Almond Cookies Ii Recipes

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ALMOND COOKIES



Almond Cookies image

Beverly Preston of Fond du Lac, Wisconsin started making Almond Cookies after enjoying similar ones at her favorite Chinese restaurant. "These crisp cookies have a wonderful almond flavor," she says.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 dozen.

Number Of Ingredients 9

1 cup shortening
1/2 cup plus 3 tablespoons sugar, divided
1/4 cup packed brown sugar
1 egg
1 teaspoon almond extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons sliced almonds

Steps:

  • In a small bowl, cream the shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass. Press three almond slices into the center of each. , Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 100 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 20mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

ITALIAN ALMOND COOKIES II



Italian Almond Cookies II image

This cookie is very chewy on the inside and crisp on the outside, BUT the entire outside is coated in sliced almonds for a fantastic look and is absolutely delicious. It is well worth the effort.

Provided by PrairieHarpy

Categories     Dessert

Time 35m

Yield 72 serving(s)

Number Of Ingredients 6

2 lbs almond paste
1 cup all-purpose flour
8 egg whites
2 cups white sugar
2 cups confectioners' sugar
2 cups sliced almonds

Steps:

  • Preheat oven to 350F (175 degrees C).
  • Grease cookie sheets.
  • In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended.
  • The mixture will be very sticky.
  • Place the sliced almonds into a small bowl.
  • Scoop out rounded teaspoonfuls of the dough and drop them into the almonds.
  • Roll until completely coated.
  • Place 2 inches apart onto the prepared cookie sheets.
  • Bake for 15 to 20 minutes in the preheated oven, until golden brown.
  • Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 115.2, Fat 4.8, SaturatedFat 0.4, Sodium 7.4, Carbohydrate 16.8, Fiber 1, Sugar 13.5, Protein 2.3

ITALIAN ALMOND COOKIES (RICCIARELLI) - GLUTEN FREE!



Italian Almond Cookies (Ricciarelli) - gluten free! image

Recipe video above. These lovely little Italian cookies have a beautiful chewy texture and bursting with almond flavour. And because they're gluten free and dairy free, everyone can enjoy them!The almond sliver coating is something I copied from an Italian bakery in Sydney. It gives the cookie a great textural finish and makes it less fragile. Without it, you need to handle the cookie with care, and to me it feels less like a cookie because the crust is quite soft.These cookies are traditionally studded with dried cherries but other similar dried fruit will work in a pinch eg cranberries, or even raisins.

Provided by Nagi

Categories     Cookies

Number Of Ingredients 10

2 cups almond meal or blanched ground almonds ((Note 1))
1/2 cup caster / superfine sugar ((Note 2))
2 tsp lemon zest ((1 lemon))
3 drops natural almond extract
1/8 tsp salt
1/2 cup dried cherries (, chopped (Note 3))
2 egg whites (, at room temperature (from 2 large eggs, Note 4))
2 tsp honey
1 Extra egg white
1 1/2 cups flaked almonds

Steps:

  • Preheat oven to 190°C/375°F (170°C fan). Line 2 trays with baking/parchment paper.
  • Combine Dry Ingredients: Place the almond meal, sugar, zest, almond extract and salt in a bowl. Whisk together until zest and almond extract is evenly distributed. Add the cherries and set aside
  • Beat eggs whites: Using an electric mixer or a whisk, beat the egg whites and honey to soft peaks (Note 5). About 2 minutes on Speed 8 of a handheld beater, or 1 1/2 minutes on Speed 6 of a stand mixer.
  • Fold the beaten egg whites gently into the almond mixture. You will seemingly knock most of the air out of the meringue, that's ok! (You actually haven't :) ).

Nutrition Facts : Calories 127 kcal, Carbohydrate 11 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Sodium 20 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

ALMOND COOKIES II



Almond Cookies II image

Gluten-free cookies.

Provided by Beulah Schott

Categories     Desserts     Cookies     Nut Cookie Recipes     Almond

Yield 36

Number Of Ingredients 7

½ cup butter
½ cup packed brown sugar
1 teaspoon almond extract
1 egg
½ cup white rice flour
2 cups crisp rice cereal
2 tablespoons chopped almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream butter or margarine and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, crispy rice and almonds.
  • Shape into balls one inch in diameter and place on ungreased baking sheets. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned.

