Almond and Banana Cookies – a delicious recipe with blanched almonds, sugar, almond, coloring, banana, egg white. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pulse almonds in a food processor until coarsely ground, then add sugar and pulse until almonds are finely ground.
2
Transfer to a large bowl.
3
Add almond extract, food coloring, banana, and egg white and mix with an electric mixer at low speed until a sticky, heavy paste forms.
4
Spoon into pastry bag.
5
Line 2 baking sheets with parchment paper and lightly butter.
6
Pipe 3- by 3/4-inch strips of dough onto paper about 1/2 inch apart.
7
Chill, uncovered, overnight (8 to 12 hours).
8
Preheat oven to 300F.
9
Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, 20 minutes total.
10
Cool on sheets on racks 10 minutes, then bake 15 minutes more.
11
Cool completely on sheets on racks.
12
Peel cookies from paper.
844
kcal
Calories
45
g
Fat
100
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 12 ounces whole blanched almonds ( 2 1/4 cups), 1 1/2 cups granulated sugar, 1/2 teaspoon almond extract, A few drops yellow food coloring (optional), and more.
Yes, Almond and Banana Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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