"If you're really an almond lover, roll the dough in ground almonds before refrigerating." — Joy
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1 3/4 cups
cream of tartar
1 1/2 teaspoons
1 1/2 teaspoons
Excellent ***** These are the best, I added extra almond extract and ground almonds. I did not chill the dough, I used a cookie scoop slightly flaten with a fork and sprinkled ground almonds on top. I baked them at 350 degrees for 11 min. they were perfect. This is going to be one of our family favorities. Thanks for the recipe.
I added more almond exctact as suggested but have nothing to compare it to bec this was my first time baking these. I also reduced temp to 350 as suggested. They didn't come out that crispy probably bec I lowered the temperature. I will try leaving it at 375 next time but watch it so it doesn't burn. You can also drizzle chocolate on top or you can place a chocolate kiss in the center. If you bake with the chocolate kiss, the chocolate becomes stale-like so best to place the kisses as soon as the cookies come out of the oven. It's ok without the chocolate too. I refrigerated overnight and the texture was the same as before it went it the fridge so no need to refrigerate. I didn't like how the dough texture was crumbly. It was hard to roll into logs because the dough doesn't stick together nicely. Instead of adding the almonds to the mixture, maybe just roll the cookies in the ground almonds before baking. I've bad better almond cookies than this. My teenagers loved it.
Yum! Delicious, rich flavor. I don't think I'll shop around for almond cookie recipes anymore. I didn't refrigerate, either, and rolled them in nuts and sugar, and baked them without flattening. Turned out great! Chewy and crispy - so, so good. Thank you!
Very light and crispy, nice flavor, my family gobbled them up!
Excellent cookies! Kind of reminded me of snickerdoodles except for the almond flavor instead of the cinnamon. I just made a couple small changes like lowering the oven temperature to 350 and I was too impatient to wait for the 4 hours so I rolled them into tsp size balls and flattened them with a fork.
very good! didn't refrigerate and roll, used scoop and pressed flat. spread w/egg white. then sprinkled w/sugar and ground almonds. very pretty cookie!!
I am a lactose intolerant (I used vanilla soy milk in place of milk) slacker (did not refridgerate the dough but followed other recommendations to just flatten the cookies, and I did not put egg white on top because my baby was screaming, and I threw slivered almonds on top in place of mixing in ground almonds due to what I had on hand) who does not have cream of tartar (I left it out). My very-altered cookies turned out okay--My husband says "I think they're great!" But I think they taste like slightly almondy sugar cookies, which is maybe how they're supposed to taste.
I did not refridgerate the dough either, and instead rolled it into 1 tsp. balls which I then rolled in a mixture of ground almonds and sugar.
I don't know if it's because my oven is new, but the cookies BURNT on the bottom. Maybe 375 is too high? Then again my oven might just be too hot (this was only the 3rd time I've used it since new!)
Overall, excellent taste! I would probably bake them at 350 next time though.
* Percent Daily Values are based on a 2,000 calorie diet.
Crispy Almond Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 33
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