An almond lover's cookie!
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.
Read MoreI 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.
Read MoreOk... 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.
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!
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.
I followed the recipe exactly. I used my coffee bean grinder to grind my almonds, and used Amaretto as directed. They didn't spread at all, though I hadn't expected them to, since I had read other reviews. The first pan, I left in the shape of the spoon. The second pan, I flattened with a fork dipped in granulated sugar (like you would a peanut butter cookie). They aren't bad - but they are not what I was expecting - they don't have enough almond flavoring, though I wouldn't call them bland. I am going to try dipping some of them in chocolate. Also, I believe that the alcohol cooks out of them in the 400 degree oven, so I think they are fine for children. I am not sure if I will make these again.
Excellent cookie, just sweet enough, not too hard, not too soft, just right! Great recipe!
I also tweaked the recipe according to other reviewers. 3 tsp almond extract, 3/4 cup almond meal, and 1 cup flour. I found that refrigerating the dough and then making little balls helped make these cookies prettier. I finished them off with powdered sugar and shared them as holiday cookies. My young kids loved these. Thanks for sharing the recipe.
So delicious! I used two tsp of almond extract, brown sugar, a tiny bit of baking powder, and spiced it with a little cinnamon. Very yummy.
These cookies are amazing!!! I didn't have any amaretto liqueur so I used almond extract instead. I added 1/2 cup of canola oil instead of butter and they came out crumbly and delicious! As one reviewer suggested I toasted the almonds before grinding them. I increased almonds to 3/4 of a cup and decreased flour to 1 cup. I flattened the cookies slightly with a fork before baking. They baked great at 350 for 15 min. I think next time I will try adding mini chocolate chips. Chocolate and almonds, you can't go wrong with that combination. Thanks for a fantastic recipe.
Ground the almonds in a food processor, used Kahlua instead of Amaretto (which does affect the taste, I imagine, but it was good), and used only 1 cup of flour. My cookies spread...
Light and crisp with a delicate crunch, the center is slightly chewy and the almond flavoring gives a delightful aroma when baked. I gave them an egg white wash and they glistened! Easy and quick to make, they will become a regular. I used half butter and half crisco - they turned out simply delicious!
I baked the almonds, added an extra tsp of amaretto and baked at 375. How could everyone give this a great review? they are bland as all get out. Don't bother wasting your time on these.
I gave this recipe a 5 star overall rating, but it wasn't what I was expecting. The cookies turned out small, and the really young kids didn't want to try them because they didn't look like a typical cookie (they came out in the same shape they had when dropped on the cookie sheet, not round or flat). But everyone who tried them loved them. I adore almonds, and with this being so easy to mix with such few ingredients, plus a baking time of 5 minutes, this will be used many times over.
I used blanched almond flour, I toasted them and used 1 cup, I cut back the flour to 1/2 cup and used vanilla instead of amaretto. I too reduced the heat to 350 F and baked for 10-12 mins. They were perfect!! I topped them with a single almond each!
Don't over-think it - these are easy to make, tasty cookies. If you want them to come out looking like they're ready for a magazine shoot, sure, go ahead and roll out the dough. Mine spread a little bit anyhow...
Simple yet delicious! I followed others reviews and used 3/4 cup almond meal and 1 cup of flour. Also added an easy glaze made from powdered sugar and almond extract. Cookies do need to be very small to get 24 out of the batch though.
My husband and I loved these cookies. I used 1 1/4 cup whole wheat pastry flour and 3/4 cup ground almonds and 3 Tbsp of Chocolate Amaretto Liqueur (that's what I had). And as others suggested I rolled dough into balls sprinkled tops with a bit of sugar and pressed with a fork.
The recipe turned out pretty well, but I would recommend adding cinnamon and vanilla extract to bring out the natural nutty, bittery-sweet taste. All in all, loved the cookies! I used a sugar substitute to cut down on calories, which made the cookies a bit sweeter than I expected, but the addition of cinnamon really came through.
Very crumbly but tasty. I added 1/8 tsp more vanilla, 1/4 tsp almond ex, and a pinch of salt to the dough.
