DAY 2: Apricot Almond Triangles
A delicious bar cookie with a shortbread crust, topped with apricot jam and sliced almonds. Cut into cute triangle shapes.
RECIPE: Continue reading
Tag Archives: almonds
Twelve Days of Christmas Cookies: Raspberry Almond Triangles
DAY 4: Raspberry Almond Triangles
A delicious bar cookie with a shortbread crust, topped with raspberry jam and sliced almonds. Cut into cute triangle shapes.
RECIPE:
Eleventh Annual Twelve Days of Christmas Cookies: Slow Roasted Spiced Almonds
DAY 7: Slow Roasted Spiced Almonds
Not a cookie, but perfect for Christmas snacking when you need something savory to counterbalance all of the sugar. These also make a great gift for friends and neighbors.
RECIPE:
Slow Roasted Spiced Almonds
¼ cup coconut oil or butter
4 Tbs Worcestershire sauce
1 Tbs Sriracha
1 ½ tsp sea salt
1 tsp garlic powder
1 tsp onion powder
1 tsp ground mustard
9 cups (3 lb) whole raw almonds
Preheat oven to 250°F.
In a Pyrex measuring cup, melt coconut oil or butter in the microwave. Stir in seasonings. Place almonds in a large mixing bowl and pour seasoning mixture over the nuts. Stir with a rubber spatula until nuts are well coated.
Spread nuts in a single layer on a very large baking sheet (or use 2 medium baking sheets). Bake for 1 hour, stirring every 15 minutes. Taste nuts and sprinkle with additional sea salt (½ – 1 tsp), to taste. Allow to cool completely on the baking sheet, stirring occasionally.
Store in an airtight container at room temperature.
Makes 9 cups
NOTE: Almonds can also be roasted at 350°F for 20 minutes, stirring after 10 minutes.
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Filed under Appetizers
9th Annual Twelve Days of Christmas Cookies: Almond Toffee Sandies
Welcome to December and No Empty Chairs’ 9th Annual Twelve Days of Christmas Cookies Celebration! Twelve more days – Twelve more cookies.
DAY 1: Almond Toffee Sandies
Similar to Pecan Sandies, but with the sweet, crunchy addition of caramel toffee bits. A new family favorite!
Sharing cookies and treats is one of my favorite ways to show love during the Christmas season. Another great tool to find ways to love and serve is this Light the World campaign.
Need some inspiration on ways to Light the World? This 25 Ways, Over 25 Days calendar gives great inspiration from the ultimate source of light, whose birth we celebrate. Click through for ideas on how to apply the Savior’s teachings this Christmas season:
RECIPE:
Almond Toffee Sandies
Makes about 7 dozen small cookies
(adapted from Taste of Home)
1 cup unsalted butter, softened
1 cup sugar
1 cup powdered sugar
2 eggs
1 cup mild flavored olive oil (or vegetable oil)
1 tsp vanilla extract
½ tsp almond extract
4 ½ cups flour
1 tsp baking soda
1 tsp salt **
1 tsp cream of tartar
2 cups coarsely chopped whole roasted almonds
1 package (about 8 oz) toffee bits
(**reduce salt in recipe if using salted almonds)
Preheat oven to 350°F.
In a large mixing bowl, beat butter and sugars until light and fluffy. Add eggs, one at a time, beating after each addition. Gradually beat in oil and vanilla and almond extracts.
Combine the flour, baking soda, salt””, and cream of tartar. Mix into the butter mixture gradually. Add chopped almonds and toffee bits and mix well.
Drop by tablespoonfuls onto ungreased baking sheets. Bake for 12-13 minutes, until bottom of cookies just begin to brown. Cool on wire racks.
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Twelve Days of Christmas Cookies: Almond Toffee Triangles
DAY 9: Almond Toffee Triangles
A shortbread crust, topped with a sliced almond caramel mixture and then baked to perfection.
Easy peasy!
RECIPE:
Almond Toffee Triangles
Crust:
1 cup butter, softened
½ cup powdered sugar
½ tsp vanilla
2 ¼ cups flour
¼ tsp salt
Topping:
1/3 cup packed brown sugar
1/3 cup corn syrup (light or dark)
¼ cup butter
¼ cup heavy cream
1 tsp vanilla
2 cups sliced almonds
Crust:
Preheat oven to 350°F. Grease bottom and sides of a 15×10” pan.
Use a mixer to cream butter and powdered sugar. Beat in vanilla. Slowly beat in flour and salt. Press evenly into greased pan.
Bake for 10 minutes.
Topping:
While crust is cooking, prepare topping. In a medium saucepan, combine sugar, corn syrup, butter and cream. Bring to a boil over medium heat. Remove from heat and stir in vanilla and almonds. Pour topping over HOT crust; spread evenly.
Bake at 350°F for 12-15 minutes, or until topping is set. Cool completely. Cut into 2 ½ inch squares. Cut each square in half diagonally.
Makes 48 triangles
**To prepare in a 17×13” pan: prepare 1 ½ times the recipe.
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Twelve Days of Christmas Cookies: Rocky Road Cookies
DAY 2: Rocky Road Cookies
A soft chocolate cookie, baked and then topped with mini-marshmallows and toasted almonds; all held together by a chocolate ganache glaze. A rockier road never tasted so delicious!
This recipe comes from Glorious Treats, with a few alterations.
RECIPE:
Rocky Road Cookies
Cookie Dough
½ cup (1 stick) unsalted butter
12 oz. semi-sweet chocolate (about 2 cups chips)
1 ½ cups flour
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon salt
1 ¼ cups brown sugar
3 eggs
2 tsp vanilla extract
1 cup coarsely chopped almonds
2 cups mini marshmallows (about half of a 10 oz bag)
Glaze
1 1/2 cups bittersweet or semisweet chocolate chips
3 Tbs corn syrup
2 Tbs heavy cream
Preheat oven to 325°F. Coarsely chop the almonds, then spread onto a baking sheet and bake for 5-7 minutes. Set aside to cool.
In a medium saucepan over medium-low heat, melt the butter and chocolate, stirring frequently. Set aside to cool slightly.
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt; set aside.
In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined. Add the cooled chocolate mixture and blend until just combined. Add the flour mixture slowly and blend until just combined. Refrigerate dough for about 1 hour.
Preheat oven to 325°F. Line baking sheets with parchment paper or silicone mat liner. Roll about 2 Tbs of dough in your hands to create balls. Arrange about 2 inches apart on baking sheets, then flatten slightly with the palm of your hand. Bake cookies about 10 minutes.
Remove baking sheet from oven and immediately top each cookie with 5-6 mini marshmallows. Return the cookies to the oven and bake another 2 minutes. Cool cookies on pan for 2-3 minutes, then transfer cookies to cooling rack.
Prepare cookie glaze by placing chocolate chips in a small bowl. Heat corn syrup and cream in a Pyrex measuring cup in the microwave for 30-40 seconds, until hot. Pour over chocolate chips in bowl and stir until melted.
Place wire cooling rack (with cookies on it) over a sheet of aluminum foil or waxed paper (to catch any excess glaze). Use a spoon to drizzle a small amount of chocolate glaze over the marshmallows, then place a few chopped almonds on top. Then drizzle a second layer of icing over the nuts.
Allow glaze to set before serving. Refrigerate cookies for 15 minutes to set glaze faster.
Makes 3-4 dozen cookies
(Adapted from Glorious Treats)
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