*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.
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.
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!
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.
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.
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.
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 nice subtle almond flavor. So glad I found this recipe:) I did not use the egg whites and I also baked at 350 for exactly 11 minutes and they were perfect!!
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.
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