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My friend on a gluten-free diet loved these fantastic cookies so much, she had to ask for the recipe! Quick and easy, they taste as good as the decadent treats I make using puff pastry and almond paste. Everyone loves these! —SHERRI COX, LUCASVILLE, OHIO
This recipe is:
Healthy
Quick
Diabetic Friendly
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Nutritional Facts 1 cookie equals 61 calories, 3 g fat (trace saturated fat), 0 cholesterol, 18 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Originally published as Gluten-Free Almond Cookies in Healthy Cooking December/January 2012, p95
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Reviewed on Feb. 04, 2013 by carolclev
I have sister and granddaughter that need to be gluten free. They were thrilled to have these cookies. I did make my own almond paste from another TOH recipe, a little tedious to blanch the almonds but not hard, it was a lot cheaper. Will be making them again.
Reviewed on Jul. 17, 2012 by Cali2001
Fantastic! Even my kids loved it.
Reviewed on Feb. 09, 2012 by cozykitchen
Hello - Because of the questions on this recipe we retested it in our test kitchen. It was our error to originally publish it by saying to "shape into balls". The dough is too soft to shape. It should be dropped by scant tablespoonfuls.Make sure you are using almond paste, not almond cake and pastry filling. It's a very thick paste - to make it easier to beat, break it up with your hands as you put it into the bowl.I apologize for our error and hope you try these simple but delicious cookies again!Sincerely,Peggy Woodward, RDFood EditorHealthy Cooking
Hello - Because of the questions on this recipe we retested it in our test kitchen. It was our error to originally publish it by saying to "shape into balls". The dough is too soft to shape. It should be dropped by scant tablespoonfuls.
Make sure you are using almond paste, not almond cake and pastry filling. It's a very thick paste - to make it easier to beat, break it up with your hands as you put it into the bowl.
I apologize for our error and hope you try these simple but delicious cookies again!
Sincerely,
Peggy Woodward, RD
Food Editor
Healthy Cooking
Reviewed on Dec. 21, 2011 by lareemorris
The almond paste was hard to beat. It flew all over my kitchen. After reading the other reviews, I chilled the dough for 1/2 hour and it worked great. The cookies were good.
Reviewed on Dec. 08, 2011 by Benda
I tried these cookies but my batter was quite runny and the batter did not hold its shape. The cookies cooked much faster than the recipe. A bit confused with this recipe.
Reviewed on Nov. 30, 2011 by nickec
This recipe tastes good and is so simple and gluten free! However, mine was not able to be rolled into balls. It was just a little bit thinner than a chocolate chip cookie batter. I had to spoon blobs onto the cookie sheet. Is the recipe correct as publised? Are there only 4 ingredients? Do you need to add less egg white? Any help or explanation would be appreciated.
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