Almond cookies

[duyen]

Chinese Almond Cookies Recipe

• Prep time: 20 minutes
• Cook time: 15 minutes
• Dough chilling time: 2 hours
• Yield: Makes 4 to 5 dozen cookies

INGREDIENTS

• 1 1/3 cups of almond flour, lightly packed
• 1 cup of unsalted butter, chilled and cut into cubes
• Pinch of kosher salt
• 2 eggs
• 1 teaspoon of almond extract
• 1 3/4 cups of flour
• 1 cup + 2 tablespoons of sugar
• 1/2 teaspoon of baking soda
• Thinly sliced almonds

METHOD

1 Beat almond flour, salt, butter: Place the almond flour, salt, and butter into an electric mixer with a paddle attachment and beat on medium speed for three minutes. The mixture will become coarse and chunky looking.

2 Add one of the eggs, reserving the other for later, and the almond extract. Mix on low speed until just incorporated.

3 Sift together the flour, sugar, and baking soda then add to the butter mixture at low speed. Mix until just combined.

4 Chill the dough: Take the dough and flatten it into a disc and wrap in plastic wrap. Place it in the refrigerator for two hours to chill.

5 Prep oven, baking sheet, egg: Preheat the oven to 325°F. Line a baking sheet with parchment paper. Place the other egg into a bowl and beat it.

6 Flatten balls of dough onto cookie sheet: Take pieces of dough and roll them into balls about three-quarters-of-an-inch wide. Place them on the sheet about an inch apart and then press them down slightly with your palm to make a coin shape.

7 Place a slivered almond onto each cookie and lightly press it into place, then paint the surface of the cookie with some of the beaten egg using a pastry brush or your finger (this will give the cookie a lacquered appearance once it bakes).

8 Bake at 325°F for 13-15 minutes or until the edges just begin to tan. Cool on the sheet on a wire rack.

Source: www.simplyrecipes.com/recipes/chinese_almond_cookies/

[duyen]

Cuối cùng đã kiếm ra ct làm bánh cookies dùng bột almond.

[truongvoky]

Duyên làm xong gửi anh vài cái ăn thử sẽ cho biết ngon hay dở

[duyen]

Em ăn dùng anh cho. Anh bị bánh donut làm hư vị rồi, ăn bánh gì khác cũng không đủ ngọt đâu

[truongvoky]

Jan 14, 2021 14:17:18 GMT -6 duyen said:

Em ăn dùng anh cho. Anh bị bánh donut làm hư vị rồi, ăn bánh gì khác cũng không đủ ngọt đâu

Tìm good excuse để ko gửi bánh phải ko?😡

[duyen]

Có Meiji làm bánh ngon gởi cho anh rồi. Em hong dám cạnh tranh lòi chành làm bánh như hạch 

[meiji]

Cái bánh này có phải họ hay để trong buffet ko? Nói tới tự nhiên nhớ đi ăn buffet ghê. Mấy nhà hàng buffet chắc giờ tiêu tùng hết rồi quá ha.

Meiji có gởi bánh cho anh Kỵ hồi nào đâu à.

[duyen]

Tưởng có gởi bánh trung thu. Nếu chưa vậy Duyên nhớ lộn

[meiji]

Bánh TT khác bánh Almond mà. Hihi

[Jen-Lo]

meaningfuleats.com/almond-flour-chocolate-chip-cookies-grain-free/

Almond Flour Chocolate Chip Cookies 

Ingredients
1/2 cup butter softened
1/4 cup coconut oil
3/4 cup brown sugar or coconut sugar
2 teaspoons vanilla extract
2 large eggs
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups blanched almond flour
1 1/4 cups chocolate chips of choice
2/3 cup toasted walnuts optional

Instructions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the vanilla and eggs, mixing until incorporated.
Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips and walnuts with a wooden spoon.
Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden brown around edges. Cool and enjoy! These cookies are best enjoyed the day they are baked.

Notes
You can use almond meal in place of blanched almond flour for this recipe with great results.
You can refrigerate the dough prior to baking for 30 minutes to prevent the cookies from spreading too much.

[Jen-Lo]

www.davidlebovitz.com/brown-pastry-browned-butter-financiers-recipe-french/




Browned Butter Financiers
24 financiers
For financiers, I use mini-muffin tins, which are easily available. I'm not a fan of silicone bakeware but know that some people like it. This batter is pretty forgiving so can be baked in madeleine molds or even in larger muffin tins, filling them only about halfway. If you use another size mold, you'll likely need to adjust the baking time; bake them until browned on top, and the feel just set in the center when you touch them.

