Melt-in-your-mouth recipe from Switzerland.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
24
Yield:
2 dozen cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.

  • Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.

  • Bake in preheated oven until golden brown, about 15 minutes.

Nutrition Facts

143 calories; protein 2g 4% DV; carbohydrates 12.4g 4% DV; fat 9.8g 15% DV; cholesterol 20.3mg 7% DV; sodium 54.7mg 2% DV. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/09/2013
I thought these were pretty good. I would rate them between a 4 and 5. They reminded me of an almond version of a pecan sandy cookie. Getting the dough to come together was a bit tricky. I added 2 teaspoons of water and it worked perfect. I made a half a recipe and got 17 cookies using a standard cookie scoop. I did notice that they keep the shape in which they are placed on the sheet. So, I would flatten slightly unless a mounded cookie is desired. ty Read More
(34)

Most helpful critical review

Rating: 3 stars
04/07/2013
I followed the recipe tast was good crunchy but they were so horribly dry.I think there should be less flour. Might try again with 1 cup flour. Read More
(10)
47 Ratings
  • 5 star values: 28
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
03/08/2013
I thought these were pretty good. I would rate them between a 4 and 5. They reminded me of an almond version of a pecan sandy cookie. Getting the dough to come together was a bit tricky. I added 2 teaspoons of water and it worked perfect. I made a half a recipe and got 17 cookies using a standard cookie scoop. I did notice that they keep the shape in which they are placed on the sheet. So, I would flatten slightly unless a mounded cookie is desired. ty Read More
(34)
Rating: 4 stars
02/18/2016
I like this recipe and, as the title suggests, they really are easy. My cookies came out well because I paid attention to the comments of the other reviewers. I reduced the amount of flour from 2 cups to 1 3/4 cups. I added 1 tablespoon of water. Instead of "crushing" the almonds, I ground them in the food processor. These small changes were worth it. My dough was soft and easy to work with. Reviewers mentioned that the cookies mostly retain their shape during baking, so I pressed the balls very gently on the cookie sheet to flatten them slightly. And just for fun, I pressed a slivered almond on top of each cookie for decoration. They came out perfectly. I might increase the sugar next time since I have a sweet tooth. Read More
(17)
Rating: 3 stars
04/07/2013
I followed the recipe tast was good crunchy but they were so horribly dry.I think there should be less flour. Might try again with 1 cup flour. Read More
(10)
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Rating: 5 stars
10/13/2013
Amazing! Taste like Sandies except hot out of my oven. I just suck too many down without letting them cool enough. Read More
(6)
Rating: 4 stars
09/23/2016
I used 1 1/2 cup flour 1/2 cup sugar and 2 tablespoons of almond extract. Also pressed a fleur de lis design into each cookie. They came out great. These cookies are light don't expect a rich overpowering flavor. It's not like shortbread. They did spread a little bit when baking but the design did OK. The trick is to let them cool completely at least an hour before you even touch them. They will harden and not fall apart if you let them cool. I then brushed them very lightly with powdered sugar. Yum. Read More
(5)
Rating: 5 stars
12/06/2013
I used 1/2 a cup LESS than the recipe and that helped with the dryness and difficulty keeping the dough together that previous reviews mentioned. Quick easy and YUMMY!!!! Read More
(3)
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Rating: 5 stars
01/01/2018
These turned out super yummy. Very buttery and almond flavored. I did the same as some of the reviewers and only used 1 3/4 cup of flour, added 1 tsb of water, and put the almonds in a food processor until they were finely chopped. I also added 8 tbs of sugar instead of 7. I used a convection style of baking and added 30 seconds to the total baking time of 15 mins. I also added almond slivers to make a pretty pattern on them while baking. Read More
(3)
Rating: 5 stars
03/13/2013
These were a huge hit at the office. A nice light cookie that puts a smile on your face. Read More
(2)
Rating: 3 stars
02/08/2014
I made these because I had all the ingredients on hand. Seemed to me that there were not enough wet ingredients and after looking at other reviews I thought I would try adding an egg. I used a cookie scoop and the "dough balls" did not spread at all. They tasted pretty good but didn't look so hot. I rolled them in powdered sugar and now they look a bit more appetizing. The flavor was good but nothing to write home about. I doubt that I will make again. Read More
(1)