350 degrees.
• Cream together butter, sugar, and brown sugar.
• Beat in the vanilla and the eggs one at a time until completely incorperated.
• In a seperate bowl sift together flour, cocoa powder, salt, and baking soda.
• Add the flour mixture 1/2 cup at a time waiting until each portion is well incorperated.
• Stir in chocolate chips, coconut, and almonds.
• Grease 1 12 inch cake pan
• Shape the dough into a large ball and flaten into the middle of the pan until it is 1 1/2 inch disk (it will not reach the sides of the pan).
• Bake for 30 minutes.

MARTHA STEWART GIANT ALMOND CRUMB COOKIE

Steps:

• Preheat oven to 350°.
• Butter a 10" springform pan, set aside.
• In a large bowl, whisk almonds, flour, sugar, salt and vanilla.
• Cut in butter till completely incorporated with no dry crumbs.
• Squeeze mixture to create pea size - 1" clumbs.
• Transfer all but 1 1/2 cups of mixture to pan.
• Press mixture into pan to compress dough.
• Sprinkle with reserved 1 1/2 cups of crumb mixture.
• Transfer to oven -- bake, rotating pan 2-3 times, until cookies begins to turn golden, about 25 minutes.
• Reduce temperature to 300°. Bake until golden brown and fairly dry.about 15-20 minutes more.
• Transfer to a wire rack to cool completely.
• Remove from pan. Store in an airtight container for up to 3 days.