ALMOND THINS
Thin and delicate, these are perfect for everything from formal parties to your morning coffee.
Provided by Violet Gibbons
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 32m
Yield 72
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (175 degrees C).
- In a medium bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Sift together the flour and salt and slowly stir into butter mixture until just blended.
- Divide batter in half and place each half on in the center of two ungreased, flat-sided cookie sheets. Dip a spatula in warm water and spread batter to cover the entire baking sheet, making sure batter is spread evenly. Sprinkle almonds and press gently into dough.
- Bake each sheet about 12 minutes, or until edges are lightly browned. Cut hot cookies into 2-inch squares. Return to oven and bake until lightly golden... about 5 minutes. Watch carefully to prevent over baking.
- Remove from oven to a wire rack. Slide spatula under cookies to loosen. Cool completely on cookie sheets. Store in airtight containers with waxed paper between layers.
Nutrition Facts : Calories 61.4 calories, Carbohydrate 5.6 g, Cholesterol 9.4 mg, Fat 4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.8 g, Sodium 33.7 mg, Sugar 2.9 g
EASY ALMOND BUTTER COOKIES
Melt-in-your-mouth recipe from Switzerland.
Provided by NESSITA
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 9.8 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 5 g, Sodium 54.7 mg, Sugar 3.9 g
CRISPY ALMOND BUTTER THINS (COOKIES)
Crispy, buttery and so delicious! -- plan ahead the dough needs to chill for a minimum of 3 hours or up to 3 days --- the success of this cookie will depend on the quality of butter that you use so purchase the best! Since the dough is very thick I suggest to use a stand mixer for mixing --- for *CHRISTMAS* coat in coloured sugar, also haven't tried it as yet but I plan on adding in some finely chopped candied maraschino cherries or dried fruit to the cookie batter for Christmas, so you might want to give that a try! --- servings is only estimated.
Provided by Kittencalrecipezazz
Categories Dessert
Time 3h15m
Yield 60 serving(s)
Number Of Ingredients 7
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.
THIN, CRISP ALMOND COOKIES
Very thin and especially crisp. The dough must be chilled at least 4 hours prior to baking or it can be made a day ahead and refrigerated overnight. Turbinado sugar, like brown sugar but paler and dryer, gives these cookies a golden color and crunch and can be found in the baking aisle of most supermarkets. Adapted from "Sweet Miniatures".
Provided by dojemi
Categories Dessert
Time 4h16m
Yield 25-30 cookies
Number Of Ingredients 7
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.
EASY ALMOND THIN COOKIES
I was looking for a mildly sweet treat to have with tea that wasn't filled with butter or artificial ingredients in general. These are delicious! They happen to be paleo-friendly as well. The best things really are the simplest. I like coconut sugar because it's less sweet, but any sugar would work. These cookies freeze really well.
Provided by HealthyRecipeNut
Categories Almond Desserts
Time 1h35m
Yield 9
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line 8x8-inch baking dish with parchment paper.
- Whisk egg white, coconut sugar, and almond extract together in a bowl. Fold almond flour into egg mixture until just combined; spread batter into baking dish. Sprinkle almonds over top of batter and press down lightly.
- Bake in preheated oven until golden brown, about 25 minutes. Transfer cookies to a cooling rack using the parchment to lift it out of baking dish. Cool to room temperature, about 1 hour.
Nutrition Facts : Calories 67.1 calories, Carbohydrate 6.9 g, Fat 3.8 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 7.7 mg, Sugar 5.5 g
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