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Almond Cookies I

Reviewed: Jan. 16, 2010
I followed some of the reivews and changed the recipe accordingly: substituted 2 t amaretto with 2 t almond extract used 1 C ground almonds toasted almonds before grinding baked cookies at 350 for ~8 min I couldn't find ground almonds in the store, and I don't have a coffee grinder (more of a tea drinker), so I used a mini food processor on the dull blade setting to grind the almonds after toasting. The almonds came out as kind of a crumb size- not extremely fine like flour. Perhaps for this reason I was not able to roll out the dough and shape the cookies as others have described. I had to use the full amount of flour in the original recipe and scooped the dough into balls on the baking pan. The batter was too sticky to roll, and the cookies ended up being chewy and not crunchy. Added some un-toasted almond slices to the tops of the cookies before baking. Perhaps next time I would add another 1/2 t or so of almond extract. I didn't mind having my cookies turn out softer and not cookie-cutter shaped, but for those who can't grind their almonds down to a fine powder, you might be faced with the same scenario. Still tastes good!
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