As mentioned, I made these with leftover brown butter from the Brown Butter Old Fashioned recipe. I started with 4 ounces (8 tablespoons/115g) of butter, which yielded the amount called for in the recipe. If starting from scratch, and making your own brown butter, start with that amount of brown butter, then you can measure it out when it's browned and cooled. (If you need a bit more butter, you can simply add a bit of melted butter to it, to reach the 2 1/2 oz/75g amount. There are links at the end of the post with detailed instructions on making brown butter.
1 cup (140g) almond or hazelnut flour
3/4 cup plus 2 tablespoons (180g) sugar
5 tablespoons (45g) flour
generous pinch salt
4 large egg whites, at room temperature
1/2 teaspoon vanilla or almond extract
2 1/2 ounces (75g) brown butter, slightly warm (liquified)

1. Preheat the oven to 375ºF/180ºC and butter the insides of 24 mini muffin tins generously with softened, not melted, butter, making sure the butter the upper rims of the indentations.
2. In a medium bowl, mix the almond or hazelnut powder, sugar, flour and salt. Stir in the egg whites and vanilla or almond extract, then the browned butter.
3. Fill each indentation of the mini muffin tins almost to the top. Rap the tins sharply on the counter to level the tops, then bake for 13 minutes, until nicely browned. Let the financiers cool in the tins, then remove them, using a sharp knife to help release them, if necessary.
Storage: The financiers can be stored in an air-tight container for up to one week. They can be frozen for up to two months.

[Jen-Lo]

www.davidlebovitz.com/french-lemon-almond-snack-cake-recipe/



Lemon-Almond Snack Cake
20 servings (approximately)
I baked this in an 8-inch (20cm) round cake pan, but you can use a similar-sized vessel, such as an 8- to 9-inch (20-23cm) pie plate or pan. A square cake pan would also work. The baking time may vary a bit due to different sizes of pans so use the visual and tactile clues to tell when it's done, referring to the suggested baking time for the 8-inch round cake pan as a guide.

1 1/4 cups (125g) almond flour
5 1/2 tablespoons (50g) all-purpose flour
1/4 teaspoon salt
7 ounces (200g) unsalted butter, cubed, at room temperature
1 cup (200g) sugar
zest of 1 large lemon
3 large eggs, at room temperature
juice of 1 large lemon (about 2 tablespoons), divided
2 tablespoons amaretto, or another nut-flavored liqueur

1. Preheat the oven to 350ºF (180ºC). Butter an 8-inch (20cm) round cake pan, or similar-sized vessel. (See headnote.) Line the bottom with a circle of parchment paper, if you wish.
2. In a small bowl, whisk together the almond flour, all-purpose flour, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment (or by hand in a bowl, with a spatula), beat the butter, sugar, and lemon zest until light and fluffy, about 3 minutes on medium-high speed. On low speed, stir in the eggs one at a time, then the juice from half a lemon, stopping the mixer to scrape down the sides of the mixer bowl after the addition of each egg.
4. Stir in the flour mixture until completely incorporated, then scrape the batter into the prepared cake pan. Smooth the top.
5. Bake the cake until the center feels set; a toothpick inserted into the center will come out clean, about 40 minutes. Don't worry if the sides (or top) get too dark; that's normal and the cake will be fine.
6. Remove from the oven and let cool 5 minutes. Sprinkle the remaining lemon juice over the cake, and the amaretto. Let cool before slicing.
Serving: Since this is a snack cake, it's fine to serve on its own. It can also be served with a fresh fruit compote or a favorite flavor of ice cream or sorbet.

Storage: The cake will keep for up to five days at room temperature. It can also be frozen for up to three months.

[duyen]

Jan 14, 2021 15:39:59 GMT -6 meiji said:

Cái bánh này có phải họ hay để trong buffet ko? Nói tới tự nhiên nhớ đi ăn buffet ghê. Mấy nhà hàng buffet chắc giờ tiêu tùng hết rồi quá ha.

Meiji có gởi bánh cho anh Kỵ hồi nào đâu à.

Không biết buffet có bánh này không.  Thấy bà 8 Cam Thơ ăn bánh hạnh nhân khen ngon cái Duyên đi kiếm ct

[duyen]

Jen
Tui chấm cái bánh cuối. Nhìn ngon, ăn chung với cà phê hay ly sữa no cả buổi.

[Jen-Lo]

Jan 14, 2021 19:24:56 GMT -6 duyen said:

Jen
Tui chấm cái bánh cuối. Nhìn ngon, ăn chung với cà phê hay ly sữa no cả buổi.

Tui thích nhất cái cuối.  Cái thứ 2 tui rảnh sẽ làm mà làm half recipe thôi.