When it comes to delightful and easy-to-make treats, rolled almond cookies stand out as a timeless favorite. Originating from Central and Eastern Europe, these delectable treats have captured the hearts of cookie enthusiasts worldwide. With their distinctive crescent shape, coated in sugar and adorned with almonds, they offer a delightful combination of flavors and textures that are perfect for any occasion. Whether you're a seasoned baker or just starting your baking journey, this article will guide you through the process of creating perfect rolled almond cookies, ensuring a batch that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERY ALMOND COOKIES
"My husband loves these cookies," says Elaine Anderson of Aliquippa, Pennsylvania. "They have an old-fashioned flavor that goes well with a cup of tea. Plus they're simple to put together."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in almonds. Shape into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until bottoms are golden brown and cookies are set. Cool for 1-2 minutes before removing to wire racks to cool completely. Roll in remaining confectioners' sugar.
Nutrition Facts : Calories 54 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 22mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND COOKIES
Provided by Food Network
Categories dessert
Time 40m
Yield about 2 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, cream butter and sugar together until fluffy. Beat in the egg, vanilla, and almond extract. Sift the flour over the top, add the salt and the chopped almonds and fold to combine.
- Pull off little pieces of the dough and roll them into balls about 1-inch in diameter, enclosing a whole almond in the center of each one. Place on an ungreased baking sheet and bake on the center rack of the oven for 15 to 20 minutes, until light brown. Transfer to racks to cool slightly. When cool enough to handle, roll 1/2 the cookies in the cocoa powder, and the remaining 1/2 in the confectioners' sugar. Serve warm or return to the rack to cool.
SPRINKLY ALMOND COOKIES
Crumbly, shiny almond cookies were a treat that I would get at Chinese restaurants growing up. Usually they were instead of, or in addition to, the classic fortune cookies, and they made that meal extra special. This version has sprinkles because it's the New Year; they're kind of like fireworks. And they are ever so slightly softer and chewier in the center than the crumbly ones I grew up with.
Provided by Molly Yeh
Categories dessert
Time 1h40m
Yield 10 to 12 cookies
Number Of Ingredients 10
Steps:
- Place an oven rack in the middle position of the oven and preheat to 350 degrees F. Line a rimmed cookie sheet with parchment paper.
- In a large bowl, whisk together the coconut oil, sugars and salt until thoroughly combined and creamy. Add the egg yolks, one at a time, whisking to incorporate, then whisk in the almond extract. Add the almond flour and mix to combine using a rubber spatula or wooden spoon. Add the all-purpose flour and sprinkle in the baking soda. Mix until just combined. (The dough will be stiff.) Fold in the sprinkles.
- Into a bowl with the reserved egg whites, add a splash of water (about 1 teaspoon) and whisk to incorporate. Set aside.
- Using a 1 1/2-ounce ice cream scoop, scoop out a level portion of the dough and place on the prepared cookie sheet. Repeat with the remaining dough, evenly spacing them apart. Press gently to flatten each dough ball to a healthy 1/2-inch thick. Brush the egg wash on the cookies, then top with additional sprinkles. Bake until lightly golden, begin checking at 12 minutes.
- Let cool on the cookie sheet for 10 minutes, then cool completely on a rack. Store in an airtight container.
ROLLED ALMOND COOKIES
These rolled almond cookies look like they could come from a bakery. You can leave them plain or drizzle melted chocolate over the ends. -Jane Haskell, Huron, South Dakota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter with cream. Combine sugar, almonds and flour; stir into butter mixture until smooth. Cook and stir over low heat for 1 minute; remove from heat. , Working in batches of 4, drop batter by teaspoonfuls 4 in. apart onto a parchment-lined baking sheet. Bake until light golden brown, 5-6 minutes. Cool on pan 1 minute before quickly rolling into a cylinder, using handle of wooden spoon. Remove to wire racks to cool completely.
