Best 9 Almond Crisps Recipes

OATMEAL-ALMOND CRISPS

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
• In a large bowl, whisk brown sugar, butter, egg, and vanilla until smooth. Mix in oats and almonds.
• Drop mixture by level tablespoons onto prepared baking sheets, spacing about 2 inches apart. Spray the underside of a metal spatula with nonstick cooking spray, and use to flatten cookies into 2 1/2-inch disks.
• Bake until golden, 14 to 16 minutes. Cool completely on baking sheets. (Handle with care; cookies are fragile.)

CRANBERRY ALMOND "RAINCOAST" CRISPS

Steps:

• Preheat oven to 350° F.
• Place dried cranberries in a small glass bowl with 1 - 2 TB orange juice and heat in the microwave for 30 seconds. Drain before using.
• Measure all fruits, nuts and seeds into medium bowl, set aside.
• In a large bowl, stir together the flour, baking soda and salt.
• Add the buttermilk, brown sugar and honey to flour mixture and stir a few strokes. Add the drained cranberries, almonds, pumpkin seeds, sesame seeds, and flax seed meal and stir just until blended.
• Pour the batter into two 8"x4" loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
• The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or chill in the refrigerator. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Heat the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 15 minutes, until crisp and deep golden. Place on racks; if still flexible, return to oven for another 10 minutes. Try not to eat them all at once.

ALMOND CRISPS

Steps:

• Heat oven to 375 degrees. Line a baking sheet with parchment, and lightly coat with nonstick cooking spray. In the bowl of an electric mixer, combine ground almonds, sugar, and egg whites. Beat on medium speed until thick, about 3 minutes. Beat in extracts.
• Roll dough into 1-inch balls, and place 2 inches apart on prepared baking sheet. Flatten each ball with dampened fingers, and gently press 2 sliced almonds on top.
• Bake until just brown on top, about 10 minutes. Remove from oven, and place on a wire rack for 5 to 10 minutes. Remove cookies from baking sheet while still warm, and place on a wire rack to cool.

COFFEE ALMOND CRISPS

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in coffee. Combine the flour, baking soda, salt and 1 teaspoon of cinnamon; gradually add to the creamed mixture and mix well. Stir in almonds. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Combine sugar and remaining cinnamon; sprinkle over cookies. Flatten slightly. , Bake at 375° for 10-12 minutes or until firm. Remove to wire racks to cool.

ALMOND BUTTER CRISPS

Steps:

• Halve 1 cup almonds and reserve.
• In a food processor grind almonds with sugar and salt until fine. In bowl of a standing electric mixer beat almond mixture and almond extract into basic dough until just combined well. Pat dough into a rectangle. Chill dough, wrapped in wax paper, at least 1 hour or overnight.
• Preheat oven to 350°F.
• Working with one third of dough at a time, roll out each piece of dough between two sheet of wax paper into a 12- by 9-inch rectangle, slightly more than 1/8-inch thick. Cut dough into 1 1/2- to 2-inch almond shapes (or any other shape preferred), arranging cookies about 1/2 inch apart of baking sheets. If dough becomes too soft to work with, freeze or chill uncut dough on baking sheet until firm.
• Brush cookies lightly with egg whites and gently press a reserved almond half in center of each cookie.
• Bake cookies in batches in middle of oven until pale golden, about 10 minutes, and cool on racks. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

CRANBERRY-ALMOND COOKIE CRISPS

Steps:

• Heat oven to 350°F. In large bowl, stir together cookie mix, flour, butter, almond extract and egg until soft dough forms. Stir in almonds and cranberries.
• On lightly floured surface, roll dough to 1/4-inch thickness. Cut dough with 2-inch round cookie cutter. Place 1 inch apart on ungreased cookies sheets.
• Bake 9 to 11 minutes or until edges are light golden brown. Sprinkle with sugar. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completey, about 15 minutes. Store loosely covered at room temperature.

PEPPERMINT CHOCOLATE ALMOND CRISPS

Steps:

• Preheat oven to 325°. Place cookie dough in a small bowl; let stand at room temperature 15-20 minutes to soften. Add flour, almonds, zest and extract; beat until blended., Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 12x2-in. rectangle. Bake until golden brown and crisp, 20-25 minutes. Cool on pan 2 minutes. Remove to a wire rack to cool completely., Transfer baked rectangles to a cutting board. Using a serrated knife, cut into 1-in. slices., In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip one end of each biscotti into melted chocolate, allowing excess to drip off. If desired, sprinkle with candy canes and almond slivers. Place on waxed paper; let stand until set. Store between pieces of waxed paper in an airtight container.

ALMOND COOKIE CRISPS

Steps:

• 1. Preheat oven 325F. Line baking sheet with silicone baking mat or parchment paper. In a small mixing bowl, whisk egg white, salt, vanilla extract and sugar until foamy. Whisk until sugar is completely dissolved. Whisk in flour until no lumps. Then, gently fold in almond slices and butter.
• 2. Spoon 1 to teaspoon of batter onto prepared baking sheet and spread batter into a 2 to 3-inch circle. Make sure the almonds flakes are not overlapping each other. Spoon the rest of the batter on baking sheet with each cookie at least 1-inch apart. Might need to bake cookies in batches.
• 3. Bake 9 to 12 minutes depending on their size, rotate baking sheet once during baking. Bake until slightly golden brown. Remove from baking sheet and cool completely on wire rack. Cookies will crisp up once completely cool.

CHOCOLATE ALMOND CHERRY CRISPS

Steps:

• 1. Melt chips in microwave oven in a microwave safe 8-10c. Measuring cup. For one minute stir and cook an additional minute. Stir until smooth
• 2. Add chocolate to a bowl , stir in cherry and nuts and vanilla. Stir quickly and drop by Tablespoon fulls on waxed paper. Chill 1 hour.