Almond Cookies

1 cup unsalted butter (Softened)
1 cup brown sugar (Packed)
2 eggs
2 tsp. vanilla extract
1/2 tsp. almond extract
2 cups all purpose flour
1/2 tsp. baking powder
1 cup almonds (Thinly sliced)

Pre heat the oven to 350 Degrees F (180 Degrees C).
Line a baking tray with parchment paper.
Whisk butter and sugar and light and fluffy.
Add eggs, almond extract and vanilla extract and mix until combined.
Add flour and baking powder and mix well.
Fold in the almonds.
Scoop out 1 tablespoon dough and make a ball.
Gently press the ball with your palms.
Arrange the cookies on the baking sheer keeping a distance of 1 inch between each cookie.
Bake for 12-15 minutes until the edges are browned.
Transfer the cookies on a wire rack and let them cool completely.
Store in an airtight container for upto a week.

Version 2

½ cup butter, softened
½ cup white sugar
½ cup ground almonds
1 large egg
2 teaspoons amaretto liqueur
1 ¼ cups all-purpose flour

Preheat the oven to 400 degrees F (200 degrees C).
Beat butter and sugar in a large bowl with an electric mixer until light and fluffy.
Mix in almonds, egg, and amaretto. Gradually add flour until well blended.
Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
Bake in the preheated oven until cookies are lightly browned, 5 to 8 minutes.


coffee bean imageReturn to the Fullbean Recipes Main Page

Copyright© 2023 by Ralph Sutter. All Rights Reserved.
Please send your comments regarding this site to