GLAZED ALMOND COOKIES
Elegant little tea cookies with an almond pressed into the top. I like to cut the whole almonds in half to put on top of the cookies.
Provided by Nancy
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream the butter and sugar until light. Beat in the almond and vanilla extracts and the egg yolks. Next, stir in the chopped almonds, flour and salt. Roll the dough into 1 inch balls, dip the balls into the egg whites. Place cookies 2 inches apart on the prepared cookie sheet. Press a whole almond into the top of the ball, flattening the cookie a little bit.
- Bake for 8 to 10 minutes in the preheated oven, until edges start to brown.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 22.2 g, Cholesterol 37.4 mg, Fat 11.7 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 5.3 g, Sodium 109.8 mg, Sugar 8.8 g
BEST EVER ALMOND BUTTER COOKIES
Steps:
- Combine 1 cup butter, sugar and egg in large mixer bowl. Beat at medium speed, until creamy. Add milk and 1 teaspoon almond extract. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Add flour and baking powder; beat, scraping bowl often, until well mixed.
- Divide dough into thirds. Shape each third into a ball. Wrap each in plastic food wrap; flatten slightly. Refrigerate 2-3 hours or until firm.
- Heat oven to 400°F.
- Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
- Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon almond extract in bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
- Glaze cooled cookies. Add decorator candies, if desired. Let stand until glaze is hardened (6 hours or overnight).
Nutrition Facts : Calories 130 calories, Fat 5 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 50 milligrams, Carbohydrate 20 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
GLAZED ALMOND SUGAR COOKIES
Need a new holiday cookie? Whip up this tasty sugar cookie with loads of almond flavoring.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 40
Number Of Ingredients 10
Steps:
- Make cookie dough by blending cookie mix, butter, almonds, extract and egg until soft dough forms.
- Roll dough into about 40 (1-inch) balls. Place about 2 inches apart on Reynolds Parchment Paper lined cookie sheets. Bake at 375°F 7 to 9 minutes or until set. Cool; place cookies on cooling racks. Cool completely.
- In small bowl, stir powdered sugar, 1/4 teaspoon extract and just enough milk until glaze is spreadable but thick. Spread glaze onto each cookie; top with 3 almond slices.
Nutrition Facts : Calories 110, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 11 g, TransFat 1/2 g
ALMOND COOKIES
These Almond Cookies are a melt in your mouth almond cookie with an almond glaze.
Provided by Christy Denney
Categories Dessert
Time 20m
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees f and line baking sheets with parchment paper. In a large bowl, with an electric mixer cream the butter, sugar, and almond extract. In a separate bowl mix the dry ingredients: the flour, baking powder, and salt. Add the flour mixture 2 Tablespoons at a time to the butter mixture until completely combined (important!!)
- Roll cookie dough into small 1-inch balls and flatten slightly. They should look like a thick checker. Cook for 7 minutes (they will not look done) at 400 degrees on a parchment lined pan. Cool cookies until they are just warm and place almond slices on top of each cookie.
- For the glaze: Combine powdered sugar, almond extract, and water. Drizzle a spoonful of glaze on top of the almonds and cookie.
GLAZED SOFT-BAKED ALMOND FLOUR LEMON COOKIES
These gluten-free and dairy-free lemon cookies are moist, light, and soft. Melt-in-your-mouth lemony goodness - and ridiculously easy, too!
Provided by Kare for Kitchen Treaty
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.
- If your coconut oil is still solid, measure out the 1/4 cup and add to a small saucepan set over low heat. Keep over heat just until melted - don't let it get too hot, or it'll cook the eggs! Set aside.
- In a medium bowl, stir together the sugar and lemon zest. Add the coconut oil. Stir in the eggs and the lemon extract and mix until well-combined.
- Add the almond flour, baking soda, and salt. Stir well until combined.
- Scoop cookies out by tablespoonfuls onto the cookie sheet, spacing about two inches apart. I use this cookie scoop (affiliate link) and it's one of my favorite kitchen tools!
- Press the dough with two fingers to flatten a bit. If the dough sticks to your fingers, wet your fingers with a little warm water.
- Bake until set, puffy, and just lightly golden around the edges, 8-10 minutes.
- Remove from oven and let cool on the cookie sheet for about 5 minutes. Transfer to a wire rack to cool completely.
- Once cooled, mix together the glaze. In a small bowl, add the powdered sugar. Add 3 tablespoons lemon juice and stir with a fork until smooth. The glaze should be thick enough to cling to the top of the cookies but not so thin that it will drip off the edges. If too thick, add more lemon juice a teaspoon at a time. If too thin, add more powdered sugar 1/4 cup at a time.
- Dip the cookies upside down in the glaze, covering the top of the cookie. Set the cookie back down on the wire rack and let sit until the glaze hardens, about 1 hour.
- Store cookies at room temperature in a sealed container. Cookies keep for about 4 days.
ALMOND GLAZED SUGAR COOKIES
Steps:
- Heat oven to 400°F.
- Combine all cookie ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed.
- Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Flatten balls to 1/4 inch thick with bottom of buttered glass dipped in sugar. Bake 7-9 minutes or until edges are very lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
- Whisk all glaze ingredients except almonds together in bowl. Decorate cooled cookies with glaze and sliced almonds, as desired.
