"An almond lover's cookie!" — S. Baker
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1 1/4 cups
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.
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.
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!
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!!
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).
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Almond Cookies I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 50
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