Almond Crunch Cookies

Serves: 4

Jewel Boehm

1 January 1970

Based on User reviews:

55

Spice

57

Sweetness

53

Sourness

40

mins

Prep time (avg)

4.4

Difficulty

Ingredients:

3 cups

Slivered Almonds (toasted 1 1/4 cups)

3 large

Egg White

1.5 cups

All-Purpose Flour

1 tsp

Baking Soda

1 tsp

Salt

1 cup

Unsalted Butter (2 sticks, room temperature)

3 cup

Sugar

3 tbsps

Amaretto Liqueur

1 tsp

Vanilla Extract

Directions:

1

Preheat oven to 350°F

2

Line heavy large baking sheet with parchment paper

3

Place 1 1/2 cups almonds in large bowl and sift 1/2 cup powdered sugar over; toss to coat

4

Whisk 1 egg white to blend in small bowl

5

Add 1 tablespoon egg white to nuts and toss to blend

6

Spread mixture in even layer over prepared baking sheet

7

Bake until almonds are golden and coating is dry, about 10 minutes

8

Cool completely

9

Transfer candied almonds to processor

10

Using on/off turns, process until almost all almonds are coarsely chopped and some fine crumbs form

11

Transfer chopped candied almonds to small bowl

12

Line 2 large baking sheets with parchment paper

13

Finely chop remaining 1 1/2 cups slivered almonds in processor

14

Add flour, baking soda, and salt

15

Blend until nuts are very finely ground

16

Using electric mixer, beat butter, 3/4 cup sugar, and remaining 3/4 cup powdered sugar in large bowl until well blended

17

Add remaining 2 egg whites, amaretto, and vanilla

18

Beat until well blended

19

Gradually mix in flour-almond mixture

20

Stir in chopped candied almonds

21

Working in 2 batches and using small ice cream scoop or tablespoon, spoon 2 level tablespoonfuls dough in mound for each cookie, forming about 12 mounds on each sheet and spacing 2 inches apart

22

Bake until cookies are golden brown, about 14 minutes

23

Cool slightly on baking sheets

24

Transfer cookies to rack and cool completely

25

(Can be made 3 days ahead

26

Store airtight at room temperature

27

) Preheat oven to 350°F

28

Line heavy large baking sheet with parchment paper

29

Place 1 1/2 cups almonds in large bowl and sift 1/2 cup powdered sugar over; toss to coat

30

Whisk 1 egg white to blend in small bowl

31

Add 1 tablespoon egg white to nuts and toss to blend

32

Spread mixture in even layer over prepared baking sheet

33

Bake until almonds are golden and coating is dry, about 10 minutes

34

Cool completely

35

Transfer candied almonds to processor

36

Using on/off turns, process until almost all almonds are coarsely chopped and some fine crumbs form

37

Transfer chopped candied almonds to small bowl

38

Line 2 large baking sheets with parchment paper

39

Finely chop remaining 1 1/2 cups slivered almonds in processor

40

Add flour, baking soda, and salt

41

Blend until nuts are very finely ground

42

Using electric mixer, beat butter, 3/4 cup sugar, and remaining 3/4 cup powdered sugar in large bowl until well blended

43

Add remaining 2 egg whites, amaretto, and vanilla

44

Beat until well blended

45

Gradually mix in flour-almond mixture

46

Stir in chopped candied almonds

47

Working in 2 batches and using small ice cream scoop or tablespoon, spoon 2 level tablespoonfuls dough in mound for each cookie, forming about 12 mounds on each sheet and spacing 2 inches apart

48

Bake until cookies are golden brown, about 14 minutes

49

Cool slightly on baking sheets

50

Transfer cookies to rack and cool completely

51

(Can be made 3 days ahead

52

Store airtight at room temperature)