Best 2 Texan Size Almond Crunch Cookies Recipes

In the realm of delectable treats, Texan-Size Almond Crunch Cookies stand tall as a testament to the Lone Star State's culinary prowess. These colossal confections, hailing from the vast plains of Texas, embody the spirit of Texan hospitality, offering a generous serving of irresistible flavors and textures. Each cookie is a symphony of sweet and crunchy, boasting a chewy interior studded with the delightful crunch of toasted almonds. Immerse yourself in the Texan tradition of big and bold flavors as you embark on a culinary journey through these irresistible almond-studded delights. This recipe collection presents a trio of Texan-Size Almond Crunch Cookies variations, each with its own unique twist that caters to diverse taste preferences. From the classic recipe that forms the foundation of this Texan tradition to a gluten-free and vegan rendition that caters to specific dietary needs, and finally, a tantalizing chocolate-dipped variation that takes indulgence to new heights, these recipes ensure that every cookie enthusiast can partake in the Texan-sized almond crunch experience.

Check out the recipes below so you can choose the best recipe for yourself!

TEXAN-SIZE ALMOND CRUNCH COOKIES

Texan-Size Almond Crunch Cookies image

Make and share this Texan-Size Almond Crunch Cookies recipe from Food.com.

Provided by Sharon123

Categories Dessert

Time 25m

Yield 4 dozen, about

Number Of Ingredients 14

Ingredients

1 cup sugar
1 cup sifted powdered sugar
1 cup butter or 1 cup margarine, softened
1 cup vegetable oil
2 large eggs
2 teaspoons almond extract
3 1/2 cups flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
2 cups chopped almonds
1 (6 ounce) package almond brickle chips
sugar

Steps:

Combine sugar, powdered sugar, butter, and vegetable oil in a large mixing bowl; beat at medium speed with electic mixer until blended.
Add eggs and almond extract, beating well.
Combine flours, soda, salt, and cream of tartar; gradually add to creamed mixture, beating just until blended after each addition.
Stir in almonds and brickle chips.
Chill dough 3 to 4 hours.
Shape dough into 1 1/2-inch balls, and place at least 3-inches apart on ungreased cookie sheets.
Flatten cookies wih a fork dipped in sugar, making a crisscross pattern.
Bake at 350° for 14-15 minutes or until lightly browned.
Transfer to racks to cool.

NATALIE HAUGHTON'S CHOCOLATE ALMOND CRUNCH COOKIES

Natalie Haughton's Chocolate Almond Crunch Cookies image

Provided by Marialisa Calta

Time 35m

Yield 60 squares

Number Of Ingredients 9

Ingredients

1 cup butter, at room temperature
1 cup sugar
2 tablespoons instant espresso powder
1 teaspoon vanilla extract
Dash of salt
1/4 cup unsweetened cocoa
1 3/4 cups flour
1 cup semisweet chocolate chips
2/3 cup sliced or coarsely chopped almonds

Steps:

Preheat the oven to 375 degrees.
In a medium-size bowl, using an electric mixer set at medium speed, beat together the butter, sugar, espresso powder, vanilla extract and salt until the mixture is fluffy, about 2 to 3 minutes. Beat in the cocoa and flour until well blended. Stir in the chocolate chips.
Spread the dough into a foil-lined, 10-by-15-inch jellyroll pan. Sprinkle almonds over the top, pressing them in lightly with your fingertips.
Bake 20 to 25 minutes, until the dough is set and the almonds are golden brown. Let cool before cutting into 1 1/2-inch squares.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 4 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

Use the right type of butter. Unsalted butter is best for baking because it allows you to control the amount of salt in the recipe. If you only have salted butter on hand, be sure to omit the additional salt called for in the recipe.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the dough, which will make the cookies light and tender. If you don't cream the butter and sugar together long enough, the cookies will be tough and dense.
Measure your flour correctly. The best way to measure flour is to use a kitchen scale. If you don't have a kitchen scale, be sure to spoon the flour into the measuring cup and then level it off with a knife.
Chill the dough before baking. This will help to prevent the cookies from spreading too much in the oven. If you don't have time to chill the dough, you can bake the cookies immediately, but they may spread more than desired.
Bake the cookies until they are golden brown around the edges. The cookies will continue to bake on the baking sheet after they are removed from the oven, so it's important to not overbake them.

Conclusion:

These Texan-sized almond crunch cookies are the perfect treat for any occasion. They're easy to make, but they look and taste like they came from a bakery. With their chewy centers and crispy edges, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a delicious and impressive dessert, give these cookies a try. You won't be disappointed!