Best 3 Coffee Almond Crisps Recipes

ALMOND CRISPS

Steps:

• Preheat oven to 325 degrees.
• Lightly beat the eggs until just frothy, don't over beat.
• Add sugar and mix well.
• Stir in oats and flour, then add almond slices.
• Drop by tablespoonfuls onto a lightly greased baking pan, leaving ample room for spreading.
• Bake for 11 to 13 minutes until golden.

ALMOND CRISPS

Steps:

• Heat oven to 375 degrees. Line a baking sheet with parchment, and lightly coat with nonstick cooking spray. In the bowl of an electric mixer, combine ground almonds, sugar, and egg whites. Beat on medium speed until thick, about 3 minutes. Beat in extracts.
• Roll dough into 1-inch balls, and place 2 inches apart on prepared baking sheet. Flatten each ball with dampened fingers, and gently press 2 sliced almonds on top.
• Bake until just brown on top, about 10 minutes. Remove from oven, and place on a wire rack for 5 to 10 minutes. Remove cookies from baking sheet while still warm, and place on a wire rack to cool.

COFFEE CRISPS

Steps:

• Line cookie sheet with parchment paper; set the cookie sheet aside.
• In a small bowl stir together water and coffee crystals or espresso coffee powder until dissolved; set aside.
• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add sugar and salt, beat until combined, scraping sides of bowl occasionally.
• Add eggs and coffee mixture; beat until combined.
• Beat in as much of the flour as you can with the mixer using a wooden spoon, stir in any remaining flour.
• Drop dough by slightly rounded teaspoon 2 inches apart onto the prepared cookie sheet; spread dough into 2-inch circles.
• Bake in a 350 degree F oven for 9 to 11 minutes or until browned around the edges.
• Cool on cookie sheet set on a wire rack for 2 minutes.
• Transfer cookies to a wire rack; cool.
• When cookies are cool, fill a pastry bag fitted with a very small round tip with Coffee Icing.
• Pipe icing onto cookies in a zigzag pattern. Or, thin icing with additional whipping cream to make icing of drizzling consistency; use fork tines to drizzle icing over cookies ( If desired, sprinkle with crushed coffee crystals. Makes about 20 cookies).
• COFFEE ICING:
• Stir together 1/8 teaspoon instant coffee crystals or dash of espresso coffee powder and 1 tablespoon whipping cream until coffee is dissolved.
• In a small mixing bowl stir together 1 cup sifted powdered sugar, the coffee-cream mixture and enough additional whipping cream (1 to 2 tablespoons) to make icing of piping consistency.