ITALIAN ALMOND COOKIES (RICCIARELLI) - GLUTEN FREE!
Recipe video above. These lovely little Italian cookies have a beautiful chewy texture and bursting with almond flavour. And because they're gluten free and dairy free, everyone can enjoy them!The almond sliver coating is something I copied from an Italian bakery in Sydney. It gives the cookie a great textural finish and makes it less fragile. Without it, you need to handle the cookie with care, and to me it feels less like a cookie because the crust is quite soft.These cookies are traditionally studded with dried cherries but other similar dried fruit will work in a pinch eg cranberries, or even raisins.
Provided by Nagi
Categories Cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 190°C/375°F (170°C fan). Line 2 trays with baking/parchment paper.
- Combine Dry Ingredients: Place the almond meal, sugar, zest, almond extract and salt in a bowl. Whisk together until zest and almond extract is evenly distributed. Add the cherries and set aside
- Beat eggs whites: Using an electric mixer or a whisk, beat the egg whites and honey to soft peaks (Note 5). About 2 minutes on Speed 8 of a handheld beater, or 1 1/2 minutes on Speed 6 of a stand mixer.
- Fold the beaten egg whites gently into the almond mixture. You will seemingly knock most of the air out of the meringue, that's ok! (You actually haven't :) ).
Nutrition Facts : Calories 127 kcal, Carbohydrate 11 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Sodium 20 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
SOFT & CHEWY ALMOND SUGAR COOKIES
These Almond Sugar Cookies are insanely addictive and so simple to prepare - no rolling pins, chilling dough or cookie cutters required! This easy drop cookie recipe turns out thick, slightly chewy, melt-in-your-mouth, ultra soft sugar cookies with the perfect amount of complex almond flavor! These soft and chewy sugar cookies are delicious dipped in icing or just as fabulous served plain! They will quickly become a family favorite you make over and over again!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper or silicone baking mats. Set cookie sheets aside.
- Combine dry ingredients: In a medium-size mixing bowl, combine the flour, baking soda, cream or tartar and salt. Whisk well to combine.
- Combine wet ingredients: In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until fluffy and light in color, about 1-2 minutes. Add the egg, egg yolk and almond extract. Beat on medium-high speed until combined. NOTE: Use a spatula to stop and scrape the sides and bottom of the bowl as needed while making the dough.
- Add the dry ingredients to the wet: With the mixer on low, slowly add ½ of the dry ingredients to the wet ingredients. Mix until just barely combined. Use a rubber spatula to scrape down the sides and the bottom of the bowl. Add the remaining ½ of the dry ingredients and mix on low until ALMOST combined. Use a rubber spatula to gently fold until the ingredients are JUST combined to form a cohesive ball. The dough should be thick and sticky. DO NOT over-mix! (Optional: Cover the dough with plastic wrap and refrigerate for up to 4 days)
- Roll cookies: Add about 1/3 to 1/2 cup of granulated sugar to a small bowl. Use a cookie scoop (or your hands) to roll the cookie dough into balls (about 1 ½ tablespoons each). Gently roll each ball in the sugar. Transfer the cookie dough balls to the prepared cookie sheets and arrange them 3-inches apart.
- Bake: Bake the cookies for 8-11 minutes. The cookies will be puffy, and the centers will look soft. Remove the cookies just before the edges turn golden brown - don't over bake the cookies!
- Cool: Remove the cookies from the oven and place the cookie sheet on a wire rack. Allow the cookies to cool on the baking sheet for 5 minutes. Transfer the cookies from the baking sheet to the wire rack to cool completely.
- While the cookies are cooling, make the icing (optional): In a small bowl, combine the powdered sugar, milk, corn syrup and extract. Whisk until well combined. If the icing is too thick, add more milk, a splash at a time, until desired consistency is achieved. (You want the icing to be thick enough that it slightly holds its shape when drizzled.)
- Ice the cookies: Once the cookies are completely cooled, dip the top surface of each cookie into the glaze, pulling the cookie straight up and out of the glaze. Transfer each glazed cookie, icing side up on the wire cooling rack. Top each cookie with a few sliced almonds.
- Serve: Serve and enjoy! For hard icing and stackable cookies, let the icing set completely - set the cookies aside for a few hours at room temperature, or until the icing is hard to the touch. Stack and store or enjoy!
Nutrition Facts : Calories 168 kcal, Carbohydrate 26 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 86 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
CANDIED ALMONDS
This is a favorite with my father. They taste so good warm! Substitute any type of nuts you prefer.
Provided by Darla K
Categories Appetizers and Snacks Snacks Kids
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 32.7 g, Fat 18 g, Fiber 4.6 g, Protein 7.6 g, SaturatedFat 1.4 g, Sodium 0.9 mg, Sugar 26.7 g
15 DELICIOUS ALMOND RECIPES: HONEY SESAME ALMONDS & MORE!
These simple honey sesame almonds take just 15 minutes to make! They're the perfect crunchy sweet and salty healthy snack.
Provided by Sonja Overhiser
Categories Snack
Time 15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 90 calories, Sugar 2.7 g, Sodium 36.8 mg, Fat 7.1 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 5.3 g, Fiber 1.8 g, Protein 2.9 g, Cholesterol 0 mg
ALMOND SOFTIES
Big, soft cookies with a wonderful "almondy" aroma and flavor. I can't remember where I got the recipe exactly, but I can remember having and making it for a few years. It has become a classic cookie staple in my home. If you like the flavor of almonds, you'll love these cookies; and if your cookie monsters are anything like mine, they'll be gone really fast. My mother and husband actually got into a fight over the last cookie!!
Provided by JamesDeansGirl
Categories Dessert
Time 25m
Yield 2 dozen, 28 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a mixing bowl, cream together the butter and sugar until smooth.
- Add the eggs; blend well.
- Add the almond filling and milk; blend well.
- In another bowl, whisk together the flour, baking soda, and salt; add to the butter mixture and mix to form a dough.
- Scoop 2 rounded tablespoons.
- of dough and roll them together to form each cookie.
- Drop dough 2-inches apart onto parchment paper-lined cookie sheets.
- Press the sliced almonds into the tops.
- Bake about 15 minutes, until the cookies are firm to the touch and lightly golden.
- Transfer cookies to wire racks and cool completely. Store airtight.
Nutrition Facts : Calories 148.7, Fat 7.8, SaturatedFat 4.4, Cholesterol 32.8, Sodium 96.6, Carbohydrate 17.8, Fiber 0.5, Sugar 7.3, Protein 2.3
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