Simple Almond Balls Food

ALMOND BALLS

Steps:

• Heat oven to 325°F.
• Spread nuts on baking sheet and toast in the oven until golden brown, 8 to 10 minutes.
• Cool and chop.
• With an electric mixer set at medium low speed, beat butter, sugar, salt and almond extract until creamy.
• On low speed, beat in flour until mixture just comes together.
• Stir in nuts.
• Chill until firm.
• Roll into approximately 1-inch balls.
• Put on ungreased baking sheets.
• Bake until golden brown on bottom, 15 to 18 minutes.
• Cool completely on wire racks.
• Chop chocolate, put in a small bowl and melt in a 250°F oven.
• Put coconut in a bowl.
• Drop cookies, one at a time, into chocolate.
• Coat and remove with a fork, letting excess drip off.
• Drop the cookies into coconut.
• Lightly press coconut onto the cookies.
• Set on a rack to dry.

ANGEL ALMOND BALLS

Steps:

• Set oven to 300 degrees.
• Butter a large baking sheet.
• In a large bowl using an electric mixer on medium speed beat butter with 1/2 cup powdered sugar and almond extract until smooth (about 3 minutes).
• In a medium bowl mix the flour with baking powder; add to the creamed mixture; beat until blended.
• Stir in chopped almonds.
• Shape into 1-inch balls and place about 1-inch apart on the buttered baking sheet.
• Bake about 20-25 minutes or until pale golden brown (do not overbake!).
• Let the cookies stand on sheet until cool enough to handle.
• Place about 1-1/2 cups powdered sugar in a shallow dish.
• Roll the warm cookies in powdered sugar evenly to coat all over.
• Set the cookies on racks to cool completely.

OATMEAL ALMOND BALLS

Steps:

• Preheat oven to 350 degrees.
• Place almonds on cookie sheet; toast 8 to 10 minutes or until golden brown, set aside.
• Do not turn oven off.
• Combine honey, egg whites, cinnamon and salt in a large bowl; mix well.
• Add oats and toasted almonds; mix well.
• Drop by rounded teaspoonfuls onto ungreased nonstick cookie sheet.
• Bake 12 minutes or until lightly browned.
• Remove to wire rack to cool.

ALMOND JOY BALLS

Steps:

• Drain a cooked potato and mash with a fork in large bowl.
• Work in powdered sugar, add coconut and extract.
• be sure to mix well.
• Roll in balls or logs and chill.
• Dip in melted chocolate.
• If it becomes sticky while rolling in balls just chill again.

SIMPLE ALMOND BALLS

Steps:

• Boil sugar and cold water until it thickens. Set aside to cool for 1/2 hour, then add 1/2 pound of blanched almonds broken into small pieces, and vanilla. Stir with a wooden spoon until it gets creamy; place on a marble slab or a large dish and knead a few minutes like you would bread; then mold into balls with your hands.
• To Blanch almonds:
• Shell them, immerse in boiling water and let stand five minutes; then dip in cold water and the skins can be easily removed.