Best 4 Almond Kisses Recipes

MERINGUE KISSES (ALMOND/ORANGE/STRAWBERRY/MINT/COCOA VARIATIONS)

Steps:

• Preheat over to 225 degrees. Line a large baking sheet with parchment paper.
• In a small bowl, mix 1/4 cup sugar with cornstarch and reserve. In a medium bowl, with electric mixer on high speed beat together egg whites and cream of tartar until soft peaks form. Gradually beat in remaining 1/2 cup sugar, one tablespoon at a time. Reduce mixer speed to medium and gradually beat in reserved sugar-cornstarch mixture until incorporated. Add vanilla and almond extracts. Increase mixer speed to high and beat for five minutes, scraping down sides of bowl several times, until stiff and glossy peaks form. If using a pastry bag, fill with mixutre otherwise drop little rounded mounds of meringue with a tablespoon spacing 1/2 inch apart.
• For crisp meringues, bake in preheated oven until firm to the touch and crisp throughout, about 1 1/2 hours, turning baking sheet once from front to back halfway through baking. For chewier meringues, bake about 1 1/4 hours, rotating sheet once halfway through baking.
• Cool meringues slightly on baking sheet on wire rack. Transfer meringues to wire rack to cool completely. Store in an airtight container at room temperature for up to three days.
• ORANGE KISSES:.
• Follow directions, substituting one teaspoon orange extract for vanilla and almond extracts and adding 12 drops orange food coloring.
• STRAWBERRY KISSES:.
• Follow directions, substituting 1 1/2 teaspoons strawberry extract for vanilla and almond extracts and adding 12 drops red food coloring.
• MINT KISSES:.
• Follow directions, substituting 1/4 teaspoon mint extract for vanilla and almond extract and adding 12 drops green food coloring.
• COCOA KISSES:.
• Follow directions, substituting 1 1/2 teaspoon chocolate extract for vanilla and almond extracts. After beating egg white mixture, sift 2 tablespoons unsweetened cocoa powder over mixture and fold it gently in until thoroughly blended.

ALMOND KISSES

Steps:

• Preheat the oven to 350 degrees F.
• Start with Alton's Sugar Cookie Dough recipe.
• On a work surface, knead the flour into the Sugar Cookie Dough until well combined. Add chopped almonds and almond extract and knead dough until evenly incorporated.
• Scoop level tablespoons of dough and roll into smooth balls between the palms of your hands. Place balls about 1 inch apart on a parchment-lined baking sheet and chill for 20 minutes. Bake until set and golden on the bottom, about 12-14 minutes. Let cool 10 minutes on the baking sheet. Stir the confectioner's sugar and sanding sugar together in a shallow dish.
• While cookies are still warm, roll in sugar mixture with a fork until completely coated, gently pressing cookies into mixture to adhere the sanding sugar. Transfer to a rack to cool completely.
• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

ALMOND KISSES

Steps:

• Microwave the butter in your mixing bowl to melt it.
• Add the sugar, vanilla, almond extract and molasses.
• Stir until blended.
• Add the baking soda, baking powder and salt.
• Mix well.
• Grind up the almonds. Add them to the bowl and mix.
• Beat the eggs, then pour in and stir.
• Add the flour and mix all the ingredients until thoroughly blended.
• Let dough firm up for a few minutes.
• Form into walnut-sized balls and arrange on a greased cookie sheet, 12 to a standard sheet.
• Cut the Hershey's kisses in half so that each has a point and a base. Press the halves in the middle of your cookie balls, cut side down.
• Bake at 350 degrees for 10 minutes.
• Cool on the cookie sheet for 2 minutes and then remove to a wire rack to finishe cooling.

ALMOND KISSES

Steps:

• Preheat oven to 300 degrees F. Grease cookie sheets.
• Chop almonds into 5 or 6 pieces each and set aside.
• Separate eggs and whip egg whites until stiff. Fold in brown sugar, flour and almonds. Stir lightly.
• Drop by teaspoonfuls onto cookie sheets and bake about 30 minutes.