ALMOND BUTTER FOR COOKING RECIPES

Name: Almond Butter Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 27 min
Yield: 36
Cuisine: American
Ingredients: 2 1/2 c flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1 tsp salt; 16 Tbs (2 sticks) unsalted butter, softened but still cool; 1 c brown sugar; 1 c granulated sugar; 1 c almond butter; 2 large eggs; 2 1/2 tsp vanilla; 1 c almonds, ground to resemble coarse breadcrumbs

ALMOND BUTTER COOKIES - RECIPE FOR ALMOND BUTTER COOKIE ...

Almond Butter Cookies - Recipe for Almond Butter Cookie ... image

These Almond Butter Cookies are the tastiest I've tried and make a great addition to your regular cooking baking.

Provided by Katie

Total Time 27 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 36

Number Of Ingredients 11

Ingredients

2 1/2 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
16 Tbs (2 sticks) unsalted butter, softened but still cool
1 c brown sugar
1 c granulated sugar
1 c almond butter
2 large eggs
2 1/2 tsp vanilla
1 c almonds, ground to resemble coarse breadcrumbs

Steps:

Line baking sheet with parchment paper or spray with nonstick cooking spray.
Preheat oven to 350 degrees F.
Combine flour, baking soda, baking powder, and salt. Set aside.
Beat butter until creamy.
Add sugars beating until fluffy, approximately 3 minutes.
Scrap the bowl as necessary.
Beat in almond butter until incorporated.
Beat in vanilla and then eggs, one at a time.
Gently stir in the dry ingredients (I switched to the paddle on my kitchen aid mixer).
Add ground almonds and stir until just incorporated.
Roll cookies into 2 Tbs sized balls.
Place on baking sheets and press each ball twice with a fork to make a crisscross design.
Bake cookies for 10-12 minutes.
Edges should be slightly browned and the cookies puffed.
Cool on sheets for 4 minutes before transferring to a cookie cooling rack.

Nutrition Facts : Calories 191 calories, CarbohydrateContent 20 grams carbohydrates, CholesterolContent 24 milligrams cholesterol, FatContent 11 grams fat, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SaturatedFatContent 4 grams saturated fat, ServingSize 1 cookie, SodiumContent 120 grams sodium, SugarContent 11 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 7 grams unsaturated fat

ALMOND CAKE RECIPE - NYT COOKING

Almond Cake Recipe - NYT Cooking image

This exquisite recipe came to The Times in a 2001 article by Amanda Hesser about the first meal her now mother-in-law, Elizabeth Friend, prepared for her. The meal ended with this simple almond cake. Ms. Hesser wrote: “It had a crust, fragile like a dry leaf, that led to a moist, downy layer of ground almonds and sugar. It was a perfect dessert. And it punctuated one of the great meals of my life.” It's not the prettiest cake in the world – Ms. Friend called it “the Shar-Pei of cakes” because it crumbles on the edges and falls in the middle – but it is flawless otherwise. If you care about looks, dust it with confectioners’ sugar and top it with fresh berries as we've done in the picture. It also improves with age and can be made 1 to 2 weeks ahead. Store it covered in or out of the fridge. Finally, this recipe makes two 8-inch cakes, so give one away or freeze one for a rainy day.

Provided by Amanda Hesser

Total Time 1 hours 45 minutes

Yield 2 8-inch cakes, 8 servings each

Number Of Ingredients 10

Ingredients

2 sticks butter, softened, more for buttering pan
2 cups sifted all-purpose flour (measured after sifting)
1/2 teaspoon salt
1 1/2 cups granulated sugar
7-ounce tube almond paste
4 egg yolks, room temperature
1 teaspoon almond extract
1 cup sour cream
1 teaspoon baking soda
Confectioners’ sugar, for sifting over cake

Steps:

Preheat oven to 325 degrees. Butter sides and bottoms of 2 8-inch cake or springform pans; line sides and bottoms with parchment paper. Butter paper. Place pans in freezer.
Sift flour and salt into a small bowl. Set aside. In a mixer fitted with a paddle, beat butter and granulated sugar at high speed until fluffy, about 5 minutes. Add almond paste, a little at a time at medium speed, and beat 8 minutes. Beat in egg yolks, one at a time, and almond extract. Mix sour cream and baking soda and add to butter mixture. Reduce mixer speed to low and gradually add flour mixture, just until blended.
Divide batter between prepared pans and spread evenly. Bake about 40 minutes to an hour, until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans. Cool in pans on wire rack. Remove sides of pans and remove paper. When ready to serve, sift confectioners’ sugar on top and slice like pie.

Nutrition Facts : @context http//schema.org, Calories 661, UnsaturatedFatContent 16 grams, CarbohydrateContent 76 grams, FatContent 38 grams, FiberContent 2 grams, ProteinContent 7 grams, SaturatedFatContent 19 grams, SodiumContent 326 milligrams, SugarContent 49 grams, TransFatContent 1 gram

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