Cookies Crisp Almond Cookies Recipe 425 Recipes

ALMOND COOKIE CRISPS

Steps:

• 1. Preheat oven 325F. Line baking sheet with silicone baking mat or parchment paper. In a small mixing bowl, whisk egg white, salt, vanilla extract and sugar until foamy. Whisk until sugar is completely dissolved. Whisk in flour until no lumps. Then, gently fold in almond slices and butter.
• 2. Spoon 1 to teaspoon of batter onto prepared baking sheet and spread batter into a 2 to 3-inch circle. Make sure the almonds flakes are not overlapping each other. Spoon the rest of the batter on baking sheet with each cookie at least 1-inch apart. Might need to bake cookies in batches.
• 3. Bake 9 to 12 minutes depending on their size, rotate baking sheet once during baking. Bake until slightly golden brown. Remove from baking sheet and cool completely on wire rack. Cookies will crisp up once completely cool.

CRISP ALMOND COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugar and fluffy. Beat in water and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Stir in almonds. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with a fork. , Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Dust with confectioners' sugar.

ENRICHED AND CRISP VANILLA/ALMOND COOKIES

Steps:

• 1. put the almonds in a bowl of a food processor. If the processor is small, repeat process and chopped almonds. Do not over process. Set aside.
• 2. Cream the butter and add the sugar by tablespoons. It is best to do this in an electric mixer with the paddle. If not, do this by hand with a wooden spoon.
• 3. Add the almonds and remaining ingredients and form dough. Divide the dough in half and roll each into 2 inch thick logs. Wrap them carefully in waxed paper and refrigerate them overnight or two nights if you wish.
• 4. Preheat oven to three and 350°.
• 5. Liberally butter two large baking trays. If you use both logs of cookie dough, you will have to bake two times. If you decide to bake only once, keep the unused dough in the refrigerator for a day or two, or you may freezer. Remove the dough logs from the refrigerator and slice as thinly as possible and place the slices on cookie sheets beating 1 inch space in between. Bake until edges crisp, about 12 to 15 minutes, depending on thickness of cookie. Makes about 80 cookies.

THIN, CRISP ALMOND COOKIES

Steps:

• Cover a baking sheet with plastic wrap (or line a 6"x9" glass baking dish with plastic wrap).
• In a medium saucepan over low heat, stir the butter, sugar, cinnamon and water until the butter mrlts; don't let it boil.
• Most of the sugar will 'not' be disolved.
• Remove the pan from the heat.
• Stir in the flour, baking soda and almonds. Mix well.
• Cool 5 minutes.
• On the sheet covered with plastic wrap, shape the dough into a 5"x8" rectangle that is 1" high, rounding out the edges and corners slightly - OR - press the dough into a 6"x9" dish.
• Cover with more plastic wrap and chill at least 4 hours or overnight.
• Set the oven at 325°.
• Line two baking sheets with parchment paper.
• Lift the block of dough from the baking sheet (or dish).
• Set it on a cutting board, discarding the plastic wrap.
• Using a long, sharp knife, slice the dough crosswise into rectangles as thin as a coin.
• Space the cookies on a bakiing sheet about 1/2" apart.
• Bake for 8 minutes, until the cookies feel slightly firm and the undersides are golden brown.
• With a wide spatula, turn the cookies over and bake 8 minutes more.
• Leave the cookies on the sheet to cool for 5 minutes.
• Transfer to a wire rack to cool completely.
• Store in an airtight container.

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.

CRISPY ALMOND BUTTER THINS (COOKIES)

Steps:

• Using a heavy duty stand mixer cream butter with sugar and almond extract on medium speed until well combined (about 5 minutes or until no sugar granules should remain).
• Beat in egg yolks until combined.
• In a small bowl combine the flour with salt until combined; add to the creamed mixture and mix on low speed until combined.
• Remove to a surface and work the dough using with clean hands until smooth.
• Divide the dough evenly in half.
• Shape into two logs, wrap in waxed paper or plastic wrap and chill for minimum 3 hours or until very hard.
• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Unwrap the dough log then slice into about 1/4-inch slices (the thinner that you slice these the crispier they will be when they bake).
• Place onto lightly greased baking sheet.
• Bake until lightly browned around the edges (about 12-15 minutes, the cookies will not be crispy if you under bake them).
• Cool slightly on baking sheet (the cookies will harden even more upon sitting) then coat in sugar.