Chewy Almond Cookies Macaroons Recipes

CHEWY ALMOND MACAROONS

Steps:

• Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper or Silpat mats.
• In a large mixing bowl, crumble the almond paste. Add the sugar and salt.
• Using your hands, mix all the ingredients together until well mixed.
• Pour in the amaretto and gently work the liquid into the almond mixture until a paste forms.
• In a shallow, flat bowl, sift the powdered sugar into the bowl. Set aside.
• Use a 1-ounce cookie scoop to scoop out the dough into the powdered sugar.
• Roll each ball in the powdered sugar and place on the prepared baking sheet. Be sure to leave at least 1-inch space between the balls.
• Repeat with the rest of the dough.
• Allow the dough balls to sit on your counter for 20 minutes to dry out.
• Bake in the preheated oven for 10-12 minutes until lightly golden brown.
• Remove from the oven and cool completely.
• Store any leftovers in an airtight container.

CHEWY ALMOND COOKIES (MACAROONS)

Steps:

• Process almonds in a food processor 9 minutes or until a paste forms, stopping to scrape down sides.
• Beat egg whites at medium speed with an electric mixer until stiff peaks form.
• Combine almond paste, sugar, cardamom and cinnamon in a bowl, mixing with hands until blended.
• Add egg whites; knead by hand until smooth and doughlike consistency.
• Wet fingers with water, and shape dough into 1-inch balls (about 1 tablespoon dough for each cookie).
• Slightly flatten with thumb.
• Place cookies on a parchment-lined baking sheet.
• Top each with almond sliver pressed in lightly.
• Bake on middle rack of oven at 325° for 15-20 minutes or until bottoms are lightly browned.
• Remove cookies immediately to wire racks; cool.

CHEWY ALMOND MACAROON BISCUITS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
• In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
• Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
• Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
• To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.

CHEWY ALMOND MACAROONS

Steps:

• In a food processor grind fine the whole almonds with the sugar, the almond extract, and the salt. In a bowl beat the whites until they are foamy (just before they hold soft peaks) and fold in the almond mixture gently but thoroughly. Line a large baking sheet with parchment paper and butter the parchment. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip, pipe 1-inch mounds onto the parchment, 2 inches apart, and sprinkle them with the sliced almonds. Bake the macaroons in the middle of a preheated 300°F. oven for 15 to 20 minutes, or until they are golden around the edges, and let them cool on the parchment. Peel the macaroons from the parchment and store them in an airtight container.

CHEWY MACAROONS

Steps:

• Preheat oven to 325.
• Combine coconut, flour and salt.
• Stir in vanilla and milk.
• Drop from a tablespoon onto a greased cookie sheet.
• Bake for 13 minutes or until golden brown.