I followed some of the reivews and changed the recipe accordingly: substituted 2 t amaretto with 2 t almond extract used 1 C ground almonds toasted almonds before grinding baked cookies at 350 for ~8 min I couldn't find ground almonds in the store, and I don't have a coffee grinder (more of a tea drinker), so I used a mini food processor on the dull blade setting to grind the almonds after toasting. The almonds came out as kind of a crumb size- not extremely fine like flour. Perhaps for this reason I was not able to roll out the dough and shape the cookies as others have described. I had to use the full amount of flour in the original recipe and scooped the dough into balls on the baking pan. The batter was too sticky to roll, and the cookies ended up being chewy and not crunchy. Added some un-toasted almond slices to the tops of the cookies before baking. Perhaps next time I would add another 1/2 t or so of almond extract. I didn't mind having my cookies turn out softer and not cookie-cutter shaped, but for those who can't grind their almonds down to a fine powder, you might be faced with the same scenario. Still tastes good!
These were great almond cookies and so easy to make. I took a teaspoon of dough, rolled it in a ball, placed it down on parchment paper and flatened it into a dollar shape with my thumb. I placed half a marishino cherry in the center of it. With my gas oven, I found cooking on 375 for 15 minutes worked best.
These cookies were excellent! I took the advice of another reviewer who said they don't spread and rolled them into little balls and then pressed them flat. I also pressed a couple of sliced almonds into the top of each before baking and then sprinkled with cinnamon and sugar when they came out of the oven. My hubby called them "almond snickerdoodles" and we devoured the whole batch before the evening was over. Definately will be making these again and again!
I am generally not a big fan of cookies, but these were great!! I took the advice of some of the other reviews and increased the ground almonds to 3/4 cup and decreased the flour to 1 cup. I used pure almond extract and I think next time I will increase that to 3 teaspoons. I made these cookies 3 days ago and they are all gone, so I will be making more today! :)
I just made these cookies and they are pretty good. As I am only 18, I could not purchase the liquor to put in them so I used almond extract instead(about 2 tsp). I took advice from other reviews and lowered the heat to 350 and baked for about 9 minutes. I also reduced the flour to a bit more 1 cup and added cinnamon for some extra flavoring. My whole house smells like almonds now and I love it! These cookies look plain but taste delicious. I will definitely be making these again.
Not what I expected. I used almond extract instead of amaretto and I did not like the flavor it added to the cookies. To me, it didn't taste like almonds at all.
I have to admit I added a little almond extract. But I gave this overall a 2. I didn't like these cookies and they were really bland. I will not make these cookies again but will continue to look for a good recipe of almond cookies.
Doubled the amount of almonds, used raspberry vodka instead of the amaretto liqueur, added vanilla extract and dipped in hardening chocolate (after they were baked). Great cookie
Followed the recipe to the T and was not impressed. I felt it needed more of an almond taste...2nd batch I made I added a little almond extract and a tablespoon more butter and flour with a pinch of salt...more of what I liked. But still a simple good recipe
Not enough almond flavor. I made a 2nd batch and replaced the amaretto with 1/4 tsp. almond extract. I also didn't find the dough thin enough to cook through at that temperature and time.
I loved this too! What I did differently, was shape the cookies into half moon shaped- and baked at 350. I have tried similar cookies that were Iced. Therefore, I iced about a dozen with powdered sugar Icing that I made, and added a little Almond extract. I took the other dozen cookies and dredged in powdered sugar when they were warm. Yummy!! You can't eat just one...
I used almond extract instead of amaretto, and it was too strong in the cookies. They were still pretty good, next time I'll use amaretto or less extract.
These are wonderful and light. They are the sophisticated version of a very heavy cookie we ate when I was a child, Norwegian crowns.
I really was craving a delicious almond cookie. I followed all the directions from the reviewers to achieve that end. I increased the almond meal, I increased the amaretto, I toasted the almonds, I put a whole blanched almond in the middle of each cookie. I decreased the heat a bit. But you know what? mediocre. Yes, I will eat them, but would not make them again. I want a scrumptious almond cookie!!! Boo hoo....