Nutrition Facts : Calories 52.2 calories, Carbohydrate 6.2 g, Cholesterol 11.9 mg, Fat 2.9 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.7 g, Sodium 32.8 mg, Sugar 3.1 g

ITALIAN ALMOND COOKIES II



Italian Almond Cookies II image

This cookie is very chewy on the inside and crisp on the outside, BUT the entire outside is coated in sliced almonds for a fantastic look and is absolutely delicious. It is well worth the effort.

Provided by MYRAMANI

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 72

Number Of Ingredients 6

2 pounds almond paste
1 cup all-purpose flour
8 egg whites
2 cups white sugar
2 cups confectioners' sugar
2 cups sliced almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended. The mixture will be very sticky. Place the sliced almonds into a small bowl. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds. Roll until completely coated. Place 2 inches apart onto the prepared cookie sheets.
  • Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 115.6 calories, Carbohydrate 16.8 g, Fat 4.9 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 7.4 mg, Sugar 9 g

LUNAR NEW YEAR ALMOND COOKIES



Lunar New Year Almond Cookies image

Although you can eat these cookies any time of year, they're especially popular during Lunar New Year. They are adorned with a whole almond for good luck and prosperity.

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 12 cookies

Number Of Ingredients 10

1 3/4 cups all-purpose flour
1/4 cup almond flour, toasted and cooled (see Cook's Note)
1 teaspoon kosher salt
1/2 teaspoon baking powder
1 1/3 cups granulated sugar
2 sticks (1 cup) unsalted butter, at room temperature
1 large egg, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
12 whole almonds (see Cook's Note), for decorating

Steps:

  • With a whisk, mix together the all-purpose flour, almond flour, salt and baking powder by hand.
  • Cream together the sugar and butter in the bowl of a stand mixer with a paddle attachment on medium until light and fluffy, about 4 minutes. With the mixer on, add the egg and continue mixing until fully incorporated. Add the vanilla and almond extract and paddle to combine. With the mixer off, add the dry ingredients at once and paddle on low until combined. Scrape down the paddle and bottom of the bowl to make sure everything is incorporated.
  • Shape the dough into 12 balls by hand or with a cookie scoop. Chill in the freezer for 30 minutes or store frozen, wrapped well, for up to 2 weeks.
  • Preheat the oven to 350 degrees F.
  • Space the dough balls 2 inches apart on baking sheets. Bake until the cookies begin to spread, 5 to 7 minutes. Top each cookie with an almond and continue to bake until golden brown on the edges, an additional 6 to 8 minutes. Cool and enjoy!

SPRINKLY ALMOND COOKIES



Sprinkly Almond Cookies image

Crumbly, shiny almond cookies were a treat that I would get at Chinese restaurants growing up. Usually they were instead of, or in addition to, the classic fortune cookies, and they made that meal extra special. This version has sprinkles because it's the New Year; they're kind of like fireworks. And they are ever so slightly softer and chewier in the center than the crumbly ones I grew up with.

Provided by Molly Yeh

Categories     dessert

Time 1h40m

Yield 10 to 12 cookies

Number Of Ingredients 10

1/2 cup (115 grams) unrefined coconut oil, at room temperature
1/4 cup (50 grams) granulated sugar
1/4 cup (50 grams) dark brown sugar
3/4 teaspoon kosher salt
2 large eggs, separated
3/4 teaspoon almond extract
1/2 cup (60 grams) almond flour
1 cup (130 grams) all-purpose flour
1/2 teaspoon baking soda
1/3 cup sprinkles (red and gold with a few rainbow ones mixed in), plus more for sprinkling

Steps:

  • Place an oven rack in the middle position of the oven and preheat to 350 degrees F. Line a rimmed cookie sheet with parchment paper.
  • In a large bowl, whisk together the coconut oil, sugars and salt until thoroughly combined and creamy. Add the egg yolks, one at a time, whisking to incorporate, then whisk in the almond extract. Add the almond flour and mix to combine using a rubber spatula or wooden spoon. Add the all-purpose flour and sprinkle in the baking soda. Mix until just combined. (The dough will be stiff.) Fold in the sprinkles.
  • Into a bowl with the reserved egg whites, add a splash of water (about 1 teaspoon) and whisk to incorporate. Set aside.
  • Using a 1 1/2-ounce ice cream scoop, scoop out a level portion of the dough and place on the prepared cookie sheet. Repeat with the remaining dough, evenly spacing them apart. Press gently to flatten each dough ball to a healthy 1/2-inch thick. Brush the egg wash on the cookies, then top with additional sprinkles. Bake until lightly golden, begin checking at 12 minutes.
  • Let cool on the cookie sheet for 10 minutes, then cool completely on a rack. Store in an airtight container.

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