Almond Cookie Recipes With Pictures

ALMOND COOKIES I

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.

ITALIAN ALMOND COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended. The mixture will be very sticky. Place the sliced almonds into a small bowl. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds. Roll until completely coated. Place 2 inches apart onto the prepared cookie sheets.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.

EASY ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until golden brown, about 15 minutes.

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.

DIVINE MOLDED ALMOND COOKIES

Steps:

• NOTE: After the dough is made, I cut it in half and use the butter wrapper to keep the dough from drying out when I'm rolling the dough into balls. The dough will feel very gritty, as if there were sand in the dough. When you roll each ball, it will be ready to be stamped when the grittiness disappears and the dough is very soft and pliable. I only use enough dough so that when it is stamped down, the stamp completely covers the cookie.
• Heat oven to 350 degrees.
• Measure out the almond paste. Take it manually out of the measuring cup and tear it into tiny bits of almond paste, about the size of the pad on your thumb. Scatter it around the soft butter.
• Beat butter and almond paste in a medium-sized bowl with an electric mixer on medium speed until well combined. This will not mix "by hand". It takes the beaters to pulverize the almond paste enough to mix it into the dough.
• Beat in sugar.
• Stir in flour with a wooden spoon. If necessary, knead in remaining flour with your hands. The dough initially appears very crumbly. However, the heat from your hands when you knead it and then roll each ball makes it very smooth and workable. Once dough is made, divide into two equal parts and cover with the butter wrappers to keep pliable and moist while you roll out each ball.
• Stamped Cookie instructions:.
• Form dough into 1 1/2 inch balls. Roll dough into your hands until it feels very pliable. At first, it will feel very gritty but the warmth from your hands will blend the butter and almond paste. When it feels smooth like Playdoh, it is ready to be stamped.
• Arrange balls on a parchment-lined cookie sheets 3 inches apart.
• Using a 1.5 inch or 2 inch cookie stamp dipped into granulated sugar, press firmly into each cookie to flatten dough and make patterns on the top.
• NOTE: When I use a stamp at first, I will touch dough to it to transfer "fat" onto the surface so the sugar will stick. Then, after each and every cookie that is stamped, place the stamper back into a shallow dish of sugar so it is coated each time.
• Bake in a 350 degree oven for 10 to 15 minutes or only until the edges become the slightest shade of light brown. It takes a long time for these cookies to bake; begin checking for the slight brown edges after 10 minutes.
• Slide cookies off of the baking sheet, onto your counter, still attached to the parchment paper. Allow to cool 5 minutes and then transfer to a wire rack to cool completely.
• NOTE: These are one of the BEST keeping cookies that I've ever made. I had "misplaced" some of these in the kitchen for a month, opened the container they were stored in and was ready to toss them. DH stopped me, tried one and exclaimed, "They're as great as the day you first made them!".
• If you have the time and really want to amp up the volume on these cookies, you can use a small brush and apply cookie paint or cookie glitter to the raised surfaces of the cookie.

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.