Best Almond Meltaways Recipes

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CINNAMON-ALMOND MELT-AWAYS



Cinnamon-Almond Melt-Aways image

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 48 melt-aways

Number Of Ingredients 8

3/4 cup skin-on almonds
1 1/4 cups all-purpose flour
1/4 cup rice flour
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 3/4 sticks (14 tablespoons) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
2 teaspoons pure vanilla extract

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 350˚. Spread the almonds on a baking sheet and bake on the lower rack until toasted and lightly browned on the inside, 15 to 18 minutes. Let cool completely, then pulse in a food processor until very finely ground (do not grind to a paste). Add the all-purpose flour, rice flour, 1 teaspoon cinnamon and the salt. Pulse until combined.
  • Line 2 baking sheets with parchment paper. Beat the butter and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in the vanilla until combined. Reduce the mixer speed to low and beat in the flour mixture. Turn out the dough onto a large sheet of plastic wrap, flatten into a rectangle and wrap. Refrigerate until firm, about 1 hour.
  • Roll out the dough between 2 sheets of plastic wrap into an 8-by-9-inch rectangle (about 1/3 inch thick). If the dough starts to crack around the edges, pinch it back together with your fingers. Peel off the plastic wrap. With a short side facing you, slice the dough lengthwise into eight 1-inch-wide strips, then slice the strips crosswise into 1 1/2-inch rectangles (48 total; if the dough becomes too soft, refrigerate 15 minutes). Arrange the rectangles 1 inch apart on the prepared pans.
  • Bake, switching the pans halfway through, until the cookies are set around the edges, 16 to 20 minutes. Let cool 5 minutes on the pans.
  • Meanwhile, whisk the remaining 1 cup confectioners' sugar and 1 teaspoon cinnamon in a shallow bowl. Gently toss the warm cookies in the sugar mixture to coat, then transfer to racks to cool completely. Toss the cooled cookies in the sugar mixture again.

EGGNOG MELTAWAY COOKIES



Eggnog Meltaway Cookies image

The secret to these cookies' melt-in-your-mouth texture is the confectioners' sugar, which easily comes together with almonds in a food processor. The flavors of rum, bourbon and nutmeg make the little snowball lookalikes taste just like your favorite holiday drink.

Provided by Food Network Kitchen

Categories     dessert

Time 2h55m

Yield 4 dozen cookies

Number Of Ingredients 9

1 cup blanched almonds (skinless)
2 cups confectioners' sugar
2 sticks (1 cup) unsalted butter, at room temperature
1 tablespoon bourbon
2 teaspoons rum extract
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour (see Cook's Note)
1/2 teaspoon fine salt
1 tablespoon freshly grated nutmeg, plus more for serving

Steps:

  • Line 2 baking sheets with parchment.
  • Put the almonds and 1/2 cup of the confectioners' sugar in the bowl of a food processor and process until very finely ground, about 2 minutes. Add the butter and process until smooth, 30 seconds to 1 minute. Scrape the dough off the inside of the bowl if needed. Add the bourbon and rum and vanilla extracts and pulse until smooth. Add the flour and salt and pulse until the dough forms a ball.
  • Roll mounded teaspoons of the dough into balls about 1 inch wide and place on the prepared baking sheets about 1 inch apart. Refrigerate for 30 minutes.
  • Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
  • Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are firm when gently pressed, completely dry and just beginning to crack at the top, 20 to 25 minutes. Cool the cookies on the sheets for 5 minutes; they will firm as they cool.
  • Meanwhile, put the nutmeg and remaining 1 1/2 cups confectioners' sugar in a pie plate or wide baking dish and mix well. Toss the warm cookies very gently in the sugar mixture until evenly coated; the cookies need to be warm for the first coating of sugar to stick. Cool the cookies on a wire rack completely, about 30 minutes, then toss again in the sugar mixture so they are very white. Sprinkle with additional grated nutmeg.
  • Store the cookies in a little bit of extra confectioners' sugar in an airtight container for up to a week.

ALMOND MELTAWAYS



Almond Meltaways image

These little gems will melt in your mouth! Recipe is from Family Circle. The dough must refrigerate for 2 hours (not included in prep time).

