MACADAMIA-ALMOND CHRISTMAS COOKIES
Nancy Fuller's Christmas cookies are filled with macadamia nuts and almonds and finished with a red-and-white striped chocolate kiss candy.
Provided by Nancy Fuller
Categories dessert
Time 1h
Yield 4 to 5 dozen cookies
Number Of Ingredients 15
Steps:
- Put the macadamia nuts in a food processor and process until smooth and buttery (this should measure about 1 cup). Add the sugar, butter and shortening and pulse until blended. Add the eggs and vanilla and almond extracts and pulse until blended. Add the flour, baking soda and salt and pulse until just incorporated. Transfer the cookie dough to a medium bowl and fold in the white chocolate chips, pistachios and cranberries. Cover and refrigerate the dough for 30 minutes. Adjust the oven racks to the upper and lower thirds and preheat the oven to 375 degrees F. Coat 2 baking sheets with cooking spray.
- Scoop out heaping tablespoons of dough, roll into balls and space about 2 inches apart on the prepared baking sheets. (You will need to bake the cookies in batches; be sure to allow the baking sheets to cool in between batches.)
- Bake until the bottoms and edges of the cookies are golden brown but the middles are still soft, about 10 minutes. (The cookies will bake a bit after they come out of the oven) Press a chocolate candy kiss into each warm cookie. Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a rack to cool completely. Store at room temperature in an airtight container for up to 3 days.
LOW CARB ALMOND MACADAMIA COOKIES
I made these cookies because I love how they are so low in carb and I don't have to feel bad for indulging. My cookie routine: I have one in the morning before my meals with a nice cup of strong coffee and in the evening, I have another one (or two...) with some lemon tea and really, it doesn't even feel like I'm dieting.
Provided by Toujours Pur
Categories Dessert
Time 30m
Yield 15 cookies
Number Of Ingredients 8
Steps:
- Preheat over to 190 degrees Celsius.
- Separate the whites from the yolks and beat the whites stiff.
- In the bowl with the yolks add the vanilla extract and butter.
- Add the sweetener and mix again.
- Add the baking powder,salt and almond flour.
- Gently fold in the egg whites. This will give your cookie it's height.
- Finally, gently stir in the chopped nuts.
- Divide the dough evenly into about 15 little heaps of dough and place them on a cookie sheet. Make sure they are far enough apart because they will spread out a little. Bake for about 12 minutes at 190 C for soft cookies, go to about 17 minutes for crunchier ones.
Nutrition Facts : Calories 110.5, Fat 11.7, SaturatedFat 5.8, Cholesterol 46.2, Sodium 115.2, Carbohydrate 0.7, Fiber 0.3, Sugar 0.2, Protein 1.2
ALMOND AND MACADAMIA NUT MILK
Provided by Oliver Strand
Categories non-alcoholic drinks
Time 20m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Combine almonds, macadamia nuts and dates in a large lidded plastic container. Add filtered water, cover, and let soak overnight at room temperature, at least 12 hours.
- Using a blender set to the highest speed, process mixture for 3 to 4 minutes or until finely puréed. Strain the mixture through a nut bag or jelly bag into a bowl, squeezing hard until only solids remain. (Or set a fine mesh sieve over a bowl and line with two layers of cheesecloth. Use a spatula to force the mixture through the lined sieve, then repeat the process using fresh cheesecloth.) The nut milk should be silky and creamy, not gritty. Milk will keep in the refrigerator for up to five days. Shake before using.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 4 milligrams, Sugar 3 grams, TransFat 0 grams
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