Nutrition Facts : Calories 30 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 12mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
ITALIAN ALMOND COOKIES
These delectable almond cookies are made with just a few ingredients. Though they're typically Sicilian, similar versions are found all over Italy. A bit like macaroons, they are crisp on the outside, with a perfumed chewy interior. They may be baked plain, decorated with candied fruit or whole almonds, or made into thumbprint cookies, filled with a spoonful of good jam. Ideal to bake in advance, these cookies keep well for several days, ready to serve at a moment's notice.
Provided by David Tanis
Categories cookies and bars, dessert
Time 1h45m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Put half the almonds and half the sugar in the bowl of a food processor. Process to obtain a coarse meal. Repeat with remaining almonds and sugar.
- Put egg whites and almond extract in a medium bowl. Using a wire whisk, beat whites until soft peaks form. Add the almond-sugar mixture to the whites and use a rubber spatula to incorporate the egg whites until you obtain a doughlike consistency.
- Use a spoon or small ice cream scoop to make 24 little blobs weighing about 1/2 ounce/20 grams. Roll each between 2 palms to make smooth spheres, then flatten them slightly. Roll them in a bowl of confectioners' sugar to coat well and place 1 inch apart on a parchment-lined baking sheet.
- Use the end of a wooden spoon to make little round dents in each cookie. Fill dents with whole, unblanched almonds or Amarena cherries, if desired. Alternatively, leave cookies plain with smooth tops. Leave the tray of unbaked cookies at room temperature, uncovered, for 1 hour.
- Heat oven to 350 degrees. Bake until lightly browned, 30 to 35 minutes. Cool on a wire rack. Store in an airtight container for up to 1 week.
ALMOND COOKIES
These crunchy treats make an excellent afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 28
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper. Reserve about 28 almonds (1/4 cup) for garnish. Place remaining almonds in a food processor; pulse just until finely ground (do not overprocess). Set aside.
- With an electric mixer, beat butter and sugar until light and fluffy. Add whole egg, orange zest, and almond extract (if using), scraping down sides of bowl as necessary; beat until smooth. In another bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the butter mixture,beating just until incorporated. Mix in ground almonds (do not overmix).
- Using 1 level tablespoon per cookie, roll dough into balls. Place on prepared sheets, at least 1 inch apart. Using the floured end of a thick wooden spoon handle (or your thumb), press lightlyin the center of each cookie. Place an almond in each indentation. In a small bowl, lightly beat egg white with 1 teaspoon water; brush over cookies.
- Bake, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Let cool slightly; transfer cookies to a wire rack to cool completely.
ALMOND LACE COOKIES
These cookies can be left flat or rolled into cones or cylinders. They can also be dipped in chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Line a baking sheet with parchment. In a small saucepan over medium heat, combine butter, cream, and orange liqueur. When butter has melted, stir in remaining ingredients with a wooden spoon. Cook until gently bubbling, 2 to 3 minutes. Remove from heat, and keep warm.
- Place 5 half teaspoons of batter 1 1/2 inches apart on prepared baking sheet (this is as many as you can mold while hot). Bake until lightly browned and crisp, 6 to 7 minutes.
- Remove from oven, and let sit for 1 to 2 minutes. Working quickly, lay each cookie over a cone-shaped object (we used a water-cooler cup), pressing edges together. Alternatively, roll cookies around the handle of a wooden spoon, pressing the edges together to form a cylinder. Continue baking and forming cookies until batter is used up. Place cookies on a wire rack to cool.
Tips:
- Use a sharp knife to slice the almond paste into thin, even slices. This will help the cookies bake evenly.
- If the almond paste is too sticky, chill it for 30 minutes before slicing.
- Be careful not to overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
- Bake the cookies until they are just golden brown. Overbaking will make the cookies dry.
- Let the cookies cool completely before serving.
Conclusion:
Rolled almond cookies are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With a little planning, you can make these cookies ahead of time and freeze them for later. So next time you are looking for a special treat, give these rolled almond cookies a try. You won't be disappointed!
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