Buttery Almond Cookies Best Recipes

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CRISPY ALMOND BUTTER THINS (COOKIES)

Dec 13, 2009



Crispy Almond Butter Thins (Cookies) image

Crispy, buttery and so delicious! -- plan ahead the dough needs to chill for a minimum of 3 hours or up to 3 days --- the success of this cookie will depend on the quality of butter that you use so purchase the best! Since the dough is very thick I suggest to use a stand mixer for mixing --- for *CHRISTMAS* coat in coloured sugar, also haven't tried it as yet but I plan on adding in some finely chopped candied maraschino cherries or dried fruit to the cookie batter for Christmas, so you might want to give that a try! --- servings is only estimated.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 3h15m

Yield 60 serving(s)

Number Of Ingredients 7

Ingredients:

  • 2 cups butter, room temperature (1-pound butter, no substitutes please!)
  • 2 cups white sugar (for a sweeter cookie increase sugar slightly)
  • 2 -3 teaspoons almond extract
  • 2 large egg yolks
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • sugar, for coating (optional)

Steps:

  • Using a heavy duty stand mixer cream butter with sugar and almond extract on medium speed until well combined (about 5 minutes or until no sugar granules should remain).
  • Beat in egg yolks until combined.
  • In a small bowl combine the flour with salt until combined; add to the creamed mixture and mix on low speed until combined.
  • Remove to a surface and work the dough using with clean hands until smooth.
  • Divide the dough evenly in half.
  • Shape into two logs, wrap in waxed paper or plastic wrap and chill for minimum 3 hours or until very hard.
  • Set oven to 350°F.
  • Set oven rack to second-lowest position.
  • Unwrap the dough log then slice into about 1/4-inch slices (the thinner that you slice these the crispier they will be when they bake).
  • Place onto lightly greased baking sheet.
  • Bake until lightly browned around the edges (about 12-15 minutes, the cookies will not be crispy if you under bake them).
  • Cool slightly on baking sheet (the cookies will harden even more upon sitting) then coat in sugar.

BUTTERY ALMOND COOKIES

2023-01-21



Buttery Almond Cookies image

Made with high-fat, cultured butter, these melt-in-your-mouth almond cookies are like the most tender shortbread you've ever eaten. A simple confectioners' sugar icing and a sliced almond topping make them especially pretty, but you can skip the garnish for something sleeker and simpler. Or use them to make sandwich cookies, filling them with the likes of lemon curd, raspberry jam or melted chocolate.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h

Yield About 4 dozen cookies

Number Of Ingredients 15

Ingredients:

  • 1 1/2 cups/190 grams all-purpose flour, plus more for rolling the dough
  • 1/3 cup/38 grams almond flour
  • 1/4 cup/30 grams cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 cup/227 grams salted cultured butter, at room temperature (see Tip)
  • 2/3 cup/130 grams granulated sugar
  • 1 large egg yolk
  • 1/4 teaspoon almond extract
  • 1 cup confectioners' sugar
  • 1/4 cup/56 grams salted cultured butter, melted
  • 1 to 2 tablespoons buttermilk or whole milk, plus more as needed
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • Toasted sliced almonds, for topping

Steps:

  • In a large bowl, stir together flours, cornstarch, baking powder and salt.
  • In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy, 3 to 4 minutes. Beat in egg yolk and almond extract until combined, about 20 seconds. With the mixer running on low, add flour mixture, beating until just incorporated. Do not overmix.
  • Divide dough into two balls. On a floured surface, roll each ball into a 1 1/2-inch-thick log. (If the dough is too soft to work with, chill it for 20 to 30 minutes before forming it into logs.) Wrap logs tightly in parchment paper or plastic wrap, and refrigerate until very firm, at least 2 hours or overnight.
  • When you are ready to bake the cookies, heat oven to 325 degrees. Line 2 baking sheets with parchment.
  • Use large, sharp knife to cut each log into 1/4-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets.
  • Bake until cookie edges and bottoms are golden brown, about 15 to 22 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
  • Make the icing: In a large bowl, whisk together confectioners' sugar, melted butter, 1 tablespoon buttermilk, vanilla and almond extracts. If the icing isn't thin enough to drizzle, add more buttermilk. It should be a little thicker than heavy cream.
  • Using a fork, drizzle icing all over the cooled cookies, then top with almond slices if you like. Let the icing set for at least 1 hour, then store at room temperature in an airtight container. The cookies will keep for at least 3 days.

Top Asked Questions

  1. How do you make almond butter cookies?
    Directions. Preheat oven to 350 degrees F (175 degrees C). Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Bake in preheated oven until golden brown, about 15 minutes.
  2. Are almond butter cookies healthy?
    Both have similar calorie and fat counts. Almond butter has more vitamins and minerals, but peanut butter has more protein. Adding 1 tsp of vanilla extract is a great way to boost the flavor! You could use any kind of nut butter for these cookies, they’ll be absolutely delicious!
  3. What are almond flour cookies?
    These Almond Flour Cookies are a guaranteed crowd pleaser! They have crispy sugar edges and soft, moist, chewy centers. Perfect for a Christmas cookie tray or some weeknight baking any night of the year! Reasons to love this recipe! The easiest recipe that gives you perfectly soft chewy cookies every time.
  4. Can I use almond butter instead of peanut butter in cookies?
    Yes, you absolutely can. They are an easy swap in most cases. Is almond butter healthier than peanut butter? Both have similar calorie and fat counts. Almond butter has more vitamins and minerals, but peanut butter has more protein.

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