Toasted Almond Cookies Recipes

ALMOND SNOWBALL COOKIES

Steps:

• Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and pulse to make a soft dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• Cut the chilled dough into 1/2-inch pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 minutes. Put the confectioners' sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss in the confectioners' sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in the confectioners' sugar.

EASY ROASTED ALMOND COOKIES

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature. Finely grind the almonds in a food processor.
• Raise oven temperature to 350 degrees F (175 degrees C). Oil a baking sheet with vegetable oil.
• In a bowl, mix together the ground almonds, oat flour, maple syrup, and almond extract. Form the mixture into 6 balls, then flatten the balls into cookies about 1/4 inch thick. Place cookies onto the prepared baking sheet.
• Bake until crisp and brown around the edges, 12 to 15 minutes; watch them carefully because they burn easily. Remove the cookies carefully, and allow to cool.

TOASTED-ALMOND COOKIES

Steps:

• Preheat oven to 350°F with rack in middle.
• Blend together egg whites, butter, sugar, flour, vanilla, and salt in a food processor just until smooth.
• Put liner on a baking sheet. Using 2 teaspoons batter per cookie, make 6 mounds, spacing them 3 inches apart, then spread into 4 1/2- to 5-inch rounds with back of a spoon (they will be very thin but try to spread batter as evenly as possible). Sprinkle each round with about 1/2 tablespoon almonds.
• Bake cookies until golden-brown, 7 to 9 minutes. Let stand on baking sheet 1 minute, then, working quickly, remove each cookie with a metal spatula and drape over a rolling pin or a wine bottle (you will need 2 pins or bottles) to form a curved shape. Let stand until crisp, about 20 minutes, then transfer to a rack to cool completely.
• Cool liner and baking sheet before making more cookies.

TOASTED ALMOND-COCONUT FINANCIERS

Steps:

• Heat the oven to 350 degrees. Grease a 12-cup mini-muffin tin.
• On a rimmed baking sheet, spread out the coconut and almond flour, side by side. Toast until both are lightly browned, 8 to 10 minutes, stirring halfway through and keeping a close watch at the end. Transfer to a large bowl and let cool slightly.
• Use your fingertips to grind the coconut with the almond flour to break it down into small pieces. Add the sugar, flour and salt, and whisk to combine.
• Whisk in the egg whites and almond extract, then the melted butter.
• Divide the batter evenly among the greased cups. (A small cookie scoop makes easy work of this task.) Tap the pan on the countertop to smooth the tops.
• Bake until the cakes spring back when pressed gently in the center, 18 to 20 minutes. Pop them out of the tin, using a small offset spatula or knife to loosen the edges if needed, and let them cool completely on a wire rack.
• Melt the chocolate and oil together in a small bowl in short, 10-second bursts in the microwave, stirring between each. (Alternatively, melt the chocolate and oil over a double boiler on the stove.)
• Dip half of each financier in the chocolate and set on a rack until set, at least 30 minutes.