Best 8 Flo Brakers Crisp Belgian Almond Cookies Recipes
Welcome to the delectable world of flo brakers crisp belgian almond cookies! These delightful treats, originating from the heart of Belgium, have captivated taste buds for generations with their delicate texture, alluring aroma, and symphony of flavors. Whether you're a seasoned baker or just starting your culinary journey, this article will guide you through the process of creating these delectable cookies. We'll explore the unique ingredients that give flo brakers their distinctive character, delve into the secrets of achieving the perfect crispness, and provide step-by-step instructions to ensure your cookies turn out just right. So, gather your ingredients, preheat your oven, and let's embark on a baking adventure that will leave your taste buds dancing with joy.
Let's cook with our recipes!
CRISP ALMOND COOKIES
Provided by Joan Hayes
Number Of Ingredients 9
Steps:
- Cream together butter and sugars, until light and fluffy, about 5 minutes.
- Add in eggs and vanilla and beat again.
- Combine flour, baking powder and salt. Add flour mixture to dough, one third at a time until all added. Stir in almonds.
- Using a small cookie scoop, place dough on a parchment lined baking sheet three inches apart (these cookies spread.) Bake in a preheated 350 degree oven for 8-9 minutes. Until edges turn golden. Let cool on baking sheet for 5 minutes before removing to racks to cool completely.
FLO BRAKER'S PAIN D'AMANDE COOKIES
As found and adapted on David Lebovitz's site from Flo Braker's book 'Sweet Miniatures' (and with further adaptations). He says that they should be super-crisp, so be sure to bake them on parchment paper since if you use a silicone mat, they won't get as crispy. And the other tip is not to let the sugar melt in the butter; the big crystals add a wonderful crunch to these delightfully-delicious cookies.
Provided by evelynathens
Categories Bar Cookie
Time 40m
Yield 80-90 cookies
Number Of Ingredients 8
Steps:
- Melt the butter in a small saucepan over low heat with the sugar, salt, cinnamon, and water. Stir until the butter just melts but don't allow to boil: most of the sugar should not be dissolved.
- Remove from heat and stir in the flour, baking soda, and almonds until well mixed.
- Line a 9-inch (23cm) loaf pan with plastic wrap and press the dough into the pan so the top is smooth. Chill until firm.
- To bake the cookies, preheat the oven to 325º (160ºC.).
- Using a very sharp chef's 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.
- Space the cookies on parchment lined baking sheets 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 cookies are crisp and deep golden-brown on top. The baking times depend on how thin you cut the cookies.
- Cool completely, then store in an airtight bin until ready to serve.
- Storage: Once baked, the cookies will keep in an airtight container for up to three days. The dough can be stored in the refrigerator for up to four days, or frozen for up to two months, if well-wrapped.
- Note: Large-crystal golden sugar, as shown, is available in specialty food stores, natural food stores.
Nutrition Facts : Calories 37, Fat 1.8, SaturatedFat 0.8, Cholesterol 3, Sodium 34.7, Carbohydrate 4.8, Fiber 0.2, Sugar 1.8, Protein 0.6
CRISP ALMOND COOKIES
I found this recipe in a magazine years ago and have shared it with family and friends many times since. These slightly sweet crisp cookies bring a flavorful ending to any meal.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 9
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.
Nutrition Facts :
ALMOND BUTTER, OAT AND CRANBERRY COOKIE DOUGH BALLS
Provided by Valerie Bertinelli
Categories dessert
Time 45m
Yield 30 cookie dough balls
Number Of Ingredients 7
Steps:
- Add the flour, almond butter, maple syrup, oats, cranberries, vanilla and dates to a large bowl and stir to combine. Refrigerate the dough for 30 minutes.
- Scoop out 1 tablespoon size portions of dough and roll into a ball. Place the cookie dough ball onto a plate and continue the process with the remaining dough.
- Cookie dough balls can be stored in an airtight container in the fridge for up to 2 weeks.
CRISPY ALMOND BUTTER THINS (COOKIES)
Crispy, buttery and so delicious! -- plan ahead the dough needs to chill for a minimum of 3 hours or up to 3 days --- the success of this cookie will depend on the quality of butter that you use so purchase the best! Since the dough is very thick I suggest to use a stand mixer for mixing --- for *CHRISTMAS* coat in coloured sugar, also haven't tried it as yet but I plan on adding in some finely chopped candied maraschino cherries or dried fruit to the cookie batter for Christmas, so you might want to give that a try! --- servings is only estimated.
