almond cookies


I love this cookie because they are so light and crisp; also, it is light in sugar. Be sure to make a double batch, it'll go fast.

almond cookies  
adapted from Magnolia's Bakery Almond Cresents 

  • 1 cup (2 sticks) unsalted butter, softened 
  • 1/3 cup sugar 
  • 1 teaspoon vanilla extract 
  • 1/4 teaspoon almond extract 
  • 1 cup finely ground almonds 
  • 2 1/4 cups all-purpose flour 
  • Confectioners' sugar for sprinkling 
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes.
  3. Add the vanilla extract, the almond extract, and the ground almonds and mix until all the ingredients are thoroughly incorporated. Slowly mix in the flour. Make a ball with the dough and flatten with the ball of your palms. Place onto ungreased cookie sheets, leaving several inches between for expansion.
  4. Bake 12-15 minutes until lightly browned.
  5. Cool the cookies on the sheet for 1 minute, then remove to a rack to cool completely. When cooled, sprinkle with confectioners' sugar.


  1. your cookies look soooo soooo delicious! congrats on another marathon, btw! :)

  2. these are amazing! why haven't you made these before?? they should be bigger, too! =)

  3. b shared some with me. oh, they were as good as they look. you are a pro!


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