ALMOND STAR COOKIES RECIPES

Steps:

• Heat oven to 275. Spread almonds on a baking sheet and toast until fragrant and lightly golden, about 10 minutes. Remove from oven, transfer to a plate, and cool completely.
• Pulse almonds, whole grain and all purpose flours, sugar substitute, and a pinch of salt in a food processor until nuts are finely ground. Add margarine and pulse until margarine is incorporated. Add zest and vanilla and almond extracts; pulse until dough just begins to come together.
• Remove dough from processor to a work surface. Knead once or twice, divide in half, and form into 2 flat disks. Wrap disks and freeze for 1 hour or refrigerate for at least 2 hours.
• Heat oven to 325. Lightly coat 2 baking sheets with cooking spray. Roll out 1 disk of dough between 2 sheets of wax paper to 1/8-inch thick. Cut as many stars as possible, carefully transferring them to the baking sheets as you go. (Use a butter knife or small spatula to make transferring cut cookie dough from wax paper to baking sheet easier). Reroll and cut the scraps. (If the dough becomes too soft while cutting, wrap and chill again until firm). Repeat with the second disk.
• Bake cookies until lightly golden on edges and bottoms, rotating sheets once halfway through, 16-18 minutes. Let cool on sheets for 2-3 minutes before transferring with a spatula to wire racks to cool completely.

Steps:

• Prepare the Cookies: Preheat oven to 350°F. Spread almond flour in an even layer on a parchment paper-lined baking sheet. Bake in preheated oven until lightly toasted, about 10 minutes.
• Beat butter, almond paste, and vanilla with an electric mixer on medium-low speed until well combined, about 4 minutes. Add powdered sugar; beat on low speed until well combined, about 2 minutes.
• Whisk together all-purpose flour, toasted almond flour, and salt in a bowl. Add flour mixture to butter mixture; beat on low speed until just combined. Turn dough out onto a work surface; knead until dough comes together, 4 to 5 times. Divide dough in half. Shape each half into a 6-inch disk, and wrap each disk in plastic wrap. Chill 1 hour.
• Preheat oven to 350°F. Let 1 dough disk stand at room temperature 10 minutes. Unwrap dough disk, and roll to 1/4-inch thickness on a lightly floured surface. Cut with a 3 1/2-inch star-shaped cookie cutter, rerolling scraps once. Place cookies 2 inches apart on parchment paper-lined baking sheets.
• Bake in preheated oven until edges are golden brown, 9 to 10 minutes, switching pans top rack to bottom rack halfway through baking. Cool on pans 2 minutes. Remove cookies to wire racks, and cool completely, about 20 minutes. Repeat process with remaining dough disk.
• Prepare the Icing: Beat powdered sugar, meringue powder, and 6 teaspoons of the water on medium speed until well combined, 3 to 4 minutes. Add up to 1 teaspoon water, 1/4 teaspoon at a time, andbeat until desired consistency is reached. Spread icing over cookies, and top with toasted almonds.