Provided by Kittencalrecipezazz
Categories Dessert
Time 3h15m
Yield 60 serving(s)
Number Of Ingredients 7
Steps:
- Using a heavy duty stand mixer cream butter with sugar and almond extract on medium speed until well combined (about 5 minutes or until no sugar granules should remain).
- Beat in egg yolks until combined.
- In a small bowl combine the flour with salt until combined; add to the creamed mixture and mix on low speed until combined.
- Remove to a surface and work the dough using with clean hands until smooth.
- Divide the dough evenly in half.
- Shape into two logs, wrap in waxed paper or plastic wrap and chill for minimum 3 hours or until very hard.
- Set oven to 350°F.
- Set oven rack to second-lowest position.
- Unwrap the dough log then slice into about 1/4-inch slices (the thinner that you slice these the crispier they will be when they bake).
- Place onto lightly greased baking sheet.
- Bake until lightly browned around the edges (about 12-15 minutes, the cookies will not be crispy if you under bake them).
- Cool slightly on baking sheet (the cookies will harden even more upon sitting) then coat in sugar.
FRENCH COOKIES (BELGI GALETTES)
French cookies are a Christmas tradition in SE Kansas. You need a galette or pizzelle iron to make this old family recipe.
Provided by KsCrew
Categories World Cuisine Recipes European French
Time 16m
Yield 144
Number Of Ingredients 5
Steps:
- In a large bowl, stir together the brown sugar and butter until smooth and creamy; then add eggs and vanilla, and beat well. Gradually stir in flour. Set bowl over a hot water bath, and stir to blend ingredients. Cover, and refrigerate overnight.
- Preheat the galette iron.
- Shape dough into 1 inch balls, and place in the galette iron. Close the iron, and cook the cookies. This should take about 30 seconds in an electric galette iron, or 2 to 4 minutes in a handheld iron over a medium flame. Carefully remove cookies and cool on wire racks.
Nutrition Facts : Calories 70.8 calories, Carbohydrate 10.5 g, Cholesterol 15.8 mg, Fat 2.9 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.7 g, Sodium 23.4 mg, Sugar 6.2 g
CRANBERRY ALMOND COOKIES RECIPE BY TASTY
Here's what you need: ground flaxseed, water, coconut oil, sugar, brown sugar, almond extract, all-purpose flour, baking powder, baking soda, rolled oats, dried cranberries, sliced almonds
Provided by Rachel Gaewski
Categories Desserts
Yield 13 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- To make the flax eggs, mix together the flax meal and water in a small bowl. Let sit for at least 10 minutes to set.
- In a large bowl, whisk together the coconut oil, granulated sugar, brown sugar, flax eggs, and almond extract until well-combined.
- Sift in the flour, baking powder, and baking soda, and stir with a spatula until combined.
- Fold in the oats, cranberries, and sliced almonds until incorporated.
- Use an ice cream scoop to scoop the cookies onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.
- Bake for 20-22 minutes, until lightly golden around the edges.
- Enjoy!
Nutrition Facts : Calories 216 calories, Carbohydrate 26 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, Sugar 12 grams
THIN, CRISP ALMOND COOKIES
Very thin and especially crisp. The dough must be chilled at least 4 hours prior to baking or it can be made a day ahead and refrigerated overnight. Turbinado sugar, like brown sugar but paler and dryer, gives these cookies a golden color and crunch and can be found in the baking aisle of most supermarkets. Adapted from "Sweet Miniatures".
Provided by dojemi
Categories Dessert
Time 4h16m
Yield 25-30 cookies
Number Of Ingredients 7
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.
Tips:
- Use room temperature ingredients: This will help the cookies come together more easily and result in a more even bake.
- Cream the butter and sugar until light and fluffy: This will help to incorporate air into the cookies, making them lighter and more tender.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the cookies from curdling.
- Stir in the dry ingredients gradually: This will help to prevent the cookies from becoming tough.
- Chill the dough for at least 30 minutes before baking: This will help the cookies to keep their shape and prevent them from spreading too much.
- Bake the cookies until they are just golden brown: Overbaking will make them dry and crumbly.
- Let the cookies cool completely before storing them: This will help them to keep their shape and prevent them from becoming soft.
Conclusion:
Flo Braker's Crisp Belgian Almond Cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their delicate almond flavor and crispy texture, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special cookie recipe, give these a try. You won't be disappointed!
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