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These almond cookies need just 4 ingredients https://t.co/JEtCyAOM31 https://t.co/pwUTHprFoS

Passover ~ Almond-Lemon Macaroons (Almendrados) Recipe [Photo: Francesco Tonelli for The New York Times]

Almond Cookies Recipe: almond meal, superfine sugar, egg whites, orange zest, almond extract, sliced almonds and powdered sugar.

I will be the first to admit that I am a chocoholic through and through. I gravitate towards desserts that contain the darkest chocolat.

French Almond Cookie Cake with Apricot Cream Cheese Glaze

French Almond Cookie Cake with Apricot Cream Cheese Glaze. My own note: this recipe calls for a lot of almond extract, too much I think. Love the cream cheese-apricot preserves glaze!

Italian Almond/Amaretto (or Anisette) Cookies w/ Icing

Italian Almond/Amaretto (or Anisette) Cookies w/ Icing

Italian Almond Cookies with Icing. Very yummy, especially if you like almond flavoring! I rolled the dough into balls, which made them look nicer and smoother. Used a pastry brushing to paint the icing on.had to add a little more milk to the icing to

Italian almond cookie recipe | David Leibovitz

Italian Almond Cookies

Italian almond cookie recipe - with apricot jam or orange marmalade-- they are the classic soft amaretti which are a cross between a macaron and marzipan. Perfect with a cup of coffee-- and grain free. via David Lebovitz

NYT Cooking: Semolina flour gives these rather plain-looking but delicious cookies, adapted from "Dorie's Cookies" by Dorie Greenspan, a delightfully sandy texture. Almond flour makes them moist and rich, adding a gentle flavor and scent. If you don’t have almond flour, make your own by pulsing blanched almond slices in a food processor until they're finely ground. Just don’t over-process, o...

Moroccan Semolina and Almond Cookies

Semolina flour gives these rather plain-looking but delicious cookies, adapted from "Dorie's Cookies" by Dorie Greenspan, a delightfully sandy texture Almond flour makes them moist and rich, adding a gentle flavor and scent

NYT Cooking: Rich with almonds and flavored with tangerine, these simple, no-bake cookies are adapted from a version found in Aglaia Kremezi’s "Foods of the Greek Islands."  It's the perfect summer sweet to make when just the thought of turning on the oven makes one wilt.

Tangerine-Scented Almond Cookies

NYT Cooking: Rich with almonds and flavored with tangerine, these simple, no-bake cookies are adapted from a version found in Aglaia Kremezi’s "Foods of the Greek Islands." It's the perfect summer sweet to make when just the thought of turning on the oven makes one wilt.

These Almond Cookies are a melt in your mouth almond cookie with an almond glaze.My mother-in-law introduced me to these. When I think Almond cookie I have to admit I am not immediately jumping for joy but these suckers proved me wrong. They melt in your mouth. They are supposed to be smaller and thicker …

These Almond Cookies are a melt in your mouth almond cookie. When I think Almond cookie I have to admit I am not immediately jumping for joy but these suckers proved me wrong …

Italian Almond Cookies II | "I make these cookies every year and they are outstanding.The helpful hints that David suggested worked out beautifully. Well worth the effort." -steph

Italian Almond Cookies II | "I make these cookies every year and they are outstanding.The helpful hints that David suggested worked out beautifully. Well worth the effort." -steph

Rich with almonds and flavored with tangerine, these simple, no-bake cookies are adapted from a version found in Aglaia Kremezi’s "Foods of the Greek Islands."  It's the perfect summer sweet to make when just the thought of turning on the oven makes one wilt.

Tangerine-Scented Almond Cookies

Italian Pistachio Cookies

Amazing Italian Pistachio Cookies

Easy recipe for Italian Pistachio Cookies just like Nona used to make! The pistachio/lemon combo is so delicious and as a bonus, they're gluten free!

This recipe is from the British-born chef April Bloomfield, who says it dates back to an era when an English pub might cook a hunk of meat by dangling it from a hook above a roaring fire. The “pudding” emerged from a pan full of runny batter that would have been placed beneath the meat to soak up the juices. “The heat of the fire would make the Yorkshire pudding rise up, and all the fat would seep in,” she said. (Photo:   Joshua Bright for NYT)

Yorkshire Pudding

NYT Cooking: Yorkshire Pudding -- this recipe is from the British-born chef April Bloomfield, who says it dates back to an era when an English pub might cook a hunk of meat by dangling it from a hook above a roaring fire.

Five ways to make Marian Burros’s legendary New York Times plum torte recipe even better.

5 Ways to Adapt Our Famous Plum Torte Recipe

The Times published Marian Burros’s recipe for Plum Torte every September from 1982 until when the editors determined that enough was enough. The recipe was to be printed for the last time that year. (Photo: Andrew Scrivani for The New York Times)

These diminutive egg tarts — pasteis de nata — a specialty all over Portugal, have a cinnamon flavored custard nestled in a flaky puff pastry crust. The trick here is to bake them in a very hot oven, which causes the custard to puff and the pastry to turn brown and crunchy. (Photo: Andrew Scrivani for The New York Times)

Portuguese Egg Custard Tarts

NYT Cooking: These diminutive egg tarts — pasteis de nata — a specialty all over Portugal, have a cinnamon flavored custard nestled in a flaky puff pastry crust. The trick here is to…

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