ALMOND TILE COOKIES RECIPE - FOOD.COM
Make and share this Almond Tile Cookies recipe from Food.com.
Total Time 31 minutes
Prep Time 15 minutes
Cook Time 16 minutes
Yield 24 tiles, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F In a large bowl, with a whisk, mix egg white, sugar, flour, butter, water and vanilla until homogeneous, no more. Drop the dough, 1 teaspoon at a time, on 2 cookie plates with parchment paper or greased, leaving 2 inches between each. With a metal spatula, spread the tile in a circle of 3 inches of diameter. Put almonds on the tiles.
- Cook, one cookie sheet at a time, in center of preheated oven of 350 F for about 8 minutes or until the sides begin to brown. Put the tiles on a rack and let cool completely. Cook the remaining tiles the same way. (You can prepare the tiles in advance and put them in an hermetic container, separating each layers with waxed paper. They will keep 2 days at room temperature.).
Nutrition Facts : Calories 37.6, FatContent 2.4, SaturatedFatContent 0.7, CholesterolContent 2.5, SodiumContent 10.8, CarbohydrateContent 3.5, FiberContent 0.4, SugarContent 2.2, ProteinContent 0.9
MEXICAN TILE COOKIES RECIPE | LAND O’LAKES
Steps:
- Combine butter, 2/3 cup sugar, egg, almond extract and salt in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed.
- Divide dough in half. Wrap each in plastic food wrap; flatten slightly. Refrigerate 1-2 hours or until firm.
- Heat oven to 350°F.
- Roll out dough, one-half at a time, on well-floured surface (keeping remaining dough refrigerated) to 1/4-inch thickness. Cut into diamond shapes using cookie cutter or knife. Place 1/2 inch apart onto ungreased cookie sheets.
- Beat egg white and water in bowl with whisk. Brush over tops of cookies. Place whole almond in center of each cookie; sprinkle with sugar. Bake 10-12 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets.
Nutrition Facts : Calories 100 calories, FatContent 6 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 15 milligrams, SodiumContent 75 milligrams, CarbohydrateContent 9 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 2 grams
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