TOASTED ALMOND SNOWBALLS
Browning almond flour for these cookies adds a deep layer of toasty flavor, intensifying their overall nuttiness. Feel free to substitute other nuts: Pistachios, walnuts and pecans work particularly well. Snowballs keep, stored airtight at room temperature, for about a week.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 30m
Yield 3 dozen cookies
Number Of Ingredients 8
Steps:
- In a medium skillet over medium heat, toast the almond flour, stirring constantly, until golden brown and fragrant, 6 to 8 minutes. Immediately pour flour into a small bowl to cool. Watch carefully: Once the flour begins to toast, it will happen very quickly.
- Using an electric mixer fitted with the paddle attachment or a handheld electric mixer, beat butter and 1 cup confectioners' sugar on low speed until fluffy, 1 to 2 minutes. Beat in egg yolk, brandy and almond extract until well combined.
- Reduce speed to low and gradually add all-purpose flour, salt and toasted almond flour until just incorporated.
- Scrape the dough into an airtight container and refrigerate for at least 2 hours or overnight.
- When ready to bake, heat oven to 350 degrees and line 2 baking sheets with parchment paper.
- Using your hands, roll dough into 1-inch balls and place balls 1 inch apart on the prepared baking sheets. Bake for 12 to 18 minutes, until cookies begin to brown at edges. Rotate cookie sheets halfway through for even baking.
- Place 3/4 cup confectioners' sugar into a sieve. As soon as the cookies come out of the oven, sift a thick layer of confectioners' sugar over the tops. Once cookies are cool, put remaining 3/4 cup confectioners' sugar (plus any sugar in the sieve) into a shallow bowl and toss cookies again in confectioners' sugar.
TOASTED-ALMOND COOKIES
Provided by Ruth Cousineau
Categories Cookies Food Processor Nut Dessert Bake Vegetarian Tree Nut Almond Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 16 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F with rack in middle.
- Blend together egg whites, butter, sugar, flour, vanilla, and salt in a food processor just until smooth.
- Put liner on a baking sheet. Using 2 teaspoons batter per cookie, make 6 mounds, spacing them 3 inches apart, then spread into 4 1/2- to 5-inch rounds with back of a spoon (they will be very thin but try to spread batter as evenly as possible). Sprinkle each round with about 1/2 tablespoon almonds.
- Bake cookies until golden-brown, 7 to 9 minutes. Let stand on baking sheet 1 minute, then, working quickly, remove each cookie with a metal spatula and drape over a rolling pin or a wine bottle (you will need 2 pins or bottles) to form a curved shape. Let stand until crisp, about 20 minutes, then transfer to a rack to cool completely.
- Cool liner and baking sheet before making more cookies.
BUTTERY ALMOND COOKIES
Made with high-fat, cultured butter, these melt-in-your-mouth almond cookies are like the most tender shortbread you've ever eaten. A simple confectioners' sugar icing and a sliced almond topping make them especially pretty, but you can skip the garnish for something sleeker and simpler. Or use them to make sandwich cookies, filling them with the likes of lemon curd, raspberry jam or melted chocolate.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield About 4 dozen cookies
Number Of Ingredients 15
Steps:
- In a large bowl, stir together flours, cornstarch, baking powder and salt.
- In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy, 3 to 4 minutes. Beat in egg yolk and almond extract until combined, about 20 seconds. With the mixer running on low, add flour mixture, beating until just incorporated. Do not overmix.
- Divide dough into two balls. On a floured surface, roll each ball into a 1 1/2-inch-thick log. (If the dough is too soft to work with, chill it for 20 to 30 minutes before forming it into logs.) Wrap logs tightly in parchment paper or plastic wrap, and refrigerate until very firm, at least 2 hours or overnight.
- When you are ready to bake the cookies, heat oven to 325 degrees. Line 2 baking sheets with parchment.
- Use large, sharp knife to cut each log into 1/4-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets.
- Bake until cookie edges and bottoms are golden brown, about 15 to 22 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Make the icing: In a large bowl, whisk together confectioners' sugar, melted butter, 1 tablespoon buttermilk, vanilla and almond extracts. If the icing isn't thin enough to drizzle, add more buttermilk. It should be a little thicker than heavy cream.
- Using a fork, drizzle icing all over the cooled cookies, then top with almond slices if you like. Let the icing set for at least 1 hour, then store at room temperature in an airtight container. The cookies will keep for at least 3 days.
