Almond Cookies II

Rating: 3.93 stars
15 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

Gluten-free cookies.

By Beulah Schott

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Recipe Summary

Servings:
36
Yield:
2 - 3 dozen
Nutrition Info
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Cream butter or margarine and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, crispy rice and almonds.

  • Shape into balls one inch in diameter and place on ungreased baking sheets. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned.

Nutrition Facts

Per Serving:
52 calories; protein 0.5g; carbohydrates 6.2g; fat 2.9g; cholesterol 11.9mg; sodium 32.8mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Bighorn Cook
Rating: 5 stars
01/20/2004
These are great cookies! Very tasty and easy to make.Watch the time though in my oven it took only 9 minutes to bake them instead of the 12-15 in the recipe. It's a good recipe for my low carb diet and for my wheat intolerant friend for whom they were a birthday treat. Read More
Helpful
(17)

Most helpful critical review

JDRICHA
Rating: 1 stars
10/31/2006
Beware: Most crisp rice cereal contains malt flavoring which is not gluten free. Read More
Helpful
(17)
15 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
JDRICHA
Rating: 1 stars
10/31/2006
Beware: Most crisp rice cereal contains malt flavoring which is not gluten free. Read More
Helpful
(17)
Bighorn Cook
Rating: 5 stars
01/20/2004
These are great cookies! Very tasty and easy to make.Watch the time though in my oven it took only 9 minutes to bake them instead of the 12-15 in the recipe. It's a good recipe for my low carb diet and for my wheat intolerant friend for whom they were a birthday treat. Read More
Helpful
(17)
polloqueen
Rating: 4 stars
12/12/2004
Good cookies...I will agree that you need to watch the baking time. (They cook quickly) I added a drizzle of gaunche to jazz them up a bit. Read More
Helpful
(11)
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Fabala
Rating: 1 stars
02/09/2006
Really strange texture and didn't make anywhere near 2-3 dozen. Read More
Helpful
(8)
Kelly
Rating: 5 stars
02/28/2011
5 Stars for Taste! I love almond cookies and these deliver in taste. I crushed up the cereal a bit. I love the texture. You do have to watch the cooking time and the recipe doesn't make as many as stated. Read More
Helpful
(5)
Jillian Shelton Ricks
Rating: 5 stars
12/28/2011
I loved these cookies. I baked them for my personal Christmas treat. I did crunch up the rice cereal. I also used 1-4 cup of agave instead of brown sugar I used lard instead of butter "I cannot have dairy. I did not put chopped almonds in the mix instead I pressed a toasted whole almond into each cooky. They were great! Read More
Helpful
(4)
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Fantin Farms
Rating: 5 stars
08/14/2012
We really like these delicious crispy cookies. I too crushed the cereal a little. It made 18 average sized cookies for me. Right when these cookies are gone they're asking me to make more! Nice buttery flavor! Read More
Helpful
(2)
ChefOnImpulse
Rating: 5 stars
03/01/2013
Awesome cookies! I used vanilla instead of almond extract and 1/3 cup of honey instead of sugar and they turned out great. Read More
Helpful
(1)
Lynette Putnam Dennis
Rating: 5 stars
07/13/2020
I used rice Chex rather than rice crispies and slivered almonds instead of chopped.Taste great right out of oven or later. Will be a new favorite! Read More
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