Best 8 Almond Fortune Cookies Recipes

FORTUNE COOKIES

Steps:

• Preheat the oven to 180C/160 fan/gas 4 and line a large baking sheet with baking parchment, or use a silicone baking sheet. Write or print fortunes on paper measuring 6cm long by 1cm wide.
• Put the egg whites, vanilla, almond extract, oil and 2 tsp cold water into a bowl and whisk with an electric hand whisk until frothy, 20-30 secs. Measure the flour, cornflour, sugar and a good pinch of salt into a bowl, then sift into the egg white mixture. Whisk everything together until you have a smooth batter-like consistency. Chill the mixture for 1 hr.
• Next, put a tbsp of mixture onto the prepared baking sheet. Oil a metal spoon, then use the back of it to swirl the mixture out into a 8-10cm circle. Repeat with another tablespoon of the mixture, to create 2 cookies. Make sure there is space between each cookie as they will spread in the oven. It is best to only bake 2-3 cookies at a time, as you will need to shape them whilst they are hot. Sprinkle 1 of the cookies with black sesame seeds, then bake for 10-12 mins until the edges of the cookies turn golden.
• One at a time remove the cookies with a palette knife once they are out the oven. You want them to still be soft so you can shape them so work quickly. Turn the cookie over so that the sesame seeds are face down and put the fortune in the middle of the circle. Fold the circle in half to secure the fortune and pinch the 2 edges together to seal. Pop the cookie on the rim of a mug or cup and very gently pull the 2 corners down to get the fortune cookie shape. Hold for 10 secs, then transfer the cookies to muffin tins so that they hold their shape whilst cooling completely. Repeat with the remaining cookie mixture.

FORTUNE COOKIES

Steps:

• Heat oven to 400 degrees. Spray a cookie sheet liberally with cooking spray. Melt butter in a small saucepan over low heat; set aside.
• In the bowl of an electric mixer, combine egg whites and sugar, and beat on medium speed, about 30 seconds. Add flour and salt, and beat until combined. Add butter, heavy cream, and almond extract, and beat until combined, about 30 seconds.
• Pour 1 tablespoon of batter onto half of the baking sheet, and spread with the back of a spoon into a thin 5-inch circle; repeat on the other half of the sheet. Bake until the edges of the cookies turn golden brown, about 8 minutes.
• Transfer baking sheet to a heat-resistant surface. Working as quickly as possible, slide a spatula (an offset spatula, available at specialty kitchen shops, works best) under one of the cookies. Lift it up, and place it on a clean kitchen towel. Using your fingers, fold the cookie in half, pinching the top together to form a loose semicircle. Hold the cookie with your index fingers inserted at each open end, and slide your thumbs together along the bottom line. Press into the center of the cookie while bending the 2 open ends together and down to form the shape of a fortune cookie. This whole process should take about 10 seconds. Once the cookie hardens, which begins to happen almost immediately, you cannot fold it. Place the fortune cookie on the kitchen towel to cool, and shape the second cookie. Repeat until all the batter is used up. To speed up the process, bake 4 cookies at a time, staggering 2 cookie sheets by 4 minutes to give you time to shape. To avoid wasting batter, practice folding with a circle of paper first.
• Write your message on a long strip of sturdy art paper, such as Japanese moriki. Thread the fortune through the cookie when it has cooled.

FORTUNE COOKIES I

Steps:

• Preheat oven to 400 degrees F. Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets.
• Mix the egg white and vanilla until foamy but not stiff. Sift the flour, salt, and sugar and blend into the egg white mixture.
• Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter. Be careful to make batter as round and even as possible. Do not make too many, because the cookie have to be really hot to form them and once they cool it is too late. Start with 2 or 3 to a sheet and see how many you can do.
• Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale. While one sheet is baking, prepare the other.
• Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm.