Nutrition Facts : Calories 90 calories, Fat 4.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 65 milligrams, Carbohydrate 12 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
VANILLA ALMOND GLAZE
I would say that this is one of my favorite glazes that is great on almost anything. I use this glaze on my homemade Louisiana Crunch Cake, on homemade doughnuts, and on cinnamon rolls! Delicious!!!
Provided by TwinGodesses
Categories Dessert
Time 3m
Yield 1 cup glaze
Number Of Ingredients 5
Steps:
- In a medium sized bowl mix all ingredients together until smooth. Add more milk for desired consistency. You may also use regular milk, but I must say that evaporated milk gives a WAY better taste!
- Drizzle over desired desserts.
Nutrition Facts : Calories 1437, Fat 50.8, SaturatedFat 32, Cholesterol 140.3, Sodium 477.1, Carbohydrate 246.3, Sugar 235.3, Protein 4.8
GLAZED ALMONDS
Steps:
- Line a baking sheet with foil. Grease the foil with 1 tablespoon butter; set aside. In a large heavy skillet, combine the almonds, sugar and remaining butter. Cook and stir over medium heat for 6-8 minutes or until sugar is golden brown., Remove from the heat; carefully stir in vanilla. Spread onto prepared baking sheet; immediately sprinkle with salt. Cool before breaking into pieces. Store in an airtight container.
Nutrition Facts :
VEGAN ORANGE ALMOND COOKIES
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, whisk together softened vegan butter, sugar, brown sugar, orange juice concentrate, orange zest, water, vanilla, and salt.
- Once liquid ingredients are thoroughly mixed, add flour, baking powder, and sliced almonds to mixing bowl, and stir together.
- Form just heaping tablespoon sized mounds of dough, and place them on a lined cookie sheet, about 12 cookies/sheet. (I line my cookie sheets with silicone liners, but parchment paper would work too.)
- Bake at 350 degrees Fahrenheit for 9-10 minutes, or until cookies are just starting to turn golden brown on the edges.
- Allow to cool on cookie sheet for a minute or two before transferring them to cooling rack.
Nutrition Facts : Calories 106 kcal, Carbohydrate 17 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 80 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
GLAZED ALMOND MINI CAKES
When my husband and I honeymooned in Austria, there were little pink rum cakes that caught my eye in every bakery we'd visit, they were so pretty! When I got back I created this version inspired by them, swapping out the traditional Rum soak for an almond soak!
Provided by Molly Yeh
Categories dessert
Time 40m
Yield 16 two-in square cakes
Number Of Ingredients 23
Steps:
- Set an oven rack in the middle position. Preheat the oven to 350 degrees F.
- Grease the bottom of an 8-by-12 inch metal baking pan and line the bottom with parchment. Then grease and flour the bottom and sides of the pan. Set aside.
- For the cake: sift together the flour and baking powder. Add the salt and stir to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, add 1 cup of butter and sugar and beat on medium-high speed until light and fluffy, 2 to 3 minutes. Using a rubber spatula, scrape the bottom and sides of the bowl, as needed. Add the eggs, 1 at a time, beating on medium speed and scraping down the sides of the bowl between additions. Add the vanilla and almond extracts and beat to combine. On low speed, mix in half of the flour mixture, then mix in the milk. Mix in remaining flour mixture until just combined. Transfer the batter to the prepared pan and bake until a tester comes out clean, 18 to 20 minutes. Transfer to a rack to cool slightly, then unmold and cool completely.
- To make the cake filling, using a serrated knife, cut the cake into an 8x8-inch square. Set aside. Crumble the portion of the cake that was removed and reserve 2 1/2 cups. Add the remainder of the cake crumbs to a large mixing bowl along with the remaining 1/4 cup melted butter, jam and almonds. Mix well (your hands are the best tool here) to make a spreadable filling.
- To assemble the cake, use a serrated knife to split the cake crosswise into 2 halves. Arrange both halves so they're facing cut-side up. Brush the cake with about 2/3 of the cooled almond syrup. With a small offset spatula, gently spread the jammy filling over the entire bottom half of the cake and top with the top half of the cake, cut side down. Press gently to adhere. Flip the cake so the flat bottom is now facing up, to create a flat top. Freeze the cake until firm, 1 hour.
- With a serrated knife, cut off the rough sides on the frozen cake and cut into 16 squares. Set the cake on a cooling rack over a parchment-lined baking sheet.
- Coat the cakes 1 at a time by pouring the icing around the edges and letting it drip down to coat the sides, then fill in the top. (Set the bowl over hot water and stir if it begins to thicken before you are done.) Top with sprinkles or non pareils before the icing begins to set.
- Combine the sugar and water in a small saucepan over low heat and cook to dissolve the sugar, 2 to 3 minutes. Remove from the heat. Add the almond extract and stir to combine. Cool completely.
- Melt the chocolate chips or candy melts in a double boiler and stir until smooth.
- In the bowl of a stand mixer fitted with the whisk attachment, add the confectioner's sugar, corn syrup, hot water and vanilla. Mix on low speed until smooth. Add the melted chocolate and continue to mix to make a very smooth, pourable icing, about the consistency of molasses. Add food coloring as desired.
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