How To make Almond Spice Cookies 2
1 c Cake flour
1/4 ts Salt
1/2 c Sugar; scant
1/2 c Butter; soft
1 ts Orange zest; grate
1 lb Egg yolk
1 ts Ground allspice
2 tb Ground almonds
1 lg Egg
Combine flour and 1/8 ts salt on sheet of waxed paper. Set aside. Cream sugar, butter and orange zest in mixer until light and fluffy. Add egg yolk and combine well. On low speed, add flour mixture, allspice and almonds. Mix well. Use 1 tb dough per cookie, spacing them 2" apart on greased baking sheet. Gently flatten dough with fingers into 2-inch rounds. Froth egg and remaining 1/8 ts salt with fork in small bowl. Lightly brush glaze over cookies. (Remaining glaze can be refrigerated up to 5 days and used in other baking). Bake at 350 until cookies are lightly browned around edges, about 11 to 12 minutes. Cool 5 minutes on baking sheet, then transfer to wire rack to cool completely. Store at room temperature in airtight tin for up to a week or freeze up to a month, wrapped airtight (thaw at room temperature in wrapping). 99 cal; 6 gr fat; 55% fat. Source: Abby Mandel -----
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Carrot Spice Cookies & Almond Buttercream Frosting - Home & Family
A cookie all-star team joins Debbie in the kitchen. Hallmark Drama’s “Christmas Cookie Matchup” judges Chadwick Boyd and Emily Hutchinson are making the most amazing frosted Carrot Spice Cookies.
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???? Moroccan Semolina and Almond Cookies Recipe
This cookie recipe is inspired by cookies we've eaten... not really authentic, but still really good! You'll need to use a top quality olive oil, and don't try to leave out the orange blossom water, it really enhances the flavour. Moroccan Semolina and Almond Cookies
Ingredients:
1¾ cups (300g) semolina flour
2 cups (200g) ground almond
1 ½ tsp (7 mL) baking powder
¼ tsp (1 mL) coarse salt
¾ cup (150g) sugar
Zest of 1 lemon
¼ cup (60 mL) extra virgin olive oil
2 large eggs, room temperature
1 tsp (5 mL) orange blossom water
Icing sugar, for rolling
Method:
Preheat oven to 350ºF (180ºC).
Line baking sheet with parchment paper.
Whisk together semolina, ground almond, baking powder and salt.
Put sugar and lemon zest in a stand mixer with the beater attachment
Beat until sugar is moist and lemony fragrant.
With mixer running, pour in oil and beat for 3 minutes.
Add eggs and beat on medium speed for another 3 minutes.
Beat in orange blossom water.
Slow mixer to low, slowly add the dry ingredients, mixing just until dry ingredients are absorbed.
Sift some confectioners’ sugar into a small bowl.
Scoop out dough a tablespoon at a time and roll into a ball.
Roll in the icing sugar and place on the baking sheet.
Use your thumb to push down the centre of each ball, just enough to make an indentationk.
Bake 14 to 16 minutes.
They will be golden brown on the bottom, cracked on top and just firm.
Allow cookies to cool on racks.
Makes about 30
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These Insanely Good Moroccan semolina almond cookies are a tasty everyday food that's tastemade for baking in your kitchen. Moroccan sweets and almond cookies are tasty recipe.
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3-Ingredient Almond Cookies #shorts
All time favorite cookie !
Ingredients
Almond Flour 1 cup
Sugar 2tbsp
Vanilla Extract 1 tsp
Water 2tbsp
Low carb Mexican Spice Cookies - Made with almond flour
Tutorial on making easy low carb Mexican Spice cookies with almond flour and sugar substitute for a low carb, low calorie treat.
My daughter shows you how to create an easy low carb treat of Mexican Spice cookies
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Easy 3 Ingredients Moist Soft and Fluffy Almond Cake
Ingredients:
4 eggs
1 cup (190g) sugar
1 1/3 cup (250g) almond flour
1tsp almond extract (optional)
you can add orange or lemon zest for extra flavor????
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Almond Butter Spice Cookies Recipe- Infinite Kitchen
Tried yet another recipe from the Infinite Kitchen facebook page. This time, I whipped up some Almond Spice Cookies. I had all the ingredients on hand except the almond butter, so I had to pick some up. The cookies turned out pretty well. The taste was great, I definitely liked the cinnamon, cloves, and nutmeg flavor. The cookies were a little bit dry, however. I am not sure how I could go about fixing this, maybe Infinite Kitchen can offer some suggestions. Possibly adding some applesauce might help. I did try decreasing the baking time from 10 minutes to around 7-8 minutes and that didnt really seem to help. They were not too dry to eat, however, and I really enjoyed them for a quick snack throughout the day, or for a dessert to satisfy my sweet tooth.
Ingredients:
1 C Oats
5 Scoops Vanilla Infinite Pro Whey (I used APS 100% Grass Fed Whey)
1 C Natural Crunchy Almond Butter
1/3 C Truvia (or 20 packets) (I used Stevia)
3 TBS Cinnamon
2 TBS Nutmeg
1 TBS Cloves
2 TB Vanilla Extract
6 Egg Whites
Directions:
Preheat oven to 350 degrees. Mix all the dry ingredients together, add almond butter and cut into dry mix with pastry cutter, once fully incorporated and crumbly, add wet ingredients and mix until consistency of playdough. Use cookie scoop to make 20 round balls. Dip a fork in water and press down to shape cookies (they will stay the way you shape them - they do not spread in the oven if the batter is the right consistency). Bake for 10-11 minutes. Cool on a wire rack. EAT AND ENJOY!!!!
Yield: Approximately 20 Cookies (Calories 130, Fat 7g, Carbohydrate 11g, Protein 10g per serving)