Best Almond Cookie Recipes

BEST EVER ALMOND BUTTER COOKIES

Steps:

• First, preheat the oven to 375F and line baking sheet with parchment papper. After, combine all ingredietns in the mixing bowl.
• Mix with hand mixer until everything is combined. Scoop about 2 tablespoon of cookie dough onto a baking sheet (I used small ice cream scoop).
• Bake for about 10-12 minutes or until the center set. Cool on a wire rack. Enjoy!

ALMOND COOKIES

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.

BUTTERY ALMOND COOKIES

Steps:

• In a small bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in almonds. Shape into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until bottoms are golden brown and cookies are set. Cool for 1-2 minutes before removing to wire racks to cool completely. Roll in remaining confectioners' sugar.

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).

SOFT AND CHEWY ALMOND COOKIES

Steps:

• Combine the butter and sugar and beat on medium speed until well creamed together.
• Add the eggs and almond extract. Mix into butter and sugar until the eggs are well beaten.
• In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined and dough forms.
• Use a large cookie scoop (3 tbsp) and scoop cookie dough onto a parchment paper lined baking sheet. Place 5-6 sliced almonds on top of the cookies. Refrigerate the dough for a minimum of 30 minutes, but the longer the better.
• Preheat the oven to 350° F. Place about 2 inches apart and bake at 350° F for 11-13 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely

CRISP ALMOND COOKIES

Steps:

• Cream together butter and sugars, until light and fluffy, about 5 minutes.
• Add in eggs and vanilla and beat again.
• Combine flour, baking powder and salt. Add flour mixture to dough, one third at a time until all added. Stir in almonds.
• Using a small cookie scoop, place dough on a parchment lined baking sheet three inches apart (these cookies spread.) Bake in a preheated 350 degree oven for 8-9 minutes. Until edges turn golden. Let cool on baking sheet for 5 minutes before removing to racks to cool completely.

KETO ALMOND COOKIES

Steps:

• Preheat the oven to 150C/300F. Line a large baking sheet with parchment paper.
• In a large mixing bowl, combine your almond flour and granulated sweetener. In a separate bowl, add your egg whites and beat together until medium peaks form. Add your egg whites and almond extract into the dry mixture and mix until combined.
• Place your powdered sugar into a small bowl. Using your hands, roll out 12 balls of dough and dip them in the powdered sugar until completely covered. Place them on the lined baking sheet and bake for 25-30 minutes, or until the edges go lightly golden.
• Remove from the oven and let the cookies cool on the sheet completely.

SOFT ALMOND SUGAR COOKIES

Steps:

• In a large bowl, sift together the cake flour, all-purpose flour, cornstarch, baking powder, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 3 to 4 minutes, until the mixture is light yellow and creamy.
• Add the eggs to the mixer, beating in one at a time. Then add the almond extract and mix for 30 seconds.
• Gradually add the dry ingredients mixture to the wet mixture in the mixer until just ingredients are fully combined.
• Shape the dough into a disc, wrap in plastic wrap or wax paper, and chill in the refrigerator for 30 minutes.
• Preheat oven to 350° degrees.
• Using a medium cookie scoop, portion out dough and roll the dough into balls.
• Place the sanding sugar (or sugar in the raw or colored sugar) in a shallow bowl. Roll the balls in the sugar until completely covered. Place on cookie sheets about an inch or two apart. Using the palm of your hand or the bottom of a glass, press down on the top of each cookie to flatten them down a bit (cookies will not spread much while baking).
• Bake at 350°F for 7-9 minutes. Allow the cookies to cool on the pan for about 2 minutes, then transfer to a cooling rack to cool completely.

ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter and sugar together until fluffy. Beat in the egg, vanilla, and almond extract. Sift the flour over the top, add the salt and the chopped almonds and fold to combine.
• Pull off little pieces of the dough and roll them into balls about 1-inch in diameter, enclosing a whole almond in the center of each one. Place on an ungreased baking sheet and bake on the center rack of the oven for 15 to 20 minutes, until light brown. Transfer to racks to cool slightly. When cool enough to handle, roll 1/2 the cookies in the cocoa powder, and the remaining 1/2 in the confectioners' sugar. Serve warm or return to the rack to cool.

15 DELICIOUS ALMOND RECIPES: HONEY SESAME ALMONDS & MORE!

Steps:

• Preheat the oven to 350°F.
• Place 2 tablespoons honey in a small, microwave-safe bowl or measuring cup and microwave for 15 seconds. In a large bowl, mix the honey with the remainder of the ingredients.
• Place the mixture on a parchment covered baking sheet and roast for 10 minutes. Allow to cool fully, then gently break apart the almonds. Store in an airtight container.