EASY ROASTED ALMOND COOKIES
I like to draw a heart on them for special occasions. Every time I make these cookies, I have to smile because the ingredients are simple, without the typical eggs, oil, or wheat -- yet so yummy!
Provided by Lynn
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature. Finely grind the almonds in a food processor.
- Raise oven temperature to 350 degrees F (175 degrees C). Oil a baking sheet with vegetable oil.
- In a bowl, mix together the ground almonds, oat flour, maple syrup, and almond extract. Form the mixture into 6 balls, then flatten the balls into cookies about 1/4 inch thick. Place cookies onto the prepared baking sheet.
- Bake until crisp and brown around the edges, 12 to 15 minutes; watch them carefully because they burn easily. Remove the cookies carefully, and allow to cool.
Nutrition Facts : Calories 268 calories, Carbohydrate 32.9 g, Fat 13.6 g, Fiber 4.3 g, Protein 7.1 g, SaturatedFat 1.2 g, Sodium 2.6 mg, Sugar 16.8 g
More about "toasted almond cookies food"
RECIPE: TOASTED ALMOND CHOCOLATE CHIP COOKIES | THE …
From thekitchn.com
Estimated Reading Time 2 mins
DELICOUS ALMOND COOKIES | THE RECIPE CRITIC
From therecipecritic.com
TOASTED ALMOND COOKIES - DESSERTS REQUIRED
From dessertsrequired.com
SOFT PEANUT BUTTER COOKIES WITH TOASTED ALMONDS - FOOD …
From foodandwine.com
TOASTED ALMOND SABLéS - BAKE FROM SCRATCH
From bakefromscratch.com
OATMEAL COOKIES WITH TOASTED ALMONDS - FOOD & WINE
From foodandwine.com
5/5 (2)Category DessertAuthor Todd Porter And Diane CuTotal Time 1 hr 30 mins
- Preheat the oven to 375°F. Spread the whole almonds or almond slivers on a baking sheet pan. Roast for 6 minutes or until lightly toasted. After they have cooled enough to handle, roughly chop the almonds. Set aside.
- In a mixer, beat together the butter and brown sugar until well combined, about 1 minute. Beat in the eggs and vanilla. Stir in the flour mixture until just combined. Stir the chopped almonds into the batter. Chill the dough for at least 1 hour or up to overnight (the dough can also be pre-scooped and frozen for future use).
- If the oven has been turned off, preheat the oven to 375°F. Line a couple sheet pans with parchment paper. Scoop the heaping tablespoon sized portions of the dough onto the lined sheet pans, spacing them about 1 1/2-inches apart. Lightly press the almond slices into the tops of the cookies.
TOASTED ALMOND COOKIES RECIPE - HOME CHEF
From homechef.com
Total Time 1 hrCalories 900 per serving
RECIPES, DINNERS AND EASY MEAL IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
ALMOND OATMEAL COOKIES (WITH TOASTED ALMONDS) | DECORATED TREATS
From decoratedtreats.com
CRISP ALMOND COOKIES - CHOCOLATE CHOCOLATE AND MORE!
From chocolatechocolateandmore.com
BUTTERY TOASTED ALMOND CRESCENT COOKIES | ITALIAN FOOD FOREVER
From italianfoodforever.com
FIRST THE CHOCO TACO, AND NOW THIS ICE CREAM FAVORITE HAS BEEN …
From eastbaytimes.com
GOOD HUMOR’S TOASTED ALMOND BAR HAS BEEN …
From today.com
TOASTED ALMOND COOKIES | DIXIE CRYSTALS
From dixiecrystals.com
HOW TO TOAST ALMONDS (2 WAYS!) – A COUPLE COOKS
From acouplecooks.com
TOASTED ALMOND SHORTBREAD COOKIES - ONE SWEET MESS
From onesweetmess.com
TOASTED PECAN ALMOND FLOUR SHORTBREAD COOKIES - A SAUCY KITCHEN
From asaucykitchen.com
ALMOND CRESCENT COOKIES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EASY ALMOND COOKIES - SOUTHERN BITE
From southernbite.com
THIS POPULAR ICE CREAM HAS BEEN DISCONTINUED AND FANS ARE MAD
From nj.com
KOURABIEDES (GREEK ALMOND COOKIES) - THE DARING GOURMET
From daringgourmet.com
TOASTED ALMOND COOKIES | IMPERIAL SUGAR
From imperialsugar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love