Pain Damandes Brussels Almond Bread Cookies Recipes

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.

ALMOND SHORTBREAD COOKIES

Steps:

• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough comes together.
• Turn the dough out onto a floured surface and knead into a ball. Divide the dough in half and then roll each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour (the dough can be frozen at this point for a later use).
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Remove the dough from the plastic wrap and slice into 1/4-inch-thick rounds. Place the cookies onto the prepared baking sheets and bake until golden brown at the edges, about 15 minutes. Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely, or just eat warm from the oven.

FLO BRAKER'S PAIN D'AMANDE COOKIES

Steps:

• Melt the butter in a small saucepan over low heat with the sugar, salt, cinnamon, and water. Stir until the butter just melts but don't allow to boil: most of the sugar should not be dissolved.
• Remove from heat and stir in the flour, baking soda, and almonds until well mixed.
• Line a 9-inch (23cm) loaf pan with plastic wrap and press the dough into the pan so the top is smooth. Chill until firm.
• To bake the cookies, preheat the oven to 325º (160ºC.).
• Using a very sharp chef's 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.
• Space the cookies on parchment lined baking sheets 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 cookies are crisp and deep golden-brown on top. The baking times depend on how thin you cut the cookies.
• Cool completely, then store in an airtight bin until ready to serve.
• Storage: Once baked, the cookies will keep in an airtight container for up to three days. The dough can be stored in the refrigerator for up to four days, or frozen for up to two months, if well-wrapped.
• Note: Large-crystal golden sugar, as shown, is available in specialty food stores, natural food stores.