I followed the recipe exactly since it was the first time I made these cookies and they weren't bad. They had a nice mild flavor. I think next time I will follow the advice of others and add a bit more amaretto and toast my almonds to bring out the flavor a bit more since that is what I am after. They also weren't exactly a pretty cookie, perhaps they could be rolled into balls and pressed down with a fork to give them a nicer shape? They are definitely worth trying again.
This recipe was definitely easy and great texture, though maybe a little shy on almond flavor... so I took my sons medicine dropper and added a few drops of 'Disaronno Italian Liquer' (Amaretto) on each cookie - YUM! Everyone LOVED them. Please remember though that this must be 'Adults Only' cookies due to the alcohol.
FAST EASY AND TASTE GREAT
Last Christmas I made these extraordinary cookies for my family; they absolutely adored them. I have been asked if I could make them again this year. What a terrific recipe!! Dee
I was not impressed with the outcome of this cookie. I expected more aroma and flavor. I will not make this recipe again.
they tasted a little oily and they didn't have a great texture. Extra points for good aroma.
awesome recipe but i would do as others have said and add more almond extract and ground almonds! very light and fluffy!!!1
I loved this recipe. I added a little extra amaretto, some flax seed, toasted the almonds and sprinkled them in confectioner's sugar. They disappeared! I had to make a second batch right away.
I toasted the almonds before I ground them & used 1/2 t almond extract because I didn't have Amaretto. I doubled the recipe & it made 3 dozen small to medium cookies. I topped each with a toasted almond. I think I'd love them even more with a dusting of powdered sugar or a drizzle of powdered sugar glaze with a drop of almond flavoring.
These are fantastic. Used almond or amaretto extract instead of liquor. Toasted the almonds as everyone said. I've made these about 4 times now and everytime they go quickly. Place the three almonds on top for deco and presentation is complete.
I also had to lower the temperature to get these to cook through without burning the bottoms. Toasted the almonds to bring out the flavor better. Recipe has too much flour so cookies are dry. I started with the Ammeretto but after tasting added an additional teaspoon of Almond extract and the flavor still wasn't quite strong enough.
These cookies are so yummy they hardly get chance to cool down! In fact to date they have not made it to a plate from the cooling rack.
This is a great recipe! My husband loved it because it wasn't too sweet. I substituted the amaretto liquer with almond extract and it still tasted great.
These were very good and had a nice almond flavor. I made a few changes to make them more healthy, which in turn may have caused them to spread out when they were cooked. Instead of all-purpose flour, I used one cup of whole wheat pastry flour and 1/4 cup of almond meal flour. Both of these can be found in health food stores. I didn't have any amaretto liqueur, so I used 3 teaspoons of almond extract. I used a tablespoon to scoop out the dough. After I put the scoop of dough on the cookie sheet, I then pressed a whole almond into the middle of it. Then I baked them at 350 degrees for 8 minutes until they got brown around the edges.
I just pulled these out of the oven. This was such a simple recipe. Once everything was mixed together, I kept thinking I was forgetting something, but I wasn't. Simple, simple, simple. I, too, did not have amaretto, so I substituted almond extract. Considering that my spatial ability sucks (not thinking one tiny little teaspoon was enough dough), the cookies turned out very well. I also doubled the recipe - allowing me to make a bit bigger cookies. All in all, an excellent and yummy recipe.
I made some changes based on other reviews, and these cookies were awesome. I toasted about 4 ounces of sliced almonds then ground them in my food processor which gave me about 1 cup of ground almonds. I also decreased the flour to 1 cup. I used a small scoop to portion out the dough which gave me 24 cookies then flattened them with the bottom of a glass dipped in white sugar. I then sprinkled them with sliced almonds which I pressed down lightly. My cookies did spread a little so definitely space them out at least an inch apart. They came out perfectly with just enough sweetness and a little chewiness. I will definitely be making these again.
