FLO BRAKER'S PAIN D'AMANDE COOKIES
As found and adapted on David Lebovitz's site from Flo Braker's book 'Sweet Miniatures' (and with further adaptations). He says that they should be super-crisp, so be sure to bake them on parchment paper since if you use a silicone mat, they won't get as crispy. And the other tip is not to let the sugar melt in the butter; the big crystals add a wonderful crunch to these delightfully-delicious cookies.
Provided by evelynathens
Categories Bar Cookie
Time 40m
Yield 80-90 cookies
Number Of Ingredients 8
Steps:
- Melt the butter in a small saucepan over low heat with the sugar, salt, cinnamon, and water. Stir until the butter just melts but don't allow to boil: most of the sugar should not be dissolved.
- Remove from heat and stir in the flour, baking soda, and almonds until well mixed.
- Line a 9-inch (23cm) loaf pan with plastic wrap and press the dough into the pan so the top is smooth. Chill until firm.
- To bake the cookies, preheat the oven to 325º (160ºC.).
- Using a very sharp chef's knife, slice the dough crosswise, as thin as possible, into rectangles. If you can get them as thin as a coin, all the better. The thinner they are, the more delicate and crisp they'll be.
- Space the cookies on parchment lined baking sheets and bake for 10-15 minutes, or until the cookies feel slightly firm and the undersides are golden brown. Flip the cookies over and bake an additional 10-15 minutes, until the cookies are crisp and deep golden-brown on top. The baking times depend on how thin you cut the cookies.
- Cool completely, then store in an airtight bin until ready to serve.
- Storage: Once baked, the cookies will keep in an airtight container for up to three days. The dough can be stored in the refrigerator for up to four days, or frozen for up to two months, if well-wrapped.
- Note: Large-crystal golden sugar, as shown, is available in specialty food stores, natural food stores.
Nutrition Facts : Calories 37, Fat 1.8, SaturatedFat 0.8, Cholesterol 3, Sodium 34.7, Carbohydrate 4.8, Fiber 0.2, Sugar 1.8, Protein 0.6
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.
FLO BRAKER'S CRISP BELGIAN ALMOND COOKIES
This is one of my favorite cookies of all time. It may sound a bit lah-di-dah (the acual name of the cookie is pain d'amande) but in Belgium it's called almond bread. It's a very simple, good-tasting, crisp cookie, perfect with a cup of tea or coffee, maybe even a glass of milk. The recipe came from Flo Braker's cookbook, Sweet...
Provided by Jane Hughes
Categories Cookies
Time 30m
Number Of Ingredients 7
Steps:
- 1. Melt the butter in a medium-sized saucepan over low heat with the sugar, cinnamon and water. Stir until the butter just melts but don't allow to boil. Most of the sugar should not be dissolved. (After I cut the butter into cubes, I let it get very soft so it melts quickly. That helps keep more of the sugar crystals intact.)
- 2. Remove from heat and stir in the flour, baking soda and almonds until well mixed.
- 3. Line a 9-inch loaf pan with plastic wrap and press the dough into the pan so there are no holes and the top is smooth. Chill until firm. The dough can be stored in the refrigerator for up to four days, or well-wrapped and frozen for up to two months.
- 4. To bake the cookies, preheat the oven to 325° (160°C).
- 5. Using a very sharp strong knife, slice the dough crosswise, as thin as possible, into rectangles. If you can get them as thin as a coin, all the better. The thinner they are, the more delicate and crisp they'll be. (After I cut the dough, if I'm not going to bake all of the cookies at once, I wrap the slices well and either refrigerate or freeze them so I can bake as few or many as I want.)
- 6. Space the cookies on parchment lined baking sheets (do not use a silicone baking sheet) and bake for 10-15 minutes, or until the cookies feel slightly firm and the undersides are golden brown. Flip the cookies over and bake an additional 10-15 minutes, until the cookes are crisp and deep golden-brown on top. The baking times depend on how thin you cut the cookies. The slow baking develops the crispy texture and toasty flavor. Although the dough is pale in color, it becomes honey-colored and delicious when baked. (The sugar caramelizes during the long slow baking.)
- 7. Cool completely, then store airtight until ready to serve. The baked cookies will keep in an airtight container for up to three days.
- 8. Note: Large-crystal golden sugar is available in specialty food stores, natural food stores, or online. Depending on where you live, C&H Hawaiian Washed Sugar is available in grocery stores. The raw sugar's light golden color and distinctly old-fashioned flavor, similar to that of turbinado-style sugar, gives this cookie its unique taste, texture and appearance.
- 9. These cookies aren't typically American, but the site doesn't allow for a European or Belgian option and it forced me to choose.
CRISP ALMOND COOKIES
I found this recipe in a magazine years ago and have shared it with family and friends many times since. These slightly sweet crisp cookies bring a flavorful ending to any meal.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 9
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.
Nutrition Facts :
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