Crispy Almond Cookies Recipe -
Crispy Almond Cookies Recipe

Crispy Almond Cookies

Recipe by  

"If you're really an almond lover, roll the dough in ground almonds before refrigerating."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  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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Reviews More Reviews

Most Helpful Positive Review
Feb 12, 2007

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.

Most Helpful Critical Review
May 07, 2008

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 taste, but I won't try these again.


20 Ratings

Sep 01, 2006

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!

Dec 27, 2003

Very light and crispy, nice flavor, my family gobbled them up!

Jan 15, 2005

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.

Mar 04, 2008

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!!

Jun 28, 2007

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.

Oct 21, 2006

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.


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  • Calories
  • 74 kcal
  • 4%
  • Carbohydrates
  • 9.1 g
  • 3%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 65 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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