ALMOND FINGERS
A Christmas MUST!!!!! These really need to be made with solo almond fillng not almond paste. I made bought ways and the paste is no way as tender as made with the solo fillng. http://www.solofoods.com/cprod.html
Provided by Rita1652
Categories Dessert
Time 30m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Cream butter and sugar.
- Add egg and beat well.
- Beat in almond and vanilla.
- Sift together flour, cinnamon and salt.
- Add to creamed mixture.
- Chilling mixture overnight makes for fuller cookies.
- Take a tablespoon of dough for each cookie shape into fingers and place on greased cookie sheet.
- Sprinkle with sugar.
- Bake at 350° for 20 minutes or until pale golden.
- Cool on rack.
- Dip one side of cookie in chocolate.
- Place on waxed paper till set.
Nutrition Facts : Calories 58.6, Fat 4, SaturatedFat 2.5, Cholesterol 12.2, Sodium 40.7, Carbohydrate 5.8, Fiber 0.6, Sugar 1.7, Protein 0.9
CHEWY ALMOND MACAROON BISCUITS
Rustle up these easy almond cookies. Popular for Passover, they're dairy and gluten free. You can also add a little cinnamon to turn them into cinnamon balls, if you like
Provided by Victoria Prever
Categories Dessert, Snack
Time 40m
Yield Makes 20-25
Number Of Ingredients 6
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
- In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
- Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
- Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
- To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.
Nutrition Facts : Calories 87 calories, Fat 5 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.2 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
DUTCH ALMOND COOKIES
This recipe comes from ladies of Dutch descent at my sister's church. The pleasant almond flavor pairs well with a cup of coffee.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar. Beat in eggs and extract. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness; cut with a floured 2-in. round cookie cutter. Place half of the circles 2 in. apart on ungreased baking sheets. Crumble 1/2 teaspoon almond paste over each; top with remaining circles. Pinch edges to seal., Cut a small slit in top of each cookie. Brush with egg white. Press an almond in each slit. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts :
ALMOND FINGERS
Make and share this Almond Fingers recipe from Food.com.
Provided by Nanna D
Categories Christmas
Time 30m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 4
Steps:
- Cream butter and sugar.
- Add flour a little at a time.
- Add ground almonds.
- Form into fingers.
- Place on cookie sheet about 1 inch apart. Bake in a 325 degree oven for about 30 minutes.
Nutrition Facts : Calories 144.1, Fat 10.8, SaturatedFat 5.1, Cholesterol 20.3, Sodium 74.2, Carbohydrate 10.1, Fiber 1, Sugar 1.4, Protein 2.4
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