Almond Cookies

Almond Cookies

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Jason Koch


To grind the almonds, we used a food processor. Depending on your texture preference, grind the nuts to the consistency of cornmeal or leave coarser.


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20 large cookies using a scantly-filled 3/4 oz cookie scoop or 24 using a rounded tablespoon measure
15 Min


  • ·
    parchment or nonstick cooking paper
  • 1/4 c
    light butter
  • 1/4 c
    reduced-fat cream cheese
  • 3/4 c
  • 1
  • 3 tsp
    almond extract
  • 2 tsp
    vanilla extract
  • 1 c
    white whole-wheat flour
  • 3/4 c
    all-purpose flour
  • 1/4 c
    whole almonds, ground
  • 1 tsp
    baking soda
  • 1/8 tsp
  • 1/3 c
    sugar (for coating cookie dough)
  • 20
    whole, unsalted almonds

How to Make Almond Cookies


  1. Preheat oven to 350*F. Line a cookie sheet with parchment paper or coat with cooking spray; set aside.
  2. In a large bowl, cream together light butter and cream cheese. Add sugar, egg, almond extract and vanilla extract and blend.
  3. In a separate bowl, combine whole-wheat flour, all-purpose flour, ground almonds, baking soda and salt. Add flour mixture to sugar mixture and beat until combined. Freezing dough one hour prior to baking cookies makes rolling in sugar easier.
  4. Using a 3/4-oz cooking scoop or a tablespoon measure, form each cookies and roll dough ball in sugar. Place onto prepared cookie sheet. Place one whole almond on top of each dough ball, pressing gently to flatten cookie slightly.
  5. Bake 15 to 18 minutes. Cool on wire rack.

Printable Recipe Card

About Almond Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Chinese

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