Almond Spice Cookies Recipes

ALMOND SPICE COOKIES

Steps:

• Whisk together the flour, almonds, ginger, cinnamon, cloves, and pepper. Set aside.
• Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the corn syrup, brandy, and orange extract, and mix well.
• Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined.
• Gather the dough into a ball. Wrap and chill for an hour or up to overnight.
• Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
• Place the chilled dough between two sheets of waxed paper. Roll to 1/4-inch thickness. (If the dough chilled overnight, you may need to let it sit at room temperature for 5-10 minutes to make it easier to roll.)
• Use a 2-inch round cutter to cut out cookies. Gather and re-roll the dough as needed.
• Place the cut cookies on the prepared pans. Bake, one sheet at a time, for 8 to 10 minutes, or until the edges are lightly browned.
• Cool on the pans for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
• Stir together the confectioners' sugar and 2 teaspoons of milk. Add more milk, a small amount at a time, to attain the desired consistency. The glaze should be thick.
• Spread the glaze on the cooled cookies. If desired, top with sliced almonds. Allow the glaze to set before serving.

SPICED ALMOND COOKIES

Steps:

• In a bowl, cream butter, shortening and sugars until light and fluffy. Add eggs and beat well. Combine dry ingredients; stir into creamed mixture along with nuts. Shape into three 9x1-1/2-in. rolls; wrap in plastic. Refrigerate 2-3 days for spices to blend. , Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set. Remove to wire racks.

ALMOND SPICE COOKIES

Steps:

• In a bowl, cream butter and sugar; add egg substitute and extract. Combine dry ingredients; add to the creamed mixture. Stir in almonds. Drop by rounded teaspoonfuls onto baking sheets coated with cooking spray. Bake at 350° for 9-11 minutes or until edges are golden brown. Remove to wire racks to cool.

CHINESE FIVE SPICE ALMOND COOKIES

Steps:

• Heat oven to 350°F. In large bowl, combine cookie mix and five-spice powder until blended. Stir in butter and egg until soft dough forms. Stir in almonds.
• Roll dough into 36 (1-inch) balls. Dip one side of each ball into coarse sugar. Place balls, sugar side up, 2 inches apart on ungreased cookie sheets.
• Bake 10 to 12 minutes or until edges just begin to brown. Cool 2 minutes; remove from cookie sheets to wire rack. Cool completely. Store covered at room temperature.

ALMOND SPICE COOKIES

Steps:

• In a food processor pulse whole almonds with 1/2 cup sugar until ground fine. In a large bowl with a pastry blender or with your fingertips blend butter and flour until mixture resembles coarse meal. Add remaining 3/4 cup sugar, almond mixture, whole egg, zest, cinnamon, and cloves and stir until mixture forms a smooth dough. (Work dough well by hand if necessary.) Chill dough, wrapped in plastic wrap, at least 2 hours and up to 1 day.
• Line baking sheets with foil.
• Divide dough into 4 pieces. Lightly flour 1 piece of dough, keeping remaining dough chilled and wrapped in plastic wrap, and on a lightly floured surface roll out dough 1/4 inch thick. With a 1 1/2- to 2-inch cutter cut out cookies, chilling scraps, and arrange about 1/2 inch apart on baking sheets. Make more cookies with 3 remaining pieces of dough and scraps, pressed together, in same manner. Let cookies stand, uncovered, at room temperature at least 4 hours and up to 12.
• Preheat oven to 350°F.
• Brush cookies lightly with egg wash and sprinkle with blanched almonds. Bake cookies in batches in lower third of oven 15 to 20 minutes, or until golden, and cool on racks. Cookies keep in an airtight container at room temperature 2 weeks.

SPECULAAS

Steps:

• Using a food processor, finely grind the almonds with 2 tablespoons of the flour. Whisk together ground almonds with the rest of the flour, baking soda, spices, and salt in a bowl and set aside.
• In a stand mixer, cream together butter and sugars on medium-high speed until light and fluffy. Add egg and beat until combined.
• With the mixer on low speed, add in the flour mixture and mix until just moistened and combined.
• Flatten the dough into a disk, wrap well with plastic wrap, and refrigerate for at least three hours, but preferably overnight.
• Preheat the oven to 350 degrees. Line several cookie sheets with parchment paper.
• Roll dough 1/8 inch thick on a lightly floured surface. Cut out cookies and place on sheets about 1 inch apart.
• Bake for 10 to 12 minutes, rotating sheets halfway through, until firm and lightly golden around the edges. Cool sheets on wire racks for a couple minutes before transferring cookies directly onto wire racks with a spatula to finish cooling.

CHAI-SPICED ALMOND COOKIES

Steps:

• Preheat oven to 350°F. Using electric mixer, beat butter, 1/3 cup sugar, both extracts, spices, and salt in medium bowl. Beat in flour, then stir in almonds.
• Using hands, roll dough into tablespoon-size balls. Place on large baking sheet, spacing apart. Bake until pale golden, about 25 minutes. Cool on sheet 5 minutes. Place remaining sugar in large bowl. Working in batches, gently coat hot cookies in sugar. Cool cookies on rack. Roll again in sugar and serve.

SWEET AND SPICY ALMONDS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
• Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
• Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature.