BIG ALMOND-ORANGE-GINGER COOKIE
Cut into pie-like wedges, this citrusy, streusel-topped bar cookie makes an unexpected yet spectacular Thanksgiving dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h45m
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter bottom and sides of an 8-by-11-inch tart pan with a removable bottom. Spread almonds in a single layer on a baking sheet; bake until golden brown and fragrant, about 12 minutes. Let cool completely. Transfer to a food processor; pulse until finely ground. Whisk together flour, salt, and cardamom. Whisk in almonds. In a separate bowl, stir together marmalade and lemon juice.
- Beat butter with sugar, orange zest, and ginger on medium speed until light and fluffy, about 2 minutes. Add flour mixture; beat on low speed just until clumps begin to form, about 30 seconds. Press 3 packed cups of mixture into bottom and up sides of prepared pan. Spread marmalade mixture over crust. Crumble remaining flour-butter mixture over top, creating clumps. Bake 25 minutes. Reduce oven temperature to 300 degrees and continue baking until light golden brown and firm, 25 to 30 minutes more. Transfer pan to a wire rack; let cool completely. Remove cookie from pan, running a spatula between cookie and base to release. Serve, with fruit, chocolate, and sorbet. Store cookie in an airtight container at room temperature up to 2 days.
RASPBERRY-ALMOND CRUMB COOKIES
These cookies are composed like miniature tarts, each with its own crust, fruit filling, and topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 22
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Line 2 baking sheets with parchment; set aside. Butter 22 two-inch fluted stainless-steel pastry cutters; place them 1 inch apart on the baking sheets. In a large bowl whisk together almonds, flour, sugar, and salt.
- Use a pastry blender or 2 knives to cut butter into dry ingredients until crumbly, then work with your fingers until there are no dry crumbs. Squeeze mixture, making pieces ranging from pea-size to 1 inch.
- Place 2 tablespoons of crumb mixture into each pastry cutter. Press crumbs to compress into a 1/4-inch-thick layer.
- Spoon 1 1/4 teaspoons of jam on dough; spread jam to within 1/8 inch of the edge. Sprinkle 2 tablespoons of crumb mixture over jam. Bake 15 minutes, rotate sheets between oven shelves, and bake about 15 minutes more, until cookies are golden brown.
- Transfer sheets to wire rack. Immediately lift off pastry rings; let cookies stand to cool completely. Store in an airtight container.
GIANT ALMOND CRUMB COOKIE
This cookie is designed to be baked, presented, and then broken or cut into individual portions.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Butter a 10-inch springform pan; set aside. In a large bowl, whisk almonds, flour, sugar, salt, and vanilla. Cut in butter with a pastry cutter until mixture is crumbly. Work in butter until completely incorporated with no dry crumbs. Squeeze mixture to create pea-size-to-1-inch clumps.
- Transfer all but 1 1/2 cups of mixture to pan. Press mixture into pan to compress dough. Sprinkle with reserved 1 1/2 cups of mixture; transfer to oven.
- Bake, rotating pan 2 to 3 times, until cookie begins to turn golden, about 25 minutes. Reduce temperature to 300 degrees. Bake until golden brown and fairly dry, 15 to 20 minutes more. Transfer to a wire rack to cool completely. Remove from pan. Store in an airtight container for up to 3 days.
PLUM-AND-BLACKBERRY CORNMEAL-ALMOND CRUMB BARS
Ripe plums are very juicy, without much structure, so they're best combined with another stone fruit or berries -- in this instance, plump, sweet blackberries. If you can only find tart blackberries, use an equal amount of blueberries. Nectarines or peaches are also lovely.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Number Of Ingredients 19
Steps:
- Crust:Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment. Spread almonds in a single layer on a baking sheet; toast until golden brown and fragrant, about 10 minutes. Let cool 15 minutes, then coarsely chop. Whisk together flour, cornmeal, and salt.
- Beat butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down bowl. Add flour mixture; beat until dough forms clumps but does not completely hold together. Press 3 cups of dough mixture into bottom and 1 inch up sides of prepared pan. Stir almonds into remaining dough mixture.
- Filling: Stir together plums, blackberries, sugar, flour, lemon juice, pepper, and salt. Pour into crust. Crumble remaining crust mixture over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, 1 hour to 1 hour, 10 minutes (if browning too quickly, tent with foil after about 50 minutes). Let cool 1 hour. Remove from pan and transfer to a wire rack; let cool completely, about 2 hours. Cut into squares.
ALMOND COOKIES
These crunchy treats make an excellent afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 28
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper. Reserve about 28 almonds (1/4 cup) for garnish. Place remaining almonds in a food processor; pulse just until finely ground (do not overprocess). Set aside.
- With an electric mixer, beat butter and sugar until light and fluffy. Add whole egg, orange zest, and almond extract (if using), scraping down sides of bowl as necessary; beat until smooth. In another bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the butter mixture,beating just until incorporated. Mix in ground almonds (do not overmix).
- Using 1 level tablespoon per cookie, roll dough into balls. Place on prepared sheets, at least 1 inch apart. Using the floured end of a thick wooden spoon handle (or your thumb), press lightlyin the center of each cookie. Place an almond in each indentation. In a small bowl, lightly beat egg white with 1 teaspoon water; brush over cookies.
- Bake, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Let cool slightly; transfer cookies to a wire rack to cool completely.
MARTHA STEWART GIANT ALMOND CRUMB COOKIE
This is really decadent...It is designed to be broken or cut into pieces to serve.. wonderful with tea butter used to butter pan is additional to amount in recipe
Provided by grandma2969
Categories Bar Cookie
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°.
- Butter a 10" springform pan, set aside.
- In a large bowl, whisk almonds, flour, sugar, salt and vanilla.
- Cut in butter till completely incorporated with no dry crumbs.
- Squeeze mixture to create pea size - 1" clumbs.
- Transfer all but 1 1/2 cups of mixture to pan.
- Press mixture into pan to compress dough.
- Sprinkle with reserved 1 1/2 cups of crumb mixture.
- Transfer to oven -- bake, rotating pan 2-3 times, until cookies begins to turn golden, about 25 minutes.
- Reduce temperature to 300°. Bake until golden brown and fairly dry.about 15-20 minutes more.
- Transfer to a wire rack to cool completely.
- Remove from pan. Store in an airtight container for up to 3 days.
Nutrition Facts : Calories 963.1, Fat 62.4, SaturatedFat 24.1, Cholesterol 91.6, Sodium 326.7, Carbohydrate 89.4, Fiber 7.6, Sugar 40.4, Protein 17.4
PERRY'S ALMOND COOKIES
This recipe is courtesy of chef Perry Hoffman at Shed, a locavore restaurant and market in Healdsburg, California. Serve the cookies with Rose-Geranium-and-Cardamom Ice Cream and Roasted Peaches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Whisk together both flours and salt. Beat butter with confectioners' sugar on medium speed until light and fluffy, about 3 minutes. Add egg and both extracts; beat until combined (mixture may appear curdled). Reduce speed to low; beat in flour mixture just to combine. Drop rounded tablespoons of dough onto parchment-lined baking sheets, leaving 1 inch between each cookie. Lightly press 1 almond into center of each; generously sprinkle tops with sanding sugar.
- Bake, rotating sheets and rack positions halfway through, until cookies are set and golden on bottoms, 22 to 25 minutes. Let cool 5 minutes on sheets; transfer to a wire rack and let cool completely, about 30 minutes. Cookies can be stored in an airtight container at room temperature up to 1 week.
GIANT ALMOND JOY COOKIE
I thought of this cookie when I was playing around with a chocolate chip cookie recipe. Hope it's liked!
Provided by Chef Megan Dunn
Categories Dessert
Time 40m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Cream together butter, sugar, and brown sugar.
- Beat in the vanilla and the eggs one at a time until completely incorperated.
- In a seperate bowl sift together flour, cocoa powder, salt, and baking soda.
- Add the flour mixture 1/2 cup at a time waiting until each portion is well incorperated.
- Stir in chocolate chips, coconut, and almonds.
- Grease 1 12 inch cake pan
- Shape the dough into a large ball and flaten into the middle of the pan until it is 1 1/2 inch disk (it will not reach the sides of the pan).
- Bake for 30 minutes.
Nutrition Facts : Calories 364.1, Fat 21.5, SaturatedFat 12.4, Cholesterol 53.8, Sodium 346.7, Carbohydrate 42.8, Fiber 2.6, Sugar 26, Protein 4.6
ALMOND-COCONUT CHEWY CHOCOLATE COOKIES
Our macaroon-cookie confection joins coconut and fudgy dough in mouthwatering matrimony; roasted almonds seal the deal. The fact that these treats are also kosher and gluten-free makes them a love match for Passover--and for life.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h50m
Yield Makes about 24
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together flour, cocoa, and salt.
- In the bowl of a mixer fitted with the paddle attachment, beat butter with brown sugar on medium-high speed until light and fluffy, about 5 minutes. Add egg and vanilla; beat on medium speed just to combine. Reduce speed to low and slowly add flour mixture, beating until combined. Fold in chocolate and almonds. Shape dough into a 1-inch-thick disk, tightly wrap in plastic, and refrigerate at least 1 hour and up to 1 day.
- Preheat oven to 350 degrees. Place coconut in a shallow dish. Scoop 2 tablespoons (about 1 ounce) dough and form into a ball; roll in coconut to coat. Repeat with remaining dough. Place balls on parchment-lined baking sheets, 1 inch apart; press each lightly to flatten. Bake until cookies are cracked but still slightly soft, 16 to 18 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 5 days.
CRUMB TOPPING
Prep now and enjoy wonderful pies all summer by making this topping ahead and keeping it in the freezer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon.
- Cut 1 1/2 sticks chilled unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form. Divide mixture in half; freeze in plastic storage bags.
ALMOND CRESCENT COOKIES
These moon-shaped almond cookies covered in vanilla-scented sugar are traditional Austrian treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 3 dozen
Number Of Ingredients 5
Steps:
- Beat all ingredients until combined, about 2 minutes. Let rest at room temperature for 2 hour.
- Preheat oven to 325 degrees. Roll 1 tablespoon of dough into a crescent shape. Place on a baking sheet. Repeat. Bake until light golden brown, 25 to 30 minutes. Cool on trays for 10 minutes. Roll in vanilla sugar.
Nutrition Facts : Calories 70 g, Cholesterol 8 g, Fat 6 g, Protein 1 g, Sodium 1 g
ALMOND-SHORTBREAD SANDWICH COOKIES
Don't let peanut butter have all the cookie fun! Homemade almond butter is even more delicious sandwiched between rounds of melt-in-your-mouth almond shortbread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 42
Number Of Ingredients 10
Steps:
- Cookies: Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet. Bake until noticeably darkened and fragrant, 10 to 15 minutes. Transfer sheet to a wire rack; let cool completely.
- Pulse almonds in a food processor until finely ground. Measure 1 1/2 cups almonds into a medium bowl; set remainder aside. Add flour and salt to bowl; whisk to combine.
- In a mixer fitted with the paddle attachment, beat butter with confectioners' sugar until smooth and well combined. Beat in egg yolks and vanilla. Gradually add almond-flour mixture, beating until dough just comes together (do not overmix). Turn dough out onto a work surface and divide in half. Shape each half into a 12-inch log (about 1 3/4 inches in diameter); wrap each log in plastic. Refrigerate until firm, about 1 hour.
- Measure 1/2 cup reserved almonds onto a sheet of parchment; roll each log in nuts to coat. Cut logs into 1/4-inch-thick slices, discarding ends. Transfer slices to parchment-lined baking sheets, spacing about 1 inch apart. Bake, rotating sheets halfway through, until edges are slightly browned, 18 to 20 minutes. Transfer sheets to wire racks; let cool completely.
- Filling: Pulse remaining 3 cups reserved almonds and salt in a food processor on low speed, scraping down sides frequently. Mixture will look dry but continue pulsing until it reaches a smooth, spreadable consistency, 15 to 20 minutes.
- In the bowl of a mixer fitted with the paddle attachment, beat together 1 cup almond butter (reserve remaining 1/2 cup for another use), confectioners' sugar, and butter until smooth, scraping down sides of bowl as needed. Transfer to a pastry bag fitted with a 1/2-inch round tip.
- Pipe a small amount of filling onto bottoms of half the cookies, then sandwich with remaining cookies. Filled cookies can be stored in an airtight container at room temperature up to 1 week.
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