ALMOND COOKIES

Steps:

• Preheat oven to 325 degrees F.
• In a mixing bowl, combine the cookie dough, almond extract, and ground almonds and mix to combine. Shape the dough into 1/2-inch balls. Place the balls about 2 inches apart on an ungreased cookie sheet. Gently press 1 whole blanched almond into the center of each ball. Transfer to the oven and bake for 13 minutes, or until golden.

ALMOND FORTUNE COOKIES

Steps:

• Preheat oven to 400°F. and butter a large round area (about 6 inches) in middle of a baking sheet.
• In a small bowl whisk egg white just until foamy. Add flour, sugar, almonds and a pinch salt and beat until smooth. Put 2 teaspoons batter on buttered area of baking sheet and with back of measuring spoon spread batter evenly into a round about 3 inches in diameter.
• Bake cookie in middle of oven until golden around edge but pale in center, about 5 minutes. Working quickly, with a spatula remove cookie from baking sheet and invert onto a work surface. Put a fortune in middle of cookie and fold cookie in half. Bend pointed edges of cookie toward each other and hook them onto rim of a liquid measuring cup or deep heavy bowl to cool completely.
• Make more cookies with remaining batter in same manner, letting baking sheet cool between cookies. Cookies may be made 3 days ahead and kept in an airtight container.

GOOD-FORTUNE COOKIES

Steps:

• Preheat oven to 350 degrees F. Grease a cookie sheet thoroughly.
• Whip the egg whites on low speed until light and foamy. Blend in the sugar and continue to beat until soft peaks form.
• Pour in the melted butter, flour, salt, and extracts; mix until well combined. Drop a tablespoon of the batter onto the prepared cookie sheet. Using the back of a spoon, spread the batter evenly into very thin 3-inch rounds. Alternatively, use the lid of a jar with a 3-inch circle punched out as a template, pour the batter in the ring, and remove. Because you must work quickly to shape these cookies, bake just 3 at a time.
• Bake for about 5 to 8 minutes or until the edges are a light golden color.
• Remove the cookies with a spatula and place on a work surface. Lay a fortune in the lower middle of the cookie, and gingerly (they will be hot) fold in half to make a semi-circle. Bend the edges up toward each other to make a crescent. Drag the crease across the rim of a small measuring cup, with the ends facing down. Cool in mini muffin tins to hold shape until crisp. Repeat with remaining batter.

FORTUNE COOKIES

Steps:

• Write fortunes on 10 strips of paper (5x3/4-in.); fold in half. Set aside. Line a baking sheet with parchment. Draw two 5-in. circles on the parchment. Set aside., In a large bowl, beat the butter, sugar, egg whites and extracts. Add flour; mix well. Spread 2 tablespoons of batter over each circle. Bake at 400° for 5-6 minutes or until lightly browned., Working with 1 cookie at a time, remove carefully from pan using a thin spatula (cover other cookie with clean kitchen towel to keep warm). Place a fortune in the center of cookie; fold cookie in half over fortune strip so that the edges meet. Press edges together for 3 seconds. Place center of cookie over rim of a glass; gently press ends down to bend cookie in half. Let cookie cool on glass for 1 minute, then remove to a wire rack. Repeat with remaining cookie. If cookies become too cool to fold, return to oven to soften for 1 minute. Repeat with remaining batter., In a microwave, melt chocolate chips; stir until smooth. Drizzle over cookies. Melt candy coating; stir until smooth. Drizzle over cookies. Top with sprinkles if desired.

FRENCH ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees. Cream the butter and sugars together until smooth. Stir in the honey, eggs and ground almonds. Combine the flour and the baking soda. Stir into the butter mixture until combined.
• Pinch off a piece of dough the size of a walnut. Roll it between your palms to form a cigar shape. Place on a parchment-lined cookie sheet. Repeat, placing cookies 2 inches apart. Push a slivered almond into the center of each cookie. Bake until golden brown, about 10 minutes.
• Immediately transfer cookies to a rack to cool. Cookies can be frozen in an airtight container, with wax paper between each layer, for up to 6 months. Defrost 30 minutes before serving.