How To make Almond Cookies 2
1 c Butter
1 c Sugar
1 Egg
1 ts Vanilla extract
1/4 ts Almond extract
2 1/2 c Flour
1 ts Baking soda
1 ts Cream of tartar
1 c Almonds; slice, toast
Powdered sugar Recipe by: WALDINE VAN GEFFEN VGHC42A Beat butter in mixing bowl until light and creamy. Beat in sugar, then egg. Beat in vanilla and almond extracts. Sift together flour, baking soda and cream of tartar. Beat into creamed mixture until blended. Stir in almonds. Roll dough on lightly floured surface to 1/4" thickness. Cut out with 2 1/4" round cutter. Bake on buttered baking sheets at 375~ 7 to 8 minutes or
until lightly browned around edges. Remove to wire rack to cool. Sprinkle with powdered sugar to taste. 140 cal; 8 gr fat; 51% fat. -----
How To make Almond Cookies 2's Videos
3 Ingredient ALMOND COOKIES | The EASIEST Cookies to Make | Quick Recipe
EPISODE 651 - How to Make 3 Ingredient Spanish Almond Cookies
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3-Ingredient Almond Cookies Easy Recipe ???? Italian Almond Cookies with Almond Flour
✔️ Crispy and chewy on the outside and soft inside! My favorite cookies! ???? ???? ????
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Almond Cookies Ingredients (for ~ 12 pcs):
200 g almond flour
70 g egg whites (from 2 eggs size L)
80 g sugar (or powdered sugar)
powdered sugar for coating
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Healthy Almond Cookies | Healthy Recipes | 2-Ingredient Almond Butter Cookies
Healthy Almond Butter Cookies with just 2 ingredients. Easy and divine almond cookies make from scratch - A recipe with just 2 ingredients! Pure Almond Butter recipe included in the recipe video as well. Try out this healthy recipe, and learn how to eat healthier in a tasty way!
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Recipe (Yields 16 Cookies):
- 14 oz (400 g) Raw almonds
- 3 oz (85 g) Maple syrup
- Salt (optional)
Almond Cookies
These light and delicate almond cookies MELT in your mouth with a big, wonderful note of almond and just the right hit of salt to balance the lightly sweet flavor.
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Almond Crescent Cookies -- The Frugal Chef
Almond crescent cookies are delicate and will melt in your mouth. They are made with almond meal and are very easy to make. They are a great addition to any cookie platter and a fantastic gift from your kitchen.
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Makes 24 to 30 cookies
1 cup (227 grams) of unsalted, softened butter
1/3 cup (67 grams) white sugar
1 2/3 (210 grams) cups all-purpose white flour
2/3 (100 grams) cups almond meal
¼ tsp. salt
Confectioner’s sugar
Cream the butter and the sugar for about three minutes until it is fluffy.
In a separate bowl, mix the flour with the almond meal and the salt. Add it to the butter and mix it in. Do not over beat.
Cover the bowl and refrigerate for about 30 minutes.
Heat the oven to 350 degrees F (175 C) and line your cookies sheets with parchment paper or silicon mats.
Scoop out about a TBS of dough and form a log. Bend it to form a crescent moon shape and place it in the cookie sheet. These will not spread so you do not need to separate them too much. Bake them for about 8 to 9 minutes until they start to lightly brown.
Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. They will continue to be soft but will harden as they cool. Transfer them to a cooling rack.
Place the confectioner’s sugar in a sieve and generously sprinkle over the cookies. Keep the cookies in an airtight container for up to a week.
2 cookies - CALORIES 108.14; FAT 6.82 grs (sat 3.95; mono 1.99; poly 0.38); PROTEIN 2.09 grs ; FIBER 0.18 grs; CARBS 10.12 grs; CHOLESTEROL 16.28 mg; IRON 0.60 mg; SODIUM 20.63 mg; CALCIUM 17.03 mg
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3-ingredient Almond Butter Cookie recipe
3-ingredient Almond Butter Cookie recipe