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Recipe Index
Almond Cookies
Almond Roca new
Amaretti new
Anko Sweet Bean Paste
Apple Crisp
Apple Pie
Bacardi Rum Cake
Banana Bread
Banana Cream Pie
Biscotti with Almonds
Biscotti with Cocoa
Biscotti with Peanuts
Biscotti with Candied Orange Peel
Blackberry Pie
Black Russian Cake
Blueberry Jam
Blueberry Muffins
Blueberry Pancakes
Blueberry Pie
Blueberry Pie from frozen Berries
Brownies
Brownies with Cream Cheese
Calpis
Candied Orange Peel
Carmelitas
Carrot Cake
Caspian Yogurt Tart
Cheese Cake baked
Chai Tea
Chiffon Cake
Chiffon Cake(orange)
Chocolate Mocha Sauce
Coffee Cake
Coffee Liquor
Corn Muffins
Cream Cheese Cookies
Cream Puff
Crepes with Mocha Cream
Custard Cream
Egg flan
Finger Jello
German Apple Pancakes
Guava Pineapple Jam
Lemon Bars
Lemon Cheesecake
Lemon pie
Linzer Cookies
Mrs. Field Chocolate Chip Cookies
Mochi Manjuu
Oatmeal Cookies
Orange Chiffon Cake
Orange Nut Bread
Orange Muffins
Orange Yogurt Tart
Pancakes
Pancakes German Apple
Peach Pie (fresh)
Peanut Brittle
Pie Crust
new Pie Crust without Shortening
Pound Cake plain
pound cake dry fruits
Pumpkin Cheesecake
Pumpkin Pie
Russian Tea Cookies
Seven Layer Cookies
Scones
Scones Low fat
Soufflés
Sponge Cake
Strawberry Bavarian Cream
Strawberry Pie Fresh
Sweet Potato Muffins
Tapioca Pudding
Tiramisu
Valentine Cookies
White Chocolate chip Cookies
Yogurt
Yogurt Dessert
Zucchini Bread No Oil

Almond Cookies



Beat by hand. (An electric blender will cause bubbles.)
  3 eggs
Add and mix well:
  3/4 cup (150 grams) sugar
Add and mix:
  1/2 cup (65 grams) cake flour
1 tsp .vanilla

Add and mix well. Cover and store in a fridge for about 1/2 hour:

  8 oz. (about 200 grams) sliced almonds
Apply salad oil generously on the surface of the aluminum foil with a piece of paper towel. Place a tablespoonful cookie dough, 2 inches apart. Both parchment paper and silicone baking sheet work well.
 
Flatten as evenly and thinly as possible with a spatula so that the almond slices would be one layer if possible.
 
Bake at 250 to 270F (121 C) for 20 to 30 min. or until brown.
If the cookie is baked unevenly, like this photo below, break off the crispy part and put back the unbaked part into the oven and bake longer until it turns brown. This tends to happen if either the cookie dough is not evenly thin or the temperature inside the oven is not even.
 
Remove the cookie from the cookie sheet and place it on the flat and cool surface. When the cookie is cool and hardened, peel off the foil. The foil should come off easily if you applied enough salad oil.
 

(a very thin cookie)

Thanks for your recipe, Tomoko!