Provided by CookingONTheSide

Categories     Dessert

Time 28m

Yield 3 dozen cookies, 36 serving(s)

Number Of Ingredients 5

1/2 cup unsalted butter, softened
1 cup confectioners' sugar
1/2 teaspoon almond extract
1 cup all-purpose flour
1/2 cup blanched slivered almond, finely ground

Steps:

  • Beat together butter and 1/2 cup of the confectioners' sugar in bowl until smooth and creamy. Beat in almond extract.
  • On low speed, beat in flour and nuts.
  • Wrap dough in plastic wrap; refrigerate until firm, 2 hours.
  • Heat oven to 325 degrees F. Pinch off pieces of dough in heaping teaspoonfuls.
  • Roll into logs and taper ends; bending into crescents.
  • Place on ungreased baking sheets. Bake in 325 degree oven for 16 to 18 minutes, until lightly browned.
  • Remove cookies to wire rack. While warm, dust with a generous layer of remaining confectioners' sugar.
  • Cool completely then sprinkle again with any remaining confectioners' sugar.

Nutrition Facts : Calories 60.1, Fat 3.6, SaturatedFat 1.7, Cholesterol 6.8, Sodium 1, Carbohydrate 6.4, Fiber 0.3, Sugar 3.4, Protein 0.8

PECAN MELTAWAYS



Pecan Meltaways image

This sweet, nutty pecan balls recipe is a tradition in our house at Christmastime, but the treats are delightful any time of the year. -Alberta McKay, Bartlesville, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 dozen.

Number Of Ingredients 7

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup chopped pecans
Additional confectioners' sugar

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled., Preheat oven to 350°. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners' sugar; cool completely on wire racks. Roll cooled cookies again in confectioners' sugar.

Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

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What are Almond Meltaways?

Almond Meltaways are a type of cookie that is buttery and crumbly in texture. These cookies have a shortbread base and are enhanced with almond extract or finely chopped almonds, giving them a rich almond flavor. Almond Meltaways are perfect for cookie lovers who enjoy a light, mouth-watering treat that melts in the mouth.

The History of Almond Meltaways

While the origin of the Almond Meltaways recipe is unclear, many believe that it is an adaptation of the traditional shortbread cookie recipe. The cookie has been known to be a staple in bakeries and coffee shops, but it has recently become popular for home baking. Almond Meltaways have become a favorite for many people, and the recipe has been adapted to include different variations such as adding chocolate chips or white chocolate drizzle.

Ingredients for Almond Meltaways

  • Flour
  • Butter (softened)
  • Confectioners' sugar (powdered sugar)
  • Almond extract or finely chopped almonds
  • Salt

How to Make Almond Meltaways

  1. Cream the butter and confectioners' sugar.
  2. Add the almond extract or finely chopped almonds to the mixture.
  3. In a separate bowl, mix the flour and salt.
  4. Add the flour mixture to the butter mixture and mix until well combined.
  5. Form the dough into a ball and wrap it in plastic wrap. Chill the dough for at least an hour.
  6. Preheat the oven to 350 degrees Fahrenheit.
  7. Roll the dough into small balls and place them on a lightly greased cookie sheet. Flatten the balls slightly with a fork.
  8. Bake the cookies for 12-15 minutes or until they turn golden brown.
  9. Let the cookies cool on wire racks before serving.

Variations of Almond Meltaways

While Almond Meltaways are delicious on their own, you can add a twist to the recipe by including variations such as chocolate chips or white chocolate drizzle. Here are some popular variations:
Chocolate Almond Meltaways:
Add 1/2 cup of mini chocolate chips to the recipe, and substitute the almond extract with vanilla extract. You can also top the cookies with melted chocolate and chopped almonds.
White Chocolate Almond Meltaways:
Add 1/2 cup of white chocolate chips to the recipe and substitute the almond extract with vanilla extract. Top the cookies with melted white chocolate and chopped almonds.
Lemon Almond Meltaways:
Add 1 teaspoon of freshly grated lemon zest to the recipe, and substitute the almond extract with lemon extract. Add a lemon glaze to the cooled cookies by mixing 1/2 cup of confectioners' sugar with 1-2 tablespoons of fresh lemon juice.

