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Beverly Preston of Fond du Lac, Wisconsin started making Almond Cookies after enjoying similar ones at her favorite Chinese restaurant. “These crisp cookies have a wonderful almond flavor,” she says.
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 100 calories, 6 g fat (1 g saturated fat), 6 mg cholesterol, 20 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.
Originally published as Almond Cookies in Taste of Home December/January 2006, p59
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Reviewed on Apr. 08, 2013 by NoChef100
These are very similar to a shortbread cookie. They crumble too much when trying to form a ball. I would add 2 teaspoons of almond extract, but that would even make them stickier. Also, they only make about 2 dozen, unless you would roll the dough about the size of a marble. They're also not really that good tasting for all the trouble.
Reviewed on Mar. 27, 2013 by rlittleman
This was a very easy recipe with great results. I made mine larger than 1 inch so had to bake a little longer but they taste great. Next time I think I will put almond chips into the batter as well.
Reviewed on Feb. 08, 2013 by Terry2013
This recipe is a keeper! These cookie's melt in your mouth! Absolutely delicious!
Reviewed on Dec. 28, 2012 by JennTats
A great cookie that goes well with coffee or tea. Reminds me of Christmas at grandmas.
Reviewed on Nov. 15, 2012 by lindsayrweiss
Delicious! I added a little bit more almond extract because I love it!
Reviewed on Jan. 04, 2012 by tamarachronister
Nice, crisp cookies! I used immitation almond flavoring, and would double it next time I make the cookies - then will only buy pure almond extract. Definitely a keeper.
Reviewed on Nov. 04, 2011 by 1275
This is a really good cookie. It has excellent flavor and the almond slices really had appeal to it. They may look plain but the flavor really is delicious. Will make again.
Reviewed on Jan. 05, 2011 by Paxi
I made the recipe as listed, except I made the cookies larger and they were great! My husband loved them. I'm sending the recipe to my daughter. Love them.
Reviewed on Oct. 03, 2010 by Bluemoon54
The dough was too soft. I had to use an additional 1/4 cup of flour. Next time I will put the dough in the fridge before baking it. Other than that they were excellent. I will keep making them. Everybody at home loved them.
Reviewed on Jun. 21, 2010 by lsanders31
Nice although the dough tend to be a bit crumbly...Next time I will try to refrigerate before shaping
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