Almond Strips Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well. , Using a cookie press fitted with a bar disk, press dough 1 in. apart into long strips onto ungreased baking sheets. In a small bowl, beat egg whites until stiff peaks form; brush over dough. , Combine topping ingredients; sprinkle over strips. Cut each strip into 2-in. pieces (there is no need to separate the pieces). , Bake at 350° for 8-10 minutes or until edges are firm (do not brown). Cut into pieces again if necessary. Remove to wire racks to cool.

Steps:

• In a large bowl, cut butter in flour until mixture resembles coarse crumbs. With a fork, stir in sour cream until blended. Divide dough in half; shape each half into a ball and flatten. Wrap tightly and freeze for 20 minutes. , Sprinkle 1/3 cup sugar on a lightly floured surface; roll each portion of dough into a 12-in. square. Combine the almonds, cinnamon and remaining sugar; sprinkle over dough. Using a rolling pin, press nut mixture into dough. Cut into 1-in. strips; cut each strip widthwise into thirds., Place 1 in. apart on greased baking sheets. Bake at 400° for 12-14 minutes or until golden brown. Remove to wire racks to cool.

Steps:

• In a shallow bowl, combine the cornstarch, sugar, salt and sherry; gradually stir in egg whites. Place almonds in another shallow bowl. Dip chicken in egg white mixture, then coat with almonds., In a large skillet or wok, stir-fry chicken strips in oil for 5-7 minutes or until no longer pink; drain on paper towels. Serve with honey mustard for dipping if desired.

Steps:

• Preheat oven to 350°. In a bowl, beat cookie dough, flour and almonds until blended. Divide dough in half. Roll each half into a 13-1/2x2-in. rectangle on an ungreased baking sheet., Using a wooden spoon handle, make a 1/4-in.-deep indentation lengthwise down the center of each rectangle. Bake 5 minutes. , Spoon raspberry filling into indentation. Bake 8-10 minutes longer or until cookie is golden brown. Cool on pans 2 minutes., Remove from pans to a cutting board; cut each rectangle crosswise into 16 slices. Transfer to wire racks to cool.

Steps:

• Stir together flour and baking powder.
• Uaing an electric mixer, beat butter or margarine until smooth.
• Add sugar and beat till fluffy.
• Add egg and the 1/2 teaspoon almond extract; beat well.
• Stir in flour mixture and beat until thoroughly mixed.
• Divide the dough in fourths; roll each portion into a twelve inch roll.
• Place 2 rolls four to five inches apart on an ungreased cookie sheet.
• (To facilitate cutting, use cookie sheets without sides-- or the back of cookie sheets with sides.) Flatten each roll till it is about 3 inches wide.
• Repeat with remaining rolls.
• Brush each flattened roll with a little milk and sprinkle with about 2 tablespoons of the the sliced almonds.
• Bake in a preheated 325 degree oven for 12 to 14 minutes or until edges are lightly browned.
• While still warm, cut crosswise at a diagonal into 1 inch strips.
• Cool completely.
• Stir together the powdered sugar, the 1/4 teaspoon almond extract and the milk to make a thin frosting.
• Drizzle frosting lightly back and forth over strips.