Pain D Amandes Brussels Almond Bread Cookies Recipes

FLO BRAKER'S CRISP BELGIAN ALMOND COOKIES

Steps:

• 1. Melt the butter in a medium-sized saucepan over low heat with the sugar, cinnamon and water. Stir until the butter just melts but don't allow to boil. Most of the sugar should not be dissolved. (After I cut the butter into cubes, I let it get very soft so it melts quickly. That helps keep more of the sugar crystals intact.)
• 2. Remove from heat and stir in the flour, baking soda and almonds until well mixed.
• 3. Line a 9-inch loaf pan with plastic wrap and press the dough into the pan so there are no holes and the top is smooth. Chill until firm. The dough can be stored in the refrigerator for up to four days, or well-wrapped and frozen for up to two months.
• 4. To bake the cookies, preheat the oven to 325° (160°C).
• 5. Using a very sharp strong knife, slice the dough crosswise, as thin as possible, into rectangles. If you can get them as thin as a coin, all the better. The thinner they are, the more delicate and crisp they'll be. (After I cut the dough, if I'm not going to bake all of the cookies at once, I wrap the slices well and either refrigerate or freeze them so I can bake as few or many as I want.)
• 6. Space the cookies on parchment lined baking sheets (do not use a silicone baking sheet) and bake for 10-15 minutes, or until the cookies feel slightly firm and the undersides are golden brown. Flip the cookies over and bake an additional 10-15 minutes, until the cookes are crisp and deep golden-brown on top. The baking times depend on how thin you cut the cookies. The slow baking develops the crispy texture and toasty flavor. Although the dough is pale in color, it becomes honey-colored and delicious when baked. (The sugar caramelizes during the long slow baking.)
• 7. Cool completely, then store airtight until ready to serve. The baked cookies will keep in an airtight container for up to three days.
• 8. Note: Large-crystal golden sugar is available in specialty food stores, natural food stores, or online. Depending on where you live, C&H Hawaiian Washed Sugar is available in grocery stores. The raw sugar's light golden color and distinctly old-fashioned flavor, similar to that of turbinado-style sugar, gives this cookie its unique taste, texture and appearance.
• 9. These cookies aren't typically American, but the site doesn't allow for a European or Belgian option and it forced me to choose.

BRUSSELS COOKIES

Steps:

• Preheat oven to 350ºF and lightly grease baking sheets.
• Have ready pastry bag fitted with 1/2 inch tip.
• Sift flour, baking soda and cream of tarter together, set aside.
• Using mixer on medium speed, cream butter, sugar, extracts, and orange zest until light and fluffy, about 2 minutes.
• Add egg whites and beat on medium high until blended, about 1 minute, scraping bowl well.
• Add flour and mix by hand until blended, then stir in almonds and oats, blending well.
• Fill pastry bag with batter and pipe 2 inch long fingers or 2 inch round circles 3 inches apart on baking sheets.
• Bake until lightly golden with darker golden edges, about 12 minutes.
• Using spatula, immediately transfer to wire racks to cool.
• When cookies are cooled, melt chocolates together.
• Turn half of cookies upside down and spread small thin layer of chocolate over each bottom half.
• Immediately place remaining cookies on top, pressing down gently.
• Refrigerate 1 hour to set.
• Store airtight for up to 2 weeks in freezer.
• Makes about 24 cookie sandwiches.

PAIN D'AMANDES - BRUSSELS ALMOND BREAD COOKIES

Steps:

• Preheat oven to 375.
• Stir together dry ingredients, mix well.
• Pour in brandy, milk, and butter, mix thoroughly with hands until dough feels like clay.
• Shape into a roll; wrap well in waxed paper of plastic wrap, then in foil. Chill overnight.
• Slice cookies 1/4" thick and palce on greased baking sheet (or place on parchment),
• Bake 10 mins remove from pan immediately. Cool on wire rack.

FRENCH ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees. Cream the butter and sugars together until smooth. Stir in the honey, eggs and ground almonds. Combine the flour and the baking soda. Stir into the butter mixture until combined.
• Pinch off a piece of dough the size of a walnut. Roll it between your palms to form a cigar shape. Place on a parchment-lined cookie sheet. Repeat, placing cookies 2 inches apart. Push a slivered almond into the center of each cookie. Bake until golden brown, about 10 minutes.
• Immediately transfer cookies to a rack to cool. Cookies can be frozen in an airtight container, with wax paper between each layer, for up to 6 months. Defrost 30 minutes before serving.