Best Flo Brakers Crisp Belgian Almond Cookies Recipes

FLO BRAKER'S PAIN D'AMANDE COOKIES

Steps:

• Melt the butter in a small saucepan over low heat with the sugar, salt, cinnamon, and water. Stir until the butter just melts but don't allow to boil: most of the sugar should not be dissolved.
• Remove from heat and stir in the flour, baking soda, and almonds until well mixed.
• Line a 9-inch (23cm) loaf pan with plastic wrap and press the dough into the pan so the top is smooth. Chill until firm.
• To bake the cookies, preheat the oven to 325º (160ºC.).
• Using a very sharp chef's knife, slice the dough crosswise, as thin as possible, into rectangles. If you can get them as thin as a coin, all the better. The thinner they are, the more delicate and crisp they'll be.
• Space the cookies on parchment lined baking sheets and bake for 10-15 minutes, or until the cookies feel slightly firm and the undersides are golden brown. Flip the cookies over and bake an additional 10-15 minutes, until the cookies are crisp and deep golden-brown on top. The baking times depend on how thin you cut the cookies.
• Cool completely, then store in an airtight bin until ready to serve.
• Storage: Once baked, the cookies will keep in an airtight container for up to three days. The dough can be stored in the refrigerator for up to four days, or frozen for up to two months, if well-wrapped.
• Note: Large-crystal golden sugar, as shown, is available in specialty food stores, natural food stores.

FLO BRAKER'S CRISP BELGIAN ALMOND COOKIES

Steps:

• 1. Melt the butter in a medium-sized saucepan over low heat with the sugar, cinnamon and water. Stir until the butter just melts but don't allow to boil. Most of the sugar should not be dissolved. (After I cut the butter into cubes, I let it get very soft so it melts quickly. That helps keep more of the sugar crystals intact.)
• 2. Remove from heat and stir in the flour, baking soda and almonds until well mixed.
• 3. Line a 9-inch loaf pan with plastic wrap and press the dough into the pan so there are no holes and the top is smooth. Chill until firm. The dough can be stored in the refrigerator for up to four days, or well-wrapped and frozen for up to two months.
• 4. To bake the cookies, preheat the oven to 325° (160°C).
• 5. Using a very sharp strong knife, slice the dough crosswise, as thin as possible, into rectangles. If you can get them as thin as a coin, all the better. The thinner they are, the more delicate and crisp they'll be. (After I cut the dough, if I'm not going to bake all of the cookies at once, I wrap the slices well and either refrigerate or freeze them so I can bake as few or many as I want.)
• 6. Space the cookies on parchment lined baking sheets (do not use a silicone baking sheet) and bake for 10-15 minutes, or until the cookies feel slightly firm and the undersides are golden brown. Flip the cookies over and bake an additional 10-15 minutes, until the cookes are crisp and deep golden-brown on top. The baking times depend on how thin you cut the cookies. The slow baking develops the crispy texture and toasty flavor. Although the dough is pale in color, it becomes honey-colored and delicious when baked. (The sugar caramelizes during the long slow baking.)
• 7. Cool completely, then store airtight until ready to serve. The baked cookies will keep in an airtight container for up to three days.
• 8. Note: Large-crystal golden sugar is available in specialty food stores, natural food stores, or online. Depending on where you live, C&H Hawaiian Washed Sugar is available in grocery stores. The raw sugar's light golden color and distinctly old-fashioned flavor, similar to that of turbinado-style sugar, gives this cookie its unique taste, texture and appearance.
• 9. These cookies aren't typically American, but the site doesn't allow for a European or Belgian option and it forced me to choose.

CRISP ALMOND COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugar and fluffy. Beat in water and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Stir in almonds. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with a fork. , Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Dust with confectioners' sugar.

ALMOND THINS

Steps:

• Preheat oven to 325 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Sift together the flour and salt and slowly stir into butter mixture until just blended.
• Divide batter in half and place each half on in the center of two ungreased, flat-sided cookie sheets. Dip a spatula in warm water and spread batter to cover the entire baking sheet, making sure batter is spread evenly. Sprinkle almonds and press gently into dough.
• Bake each sheet about 12 minutes, or until edges are lightly browned. Cut hot cookies into 2-inch squares. Return to oven and bake until lightly golden... about 5 minutes. Watch carefully to prevent over baking.
• Remove from oven to a wire rack. Slide spatula under cookies to loosen. Cool completely on cookie sheets. Store in airtight containers with waxed paper between layers.