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Crispy Almond Cookies

"If you're really an almond lover, roll the dough in ground almonds before refrigerating."
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servings 74 cals
Original recipe yields 36 servings (3 dozen)


  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. In a large bowl, cream the shortening, and sugar. Separate the eggs and refrigerate the whites. Mix in the egg yolks and almond extract. Dissolve the baking soda in the water, and stir into the mixture along with the milk. Combine the flour, cream of tartar and salt; gradually stir into the sugar mixture. Fold in the almonds.
  2. Roll the dough into a log about 2 inches in diameter. Wrap in waxed paper and refrigerate for at least 4 hours.
  3. Preheat oven to 375 degrees F. Cut the dough into 1/8 inch thick slices and place 2 inches apart on ungreased cookie sheets. Brush with egg whites and sprinkle with sugar.
  4. Bake for 10 to 12 minutes, or until lightly colored. Let cool on wire racks.

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Read all reviews 21
  1. 22 Ratings

Most helpful positive review

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 ...

Most helpful critical review

I followed the recipe exactly and was very disappointed based on the other reviews. I hate the taste of baking soda and that's all I tasted. Possibly more almond extract would improve the tast...

Most helpful
Most positive
Least positive

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 ...

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 flatteni...

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 ...

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...

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 t...

These were awesome! I read the reviews and added extra almond extract, also did not refrigerate and rolled dough balls in sugar and crushed almonds. They taste like a sugar cookie with a very ni...

Super! I didn't refrig either