Almond Crispies Recipes

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GLUTEN-FREE ALMOND CRISPIES



Gluten-Free Almond Crispies image

Here's a wonderful treat everyone in the family can enjoy. Ideal with milk or tea, these cookies have cinnamon and maple in every crunchy bite. -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3 dozen.

Number Of Ingredients 11

1/3 cup maple syrup
1/4 cup canola oil
1 tablespoon water
1 teaspoon almond extract
1 cup brown rice flour
1/2 cup almond flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup finely chopped almonds

Steps:

  • In a small bowl, beat the syrup, oil, water and extract until well blended. Combine the flours, sugar, baking powder, cinnamon and salt; gradually beat into syrup mixture until blended. Stir in almonds., Drop by rounded teaspoonfuls onto parchment-lined baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Cool for 1 minute before removing from pans to wire racks.

Nutrition Facts : Calories 54 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 18mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

ALMOND CRISPIES



Almond Crispies image

The triple-almondspunch (almond extract, ground almonds and blanched almonds) make the cookies extra tasty, but I sometimes make them with toasted pecans and place a pecan half in the center of each cookie.- Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 11

3 tablespoons plus 1 cup sugar, divided
1/8 teaspoon ground cinnamon
1/3 cup butter, softened
1 large egg
1/4 cup fat-free milk
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup ground almonds
1/8 teaspoon salt
36 blanched almonds

Steps:

  • In a small bowl, combine 3 tablespoons sugar and cinnamon; set aside. , In a large bowl, beat butter and remaining sugar until crumbly. Beat in the egg, milk and extracts. Combine the flour, ground almonds and salt; add to the creamed mixture and mix well. Cover and refrigerate for at least 1 hour., Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat bottom of glass with cooking spray, then dip in cinnamon-sugar mixture. Flatten cookies with prepared glass, redipping in cinnamon-sugar mixture as needed. Top each cookie with an almond., Bake at 325° for 16-18 minutes or until lightly browned. Remove to wire racks.

Nutrition Facts : Calories 86 calories, Fat 3g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 23mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

ALMOND THINS



Almond Thins image

Thin and delicate, these are perfect for everything from formal parties to your morning coffee.

Provided by Violet Gibbons

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 32m

Yield 72

Number Of Ingredients 7

1 cup unsalted butter
1 egg
1 cup white sugar
1 ¾ cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon salt
2 cups sliced almonds

Steps:

  • Preheat oven to 325 degrees F (175 degrees C).
  • In a medium bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Sift together the flour and salt and slowly stir into butter mixture until just blended.
  • Divide batter in half and place each half on in the center of two ungreased, flat-sided cookie sheets. Dip a spatula in warm water and spread batter to cover the entire baking sheet, making sure batter is spread evenly. Sprinkle almonds and press gently into dough.
  • Bake each sheet about 12 minutes, or until edges are lightly browned. Cut hot cookies into 2-inch squares. Return to oven and bake until lightly golden... about 5 minutes. Watch carefully to prevent over baking.
  • Remove from oven to a wire rack. Slide spatula under cookies to loosen. Cool completely on cookie sheets. Store in airtight containers with waxed paper between layers.

Nutrition Facts : Calories 61.4 calories, Carbohydrate 5.6 g, Cholesterol 9.4 mg, Fat 4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.8 g, Sodium 33.7 mg, Sugar 2.9 g

ALMOND CRISPS



Almond Crisps image

Crunchy, buttery and nutty, these crisps are a delightful addition to any holiday cookie plate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 4 to 5 dozen

Number Of Ingredients 7

1 3/4 cups unblanched almonds, finely ground
1 1/2 cups sugar
3 large egg whites
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
1/2 cup unblanched almond slices
Nonstick cooking spray

Steps:

  • Heat oven to 375 degrees. Line a baking sheet with parchment, and lightly coat with nonstick cooking spray. In the bowl of an electric mixer, combine ground almonds, sugar, and egg whites. Beat on medium speed until thick, about 3 minutes. Beat in extracts.
  • Roll dough into 1-inch balls, and place 2 inches apart on prepared baking sheet. Flatten each ball with dampened fingers, and gently press 2 sliced almonds on top.
  • Bake until just brown on top, about 10 minutes. Remove from oven, and place on a wire rack for 5 to 10 minutes. Remove cookies from baking sheet while still warm, and place on a wire rack to cool.

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

VANILLA ALMOND RICE KRISPIES TREATS



Vanilla Almond Rice Krispies Treats image

A variation of Kellog's Rice Krispies Treats Original recipe. Just the added dash of vanilla and almond extracts makes these scrumptious!

Provided by SaraFish

Categories     Bar Cookie

Time 7m

Yield 24 two inch squares

Number Of Ingredients 5

3 tablespoons margarine
4 cups mini marshmallows
6 cups crispy rice cereal (Rice Krispies)
1 teaspoon real vanilla extract
1 teaspoon almond extract

Steps:

  • Melt margarine in large non-stick pan (I use my T-Fal Dutch oven) over medium-low heat.
  • Add marshmallows and stir until melted and smooth.
  • Turn off flame.
  • Stir in extracts.
  • Fold in cereal and continue folding until well coated.
  • Spray 13 X 9 pan with cooking spray and press mixture into pan (I spray my hand with a little Pam and then use my hand but you can use the back of a buttered spoon if you don't have asbestos fingers like mine).
  • Cool and cut into squares.

