Almond Crunchies

Name: Almond Crunchies
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 24
Cuisine: Global
Ingredients: 1 teaspoon pure almond extract; 2 teaspoons baking powder, preferably aluminum-free; 177 milliliters blanched almonds; 946 milliliters 1-pound box confectioners sugar; 3 larges eggs; 0 teaspoons ground cardamom; 1 teaspoon ground cinnamon; 473 milliliters unbleached all-purpose flour

Almond Crunchies might be just the hor d'oeuvre you are searching for. This recipe makes 24 servings with 147 calories, 3g of protein, and 3g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 113 would say it hit the spot. It is a good option if you're following a dairy free and vegetarian diet. Head to the store and pick up ground cinnamon, baking powder, box confectioners' sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Line two cookie sheets with parchment paper.

Ingredients you will need

Equipment you will use

Baking Paper

Baking Sheet

In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl, using a handheld mixer), beat the eggs on high speed until thick and frothy, 8 to 10 minutes.

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Egg

Equipment you will use

Mixing Bowl

Stand Mixer

Whisk

Add the almond extract. If using a stand mixer, transfer the egg mixture to a medium bowl, and clean and dry the mixer bowl.

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Almond Extract

Egg

Equipment you will use

Stand Mixer

Bowl

In the bowl of the stand mixer fitted with the paddle attachment (or in another large bowl, if using a handheld mixer), combine the confectioners’ sugar, flour, baking powder, cinnamon, aniseeds, and cardamom and mix on low speed until blended.

Ingredients you will need

Baking Powder

Cardamom

Cinnamon

All Purpose Flour

Sugar

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Stand Mixer

Bowl

Add the egg mixture, increase the speed to medium, and beat, scraping the sides of the bowl as necessary, until combined. Reduce the speed to low and mix in the almonds until combined.

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Almonds

Egg

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Bowl

Use a large ice cream scoop or a 1/4-cup measuring cup to form the cookies and place on the prepared cookie sheets about 2 inches apart. Lightly press each cookie into a flattened disk. Cover the sheets with plastic wrap and refrigerate overnight.

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Ice Cream

Wrap

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Ice Cream Scoop

Baking Sheet

Measuring Cup

Plastic Wrap

To bake, position a rack in the lower third of the oven and preheat the oven to 325°F.

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Oven

Remove the cookies from the refrigerator and remove the plastic wrap.

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Wrap

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Plastic Wrap

Bake the cookies, one sheet at a time, for 15 to 20 minutes, until the edges of the cookies are golden; rotate the pan halfway through the baking time. Cool the cookies completely on wire racks. Store in an airtight container for up to 3 days at room temperature.

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Oven

Frying Pan