Little Almond Cookies Recipes

LITTLE ALMOND COOKIES

Little almond cookies image

These delicate snow-dusted Mexican cookies are rich, crumbly and melt in the mouth

Provided by Thomasina Miers

Categories Dessert, Dinner, Treat

Time 1h30m

Yield Makes 40 small cookies

Number Of Ingredients 6

Ingredients

50g whole almond
100g soft butter
2 tbsp caster sugar
1 tbsp dark rum
140g-175g plain flour , plus extra for rolling out
icing sugar , to serve (about 100g)

Steps:

Heat oven to 170C/150C fan/gas 3 and roast the almonds for 5-10 mins until they are a pale golden colour. Cream together the butter, sugar, rum and a pinch of salt, then add the flour until the dough just comes together - it will be soft. Roughly chop the almonds and add them to the dough. Carefully roll out the dough on a well-floured surface to a 4-5mm thickness and cut out small cookies roughly 3-4cm across. Freeze the cookies on a baking sheet for 20 mins to harden.
Bake the cookies in the oven for about 20 mins until just set - they will still be very pale. Lay out on a wire rack and dust icing sugar on both sides while they are still warm, being careful not to break them as you turn them. The icing sugar will melt. When they are cool, sprinkle them extremely generously with more icing sugar so that they are completely white. Store in an airtight container for up to 2 days, or freeze for up to 2 months.

Nutrition Facts : Calories 52 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Protein 1 grams protein, Sodium 0.04 milligram of sodium

ALMOND COOKIES

Almond Cookies image

This insanely delicious almond cookie recipe produces soft airy little cookies crowned with a sweet homemade icing and a palate-pleasing disposition.

Provided by Kathleen

Categories Dessert

Time 28m

Number Of Ingredients 17

Ingredients

2 ½ cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup powder sugar
1/2 cup granulated sugar
1/2 cup unsalted butter, (at room temperature)
1/2 cup vegetable oil
1 large eggs, (lightly beaten)
1 ¼ teaspoons almond extract
1 teaspoon vanilla extract
1/2 cup unsalted butter, (at room temperature)
3/4 teaspoon almond extract
pinch of salt
2 cups powdered sugar
2-3 tablespoons whole milk
1 cup sliced almonds, (approximately)

Steps:

Preheat oven to 350 degrees. Line baking sheets with parchment or silicone baking mats.
Whisk together flour, baking soda, cream of tartar, and salt; set aside.
In another mixing bowl, beat together powdered sugar, granulated sugar, and butter with an electric mixer until light and fluffy, about 1 minute. Beat in oil, eggs, almond extract, and vanilla. Gradually add flour mixture and mix just until incorporated.
Roll dough into ping pong sized balls. Flatten with bottom of glass dipped in sugar.
Bake cookies 8-10 minutes in the preheated oven, or until the center of the cookie no longer looks wet (Cookies won't brown).Don't overbake! Allow cookies to cool on baking sheets about 5 minutes then transfer to a wire baking rack to cool completely.
Meanwhile, make the frosting; with an electric mixer, beat butter until smooth and creamy. Add almond extract and salt. Add powdered sugar in 1-2 cup increments until combined. Add milk and mix until smooth and spreading consistency. Spread over completely cooled cookies and top with sprinkles.

Nutrition Facts : ServingSize 1 /42 of the recipe, Calories 181 kcal, Carbohydrate 26 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 38 mg, Sodium 58 mg, Sugar 17 g

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