CRISPY ALMOND BUTTER THINS (COOKIES)



Crispy Almond Butter Thins (Cookies) image

Crispy, buttery and so delicious! -- plan ahead the dough needs to chill for a minimum of 3 hours or up to 3 days --- the success of this cookie will depend on the quality of butter that you use so purchase the best! Since the dough is very thick I suggest to use a stand mixer for mixing --- for *CHRISTMAS* coat in coloured sugar, also haven't tried it as yet but I plan on adding in some finely chopped candied maraschino cherries or dried fruit to the cookie batter for Christmas, so you might want to give that a try! --- servings is only estimated.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 3h15m

Yield 60 serving(s)

Number Of Ingredients 7

2 cups butter, room temperature (1-pound butter, no substitutes please!)
2 cups white sugar (for a sweeter cookie increase sugar slightly)
2 -3 teaspoons almond extract
2 large egg yolks
1/2 teaspoon salt
2 cups all-purpose flour
sugar, for coating (optional)

Steps:

  • Using a heavy duty stand mixer cream butter with sugar and almond extract on medium speed until well combined (about 5 minutes or until no sugar granules should remain).
  • Beat in egg yolks until combined.
  • In a small bowl combine the flour with salt until combined; add to the creamed mixture and mix on low speed until combined.
  • Remove to a surface and work the dough using with clean hands until smooth.
  • Divide the dough evenly in half.
  • Shape into two logs, wrap in waxed paper or plastic wrap and chill for minimum 3 hours or until very hard.
  • Set oven to 350°F.
  • Set oven rack to second-lowest position.
  • Unwrap the dough log then slice into about 1/4-inch slices (the thinner that you slice these the crispier they will be when they bake).
  • Place onto lightly greased baking sheet.
  • Bake until lightly browned around the edges (about 12-15 minutes, the cookies will not be crispy if you under bake them).
  • Cool slightly on baking sheet (the cookies will harden even more upon sitting) then coat in sugar.

ALMOND-OATMEAL CRISPIES



Almond-Oatmeal Crispies image

Prize-Winning Recipe 2008! Homemade without hassle. Whip up a batch of almond lover's cookies in no time.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 24

Number Of Ingredients 9

1/2 cup butter or margarine, softened
1 package (7 or 8 oz) almond paste (not marzipan)
1 egg
1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1 tablespoon water
24 unblanched whole almonds
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 tablespoon water

Steps:

  • Heat oven to 375°F. In large bowl, beat butter and almond paste with electric mixer on medium speed until well blended. Beat in egg until well blended. Stir in cookie mix and 1 tablespoon water until soft dough forms.
  • Using cookie scoop (2-tablespoon size), drop dough by level scoopfuls 2 inches apart onto ungreased cookie sheets. Press 1 almond in center of each mound of dough.
  • Bake 12 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
  • In small bowl, mix icing ingredients until smooth. Drizzle icing over cookies.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 15 g, TransFat 0 g

ALMOND BUTTER CRISPS



Almond Butter Crisps image

Categories     Cookies     Food Processor     Mixer     Nut     Bake     Christmas     Almond     Gourmet

Yield Makes about 11 dozen cookies

Number Of Ingredients 6

2 2/3 cups blanched almonds (about 3/4 pound)
1/2 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons almond extract
1/2 prepared Basic Butter Cookie Dough at room temperature
2 egg whites, beaten lightly

Steps:

  • Halve 1 cup almonds and reserve.
  • In a food processor grind almonds with sugar and salt until fine. In bowl of a standing electric mixer beat almond mixture and almond extract into basic dough until just combined well. Pat dough into a rectangle. Chill dough, wrapped in wax paper, at least 1 hour or overnight.
  • Preheat oven to 350°F.
  • Working with one third of dough at a time, roll out each piece of dough between two sheet of wax paper into a 12- by 9-inch rectangle, slightly more than 1/8-inch thick. Cut dough into 1 1/2- to 2-inch almond shapes (or any other shape preferred), arranging cookies about 1/2 inch apart of baking sheets. If dough becomes too soft to work with, freeze or chill uncut dough on baking sheet until firm.
  • Brush cookies lightly with egg whites and gently press a reserved almond half in center of each cookie.
  • Bake cookies in batches in middle of oven until pale golden, about 10 minutes, and cool on racks. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

CRISP RICE-ALMOND PIECRUST



Crisp Rice-Almond Piecrust image

The butter, brown sugar, and almonds in this crust make for a really rich flavor -- it tastes like a cookie! Blind-baking before filling keeps it crisp. Use it to whip up our Gluten-Free Spiced Pumpkin Pie. Martha made this recipe on "Martha Bakes" episode 810.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 10m

Yield Makes enough for one 9-inch pie

Number Of Ingredients 5

3 cups gluten-free rice-square cereal, such as Rice Chex
1/2 cup sliced raw almonds
5 tablespoons unsalted butter, melted
1/4 cup plus 1 tablespoon packed light muscovado sugar or light-brown sugar
1/4 teaspoon coarse salt

Steps:

  • Pulse cereal and almonds in a food processor until finely ground. Add butter, sugar, and salt; pulse until combined. Use immediately.

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