Indulge in the delightful world of Almond Kisses, a collection of delectable treats that tantalize your taste buds with their exquisite flavors and textures. These almond-based confections come in various forms, each offering a unique culinary experience. From the classic Almond Kisses, characterized by their delicate meringue shells and sweet almond filling, to the sophisticated Chocolate-Dipped Almond Kisses, adorned with a rich chocolate coating, these cookies are sure to satisfy your cravings for something special. Additionally, the article presents the irresistible Almond Kiss Macarons, which combine the chewy texture of macarons with a luscious almond filling, creating a symphony of flavors in every bite. Whether you're seeking a sweet treat to accompany your afternoon tea or a special dessert to impress your guests, these Almond Kisses recipes will guide you in creating these delectable delights in the comfort of your own kitchen.
Here are our top 4 tried and tested recipes!
MERINGUE KISSES (ALMOND/ORANGE/STRAWBERRY/MINT/COCOA VARIATIONS)
If you can't find superfine sugar you can make your own by running granulated sugar in a food processor or blender until powdery. After you turn it off, let the powder settle for a minute before you open the food processor. See flavor variations below.
Provided by gailanng
Categories Dessert
Time 2h
Yield 50-52 kisses
Number Of Ingredients 6
Steps:
- Preheat over to 225 degrees. Line a large baking sheet with parchment paper.
- In a small bowl, mix 1/4 cup sugar with cornstarch and reserve. In a medium bowl, with electric mixer on high speed beat together egg whites and cream of tartar until soft peaks form. Gradually beat in remaining 1/2 cup sugar, one tablespoon at a time. Reduce mixer speed to medium and gradually beat in reserved sugar-cornstarch mixture until incorporated. Add vanilla and almond extracts. Increase mixer speed to high and beat for five minutes, scraping down sides of bowl several times, until stiff and glossy peaks form. If using a pastry bag, fill with mixutre otherwise drop little rounded mounds of meringue with a tablespoon spacing 1/2 inch apart.
- For crisp meringues, bake in preheated oven until firm to the touch and crisp throughout, about 1 1/2 hours, turning baking sheet once from front to back halfway through baking. For chewier meringues, bake about 1 1/4 hours, rotating sheet once halfway through baking.
- Cool meringues slightly on baking sheet on wire rack. Transfer meringues to wire rack to cool completely. Store in an airtight container at room temperature for up to three days.
- ORANGE KISSES:.
- Follow directions, substituting one teaspoon orange extract for vanilla and almond extracts and adding 12 drops orange food coloring.
- STRAWBERRY KISSES:.
- Follow directions, substituting 1 1/2 teaspoons strawberry extract for vanilla and almond extracts and adding 12 drops red food coloring.
- MINT KISSES:.
- Follow directions, substituting 1/4 teaspoon mint extract for vanilla and almond extract and adding 12 drops green food coloring.
- COCOA KISSES:.
- Follow directions, substituting 1 1/2 teaspoon chocolate extract for vanilla and almond extracts. After beating egg white mixture, sift 2 tablespoons unsweetened cocoa powder over mixture and fold it gently in until thoroughly blended.
ALMOND KISSES
Provided by Food Network
Categories dessert
Time 29m
Yield about 2 1/2 dozen
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Start with Alton's Sugar Cookie Dough recipe.
- On a work surface, knead the flour into the Sugar Cookie Dough until well combined. Add chopped almonds and almond extract and knead dough until evenly incorporated.
- Scoop level tablespoons of dough and roll into smooth balls between the palms of your hands. Place balls about 1 inch apart on a parchment-lined baking sheet and chill for 20 minutes. Bake until set and golden on the bottom, about 12-14 minutes. Let cool 10 minutes on the baking sheet. Stir the confectioner's sugar and sanding sugar together in a shallow dish.
- While cookies are still warm, roll in sugar mixture with a fork until completely coated, gently pressing cookies into mixture to adhere the sanding sugar. Transfer to a rack to cool completely.
- Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
ALMOND KISSES
This recipe comes from the book "Fudge Cupcake Murder," a Hannah Swensen mystery by Joanne Fluke. I haven't tried it yet, but it sounds good!
Provided by RandiDB
Categories Nuts
Time 25m
Yield 10-12 dozen cookies
Number Of Ingredients 12
Steps:
- Microwave the butter in your mixing bowl to melt it.
- Add the sugar, vanilla, almond extract and molasses.
- Stir until blended.
- Add the baking soda, baking powder and salt.
- Mix well.
- Grind up the almonds. Add them to the bowl and mix.
- Beat the eggs, then pour in and stir.
- Add the flour and mix all the ingredients until thoroughly blended.
- Let dough firm up for a few minutes.
- Form into walnut-sized balls and arrange on a greased cookie sheet, 12 to a standard sheet.
- Cut the Hershey's kisses in half so that each has a point and a base. Press the halves in the middle of your cookie balls, cut side down.
- Bake at 350 degrees for 10 minutes.
- Cool on the cookie sheet for 2 minutes and then remove to a wire rack to finishe cooling.
Nutrition Facts : Calories 713.8, Fat 46.1, SaturatedFat 23.1, Cholesterol 123.1, Sodium 696.5, Carbohydrate 63.9, Fiber 4.2, Sugar 20.3, Protein 12.3
ALMOND KISSES
A delicious, traditional Swedish cookie.
Provided by Bella
Categories World Cuisine Recipes European Scandinavian
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees F. Grease cookie sheets.
- Chop almonds into 5 or 6 pieces each and set aside.
- Separate eggs and whip egg whites until stiff. Fold in brown sugar, flour and almonds. Stir lightly.
- Drop by teaspoonfuls onto cookie sheets and bake about 30 minutes.
Nutrition Facts : Calories 213.9 calories, Carbohydrate 23.7 g, Fat 12 g, Fiber 2.8 g, Protein 5.8 g, SaturatedFat 0.9 g, Sodium 14.6 mg, Sugar 19 g
Tips:
- For a richer flavor, use dark chocolate chips instead of semi-sweet.
- If you don't have a piping bag, you can use a plastic bag with the corner snipped off.
- To make the kisses even more festive, sprinkle them with colored sugar or chopped nuts before baking.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
Almond kisses are a classic holiday cookie that are easy to make and always a crowd-pleaser. They're also a great way to use up leftover egg yolks. With their delicate almond flavor and chewy texture, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a festive and delicious cookie to make, give almond kisses a try.
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