Conclusion

Almond Meltaways are one of the most delicious cookies you can make, with their rich buttery and almond flavor. They are easy to make and are perfect for serving on special occasions or as a tasty treat to share with friends and family. With variations that include chocolate chips, white chocolate, and lemon zest, Almond Meltaways can cater to everyone's taste buds. Whether you're a seasoned baker or a beginner, Almond Meltaways are the perfect recipe to try.
Almond Meltaways are delicious and easy to make, whether you are a seasoned baker or a beginner. This sweet and buttery treat is perfect for an afternoon tea or as a dessert. Here are some valuable tips for when you want to make almond meltaways to make sure that they come out perfectly.

Tip #1: Use high-quality ingredients

The quality of the ingredients you use in making almond meltaways is very important. Make sure you use high-quality butter, flour, sugar, and almonds.
Butter:
Use unsalted butter, which has a higher fat content than salted butter. This will result in a richer and creamier texture for your almond meltaways. If possible, use European-style butter, which has an even higher fat content, making it ideal for baking.
Flour:
Use all-purpose flour, which has the right amount of protein content for this recipe. Cake flour is not recommended, as it is too delicate and may result in crumbly cookies.
Sugar:
Use granulated sugar, as it dissolves easily and is ideal for making the dough. Do not use powdered sugar, as it has cornstarch added to it, which will affect the texture and taste of the cookies.
Almonds:
Use high-quality blanched almonds, which are almonds without the skin. This will give your cookies a smoother texture, and they will not have a bitter taste.

Tip #2: Chill the dough

Chilling the dough is essential in making perfect almond meltaways. This will prevent the cookies from spreading too much while baking, and they will keep their shape.
Chilling the dough:
After making the dough, wrap it in plastic wrap and chill it in the refrigerator for at least an hour. It can also be chilled overnight if you want to prepare the dough ahead of time. Chilling the dough will allow the butter to solidify again, which will help the cookies hold their shape better.

Tip #3: Correctly measure your ingredients

Measuring your ingredients correctly is also important in making almond meltaways. Use measuring cups and spoons to ensure that you have the correct amount of each ingredient.
Measuring cups:
When using measuring cups for dry ingredients, scoop the ingredients into the cup and level it off with a straight edge. Do not pack the ingredients down or shake the cup to level it off, as this will result in too much or too little of the ingredient.
Measuring spoons:
When using measuring spoons, level off the ingredient with a straight edge, such as a butter knife, to ensure that you have the right amount.

Tip #4: Use a cookie scoop

Using a cookie scoop is another valuable tip when making almond meltaways. This will ensure that each cookie is the same size, which will result in even baking.
Cookie scoop:
Use a small cookie scoop, typically about 1 to 1.5 tablespoons in size. Scoop the dough onto the baking sheet and use your hands to form the dough into balls. Place the balls at least two inches apart to prevent them from touching while baking.

Tip #5: Don't overbake the cookies

Overbaking the cookies will result in dry and crumbly meltaways, which is not what you want. Keep a close eye on the cookies while they are baking, and take them out of the oven as soon as they start to turn golden brown.
Baking time:
The baking time for almond meltaways is usually around 12 to 15 minutes, depending on your oven. Keep an eye on the cookies after 10 minutes to make sure that they are not overbaked.

Tip #6: Cool the cookies before rolling in powdered sugar

After baking the cookies, allow them to cool for a few minutes before rolling them in powdered sugar. This will prevent the sugar from melting and sticking to the cookies.
Cooling time:
Allow the cookies to cool on the baking sheet for about five minutes before transferring them to a wire rack to cool completely. Once they are cool, roll them in powdered sugar to coat them evenly.

Conclusion

Using high-quality ingredients, chilling the dough, measuring the ingredients correctly, using a cookie scoop, not overbaking the cookies, and cooling the cookies before rolling in powdered sugar are all valuable tips to keep in mind when making almond meltaways. By following these tips, you will be able to make perfect melt-in-your-mouth cookies that everyone will love.

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