CHEWY ITALIAN ALMOND COOKIES RECIPES

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ITALIAN BAKERY COOKIES RECIPE | MOLLY YEH | FOOD NETWORK



Italian Bakery Cookies Recipe | Molly Yeh | Food Network image

These were some of my favorite cookies growing up — there were a bunch of amazing Italian bakeries outside of Chicago and I was always drawn to these cookies because of the sprinkles. But what really gets me is that soft layer of jam in the middle that makes the cookies a little bit chewy (and that splash of almond is irresistible as well).

Provided by Molly Yeh

Categories     dessert

Total Time 2 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield 1 1/2 dozen sandwich cookies

Number Of Ingredients 12

2 cups (240 grams) all-purpose flour
1/2 teaspoon kosher salt 
1/4 teaspoon baking powder 
2 sticks (226 grams) unsalted butter, at room temperature 
3/4 cup (75 grams) sugar 
1 large egg 
1 teaspoon pure vanilla extract 
1/4 teaspoon almond extract 
8 ounces bittersweet chocolate, chopped
2 teaspoons unrefined coconut oil 
About 3/4 cup (228 grams) raspberry jam 
Sprinkles, for decorating 

Steps:

  • Place oven racks in the top and bottom third positions. Preheat the oven to 350 degrees F.
  • Line 2 rimmed baking sheets with parchment paper and set aside.
  • Whisk together the flour, salt and baking powder in a medium mixing bowl. Add the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 1 to 2 minutes. Add the egg, vanilla and almond extracts and beat until light and smooth, 1 minute more. Reduce the speed to low and add the flour mixture. Beat until just combined.
  • Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough onto the prepared baking sheets in 2-inch lines, spaced 1-inch apart (you should be able to fit 12 cookies per tray). Bake in the oven until the cookies are set on top and golden around the edges, 12 to 15 minutes. Cool completely on the sheet trays. Once the cookies are set, transfer all onto one tray, leaving 1 cooled tray to bake the remaining dough (you’ll have enough for about 12 more cookies).
  • Melt the chocolate and coconut oil in a double boiler or in the microwave on 50-percent power in 15 second increments. Pipe or spread the flat sides of half of the cookies with about 1 teaspoon jam each, going almost to the edges. Sandwich with the remaining cookies (you should have about 18 sandwiches). Allow the jam to set for 2 hours or overnight, if you have time. Otherwise, it’s okay to go ahead and start dipping your sandwich cookies into the chocolate (it just might be a little slippery.).
  • Dip the lower third of the cookies in the chocolate letting the excess drip back into the bowl. Sprinkle with the sprinkles on both sides. Lay back on a parchment lined baking sheet and pop the cookies in the refrigerator for about 10 minutes to let the chocolate set.
  • Tip: To make uniformly sized cookies, use a ruler and a marker or pen to draw 2-inch lines on 2 sheets of parchment paper in a 3-by-4-inch grid. Flip the parchment over and place on 2 baking sheets so the marker side is down but you can still see the lines. Using the lines as a template, pipe the dough in 2-inch lines on the baking sheets, using a paring knife or shears, if needed, to cut the dough from the piping bag in straight edges.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES ... - THE COOKING FOODIE



Soft and Chewy Chocolate Chip Cookies ... - The Cooking Foodie image

These cookies are the best soft and chewy chocolate chip cookies! They are slightly crispy on the edges and soft and chewy on the inside. This recipe is my all-time favorite cookie recipe, and once you try this recipe, it will also be your favorite recipe.

Provided by TheCookingFoodie

Categories     Cookie Recipes    Desserts

Prep Time 15 minutes

Cook Time 01 hours 15 minutes

Yield 16

Number Of Ingredients 9

1/2 cup (100g) Brown sugar, packed
1/4 cup (50g) White sugar
1/2 cup (115g) Unsalted butter, softened
1 large Egg
2 teaspoons Vanilla extract
1½ (190g) All-purpose flour
3/4 teaspoon Baking soda
1/2 teaspoon Salt
1 cup (160g) Chocolate chips or less if you prefer

Steps:

