Almond Cookies
Almond Cookies are a classic cookie that is perfect for any occasion. They are made with simple ingredients and are easy to make.
Almond Cookies are a classic cookie that is perfect for any occasion. They are made with simple ingredients and are easy to make.
- Carbohydrate 8.06319417555507 g
- Cholesterol 10.1677083419286 mg
- Fat 4.87708229581659 g
- Fiber 0.417239583090877 g
- Protein 1.1040572928761 g
- Saturated Fat 2.51314708546212 g
- Serving Size 1 1 Serving (16g)
- Sodium 109.942083461731 mg
- Sugar 7.64595459246419 g
- Trans Fat 0.343386666965884 g
- Calories 79 calories
Step-by-step
- Preheat oven to 400 degrees F (200 degrees C).
- In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.
- Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.
Unlike a heavy sugar cookie that relies purely on a high proportion of sucrose for structural crispness, these almond biscuits incorporate ground nuts that introduce both proteins and fats directly into the dough matrix. That inclusion of finely ground almonds alters the moisture distribution during baking, yielding a tender crumb that contrasts sharply with standard shortbread preparations. Fat molecules from the butter coat the flour proteins, which physically limits gluten development when the dry ingredients are combined with the wet components. Without that physical interference from lipids and nut solids, the flour would hydrate too aggressively, producing a tough, bread-like texture instead of a delicate morsel.
Creaming the butter and sugar together at the start incorporates countless microscopic air cells into the fat phase, providing essential leavening power that expands when exposed to thermal energy in the oven. Incorporating the egg introduces both water and emulsifiers like lecithin, which help bind the dairy fats and the liqueur into a stable emulsion without breaking. Amaretto liqueur contributes ethanol and water along with benzaldehyde compounds, amplifying the natural nutty aroma inherent in the stone fruit kernels while adding minimal bulk liquid. Ensuring the butter is adequately softened before mixing allows it to hold those whipped air pockets stably rather than melting into a greasy liquid pool.
Dropping the portions two inches apart on ungreased sheets accommodates the lateral spread caused by melting fats before the structure fully sets at high thermal ranges. Operating a hot oven at 400 degrees Fahrenheit ensures that the exterior starches undergo rapid gelatinization and minor Maillard reactions, producing a lightly colored surface before the interior dries out completely. Monitoring the short five-to-eight-minute baking window prevents the delicate nut oils from scorching and turning bitter, an error that happens rapidly once the moisture content drops below a critical threshold. Removing the trays the moment the edges show faint coloration leaves residual heat to finish the centers safely.
Almond-flavored baked goods trace their lineage back through centuries of Mediterranean confectionery traditions where bitter almonds were ground alongside honey or sugar to preserve nut pastes. Modern adaptations frequently substitute extracts or liqueurs like amaretto for safety and consistency, bypassing the natural cyanide compounds found in raw bitter varieties while retaining the characteristic aromatic profile. Storing the finished batch in an airtight container at room temperature preserves their texture for several days by preventing ambient humidity from softening the crisp exterior crust. Proper cooling on wire racks before storage prevents condensation from forming inside the container, keeping the crumb structure intact.
