Almond Cookies I

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, an...

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...

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...

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 dif...

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 presentati...

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 the...

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/cinn...

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...

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 o...