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Special treats and goodies are one of the best things about the holidays. Do you have special recipes that you only make during Christmas. We do, but I always research other yummy recipes to add and this Almond Crisp cookie is one I’ve been wanting to try. I was really surprised at how easy it was to make and it’s super tasty. You will find recipe below. Also, be sure to check out all the other treats at the end of this post. My blogging friends have been busy creating lots of yummy holiday goodies.
Welcome back to year six of our Festive Christmas Event where we team up with a bunch of talented blogging friends to bring you a plethora of creative ways to celebrate your holiday season. We will also be baking some cookie recipes for you, sharing some party games, making some handmade gifts, doing some ornament crafting and sharing our Christmas movie family fun ideas. There will be breakfast recipes and as always our decorated Christmas Trees which is always a fun tour of homes.
New this year are Gift Guides. We are right there with you shopping from home due to Covid 19 and we understand how hard that can be. So, we have been busy little Elves doing tons of research to create fabulous Gift Guides to help you with your holiday shopping.
You will find new ideas every Monday and Wednesday between Oct. 19th through Nov. 18th. Scroll all the way down to find all the ideas linked at the end.
If you missed our previous posts you can find them in the links below:
Clothespin Snowflake Ornaments
Here are some additonal Christmas Treat Ideas:
Almond Crisp Cookie Recipe
I grew up with lots of goodies sitting around during the holidays. My mom would make peanut brittle and delicious fudge among lots of baked goods. I remember our neighbors dropping by a plate of delicious treats, too.
When I had my own family I continued to make the same things, but added treats like Christmas Crack, toffee, and cranberry bread. I thought I would add something new to the mixture so I found this recipe for Almond Crisps and made it my own. I loved the idea of making them into a bowl to serve peppermint ice cream in. I tested these out on my family and they loved them. If fact, I saw a few kids licking their bowls. The almond crisp cookie bowl is just perfect size to hold a scoop of ice cream. We added a bit of drizzled chocolate to the top, too. Oh my. They are so good served this way.
Another thing I love about this recipe is that they can be rolled into pirouettes. Have you ever eaten the amazing Pepperidge Farm chocolate pirouettes? These are very similar and I love them. Here is the easy recipe. I hope you try them.
Almond Crisp Ingredients
The ingredients for the almond crisps are simple items you may already have in your pantry.
- flour
- sugar
- butter
- eggs
- almond extract
- chocolate chips (optional)
Almond Crisp Instructions
Making the cookies are just as easy as the ingredients are. The most time consuming thing is waiting for the egg whites to become room temperature and the butter to cool. Once that’s done the cookies go together really quickly.
- Beat the egg whites in a standing mixer. It’s nice to walk away and get other things done while waiting for the egg whites to whip. I put the mixer on high and whip the egg whites to soft peak.
- Once the egg whites are whipped add the sugar and continue to whip them on high until stiff peaks form.
- Add half of the flour and fold the mixture together. Once that is done add the cooled butter and almond extract and continue to mix with a spoon. Then add the remaining flour and mix well. You will want the mixture to be a bit runny.
- That’s it. Grease or spray a baking pan well and place a tablespoon of mixture on the pan and spread out. I like to use the back of a spoon that has been sprayed with cooking oil. Sometimes I found it easier to use my finger that had been sprayed.
- Bake for 5-6 minutes at 375 degrees or until the edges are golden.
- Once baked remove and immediately roll them on a greased wooden spoon handle for pirouettes or placed on the backside of a muffin pan for dessert bowls.
- The cookies will harden quickly.
- The options are endless on what to do with your crisps. You can fill pirouettes with Nutella or dip in melted chocolate. Add ice cream or chocolate mousse to the bowls and create a delicious dessert.
Almond Crisps
A sweet crisp cookie that can be shaped into a bowl or rolled and dipped in chocolate for a beautiful presentation dessert.
Ingredients
- 2 egg whites
- 1/4 cup butter or margarine
- 1/2 cup sugar
- 1/2 cup all purpose flour
- 1/2 tsp. almond extract
- 1/2 cup semi sweet chocolate chips (optional)
- 2 tsp. shortening (optional)
Instructions
-
In a mixing bowl let egg whites stand for 30 minutes at room temperature.
-
In a small saucepan heat butter or margarine over low heat just until melted. Set aside to cool.
-
Beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl).
-
Gradually add sugar, beating until stiff peaks form (tips stand straight).
-
Fold in about half of the flour.
-
Gently stir in butter or margarine and almond extract.
-
Fold in the remaining flour until combined.
-
Drop tablespoons of batter at least 3 inches apart onto greased baking sheet (Be sure to grease between batches.). Spread batter into 3 inch circles. Spraying oil on the back of the spoon helps or using your finger sprayed with oil may work better for you. (Bake 3 cookies at a time.).
-
Bake in a preheated 375 degree oven for 5-6 minutes or until cookies are golden.
-
Immediately remove a cookie from the baking sheet. For pirouettes, place the cookie upside down on the counter and quickly roll it around a greased handle of a wooden spoon. Slice the cookie off the handle and cool on a wire rack. For tulip cups, place the warm cookie on an inverted muffin pan. Working quickly repeat with the remaining warm cookies. (If they harden before you can shape them, reheat them in the oven for about a minute.)
-
To dip the pirouettes, in a small, heavy saucepan heat chocolate and shortening over low heat just until melted, stirring occasionally. Remove from heat. Dip one end of each cookie into the chocolate mixture. Let excess drip off. Transfer to a waxed paper-lined baking sheet. Let stand until chocolate is set.
Recipe Notes
Be sure to roll batter evenly with a spoon on the baking sheet. If the middle is too thick it will break apart.
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About Dru
I’ve always wanted to try making these but they look so intimidating. After seeing your instructions I think I just might be able to make them. Finger’s crossed. You had me at dipped in nutella!
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