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Almond Cookies I
SUBMITTED BY:
S. Baker
PHOTO BY:
Allrecipes
"An almond lover's cookie!"
RECIPE RATING:
Read Reviews
(47)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
8 Min
READY IN
30 Min
Original recipe yield 4 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup butter, softened
1/2 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1/2 cup ground almonds
2 teaspoons amaretto liqueur
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DIRECTIONS
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.
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REVIEWS
Reviewed on Nov. 4, 2005 by
PUPKINPIE2
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PUPKINPIE2
Nov. 4, 2005
Ok... here are the secrets to making this recipe good. First, you have to toast the almonds. This brings out the flavor. Just toast them in the 350 oven for about 7 minutes, let them cool, and then grind them as instructed. I added more almonds as was recommended, but if you do I would cut back on the flour. Second, these cookies are basically pecan shortbread cookies, so like all shortbread cookies they should be rolled out, cut/stamped out, and then baked as instructed. The other reviews were right they dont spread, but neither do rolled out shortbread cookies. Third, I think that 400 degrees is too hot to bake these cookies. Mine were pale white on the top and dark brown on the bottom. They still taste great, but I think you will get a better browning by baking them at 350F. Hope this helps.
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37 users found this review helpful
Ok... here are the secrets to making this recipe good. First, you have to toast the almonds. ...
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Reviewed on Nov. 12, 2004 by
JARRIE
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JARRIE
Nov. 12, 2004
After reading the reviews, I altered mine. I used double the almonds (1 full cup ground). I used 2 teaspoons almond extract and 1/2 teaspoon hazelnut extract instead of amaretto (which I didn't have). The cookies are very tasty! NOTE: These cookies DO NOT SPREAD. Whatever shape they're in when you put them on the sheet is the shape they'll wind up in, so be sure it's an aesthetically pleasant shape! And that two inches apart is silly; I fit 24 cookies per sheet with great success. An excellent little cookie!
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13 users found this review helpful
After reading the reviews, I altered mine. I used double the almonds (1 full cup ground). I...
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Reviewed on Dec. 16, 2005 by APRILEYER
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APRILEYER
Dec. 16, 2005
I LOVE these cookies. They are a great little treat and if you love almonds you'll love their flavor. I made these for a Christmas party and they did not last past the first half hour. I didn't have amoretto so I used almond extract, approx 1 1/2 tsp (I just poured it in LOL) They do not spread but I liked this fact. I scooped the dough up with a teaspon then rolled it into balls I got about 18 on a small cookie sheet. Then I used sliced almonds and pressed them into the middle. These made little half dollar size cookies that are wonderful!!! I think next time I will try making it with Splenda for a low sugar version that even my diabetic brother in law can eat. Thanks for sharing this!!
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9 users found this review helpful
I LOVE these cookies. They are a great little treat and if you love almonds you'll love their...
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Reviewed on Dec. 11, 2003 by ARETE
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ARETE
Dec. 11, 2003
Very tasty cookies. I didn't have armaretto liquer so I used Kahlua instead. Turned out wonderfully. I also decorated with a raw blanched almond on top of each cookie. Makes wonderful presentation. Don't worry about not finding ground almond in the grocery store. I ground mine with a coffee grinder--very convenient and fresh.
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7 users found this review helpful
Very tasty cookies. I didn't have armaretto liquer so I used Kahlua instead. Turned out...
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Reviewed on May 18, 2005 by
SUSU71
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SUSU71
May 18, 2005
I followed the recipe exactly. I used my coffee bean grinder to grind my almonds, and used Amaretto as directed. They didn't spread at all, though I hadn't expected them to, since I had read other reviews. The first pan, I left in the shape of the spoon. The second pan, I flattened with a fork dipped in granulated sugar (like you would a peanut butter cookie). They aren't bad - but they are not what I was expecting - they don't have enough almond flavoring, though I wouldn't call them bland. I am going to try dipping some of them in chocolate. Also, I believe that the alcohol cooks out of them in the 400 degree oven, so I think they are fine for children. I am not sure if I will make these again.
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6 users found this review helpful
I followed the recipe exactly. I used my coffee bean grinder to grind my almonds, and used...
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Reviewed on Dec. 10, 2003 by
SBIANCA
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SBIANCA
Dec. 10, 2003
This recipe was extremely easy and quick. The cookies turn out very light on the top, but watch the bottom so that it doesn't burn. I doubled the amaretto and it added a bit more flavor, but they were good with just two tsp as well.
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6 users found this review helpful
This recipe was extremely easy and quick. The cookies turn out very light on the top, but...
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Reviewed on Nov. 6, 2006 by Maurice
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Maurice
Nov. 6, 2006
Following advice from others, I toasted the almonds - 3-4 min at 375F, doubled the almonds in the original recipe and cut the flour to 1 cup. I also added about 1/2 tsp cardamom for a little different flavor. I baked them at 375 for about 12 mins, though I might let them go a little longer next time. (I made the cookies larger so longer bake time needed - yield 18).
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5 users found this review helpful
Following advice from others, I toasted the almonds - 3-4 min at 375F, doubled the almonds in...
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Reviewed on Mar. 7, 2006 by Erin&Mike
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Erin&Mike
Mar. 7, 2006
I used half whole white wheat flour and half unbleached flour, baked at 350 for 8 minutes, used amaretto, vanilla (1t), and almond extract (2t), toasted my almonds, and added extra sugar. Cookie was still not very sweet or flavorful. Not like the ones at Chinese restaurants, mmm. The thinner cookies tasted better, lighter, so making them thin is my suggestion.
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5 users found this review helpful
I used half whole white wheat flour and half unbleached flour, baked at 350 for 8 minutes,...
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Reviewed on Dec. 24, 2005 by
Lisa
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Lisa
Dec. 24, 2005
They were delicious. I had to increase the batter because I wanted more cookies. I also used pure almond extract instead of Amaretto. I also dusted them with a sprinkle of powdered sugar/cinnamon mixture. They looked too boring as is. Overall, very good!
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5 users found this review helpful
They were delicious. I had to increase the batter because I wanted more cookies. I also used...
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Reviewed on Dec. 23, 2005 by LiLN
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LiLN
Dec. 23, 2005
Excellent cookie, just sweet enough, not too hard, not too soft, just right! Great recipe!
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5 users found this review helpful
Excellent cookie, just sweet enough, not too hard, not too soft, just right! Great recipe!
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