Best 7 Almond Cookies Massafan Recipes

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Almond cookies, also known as massafan, are classic Persian almond cookies, often prepared to serve at celebrations and holidays, but you can enjoy them year-round. These cookies are made using simple ingredients and can be easily recreated in your kitchen. Whether you're a novice or an experienced baker, our comprehensive guide will help you achieve perfect almond cookies with crisp edges, a tender interior, and a nutty, buttery flavor. We'll walk you through the step-by-step process, from gathering the necessary ingredients to mastering the techniques, ensuring success in your baking endeavor. Get ready to embark on a culinary journey and discover the secrets behind creating these delightful almond treats.

Check out the recipes below so you can choose the best recipe for yourself!

ALMOND COOKIES



Almond Cookies image

Beverly Preston of Fond du Lac, Wisconsin started making Almond Cookies after enjoying similar ones at her favorite Chinese restaurant. "These crisp cookies have a wonderful almond flavor," she says.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 dozen.

Number Of Ingredients 9

1 cup shortening
1/2 cup plus 3 tablespoons sugar, divided
1/4 cup packed brown sugar
1 egg
1 teaspoon almond extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons sliced almonds

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.

Nutrition Facts : Calories 100 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 20mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

ALMOND COOKIES (MASSAFAN)



Almond Cookies (Massafan) image

Provided by Marian Burros

Categories     dinner, dessert

Time 3h15m

Yield 4 dozen cookies

Number Of Ingredients 3

2 1/2 cups ground blanched almonds
1 cup sugar
2 tablespoons rose water plus additional rose water for shaping

Steps:

  • Combine the almonds, sugar and 2 tablespoons rose water in a bowl.
  • Pinch enough of mixture to roll into ball slightly smaller than a walnut.
  • Using additional rose water shape balls into stars, pinching the points with fingers moistened with rose water.
  • Place one inch apart on greased cookie sheets. Let stand at room temperature for three hours.
  • Bake at 375 degrees for 10 minutes, until cookies are set and faintly golden.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 5 grams, TransFat 0 grams

ALMOND COOKIES I



Almond Cookies I image

An almond lover's cookie!

Provided by S. Baker

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 30m

Yield 24

Number Of Ingredients 6

½ cup butter, softened
½ cup white sugar
1 egg
1 ¼ cups all-purpose flour
½ cup ground almonds
2 teaspoons amaretto liqueur

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.

Nutrition Facts : Calories 95.5 calories, Carbohydrate 9.9 g, Cholesterol 17.9 mg, Fat 5.6 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 30.3 mg, Sugar 4.5 g

ALMOND COOKIES



Almond Cookies image

Provided by Food Network

Categories     dessert

Time 40m

Yield about 2 dozen cookies

Number Of Ingredients 11

3/4 unsalted butter, softened
1 cup sugar
1 egg
1 tablespoon vanilla
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup coarsely chopped almonds
1/4 cup whole unpeeled almonds
1/4 cup cocoa powder
1/4 cup confectioners sugar

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.

BUTTERY ALMOND COOKIES



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

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.

CHINESE ALMOND COOKIES RECIPE BY TASTY



Chinese Almond Cookies Recipe by Tasty image

Here's what you need: unsalted butter, sugar, large egg, large egg yolks, almond extract, all-purpose flour, baking soda, kosher salt, water, red food coloring

Provided by Frank Tiu

Categories     Desserts

Yield 25 servings

Number Of Ingredients 10

16 tablespoons unsalted butter, room temperature
1 ½ cups sugar
1 large egg
2 large egg yolks, divided
2 teaspoons almond extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon water
1 teaspoon red food coloring

Steps:

  • In a large bowl, cream the butter and sugar together with an electric hand mixer for 5 minutes, or until light and fluffy.
  • Add the egg, then 1 egg yolk, beating to incorporate after each addition.
  • Add the almond extract and beat to combine.
  • Sift the flour, baking soda, and salt into the bowl and beat for 3 minutes, or until a crumbly dough forms.
  • Turn out the dough onto a sheet of plastic wrap and fold the wrap over the dough on all 4 sides to create a square dough block about ½ inch (1 ¼ cm) thick. Refrigerate the dough for 2 hours.
  • Preheat the oven to 325˚F (165˚C). Line a baking sheet with parchment paper.
  • Unwrap the dough on a cutting board and cut into 25 cubes.
  • Roll the dough cubes into balls, then flatten slightly and place on the prepared baking sheet.
  • In a small bowl, beat the remaining egg yolk with the water.
  • Brush a thick layer of egg wash onto the cookies.
  • Add the red food coloring to a small bowl. Dip the thicker end of a wooden chopstick into the food coloring and make a dot in the center of each cookie.
  • Bake for 35 minutes, or until the cookies are golden.
  • Let the cookies cool on a wire rack for 30 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 160 calories, Carbohydrate 18 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 5 grams

ALMOND COOKIES



Almond Cookies image

These crunchy treats make an excellent afternoon snack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 28

Number Of Ingredients 9

1 cup whole blanched almonds, toasted (see note, above)
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
1 large whole egg, plus 1 large egg white
1 teaspoon finely grated orange zest
3/4 teaspoon almond extract (optional)
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper. Reserve about 28 almonds (1/4 cup) for garnish. Place remaining almonds in a food processor; pulse just until finely ground (do not overprocess). Set aside.
  • With an electric mixer, beat butter and sugar until light and fluffy. Add whole egg, orange zest, and almond extract (if using), scraping down sides of bowl as necessary; beat until smooth. In another bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the butter mixture,beating just until incorporated. Mix in ground almonds (do not overmix).
  • Using 1 level tablespoon per cookie, roll dough into balls. Place on prepared sheets, at least 1 inch apart. Using the floured end of a thick wooden spoon handle (or your thumb), press lightlyin the center of each cookie. Place an almond in each indentation. In a small bowl, lightly beat egg white with 1 teaspoon water; brush over cookies.
  • Bake, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Let cool slightly; transfer cookies to a wire rack to cool completely.

Tips for Baking Almond Cookies

- To achieve the perfect texture, ensure that the butter and sugar are creamed until light and fluffy. This process helps incorporate air into the mixture, resulting in soft and chewy cookies. - Use almond extract of the highest quality to enhance the almond flavor. Pure almond extract, as opposed to imitation, delivers a richer and more authentic taste. - For a crisp exterior and chewy interior, chill the dough for at least 30 minutes before baking. This allows the dough to firm up, preventing it from spreading excessively in the oven. - Avoid overbaking the cookies. Keep a close eye on them in the oven, as they can go from perfectly baked to overdone quickly. Aim for a light golden brown color around the edges. - Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies for up to 2 months. Before serving, thaw them overnight in the refrigerator or at room temperature for a few hours.

Conclusion

These almond cookies, also known as massafan, are a delightful treat that combines the nutty flavor of almonds with a sweet and chewy texture. With a few simple ingredients and easy-to-follow steps, you can create these delicious cookies at home. Whether you enjoy them with a cup of tea or as a sweet snack, these almond cookies are sure to satisfy your cravings.

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