Almond Cookies

Version 1

Ingredients
1 Cube unsalted butter (Softened used to be 2 cubes)
1 cup brown sugar (Packed)
2 eggs
2 tsp. vanilla extract
1/2 tsp. almond extract
2 cups all purpose flour
1/2 tsp. baking powder
1 cup almonds (Thinly sliced)

Directions
Pre heat the oven to 400° F (205° C).
Line a baking tray with parchment paper.
Whisk butter and sugar and light and fluffy.
Add eggs, almond extract and vanilla extract and mix until combined.
Add flour and baking powder and mix well.
Fold in the almonds.
Scoop out 1 tablespoon dough and make a ball.
Gently press the ball with your palms.
Arrange the cookies on the baking sheer keeping a distance of 1 inch between each cookie.
Bake for 15-19 minutes or until the edges are browned.
Transfer the cookies on a wire rack and let them cool completely.
Store in an airtight container for up to a week.
Source: https://www.whiskaffair.com/almond-cookies-recipe/#recipe

Version 2

Ingredients
1 Cube unsalted butter (Softened used to be 2 cubes)
1 cup brown sugar
1 cup chopped almonds
*2 T Mayonnaise instead of eggs (Makes for airier cookies)
2 tsp vanilla
½ tsp baking powder
½ tsp almond extract
2 cups all-purpose flour
*I replaced the 2 eggs with 2 heaping tablespoons of mayonaise. This gave a lighter, flakier almond cookie
I also tried replacing the 2 eggs with one ounce of flax meal mixed in 3 ounces of water and allowed to gel. (about 20 minutes)
With the gelled flax, I increased baking time to 21 minutes

Directions
Preheat the oven to 400° F (205°C).
Beat butter and sugar in a large bowl with an electric mixer until light and fluffy.
Mix in almonds, egg, and amaretto. Gradually add flour until well blended.
Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
Bake for 15-19 minutes or until the edges are browned.
Source: https://www.allrecipes.com/recipe/9648/almond-cookies-i/ (modified)

Alternate Recipe Version 3

Ingredients
2 ½ cups all-purpose flour
¾ teaspoon baking soda
1 teaspoon salt
¾ cup vegetable shortening
2/3 cup granulated sugar
¼ cup packed light brown sugar sifted through a coarse sieve
2 eggs divided use
1 tablespoon almond extract yes, this is correct!
2 tablespoons water
32 whole raw or blanched almonds

Directions
Sift together the flour, baking soda, and salt. Set aside.
In a medium bowl, cream together shortening, granulated sugar, and brown sugar until light and creamy.
This can be done in a stand mixer, with a hand mixer, or by hand with a sturdy fork.
Beat one egg and the almond extract into the creamed sugars.
Beating at a low speed, add the flour mixture to the sugar mixture, about 1/3 at a time.
Press the crumbly dough together by hand to form two balls. Place each ball on waxed paper.
Roll it into a cylinder about 8 inches long. Chill the wrapped dough for several hours or overnight.
Preheat the oven to 275° F.
Unwrap the dough cylinders. With a sharp serrated knife, cut each cylinder into 16 equal slices.
Place the rounds on a large baking sheet that’s been covered with parchment paper or a silicon-baking mat.
In a small bowl, beat the remaining egg with the water.
Brush the cookies with the egg mixture, and press an almond into the center of each cookie.
Bake the cookies for 25 minutes, then without taking the cookies out of the oven, raise the temperature to 325° and bake for 10-15 more minutes, or until they are golden brown.
Transfer cookies to a rack, and let cool completely.
Source: https://lifecurrentsblog.com/chinese-almond-cookies/#recipe

coffee bean imageReturn to the Fullbean Recipes Main Page


Please send your comments regarding this site to ralph@rsutter.com