Best 6 Giant Almond Crumb Cookie Recipes

GIANT ALMOND CRUMB COOKIE

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch springform pan; set aside. In a large bowl, whisk almonds, flour, sugar, salt, and vanilla. Cut in butter with a pastry cutter until mixture is crumbly. Work in butter until completely incorporated with no dry crumbs. Squeeze mixture to create pea-size-to-1-inch clumps.
• Transfer all but 1 1/2 cups of mixture to pan. Press mixture into pan to compress dough. Sprinkle with reserved 1 1/2 cups of mixture; transfer to oven.
• Bake, rotating pan 2 to 3 times, until cookie begins to turn golden, about 25 minutes. Reduce temperature to 300 degrees. Bake until golden brown and fairly dry, 15 to 20 minutes more. Transfer to a wire rack to cool completely. Remove from pan. Store in an airtight container for up to 3 days.

RASPBERRY-ALMOND CRUMB COOKIES

Steps:

• Heat oven to 350 degrees. Line 2 baking sheets with parchment; set aside. Butter 22 two-inch fluted stainless-steel pastry cutters; place them 1 inch apart on the baking sheets. In a large bowl whisk together almonds, flour, sugar, and salt.
• Use a pastry blender or 2 knives to cut butter into dry ingredients until crumbly, then work with your fingers until there are no dry crumbs. Squeeze mixture, making pieces ranging from pea-size to 1 inch.
• Place 2 tablespoons of crumb mixture into each pastry cutter. Press crumbs to compress into a 1/4-inch-thick layer.
• Spoon 1 1/4 teaspoons of jam on dough; spread jam to within 1/8 inch of the edge. Sprinkle 2 tablespoons of crumb mixture over jam. Bake 15 minutes, rotate sheets between oven shelves, and bake about 15 minutes more, until cookies are golden brown.
• Transfer sheets to wire rack. Immediately lift off pastry rings; let cookies stand to cool completely. Store in an airtight container.

MARTHA STEWART GIANT ALMOND CRUMB COOKIE

Steps:

• Preheat oven to 350°.
• Butter a 10" springform pan, set aside.
• In a large bowl, whisk almonds, flour, sugar, salt and vanilla.
• Cut in butter till completely incorporated with no dry crumbs.
• Squeeze mixture to create pea size - 1" clumbs.
• Transfer all but 1 1/2 cups of mixture to pan.
• Press mixture into pan to compress dough.
• Sprinkle with reserved 1 1/2 cups of crumb mixture.
• Transfer to oven -- bake, rotating pan 2-3 times, until cookies begins to turn golden, about 25 minutes.
• Reduce temperature to 300°. Bake until golden brown and fairly dry.about 15-20 minutes more.
• Transfer to a wire rack to cool completely.
• Remove from pan. Store in an airtight container for up to 3 days.

GIANT ALMOND JOY COOKIE

Steps:

• Preheat oven to 350 degrees.
• Cream together butter, sugar, and brown sugar.
• Beat in the vanilla and the eggs one at a time until completely incorperated.
• In a seperate bowl sift together flour, cocoa powder, salt, and baking soda.
• Add the flour mixture 1/2 cup at a time waiting until each portion is well incorperated.
• Stir in chocolate chips, coconut, and almonds.
• Grease 1 12 inch cake pan
• Shape the dough into a large ball and flaten into the middle of the pan until it is 1 1/2 inch disk (it will not reach the sides of the pan).
• Bake for 30 minutes.

ALMOND COOKIES I

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.

CRISP ALMOND COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugar and fluffy. Beat in water and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Stir in almonds. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with a fork. , Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Dust with confectioners' sugar.