Almond Cookies

Version 1

Ingredients
1 Cube unsalted butter (Softened used to be 2 cubes)
1 cup brown sugar (Packed)
2 eggs
2 tsp. vanilla extract
1/2 tsp. almond extract
2 cups all purpose flour
1/2 tsp. baking powder
1 cup almonds (Thinly sliced)

Directions
Pre heat the oven to 400° F (205° C).
Line a baking tray with parchment paper.
Whisk butter and sugar and light and fluffy.
Add eggs, almond extract and vanilla extract and mix until combined.
Add flour and baking powder and mix well.
Fold in the almonds.
Scoop out 1 tablespoon dough and make a ball.
Gently press the ball with your palms.
Arrange the cookies on the baking sheer keeping a distance of 1 inch between each cookie.
Bake for 15-19 minutes or until the edges are browned.
Transfer the cookies on a wire rack and let them cool completely.
Store in an airtight container for up to a week.
Source: https://www.whiskaffair.com/almond-cookies-recipe/#recipe

Version 2

Ingredients
1 Cube unsalted butter (Softened used to be 2 cubes)
1 cup brown sugar
1 cup chopped almonds
*2 T Mayonnaise instead of eggs (Makes for airier cookies)
2 tsp vanilla
½ tsp baking powder
½ tsp almond extract
2 cups all-purpose flour
*I replaced the 2 eggs with 2 heaping tablespoons of mayonaise. This gave a lighter, flakier almond cookie
I also tried replacing the 2 eggs with one ounce of flax meal mixed in 3 ounces of water and allowed to gel. (about 20 minutes)
With the gelled flax, I increased baking time to 21 minutes

Directions
Preheat the oven to 400° F (205°C).
Beat butter and sugar in a large bowl with an electric mixer until light and fluffy.
Mix in almonds, egg, and amaretto. Gradually add flour until well blended.
Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
Bake for 15-19 minutes or until the edges are browned.
Source: https://www.allrecipes.com/recipe/9648/almond-cookies-i/ (modified)

Alternate Recipe Version 3

Ingredients
2 ½ cups all-purpose flour
¾ teaspoon baking soda
1 teaspoon salt
¾ cup vegetable shortening
2/3 cup granulated sugar
¼ cup packed light brown sugar sifted through a coarse sieve
2 eggs divided use
1 tablespoon almond extract yes, this is correct!
2 tablespoons water
32 whole raw or blanched almonds

Directions
Sift together the flour, baking soda, and salt. Set aside.
In a medium bowl, cream together shortening, granulated sugar, and brown sugar until light and creamy.
This can be done in a stand mixer, with a hand mixer, or by hand with a sturdy fork.
Beat one egg and the almond extract into the creamed sugars.
Beating at a low speed, add the flour mixture to the sugar mixture, about 1/3 at a time.
Press the crumbly dough together by hand to form two balls. Place each ball on waxed paper.
Roll it into a cylinder about 8 inches long. Chill the wrapped dough for several hours or overnight.
Preheat the oven to 275° F.
Unwrap the dough cylinders. With a sharp serrated knife, cut each cylinder into 16 equal slices.
Place the rounds on a large baking sheet that’s been covered with parchment paper or a silicon-baking mat.
In a small bowl, beat the remaining egg with the water.
Brush the cookies with the egg mixture, and press an almond into the center of each cookie.
Bake the cookies for 25 minutes, then without taking the cookies out of the oven, raise the temperature to 325° and bake for 10-15 more minutes, or until they are golden brown.
Transfer cookies to a rack, and let cool completely.
Source: https://lifecurrentsblog.com/chinese-almond-cookies/#recipe

Version 4 - Spanish Almond Cookies

Ingredients
2 cups blanched Spanish marcona almonds 260 grams
1 cup powdered sugar 120 grams
1 cage-free organic egg

EXTRAS
2 tbsp powdered sugar 15 grams

Instructions
Add the almonds into a food processor and run on a low speed for 20 to 30 seconds, or until the almonds are finely chopped, almost powder like
Transfer the almond mixture into a large bowl, add in 1 cup powdered sugar and mix together
Crack 1 egg at room temperature into a bowl and separate the yolk from the egg white. transfer the yolk into another bowl, whisk the egg whites for about 15 seconds and then the egg yolk
Add the whisked egg whites into the bowl with the almonds & sugar and mix together
Once you end up with a crumbly texture, get in there with your hands and push down on the mixture and fold it together
Continue to do this until you end up with a smooth compact paste, then shape into a ball
Grab a spoonful of the mixture and shape into the form of a cookie, I used a chicken nugget design, making sure the thickness is about 1/4 inch (.625 cm) thick
As you finish each cookie, transfer into a baking tray lined with parchment paper, making sure they´re all in a single layer and evenly spaced out
Then cut 3 slits on each cookie, not too deep, and brush the whisked egg yolk over the cookies
Add into a preheated oven, bake + broil (bottom + top heat) option 200 C - 390 F
After 9 to 10 minutes remove the cookies from the oven and let them rest for a couple of minutes, then sprinke with powdered sugar on top and serve, enjoy!

Source: https://spainonafork.com/3-ingredient-almond-cookies-recipe/#wprm-recipe-container-13737

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