French Almond Cookies Recipes

ORANGE FRENCH LACE COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
• Place the almonds on a sheet pan and toast them for 5 to 10 minutes, until lightly browned, tossing once to toast evenly. Place 1 cup of the toasted almonds in a food processor fitted with the steel blade and chop them very coarsely. (Reserve the rest for later.) Combine the chopped almonds with the flour and set aside.
• Meanwhile, place the butter, brown sugar, corn syrup, orange juice concentrate, orange zest, and vanilla in a small saucepan and bring to a boil over medium heat. Off the heat, gradually whisk in the flour mixture until thoroughly combined. Stir in the reserved toasted almonds.
• With 2 teaspoons (tableware rather than measuring spoons), drop rounded spoonfuls of batter (about 1 1/2 inches wide) onto the prepared sheet pans, spacing them at least 2 inches apart. (I put 8 on each pan.) Bake for 7 to 9 minutes, until the edges are golden brown, turning the pans in the oven to brown evenly. Allow to cool and transfer to a wire rack. Repeat for the remaining batter. Store the cooled cookies in an airtight container between layers of wax or parchment paper.

FRENCH ALMOND PALMIER COOKIES

Steps:

• Take the puff pastry from the freezer and allow to fully defrost IN the packaging. 2. Preheat oven to 400 F or 200 C.3. Unroll the pastry and flatten it on the paper wrapper. Line a cookie sheet with parchment paper or a silicone mat.4. In a small bowl, add the ground almonds, sugar and almond extract if using. Combine with a spoon. Sprinkle almond sugar mixture evenly all over the pastry and use a long flat-bladed knife if you have one to spread the mixture evenly on the surface. Place a sheet of parchment over the top and use a rolling pin to LIGHTLY roll over the mixture so as to press it gently into the pastry. Be careful not to roll hard so you keep the shape of the pastry. Discard parchment paper.5. Take one LONG side and tightly roll the pastry toward the middle. Stop when you get to the middle. Then take the other side of the pastry and roll toward the middle. Wrap the pastry in plastic wrap and pop in the fridge for 20 minutes to firm up. 6. Take the pastry from the fridge and cut the ends off to make it tidy. Then cut into 1/4 inch thick slices. Place flat on a parchment-lined baking sheet. You may need to gently push the cookies down if they are too thick. If you want to make a more defined shape, point the curved parts to make them like rabbit ears. This will help when baking to get the classic palmier shape. 7. Brush the tops lightly with the melted butter and another light sprinkling of sugar. Turn over and brush with butter and sprinkle sugar on the other side too. 8. Bake for approximately 15 - 20 minutes or until the cookies puff up and turn golden brown. Keep an eye on them because they will burn very easily! Halfway through, turn the cookies over so they brown evenly.9. When done, use a fish slice or similar and transfer the cookies to a cooling rack. They will get crispy once cooled.These will store, once cooled, in an airtight container for a few days. They are delicious eaten as they are, or as I do, with a scoop of ice cream!

ALMOND COOKIES I

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.

BUTTERY ALMOND COOKIES

Steps:

• In a large bowl, stir together flours, cornstarch, baking powder and salt.
• In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy, 3 to 4 minutes. Beat in egg yolk and almond extract until combined, about 20 seconds. With the mixer running on low, add flour mixture, beating until just incorporated. Do not overmix.
• Divide dough into two balls. On a floured surface, roll each ball into a 1 1/2-inch-thick log. (If the dough is too soft to work with, chill it for 20 to 30 minutes before forming it into logs.) Wrap logs tightly in parchment paper or plastic wrap, and refrigerate until very firm, at least 2 hours or overnight.
• When you are ready to bake the cookies, heat oven to 325 degrees. Line 2 baking sheets with parchment.
• Use large, sharp knife to cut each log into 1/4-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets.
• Bake until cookie edges and bottoms are golden brown, about 15 to 22 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
• Make the icing: In a large bowl, whisk together confectioners' sugar, melted butter, 1 tablespoon buttermilk, vanilla and almond extracts. If the icing isn't thin enough to drizzle, add more buttermilk. It should be a little thicker than heavy cream.
• Using a fork, drizzle icing all over the cooled cookies, then top with almond slices if you like. Let the icing set for at least 1 hour, then store at room temperature in an airtight container. The cookies will keep for at least 3 days.