Almond Crispies Recipe
Almond Crispies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
The triple almonds punch (almond extract, ground almonds and blanched almonds) make the cookies extra tasty, but I sometimes make them with toasted pecans and place a pecan half in the center of each cookie.— Trisha Kruse, Eagle, Idaho
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min./batch

Ingredients

  • 3 tablespoons plus 1 cup sugar, divided
  • 1/8 teaspoon ground cinnamon
  • 1/3 cup butter, softened
  • 1 large egg
  • 1/4 cup fat-free milk
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/4 cup ground almonds
  • 1/8 teaspoon salt
  • 36 blanched almonds

Directions

In a small bowl, combine 3 tablespoons sugar and cinnamon; set aside.
In a large bowl, beat butter and remaining sugar until crumbly. Beat in the egg, milk and extracts. Combine the flour, ground almonds and salt; add to the creamed mixture and mix well. Cover and refrigerate for at least 1 hour.
Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat bottom of glass with cooking spray, then dip in cinnamon-sugar mixture. Flatten cookies with prepared glass, redipping in cinnamon-sugar mixture as needed. Top each cookie with an almond.
Bake at 325° for 16-18 minutes or until lightly browned. Remove to wire racks. Yield: 3 dozen.
Originally published as Almond Crispies in Healthy Cooking Annual Recipes Annual 2014

Nutritional Facts

1 cookie: 86 calories, 3g fat (1g saturated fat), 10mg cholesterol, 23mg sodium, 14g carbohydrate (7g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 3 tablespoons plus 1 cup sugar, divided
  • 1/8 teaspoon ground cinnamon
  • 1/3 cup butter, softened
  • 1 large egg
  • 1/4 cup fat-free milk
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/4 cup ground almonds
  • 1/8 teaspoon salt
  • 36 blanched almonds
  1. In a small bowl, combine 3 tablespoons sugar and cinnamon; set aside.
  2. In a large bowl, beat butter and remaining sugar until crumbly. Beat in the egg, milk and extracts. Combine the flour, ground almonds and salt; add to the creamed mixture and mix well. Cover and refrigerate for at least 1 hour.
  3. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat bottom of glass with cooking spray, then dip in cinnamon-sugar mixture. Flatten cookies with prepared glass, redipping in cinnamon-sugar mixture as needed. Top each cookie with an almond.
  4. Bake at 325° for 16-18 minutes or until lightly browned. Remove to wire racks. Yield: 3 dozen.
Originally published as Almond Crispies in Healthy Cooking Annual Recipes Annual 2014

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