Almond Brandy Cookie Recipes

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter and sugar together until fluffy. Beat in the egg, vanilla, and almond extract. Sift the flour over the top, add the salt and the chopped almonds and fold to combine.
• Pull off little pieces of the dough and roll them into balls about 1-inch in diameter, enclosing a whole almond in the center of each one. Place on an ungreased baking sheet and bake on the center rack of the oven for 15 to 20 minutes, until light brown. Transfer to racks to cool slightly. When cool enough to handle, roll 1/2 the cookies in the cocoa powder, and the remaining 1/2 in the confectioners' sugar. Serve warm or return to the rack to cool.

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, with an electric mixer, cream the butter and sugar until fluffy. Add the eggs 1 at a time, the vanilla and almond extracts and blend well. In separate bowl, combine the flour, baking powder, salt and ground almonds. Add flour mixture to sugar mixture and blend well. Fold in the slivered almonds. Roll out dough onto a flour dusted work surface and cut into desired shapes. Place cookies onto parchment lined cookie sheet and bake for 8 to 10 minutes. Transfer to a wire rack to cool.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.

Steps:

• In a small bowl, cream the shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass. Press three almond slices into the center of each. , Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

Steps:

• In a medium skillet over medium heat, toast the almond flour, stirring constantly, until golden brown and fragrant, 6 to 8 minutes. Immediately pour flour into a small bowl to cool. Watch carefully: Once the flour begins to toast, it will happen very quickly.
• Using an electric mixer fitted with the paddle attachment or a handheld electric mixer, beat butter and 1 cup confectioners' sugar on low speed until fluffy, 1 to 2 minutes. Beat in egg yolk, brandy and almond extract until well combined.
• Reduce speed to low and gradually add all-purpose flour, salt and toasted almond flour until just incorporated.
• Scrape the dough into an airtight container and refrigerate for at least 2 hours or overnight.
• When ready to bake, heat oven to 350 degrees and line 2 baking sheets with parchment paper.
• Using your hands, roll dough into 1-inch balls and place balls 1 inch apart on the prepared baking sheets. Bake for 12 to 18 minutes, until cookies begin to brown at edges. Rotate cookie sheets halfway through for even baking.
• Place 3/4 cup confectioners' sugar into a sieve. As soon as the cookies come out of the oven, sift a thick layer of confectioners' sugar over the tops. Once cookies are cool, put remaining 3/4 cup confectioners' sugar (plus any sugar in the sieve) into a shallow bowl and toss cookies again in confectioners' sugar.