German Almond Paste Cookies

Chewy Almond Paste Cookies • Dishing Delish

WEBJan 31, 2021 · Instructions. Preheat oven to 350F. Line a large baking sheet with parchment paper. In a stand mixer, cream together almond …

Rating: 5/5(125)
1. Preheat oven to 350F. Line a large baking sheet with parchment paper.
2. In a stand mixer, cream together almond paste, granulated sugar, and powdered sugar until combined. On the slowest setting add flour, salt, almond extract, and egg whites. Combine until just mixed together.
3. Use an ice cream scoop to scoop out dough. Roll into a ball with your hands and roll in sliced almonds, then place on baking sheet. Repeat for the rest of the dough.
4. Bake for 15-20 minutes, or until cookies are starting to turn golden brown towards the bottom half of the cookie. Cool before serving.

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Mandelhörnchen (Almond Horns) Recipe King Arthur …

WEBTo add the almond garnish: Brush the horns with the egg white and water mixture and sprinkle with the sliced almonds. For best results, …

1. Preheat the oven to 325°F. Lightly grease two baking sheets or line with parchment.
2. To make the dough: In the bowl of a stand mixer, blend the almond paste, sugar, salt, and almond flour until the mixture is uniformly crumbly.
3. Add the egg whites one at a time, mixing to make a smooth paste. Stir in the almond extract.
4. To shape the dough: Transfer the dough to a pastry bag fitted with a large plain tip. Pipe U-shaped horns about 2” long and 2” wide, leaving at least 2" of space between each horn.

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Bethmännchen (German Marzipan Cookies) The …

WEBDec 13, 2014 · Break up the marzipan into small pieces and place them in a mixing bowl. Sift the powdered sugar on top of the marzipan. Separate …

1. Preheat to 300 degrees F
2. Break marzipan into small pieces in a mixing bowl. Sift the powdered sugar over the marzipan and add the ground almonds, flour, rose water and egg white. Use your hands to combine the ingredients in to a dough. The dough will be somewhat sticky but it will get firm after it's sat in the fridge. If too sticky, add some more ground almonds and powdered sugar.
3. Wrap the cookie dough in plastic wrap and refrigerate for at least an hour.
4. Roll the dough into small balls, no more than 1-inch in diameter. Sprinkle your hands with a little flour or powdered sugar if the dough is too sticky. Place the balls on a lined cookie sheet and press 3 almond halves evenly around each cookie, pointed side up. Brush each cookie with the egg yolk mixture and bake for about 15 minutes until the egg wash turns golden in color.

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