Best 5 Crisp Almond Cookies Recipes

CRISP ALMOND COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugar and fluffy. Beat in water and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Stir in almonds. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with a fork. , Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Dust with confectioners' sugar.

THIN, CRISP ALMOND COOKIES

Steps:

• Cover a baking sheet with plastic wrap (or line a 6"x9" glass baking dish with plastic wrap).
• In a medium saucepan over low heat, stir the butter, sugar, cinnamon and water until the butter mrlts; don't let it boil.
• Most of the sugar will 'not' be disolved.
• Remove the pan from the heat.
• Stir in the flour, baking soda and almonds. Mix well.
• Cool 5 minutes.
• On the sheet covered with plastic wrap, shape the dough into a 5"x8" rectangle that is 1" high, rounding out the edges and corners slightly - OR - press the dough into a 6"x9" dish.
• Cover with more plastic wrap and chill at least 4 hours or overnight.
• Set the oven at 325°.
• Line two baking sheets with parchment paper.
• Lift the block of dough from the baking sheet (or dish).
• Set it on a cutting board, discarding the plastic wrap.
• Using a long, sharp knife, slice the dough crosswise into rectangles as thin as a coin.
• Space the cookies on a bakiing sheet about 1/2" apart.
• Bake for 8 minutes, until the cookies feel slightly firm and the undersides are golden brown.
• With a wide spatula, turn the cookies over and bake 8 minutes more.
• Leave the cookies on the sheet to cool for 5 minutes.
• Transfer to a wire rack to cool completely.
• Store in an airtight container.

FLO BRAKER'S CRISP BELGIAN ALMOND COOKIES

Steps:

• 1. Melt the butter in a medium-sized saucepan over low heat with the sugar, cinnamon and water. Stir until the butter just melts but don't allow to boil. Most of the sugar should not be dissolved. (After I cut the butter into cubes, I let it get very soft so it melts quickly. That helps keep more of the sugar crystals intact.)
• 2. Remove from heat and stir in the flour, baking soda and almonds until well mixed.
• 3. Line a 9-inch loaf pan with plastic wrap and press the dough into the pan so there are no holes and the top is smooth. Chill until firm. The dough can be stored in the refrigerator for up to four days, or well-wrapped and frozen for up to two months.
• 4. To bake the cookies, preheat the oven to 325° (160°C).
• 5. Using a very sharp strong knife, slice the dough crosswise, as thin as possible, into rectangles. If you can get them as thin as a coin, all the better. The thinner they are, the more delicate and crisp they'll be. (After I cut the dough, if I'm not going to bake all of the cookies at once, I wrap the slices well and either refrigerate or freeze them so I can bake as few or many as I want.)
• 6. Space the cookies on parchment lined baking sheets (do not use a silicone baking sheet) and bake for 10-15 minutes, or until the cookies feel slightly firm and the undersides are golden brown. Flip the cookies over and bake an additional 10-15 minutes, until the cookes are crisp and deep golden-brown on top. The baking times depend on how thin you cut the cookies. The slow baking develops the crispy texture and toasty flavor. Although the dough is pale in color, it becomes honey-colored and delicious when baked. (The sugar caramelizes during the long slow baking.)
• 7. Cool completely, then store airtight until ready to serve. The baked cookies will keep in an airtight container for up to three days.
• 8. Note: Large-crystal golden sugar is available in specialty food stores, natural food stores, or online. Depending on where you live, C&H Hawaiian Washed Sugar is available in grocery stores. The raw sugar's light golden color and distinctly old-fashioned flavor, similar to that of turbinado-style sugar, gives this cookie its unique taste, texture and appearance.
• 9. These cookies aren't typically American, but the site doesn't allow for a European or Belgian option and it forced me to choose.

CRISP ALMOND SUGAR COOKIES

Steps:

• In a large bowl, cream the shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

ENRICHED AND CRISP VANILLA/ALMOND COOKIES

Steps:

• 1. put the almonds in a bowl of a food processor. If the processor is small, repeat process and chopped almonds. Do not over process. Set aside.
• 2. Cream the butter and add the sugar by tablespoons. It is best to do this in an electric mixer with the paddle. If not, do this by hand with a wooden spoon.
• 3. Add the almonds and remaining ingredients and form dough. Divide the dough in half and roll each into 2 inch thick logs. Wrap them carefully in waxed paper and refrigerate them overnight or two nights if you wish.
• 4. Preheat oven to three and 350°.
• 5. Liberally butter two large baking trays. If you use both logs of cookie dough, you will have to bake two times. If you decide to bake only once, keep the unused dough in the refrigerator for a day or two, or you may freezer. Remove the dough logs from the refrigerator and slice as thinly as possible and place the slices on cookie sheets beating 1 inch space in between. Bake until edges crisp, about 12 to 15 minutes, depending on thickness of cookie. Makes about 80 cookies.