The Big Book Of Cookies - Almond Bars, Almond Bonbons, Anise Biscotti, Almond-Filled Crescents, Almond Macaroons, Animal Cookies, Anise Biscotti, Applesauce-Granola Cookies, Apricot-Cherry Bars, Banana-Cornmeal Cookies, Banana-Ginger Jumbles, and more... [NOOK Book]

Overview

SNEAK PEAK:

Almond Bars
1 ...
See more details below
The Big Book Of Cookies - Almond Bars, Almond Bonbons, Anise Biscotti, Almond-Filled Crescents, Almond Macaroons, Animal Cookies, Anise Biscotti, Applesauce-Granola Cookies, Apricot-Cherry Bars, Banana-Cornmeal Cookies, Banana-Ginger Jumbles, and more...

Available on NOOK devices and apps  
  • NOOK Devices
  • NOOK HD/HD+ Tablet
  • NOOK
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK Study
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$1.99
BN.com price

Overview

SNEAK PEAK:

Almond Bars
1 package white cake mix
1/2 cup butter or margarine -- softened
2 eggs
Almond Topping -- (recipe follows)

ALMOND TOPPING
2/3 cup sliced almonds
2/3 cup butter or margarine
1/2 cup sugar
1 tablespoon plus 1 teaspoon all-purpose flour 1 tablespoon milk

Heat oven to 350º. Beat cake mix (dry), butter and eggs with electric mixer on low speed until dough forms or mix with a spoon. Press in bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20 to 25 minutes or until golden brown and crust begins to pull away from sides of pan or until toothpick inserted in center comes out clean.

Immediately spread Topping over crust. Set oven control to broil. Place pan on middle rack in oven. Broil 2 to 3 minutes or until Topping is golden brown and bubbly (watch carefully-Topping burns easily). Cool completely. Cut into 8 rows by 4 rows.

ALMOND TOPPING:
Cook all ingredients in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved and mixture thickens slightly.
Almond Bonbons
Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------
1 1/2 cups all-purpose flour
1/2 cup butter or margarine -- softened
1/3 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1/2 (7 ounce) package almond paste (7- or 8-ounce size) Almond Glaze -- (recipe follows)
Sliced almonds -- toasted, if desired (see Notes)

ALMOND GLAZE
1 cup powdered sugar
1/2 teaspoon almond extract 4 teaspoons milk (4 to 5 teaspoons)
Heat oven to 375º. Beat flour, butter, powdered sugar, milk and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Cut almond paste into 1/2-inch slices; cut each slice into fourths.

Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet to wire rack. Cool completely. Dip tops of cookies into Almond Glaze. Garnish with sliced almonds.

ALMOND GLAZE:
Mix all ingredients until smooth and spreadable.
Almond Macaroons
Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------
1 (7 ounce) package almond paste (7 or 8 ounces) 1/4 cup all-purpose flour
1 1/4 cups powdered sugar
1/4 teaspoon almond extract
2 egg whites
3 dozen blanched whole almonds

Grease cookie sheet. Break almond paste into small pieces in large bowl. Stir in flour, powdered sugar and almond extract. Add egg whites. Beat with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until smooth.

scraping bowl occasionally, until smooth.

inch cookies about 2 inches apart onto cookie sheet. Top each with almond. Refrigerate 30 minutes.

Heat oven to 325º. Bake about 12 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely. Store in airtight container.

Almond-Filled Crescents
Serving Size : 48 Preparation Time :0:00
Categories : Chapter 6 Rolling in Dough
Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------
1 cup powdered sugar
1 cup whipping (heavy) cream
2 eggs
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (7 ounce) package almond paste (7 or 8 ounces) 3/4 cup butter or margarine -- softened Easy Glaze -- (recipe follows)

EASY GLAZE
1 cup powdered sugar
6 teaspoons milk (6 to 7 teaspoons)

Mix powdered sugar, whipping cream and eggs in large bowl with spoon. Stir in flour, baking powder and salt (dough will be stiff). Cover and refrigerate about 1 hour or until firm.

Heat oven to 375º. Break almond paste into small pieces in medium bowl; add butter. Beat with electric mixer on low speed until blended. Beat on high speed until fluffy (tiny bits of almond paste will remain).

Roll one fourth of dough at a time into 10-inch circle on lightly floured surface. Spread one fourth of almond paste mixture (about 1/2 cup) over circle. Cut into 12 wedges. Roll up wedges, beginning at rounded edge. Place on ungreased cookie sheet with points underneath. Repeat with remaining dough and almond paste mixture. Bake 14 to 16 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool completely.

Drizzle with Glaze.
EASY GLAZE:
Mix ingredients until smooth and thin enough to drizzle.
Animal Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------1/2 cup granulated sugar

TO BE CONTINUED... Buy now and get all the recipes!
Read More Show Less

Product Details

  • BN ID: 2940013620872
  • Publisher: S.H.W.
  • Publication date: 8/27/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Sales rank: 1,171,479
  • File size: 54 KB

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)