Coffee Almond Crisps Recipe
Coffee Almond Crisps Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
The blend of coffee, cinnamon and toasted almonds has made these cookies a favorite for over 50 years. These crispy treats make good coffee "dunking" cookies. —Sarah Benthien, Wauwatosa, Wisconsin
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 1 cup shortening
  • 2 cups packed brown sugar
  • 2 eggs
  • 1/2 cup brewed coffee, room temperature
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1/2 teaspoons ground cinnamon, divided
  • 1 cup chopped almonds, toasted
  • 3 tablespoons sugar

Directions

In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in coffee. Combine the flour, baking soda, salt and 1 teaspoon of cinnamon; gradually add to the creamed mixture and mix well. Stir in almonds.
Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Combine sugar and remaining cinnamon; sprinkle over cookies. Flatten slightly.
Bake at 375° for 10-12 minutes or until firm. Remove to wire racks to cool. Yield: 6 dozen.
Originally published as Coffee Almond Crisps in Best of Country Cookies 1999, p42

Nutritional Facts

2 each: 168 calories, 8g fat (2g saturated fat), 12mg cholesterol, 109mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 2g protein.

  • 1 cup shortening
  • 2 cups packed brown sugar
  • 2 eggs
  • 1/2 cup brewed coffee, room temperature
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1/2 teaspoons ground cinnamon, divided
  • 1 cup chopped almonds, toasted
  • 3 tablespoons sugar
  1. In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in coffee. Combine the flour, baking soda, salt and 1 teaspoon of cinnamon; gradually add to the creamed mixture and mix well. Stir in almonds.
  2. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Combine sugar and remaining cinnamon; sprinkle over cookies. Flatten slightly.
  3. Bake at 375° for 10-12 minutes or until firm. Remove to wire racks to cool. Yield: 6 dozen.
Originally published as Coffee Almond Crisps in Best of Country Cookies 1999, p42

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