There are many ways to prepare almond cookies in this article I will show you 2 examples of almond cookies:
Example 1 of almond cookies is Almond Macaroons:
Ingredients of this almond cookies:- 1 (7 ounce) package almond paste (7 or 8 ounces).
- 1/4 cup all-purpose flour.
- 1 1/4 cups powdered sugar.
- 1/4 teaspoon almond extract.
- 2 egg whites.
- 3 dozen blanched whole almonds.
Steps to prepare this almond cookies:
- Grease cookie sheet. Break almond paste into small pieces in large bowl. Stir in flour, powdered sugar and almond extract. Add egg whites. Beat with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until smooth.
- Place dough in decorating bag fitted with #9 rosette tip. Pipe 1 1/2-inch cookies about 2 inches apart onto cookie sheet. Top each with almond. Refrigerate 30 minutes.
- Heat oven to 325º. Bake about 12 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely. Store in airtight container.
Example 2 of almond cookies is Almond-Filled Crescents:
Ingredients of this almond cookies:- 1 cup powdered sugar.
- 1 cup whipping (heavy) cream.
- 2 eggs.
- 3 3/4 cups all-purpose flour.
- 1 teaspoon baking powder.
- 1/2 teaspoon salt.
- 1 (7 ounce) package almond paste (7 or 8 ounces).
- 3/4 cup butter or margarine - softened.
- Easy Glaze - (recipe follows).
EASY GLAZE:
- 1 cup powdered sugar.
- 6 teaspoons milk (6 to 7 teaspoons).
Steps to prepare this almond cookies:
Mix powdered sugar, whipping cream and eggs in large bowl with spoon. Stir in flour, baking powder and salt (dough will be stiff). Cover and refrigerate about 1 hour or until firm.
Heat oven to 375º. Break almond paste into small pieces in medium bowl; add butter. Beat with electric mixer on low speed until blended. Beat on high speed until fluffy (tiny bits of almond paste will remain).
Roll one fourth of dough at a time into 10-inch circle on lightly floured
surface. Spread one fourth of almond paste mixture (about 1/2 cup) over circle. Cut into 12 wedges. Roll up wedges, beginning at rounded edge. Place on ungreased cookie sheet with points underneath. Repeat with remaining dough and almond paste mixture. Bake 14 to 16 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool completely.
Drizzle with Glaze.
EASY GLAZE:
Mix ingredients until smooth and thin enough to drizzle.
