Best 3 Almond Walnut Cookies Recipes
Indulge in a delightful culinary adventure with our delectable Almond Walnut Cookies, an exquisite treat that seamlessly blends the nutty richness of almonds and walnuts with the delicate sweetness of cookie dough. These cookies are not just a taste sensation but also a visual delight, featuring an alluring golden-brown exterior and a tempting sprinkle of chopped almonds and walnuts on top. Embark on a delightful baking journey with our carefully curated collection of recipes, ranging from classic Almond Walnut Cookies to innovative variations that incorporate unique ingredients and flavors. Whether you prefer a chewy or crispy texture, our recipes cater to diverse preferences, ensuring that every bite is an unforgettable experience. Prepare to captivate your taste buds and embark on a culinary adventure that celebrates the harmony of almonds, walnuts, and the art of baking.
Here are our top 3 tried and tested recipes!
EASY ALMOND BUTTER COOKIES
Melt-in-your-mouth recipe from Switzerland.
Provided by NESSITA
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
- Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
- Bake in preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 9.8 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 5 g, Sodium 54.7 mg, Sugar 3.9 g
ALMOND COOKIES
Beverly Preston of Fond du Lac, Wisconsin started making Almond Cookies after enjoying similar ones at her favorite Chinese restaurant. "These crisp cookies have a wonderful almond flavor," she says.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, cream the shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass. Press three almond slices into the center of each. , Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 100 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 20mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND-WALNUT THUMBPRINT MACAROONS
These cookies are less sweet and chewier than many traditional nut macaroons. The recipe is from Eileen Dangoor Khalastchy, an 86-year-old cook and baker who remembers her mother making something similar when the family lived in Iraq. Ms. Khalastchy moved from Baghdad to London in the 1970s, but she remembers her mother making cookies like these and then sending them to be baked in the public oven because there was no oven at home then. Ms. Khalastchy has tinkered with the recipe, substituting walnuts for some of the almonds and adding an egg yolk to the traditional whites.
Provided by Joan Nathan
Categories snack, cookies and bars, dessert
Time 8h50m
Yield About 3 dozen cookies
Number Of Ingredients 8
Steps:
- Put the almonds in a food processor fitted with a steel blade and pulse until mostly powdered with a few crunchy bits remaining, about 15 pulses. Transfer to a large bowl. Put the walnuts in the food processor and pulse until mostly powdered. Add the walnuts to the almonds.
- Add the sugar, cardamom, egg and egg whites to the bowl and, using one hand, mix to combine. Cover with a towel and let the mixture sit for at least 8 hours or overnight to dry out a bit.
- Heat the oven to 325 degrees and line 2 baking sheets with parchment paper. Pour rose water or 1 cup of water in a small shallow bowl. Dampen your hands with the rose water and scoop up about a tablespoon of the dough at a time, pressing it into walnut-size balls. Place the macaroons on the baking sheets about 2 inches apart and flatten them slightly. Use your thumb to make a small indentation in the middle of each.
- Transfer the baking sheets to the oven and cook for 15 minutes, then remove and put either 1/4 teaspoon of the raspberry jam or a pistachio in each thumbprint. Rotate the pans and continue baking for 10 more minutes or until golden and firm. Cool to room temperature on the baking sheets and serve or freeze.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 6 grams, TransFat 0 grams
Tips:
- Mise en Place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and prevent any mishaps.
- Use High-Quality Ingredients: The quality of your ingredients will greatly impact the taste of your cookies. Use the best quality almonds, walnuts, butter, and sugar that you can find.
- Toast the Nuts: Toasting the almonds and walnuts will enhance their flavor and make them more fragrant. Be sure to watch them closely so that they don't burn.
- Chill the Dough: Chilling the dough before baking will help the cookies hold their shape and prevent them from spreading too much.
- Bake the Cookies Until They Are Golden Brown: The cookies should be baked until they are golden brown around the edges. Overbaking will make them dry and crumbly.
Conclusion:
These almond walnut 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 few simple tips, you can make these cookies that are sure to impress your friends and family.Happy baking!
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