  • In a large bowl, beat melted butter, brown sugar and white sugar. Beat until creamy, about 2 minutes.Add egg, vanilla extract and beat until combined, scrape the bottom and sides as needed.In a separate bowl mix flour, baking soda and salt.Add flour mixture into the butter mixture. 1/2 at the time, mix until combined.Stir in chocolate chips.At this stage if dough is too soft, cover and refrigerate for 20 minutes.Preheat oven to 350°F (175°C). line two baking trays with parchment paper.Scoop the dough onto a prepared baking sheet, leaving at least 3 inches (7.5 cm) of space between the cookies.Refrigerate for 30-40 minutes.Bake for 10-12 minutes, or until slightly golden around the edges.Allow to cool before serving.Frequently asked questions:How to store cookies after Baking?The cookies can be kept in an airtight container at room temperature for 3-4 days, or in the fridge for up to a week.Can I freeze chocolate chip cookie dough?Yes, shape the dough into balls, place them on a baking tray and freeze, once they are frozen, transfer into a container and freeze up to a 3 months. Before baking, thaw on a baking sheet.Can we make ahead chocolate chip cookies?You can make cookie dough and keep it in the fridge for up to 2-3 days. When ready to bake, shape into balls and bake.Why did my cookies not flatten?This usually means that there’s too much flour in the dough, that keeping them from spreading more. Make sure you are using the exact measurements.Why did my cookies flatten?This can be due to several reasons: 1. There is not enough flour in the dough, which causes the dough to over-spread during baking. 2. You did not cool the dough before baking, this step is essential for getting cookies in the perfect texture.More Cookie Recipes:Soft Almond CookiesCoffee Bean CookiesMelt in Your Mouth Butter Cookies3-Ingredient Peanut Butter Cookies

More about "chewy italian almond cookies recipes"

ITALIAN BAKERY COOKIES RECIPE | MOLLY YEH | FOOD NETWORK
These were some of my favorite cookies growing up — there were a bunch of amazing Italian bakeries outside of Chicago and I was always drawn to these cookies because of the sprinkles. But what really gets me is that soft layer of jam in the middle that makes the cookies a little bit chewy (and that splash of almond is irresistible as well).
From foodnetwork.com
Reviews 4.6
Total Time 2 hours 0 minutes
Category dessert
  • Tip: To make uniformly sized cookies, use a ruler and a marker or pen to draw 2-inch lines on 2 sheets of parchment paper in a 3-by-4-inch grid. Flip the parchment over and place on 2 baking sheets so the marker side is down but you can still see the lines. Using the lines as a template, pipe the dough in 2-inch lines on the baking sheets, using a paring knife or shears, if needed, to cut the dough from the piping bag in straight edges.
See details


SOFT AND CHEWY CHOCOLATE CHIP COOKIES ... - THE COOKING FOODIE
These cookies are the best soft and chewy chocolate chip cookies! They are slightly crispy on the edges and soft and chewy on the inside. This recipe is my all-time favorite cookie recipe, and once you try this recipe, it will also be your favorite recipe.
From thecookingfoodie.com
Reviews 4
Category Cookie Recipes, Desserts
Cuisine American
  • In a large bowl, beat melted butter, brown sugar and white sugar. Beat until creamy, about 2 minutes.Add egg, vanilla extract and beat until combined, scrape the bottom and sides as needed.In a separate bowl mix flour, baking soda and salt.Add flour mixture into the butter mixture. 1/2 at the time, mix until combined.Stir in chocolate chips.At this stage if dough is too soft, cover and refrigerate for 20 minutes.Preheat oven to 350°F (175°C). line two baking trays with parchment paper.Scoop the dough onto a prepared baking sheet, leaving at least 3 inches (7.5 cm) of space between the cookies.Refrigerate for 30-40 minutes.Bake for 10-12 minutes, or until slightly golden around the edges.Allow to cool before serving.Frequently asked questions:How to store cookies after Baking?The cookies can be kept in an airtight container at room temperature for 3-4 days, or in the fridge for up to a week.Can I freeze chocolate chip cookie dough?Yes, shape the dough into balls, place them on a baking tray and freeze, once they are frozen, transfer into a container and freeze up to a 3 months. Before baking, thaw on a baking sheet.Can we make ahead chocolate chip cookies?You can make cookie dough and keep it in the fridge for up to 2-3 days. When ready to bake, shape into balls and bake.Why did my cookies not flatten?This usually means that there’s too much flour in the dough, that keeping them from spreading more. Make sure you are using the exact measurements.Why did my cookies flatten?This can be due to several reasons: 1. There is not enough flour in the dough, which causes the dough to over-spread during baking. 2. You did not cool the dough before baking, this step is essential for getting cookies in the perfect texture.More Cookie Recipes:Soft Almond CookiesCoffee Bean CookiesMelt in Your Mouth Butter Cookies3-Ingredient Peanut Butter Cookies
See details


