ALMOND CRISP RECIPES

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ALMOND SPRITZ COOKIES RECIPE - NYT COOKING



Almond Spritz Cookies Recipe - NYT Cooking image

A holiday classic found in nearly every cookie box, these almond-flavored treats are buttery, crisp and all too easy to eat by the handful (fear not, this recipe makes a lot). Spritz cookies also keep well, for up to two weeks stored in an airtight container at room temperature. If you don’t have a spritz gun, you can use a pastry bag to form them. Or, for more rustic versions, skip the pressing altogether. Chill the dough for an hour, then roll out 1-inch balls, placing them 1 ½ inches apart on the baking sheets, then use a fork to flatten them. A sprinkle of colored sugar makes everything pretty.

Provided by Melissa Clark

Total Time 1 hours

Yield 4 dozen cookies

Number Of Ingredients 8

1 cup/225 grams unsalted butter, preferably cultured, softened
3/4 cup/150 grams granulated sugar
1 large egg, at room temperature
3/4 teaspoon almond extract
1/2 teaspoon fine sea or table salt
2 cups/250 grams all-purpose flour
1/4 cup/25 grams almond flour or meal
Decorative sugar or festive sprinkles, for finishing

Steps:

  • Heat oven to 350 degrees. Using a stand mixer fitted with the paddle attachment or a hand-held electric mixer and a large bowl, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Reduce speed to low, add the egg and almond extract, and mix until well-combined and smooth.
  • With speed still on low, gradually add both flours and the salt until just incorporated.
  • Fill a cookie press with dough, or use a piping bag fitted with a decorative piping tip with a large opening (about 1/2-inch). Press or pipe the dough onto ungreased baking sheets, leaving about 1 inch between cookies. Sprinkle cookies with decorative sugar or sprinkles.
  • Bake until firm to the touch and golden brown at edges, 12 to 17 minutes. Transfer sheets to a wire rack to cool slightly, then use a spatula to remove cookies from the baking sheets when they’re still warm (which is easier to do than when they’ve cooled completely).

CHINESE ALMOND COOKIE | CHINA SICHUAN FOOD



Chinese Almond Cookie | China Sichuan Food image

Chinese Almond Cookie with almond flour

Provided by Elaine

Categories     Dessert

Total Time 70 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 16

Number Of Ingredients 10

115 g butter ( ,softened in room temperature)
1 egg yolk
1/4 tsp. almond extract
120 g cake flour
60 g almond flour
1 small pinch of salt
35 g to 40g sugar
1/2 tsp. baking soda
16 whole almonds for decoration
1 tbsp. egg liquid + 1 tbsp. water

Steps:

  • Cream butter with egg yolk, sugar and almond extract  in a large mixing bowl and then sift salt, cake flour, almond flour and baking soda.
  • Combine all the ingredients together and then knead into a dough. Cover with plastic wrapper and refrigerate for 1 hour (optional in winter).
  • Pre-heat oven to 170 degree C.
  • Divide the dough into 16 similar pieces and then shape each one into a round ball. Slightly flat with fingers (or if you prefer a cuter pattern, you can use forks). Then decorate whole almond in the center. Optionally, brush the egg wash.
  • Bake for 18 to 20 minutes and then let the cookies stay in the oven for another 10 minutes. Transfer to cooling rack until completely cooled. Then package with air-tight container.

Nutrition Facts : Calories 120 kcal, CarbohydrateContent 8 g, ProteinContent 2 g, FatContent 8 g, SaturatedFatContent 4 g, CholesterolContent 31 mg, SodiumContent 95 mg, SugarContent 2 g, ServingSize 1 serving

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