Good flavor. Could be a little sweeter, but great if you toast the almonds prior to adding. Also, I dipped them in melted semi-sweet to add a little flair. Thanks!
this was just what I was looking for! almond-y, just the right amount of sweetness, soft, but not chewy, not crumbly but still buttery rich! I used almond extract instead of amaretto and formed cookies on sheet. I made some about 1 1/2 in diameter and some just larger than a quarter- true silver dollar for my 3 year year old. I used Trader Joe's almond meal to make my life easier- and cause i had it on hand. new family fave- and they were so quick to make. Oh & i baked at 400 for about 6-7 minutes, delish! FYI-These are not the Chinese almond cookies- those ones are usually made with lard and a LOT more sugar,
love love love...did I say love? my colleagues wolfed these done this morning like pigs after an acorn. :) next time...i will triple the recipe! (Oh, and using orange flavored sliced almonds made it amazing!)
Way too sweet. Cut the sugar in half and reduce the flour as well by one third. I also added a teaspoon of almond extract in addition to the amaretto. Of course, toast the almonds first. Not a pretty cookie either.
I added an extra Tsp of amaretto and a tsp of almond extract and they were still a little on the boring side for me. I didnt dislike them by any means but I don't think i will make again. Also, I flattened the 1st tray with a fork before putting in the oven and didnt flatten the 2nd tray. The ones that I flattened turned out much prettier and symmetrical. I put in the oven for 4 minutes 30 seconds and they were perfect. Otherwise, i think they would have been boring And dry.
I followed this recipe to the letter but they just didn't taste right. I didn't like these cookies at all.
If you love the flavor of almonds, you will heart this recipe. This aromatic, almond cookie comes together quickly and bakes even faster. The most difficult part is: what to drink with these cookies?! :) Almond flavor truly is delicious, even better than vanilla at times.
Excellent recipe! I usually hate almonds but after i ate these cookies i totally changed my mind. These cookies r amazing and my family devours them as soon as i get them out of the oven. If u ask me, U gotta try this recipe. U wont regret it.
I added extra amaretto with a medicine dropper as someone else mentioned, but the flavor just wasn't as strong as I would have liked. They were good, but not as good as I was anticipating.
These were a bit bland, but looked a lot like Russian tea cakes when coated with powdered sugar. It is a good filler cookie and somewhat expected as an assortment on a holiday cookie plate.
This recipe is a good start! I followed the suggestions by increasing the amount of crushed almonds, added a tablespoon of the amaretto instead of the 2teaspoons, I also added a tablespoon of shortening to soften the dough. Then I doubled the recipe and baked them at 350F. I was going to share the cookies with the neighbors, but I think my husband will consume them all before that.
These are the perfect cookies to impress! Excellent flavor and really pretty. I toasted my sliced almonds before grinding them in the food processor. I used 2 tsp. of almond extract as a substitute for the liqueur. I placed some of the toasted almond slices on top before baking. Couldn't be happier with the results!
I loved this cookie. Our family loves almonds, or anything almond flavored. Great simple tasty cookie! Thanks!
Everyone raved about these! I must admit they are worth the time! They had a light flakey almond flavor. The outer layer was like pie crust.
Made them with the kids for a bake sale, very easy, and quite tasty!
Great simple, quick recipe! I did not have any amaretto on hand so I did 2 tsp's of vanilla and I added choc chips to some of the cookies! I did a pinch of baking powder as well and I flattened the cookie with a fork before baking.
I was very disappointed with this recipe. It was dry and didn't have much almond flavor. I dipped one half in chocolate and brushed them with amaretto liquer to doctor them up. I will not make them again.
I LOVE almonds and almond flavor and I can't say enough good things about this cookie!
If you are having a case of "i need a sweet treat" these cookies ARE NOT for you. I liked how these cookies weren't very sweet, but you are obviously wanting a sweet treat if you are baking cookies. You could try adding more sugar to the recipe if you'd like.I made these cookies with my sister. We baked the first half of the dough and the cookies came out raw in the center after 8 minutes of baking in a preheated 400 degree oven just like the recipe says. The dough was extremely sticky so we ended up having to add more flour to the second half of the dough before we baked it. We switched the amaretto liqueur for pure almond extract which gives a better flavor. My suggestion would be to just add 1 teaspoon of almond extract if you want to use it instead of the amaretto.After we tried baking the second half of the dough although the the cookies were throughly baked they were too chewy in the center. CAUTION: the cookies stay in the same form you put them on the baking sheet. The first time around i just dabbed them on the cookie sheet and they stayed in the same shape after they were ready. The second time around i had to flour my hands and form the dough into balls then i gently flattened them out with the backside of a spoon.Overall they were decent but i would not make them again.
excellent, I did not have the liquor so I used 2 tsp of almond extrac, I will make again, thank you for a great recipe.
