The almonds become a base for flavoring. And it's interesting because it's the taste of almonds without the "crunch" or "nut" texture. They are ground fine. You can use your blender to get them there. If this wasn't the type of almond butter cookies you were thinking of, scroll below to see my photo gallery with all the Italian cookie recipes I have on my site. Or if you were looking for an almond flavored dessert that doesn't call for almonds, but uses amaretto - see my amaretto recipes.
Too - there some FAQs about this cookie below along with several ideas. Thanks for stopping by -
* 1 cup (2 sticks) butter, at room temperature
* 1 cup sugar
* 1 large egg
* 2 tablespoons fresh orange juice
* 1 tablespoon vanilla (see substitutions)
* 2 cups all-purpose flour
* 1/2 cup ground blanched almonds (use a blender to grind)
* 1 tsp baking powder
* 1/4 teaspoon salt
* Preheat the oven to 350 degrees.
* Cream butter and sugar in large bowl.
* Beat in egg, orange juice, and vanilla.
* Grind your blanced almonds very fine - almost to a flour-paste-like consistency
* Add flour, nuts, baking powder, and salt just until thoroughly combined.
* Divide dough and roll into logs. (I stick it in the 'fridge for a bit, rolled in saran )
* Slice and place 1 inch apart on ungreased cookie sheet.
* Bake in batches for minutes or just until set and edges are lightly golden.
Excuse me? May I kindly suggest you glance at the name of this recipe again? Seriously. Please no. These are a buttery-almond-y cookie. Hence, the noun "butter". Almond Butter Cookies.
You get sick and your hair falls out. Shortening is a fake fat product full of crap that will melt your veins. Ok, just kidding. But gotcha thinking. Most Italian cookie recipes call for fresh ingredients (or ones close to their natural form). So let's stick with butter or you really won't get any flavor. Plus your texture will be off - like dry puff logs.
Naked almonds. They have been boiled and had their skins peeled off. See how to blanch almonds.
Yup. Have at it. BUT the beauty of this recipe is the fact it's just a normal pumpkin cake. It's not a bread. It's really like a cake mix.
You can. And I have. I prefer the vanilla orange combination much better. The almond flavoring with the orange is kind of - just not right in this cookie.
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