ITALIAN BAKERY COOKIES RECIPE | MOLLY YEH | FOOD NETWORK
These were some of my favorite cookies growing up — there were a bunch of amazing Italian bakeries outside of Chicago and I was always drawn to these cookies because of the sprinkles. But what really gets me is that soft layer of jam in the middle that makes the cookies a little bit chewy (and that splash of almond is irresistible as well).
From foodnetwork.com
Reviews 4.6
Total Time 2 hours 0 minutes
Category dessert
  • Tip: To make uniformly sized cookies, use a ruler and a marker or pen to draw 2-inch lines on 2 sheets of parchment paper in a 3-by-4-inch grid. Flip the parchment over and place on 2 baking sheets so the marker side is down but you can still see the lines. Using the lines as a template, pipe the dough in 2-inch lines on the baking sheets, using a paring knife or shears, if needed, to cut the dough from the piping bag in straight edges.
See details


SOFT AND CHEWY CHOCOLATE CHIP COOKIES ... - THE COOKING FOODIE
These cookies are the best soft and chewy chocolate chip cookies! They are slightly crispy on the edges and soft and chewy on the inside. This recipe is my all-time favorite cookie recipe, and once you try this recipe, it will also be your favorite recipe.
From thecookingfoodie.com
Reviews 4
Category Cookie Recipes, Desserts
Cuisine American
  • In a large bowl, beat melted butter, brown sugar and white sugar. Beat until creamy, about 2 minutes.Add egg, vanilla extract and beat until combined, scrape the bottom and sides as needed.In a separate bowl mix flour, baking soda and salt.Add flour mixture into the butter mixture. 1/2 at the time, mix until combined.Stir in chocolate chips.At this stage if dough is too soft, cover and refrigerate for 20 minutes.Preheat oven to 350°F (175°C). line two baking trays with parchment paper.Scoop the dough onto a prepared baking sheet, leaving at least 3 inches (7.5 cm) of space between the cookies.Refrigerate for 30-40 minutes.Bake for 10-12 minutes, or until slightly golden around the edges.Allow to cool before serving.Frequently asked questions:How to store cookies after Baking?The cookies can be kept in an airtight container at room temperature for 3-4 days, or in the fridge for up to a week.Can I freeze chocolate chip cookie dough?Yes, shape the dough into balls, place them on a baking tray and freeze, once they are frozen, transfer into a container and freeze up to a 3 months. Before baking, thaw on a baking sheet.Can we make ahead chocolate chip cookies?You can make cookie dough and keep it in the fridge for up to 2-3 days. When ready to bake, shape into balls and bake.Why did my cookies not flatten?This usually means that there’s too much flour in the dough, that keeping them from spreading more. Make sure you are using the exact measurements.Why did my cookies flatten?This can be due to several reasons: 1. There is not enough flour in the dough, which causes the dough to over-spread during baking. 2. You did not cool the dough before baking, this step is essential for getting cookies in the perfect texture.More Cookie Recipes:Soft Almond CookiesCoffee Bean CookiesMelt in Your Mouth Butter Cookies3-Ingredient Peanut Butter Cookies
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Nov 01, 2021 · How to Make Oatmeal Cookies. I use the creaming method for these cookies. It’s the classic method for just about any cookie dough out there. Keep in mind the ingredient increments and directions are in the recipe card at the bottom of this post. Also, note the oven temperature is 325 degrees. A lower oven temperature helps keeps these cookies …
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Dec 02, 2015 · The almond crescent cookies that are my favorite here in NY are crispy on the outside and have a slightly chewy, softer interior. The almond flavor is strong, which I love, …
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