These are really great cookies, I put some slivered almonds on the tops of some of the cookies and raw sugar crystals on the tops of others. Even people who don't like nuts like these.
Tastes like an almond shortboard cookie - used almond extract in place of the alcohol because I didn't have any.
Super easy to make and very delicious! My only qualm with this recipe is that it says "yields 4 dozen" - it does not. It does not even come close. I get about 30 cookies from this batch and I use a measured teaspoon scooper for each cookie. I also have to admit, I never tried the original recipe, just automatically made the adjustment that many have already made in their reviews - that is - 1 cup crushed almonds, and 1 cup flour. (The second batch I made I used a little less than 1 cup of flour with the 1 cup of almonds, and I think those were even better.) Also, I baked at 375 for about 11 mins. I'd definitely suggest waiting til you see color towards the bottom of the cookie, otherwise it will taste very doughy. Still pretty good, but not as perfect as when the bottom is a bit toasted. Basically - you will love these, and if you manage to make them and mess it up - I'd be impressed.
These cookies are absolutely the most divine I've ever baked. Yum.. I can't wait to make them again.
I wanted a nice almond cookie and that's what this recipe gave me. Not too sweet, which I like. Other reviews are correct - these don't spread (and I'm glad). I would have given this a higher rating, but the yield on the recipe is totally incorrect. You don't get anywhere near 4 dozen! I got a a few cookies over 2 dozen. Don't shy away from this recipe if you don't have the amaretto - I used vanilla and they came out great. I toasted the almonds and increased to 1 full cup. I did NOT cut back on flour as other reviewers did.
Very good cookies. Added more almonds and almond flavor. I love almond flavor.
Simple look, simple ingredients, good taste. Mine looked a bit rough on top, so I put chocolate glaze (bit of butter and semi-sweet chocolate), and it complements almond taste nicely. Will definitelly bake again.
Variations for flavours - I was out of Amaretto but I used creme de cacao instead for a hint of chocolate - wonderful. As the others all said - toasting the almonds first is a must. Thanks for a great one for amaretto lovers!
Delicious and easy. I wish to have doubled the recipe. These were my favorite Christmas cookies of the season.
I toasted the 1/2 cup of almonds . Also added 2 teaspoons of almond extract plus I probably used 1 Tablespoon of amaretto. I did place an almond slice on each cookie before baking. Very tasty and cute little cookies! They were the perfect accompaniment to homemade peach ice cream!
I made this recipe to the note but added a teaspoon of almond extract. The cookies were good, but very light in flavor. For the second batch, I added more almond extract, more amaretto, and more nuts. Instead of grinding the second batch of nuts, I just threw in some almond slivers to give the cookie some crunch. Even with the additions, the second batch was still pretty bland. It's a nice tea cookie with a lovely texture, I just wish it had more almond flavor.
So easy and delicious. If you don't have amaretto on hand you can substitute almond extract. I've made them both ways and they're equally yummy
Delicious! I added a teaspoon of raspberry preserves to a divot in the top of each cookie.
This is a good treat if you like cookies that are a little less sweet. I took some advice of the others who made this so I toasted my almonds first, used just a little over 1 cup of flour, added a little more sugar and amaretto, and baked it for 8-9 minutes on 375. Very tasty.
Very simple cookie recipe! I substituted liquor for almond extract and they tasted pretty good. I like this recipe because it was very easy and quick.
Love this recipe! We modify it just a bit because we eat very little sugar. We use 1/2 cup of almond meal/flour, 1/3 cup of honey and almond extract instead of amaretto. Amazing!
