Giant Almond Crumb Cookie
Source: Martha Stewart (8 servings)
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
1 ½ cups finely ground (5 1/4 ounces) blanched almonds
1 ¾ cups all-purpose flour
¾ cup sugar
¼ teaspoon table salt
1 ½ teaspoons pure vanilla extract
Preheat oven to 350 degrees. Butter a 10-inch springform pan; set aside. In a large bowl, whisk almonds, flour, sugar, salt, and vanilla. Cut in butter with a pastry cutter until mixture is crumbly. Work in butter until completely incorporated with no dry crumbs.
Transfer all but 1 1/2 cups of mixture to pan. Press mixture into pan to compress dough. Sprinkle with reserved 1 1/2 cups of mixture; transfer to oven.
Bake, rotating pan two to three times, until cookie begins to turn golden, about 25 minutes. Reduce temperature to 300 degrees. bake until golden brown and fairly dry, 15 to 20 minutes more. Transfer to a wire rack to cool completely. Remove from pan. Store in an airtight container for up to 3 days.
In between studying Sociology and reading the short story, ‘The Yellow Wallpaper,” for lit class – I made some cookies today!
Big Soft Ginger Cookies
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup butter, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- ¼ cup molasses
- 2 tablespoons white sugar
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
I made these last week but I did not have time to post!
Sesame Seed Cookies
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 8 tablespoons unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1 cup hulled sesame seeds, toasted
Heat oven to 350 degrees. Line four baking sheets with parchment paper, and set aside. Sift together flour, salt, and baking soda, and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add egg and vanilla, and beat until combined. Add reserved flour mixture, and beat until combined. Add toasted sesame seeds, and beat until incorporated.
Using a spoon, drop cookie batter, about 1 tablespoon at a time, onto prepared baking sheets, allowing at least 2 inches between cookies for spreading.
Bake until golden, 6 to 8 minutes. Remove from oven, and cool on a wire rack.
Using my larger cookie scoop that is approximately 1 tablespoon, this recipe yielded 25 cookies, not the 48 as stated in the original. Martha Stewart recipe.
Only bake 6 cookies at a time per large cookie sheet, these REALLY spread.
- ½ cup butter, softened
- ½ cup shortening
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 1 ⅓ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 2 ½ cups rolled oats
- 6 ounces semi-sweet chocolate chips
- 6 ounces peanut butter chips
- 1 cup chopped pecans, chopped
Preheat oven to 350 degrees. In a large bowl, combine butter and shortening. Beat with electric mixer on medium to high speed for 30 seconds. Add sugars, baking powder, baking soda, and salt; beat until combined.
Beat in eggs and vanilla. Add flour and cocoa powder; beat on low speed until combined. Stir in oats, semisweet chips, white baking chips, and nuts.
Drop walnut-size pieces dough 3 inches apart onto greased cookie sheet. Bake for 12 to 14 minutes or just until edges are firm and centers are set. Cool on cookie sheet for 1 minute. Transfer cookies to wire rack; cool.
- 2 (8-oz) cans almond paste (not marzipan), coarsely crumbled
- 1 ½ cups confectioners sugar
- ½ teaspoon salt
- 2 large egg whites
- 2 tablespoons mild honey
- 4.5 ounces pine nuts (about 1 cup)
Preheat oven to 350°F.
Pulse almond paste in a food processor until broken up into small bits, then add confectioners sugar and salt and continue to pulse until finely ground, about 1 minute.
Beat together almond mixture, egg whites, and honey in electric mixer at medium-high speed until smooth, about 5 minutes (batter will be very thick).
Spoon half of batter into pastry bag if using (keep remaining batter covered with a dampened paper towel) and pipe or spoon 1 1/2-inch rounds about 1 inch apart onto 2 parchment-lined baking sheets. Gently press half of pine nuts into tops of cookies.
Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 12 to 15 minutes total. Slide cookies on parchment onto racks to cool completely, then peel cookies from parchment. Make more cookies with remaining batter and pine nuts on cooled baking sheets.
For this particular recipe, it’s important to use canned almond paste — the type sold in tubes is too crumbly and doesn’t give the cookies the right consistency.
Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.
I used my small silver cookie scoop!
I am busy trying to catch up with Christmas baking! I made Gingerbread Biscotti yesterday!!
I am about to bake again but took some time to get the borders on my Christmas Spools quilt!
Makes 48 servings
These are a bit different. I bought the lavender at Penzey’s Spice yesterday.
||cups all-purpose flour
||teaspoon baking powder
||teaspoon baking soda
||cup granulated sugar
||teaspoon pure vanilla extract
||tablespoons orange zest
||tablespoon dried lavender blossoms
Preheat oven to 350 degrees F. Adjust oven rack to the middle position. Lightly grease three baking sheets (lining the baking sheet with parchment paper prevents sticking and makes cleanup much easier).
In a medium bowl, sift flour, baking powder, baking soda, and salt together; set aside.
In a large bowl, whisk sugar and eggs to a light lemon color; stir in honey, vanilla extract, orange zest, and lavender blossoms. Sprinkle dry ingredients over the egg mixture; fold in until the dough is just combines.
To shape the dough into a log, lightly sprinkle flour on the work surface, on top of the dough, and on your hands. Use just enough flour to form the logs and to prevent sticking; you don’t want the logs to be covered with flour. Divide dough into six equal pieces. With your hands, pat and shape each piece into a loaf approximately 3 inches wide, 7 inches long, and 3/4-inch high. Place two rolls onto each prepared baking sheet with 3 to 4 inches of space between them.
Bake 25 minutes or until dough pops back up when lightly pressed with a finger. (After dough has baked 10 minutes, reverse cookie sheets from front to back and move from the top rack to the bottom one. Repeat this again after another 10 minutes). You can’t judge the cooking by the color. The biscotti shouldn’t change color during the second baking, so poke them to tell if they’re done. They should feel dry and offer some resistance. Remove from oven and cool 10 minutes on a wire rack.
Reduce oven to 275 degrees F. Using a long serrated knife, cut logs diagonally into 1/2-inch thick slices. Turn the slices over, onto their sides; return slices, on baking sheets, to oven. Bake another 15 minutes. NOTE: Do not crowd the biscotti slices on the baking sheet for their second baking as they need the hot air to circulate to enable them to crisp up evenly. Remember biscotti will continue to crisp up, as they cool, so do not be tempted to over bake. Remove from oven and cool completely on wire racks. Store biscotti in an airtight container. They will keep well for a few weeks.