Chocolate Almond Cookies - Quarantine Cooking
Tavel Bristol-Joseph, executive pastry chef of Emmer & Rye and Hestia in Austin, TX, brings the gooey, chocolatey goodness of brownies into these almond flour chocolate cookies. Tavel’s recipe involves whipping the batter for a light, airy texture and a adding sprinkle of sea salt for a contrasting bite. These cookies, which can be made gluten-free, are surprisingly indulgent!
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Easy to make Almond Shortbread Cookies Recipe
Full Recipe:
Looking for an eggless cookie recipe? Shortbread cookies recipe uses only 3 main ingredients i.e. butter, flour and sugar giving a nice light, tender and crumbly texture. This recipe has almond added to it for extra flavour and is also great for new bakers.
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Meltaway Almond Cookies | This Silly Girl's Kitchen Ep. 19
Meltaway Almond Cookies, made with an addictive cream cheese dough, rolled in sugar, and topped with an optional almond garnish!
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Similar Cookies:
Cinnamon Cream Cheese Cookies -
Meltaway Lemon Cookies-
White Chocolate Thumbprint Cookies-
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almond cookie recipe
gluten-free almond flour/almond meal chocolate chip cookie recipe
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Ingredients for 9 big cookies:
180g almond flour 1 3/4cup
80g dark chocolate chips 1/2 cup
57g butter 1/4 cup
50g brown sugar 1/4 cup
1 large egg
1tsp baking powder
1tsp vanilla
1/4 tsp salt
bake at 180C for 14mins
Professional Baker Teaches You How To Make BISCOTTI!
Biscotti is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients
¾ cup (150 g) granulated sugar (caster sugar)
½ cup (125 mL) vegetable oil
2 large eggs
2 tsp (10 mL) finely grated lemon zest
¾ tsp (4 mL) pure almond extract
¾ cup (120 g) whole raw almonds
½ cup (65 g) dried cranberries
1 ¾ cups (265 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
½ tsp (2 mL) fine salt
½ tsp (2 mL) ground nutmeg
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
Directions
1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries.
3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking). Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
4. Using a serrated knife, slice the logs into cookies just over ½-inch thick. Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned. Remove from the baking tray to cool completely.
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Ina Garten & Kathleen King Make Double Chocolate Almond Cookies | Barefoot Contessa | Food Network
Kathleen King, founder of Tate's Bake Shop, joins Ina to make her Double Chocolate Almond Cookies.
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Kathleen King's Double Chocolate Almond Cookies
Recipe courtesy of Kathleen King
Yield: 52 cookies
Ingredients
2 1/3 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature
1 cup sugar
1 cup firmly packed dark or light brown sugar
1 large egg
1 teaspoon vanilla
1 cup white chocolate chips
1 1/2 cups semisweet chocolate chips
1 cup almonds, chopped
Directions
Preheat the oven to 350 degrees F.
In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.
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