ALMOND FILLED COOKIES RECIPES

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ITALIAN ALMOND COOKIES RECIPE - NYT COOKING



Italian Almond Cookies Recipe - NYT Cooking image

These delectable almond cookies are made with just a few ingredients. Though they’re typically Sicilian, similar versions are found all over Italy. A bit like macaroons, they are crisp on the outside, with a perfumed chewy interior. They may be baked plain, decorated with candied fruit or whole almonds, or made into thumbprint cookies, filled with a spoonful of good jam. Ideal to bake in advance, these cookies keep well for several days, ready to serve at a moment’s notice.

Provided by David Tanis

Total Time 1 hours 45 minutes

Yield 24 cookies

Number Of Ingredients 6

2 cups/290 grams blanched almonds
2/3 cup/130 grams granulated sugar
2 egg whites
1/2 teaspoon almond extract
Confectioners’ sugar, for dusting
Amarena cherries or whole unblanched almonds, for garnish (optional)

Steps:

  • Put half the almonds and half the sugar in the bowl of a food processor. Process to obtain a coarse meal. Repeat with remaining almonds and sugar.
  • Put egg whites and almond extract in a medium bowl. Using a wire whisk, beat whites until soft peaks form. Add the almond-sugar mixture to the whites and use a rubber spatula to incorporate the egg whites until you obtain a doughlike consistency.
  • Use a spoon or small ice cream scoop to make 24 little blobs weighing about 1/2 ounce/20 grams. Roll each between 2 palms to make smooth spheres, then flatten them slightly. Roll them in a bowl of confectioners’ sugar to coat well and place 1 inch apart on a parchment-lined baking sheet.
  • Use the end of a wooden spoon to make little round dents in each cookie. Fill dents with whole, unblanched almonds or Amarena cherries, if desired. Alternatively, leave cookies plain with smooth tops. Leave the tray of unbaked cookies at room temperature, uncovered, for 1 hour.
  • Heat oven to 350 degrees. Bake until lightly browned, 30 to 35 minutes. Cool on a wire rack. Store in an airtight container for up to 1 week.

RASPBERRY THUMBPRINT COOKIES WITH ALMOND GLAZE RECIPE ...



Raspberry Thumbprint Cookies with Almond Glaze Recipe ... image

Thumbprint cookies with a buttery base, filled with raspberry preserves and drizzled with an almond glaze. These raspberry thumbprint cookies are special to serve, yet easy on your baking budget.

Provided by Land O'Lakes

Categories     Shaped    Almond    Raspberry    Almond    Sweet    Baking    Making It Photo-Ready    Nut    Fruit    Cookie    Dessert    Cookie    Dessert

Total Time 0 minutes

Prep Time 45 minutes

Yield 42 cookies

Number Of Ingredients 10

Cookie
1 cup Land O Lakes® Butter softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam *
Glaze
1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract

Steps:

  • Combine butter, sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.
  • Heat oven to 350°F.
  • Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
  • Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
  • Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.

Nutrition Facts : Calories 90 calories, FatContent 4 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 10 milligrams, SodiumContent 45 milligrams, CarbohydrateContent 13 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams

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