Sweet Almond Cookies

Sweet Almond Cookies

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Vicki Butts (lazyme)


These are a softer, cake-like version of a sand tart with an intense almond flavor and a generous dusting of powdered sugar. Tip: make sure to grind the almonds in food processor to get a fine cookie crumble.


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20 Min
10 Min


  • 1/2 c
  • 14 oz
    sweetened condensed milk
  • 2
  • 3/4 c
    unsalted butter, room temperature
  • 3 c
    all purpose flour
  • 1 Tbsp
    baking powder
  • ·
    confectioners' sugar, for dusting

How to Make Sweet Almond Cookies


  1. Preheat the oven at 350°F.
  2. In a food processor, pulse the almonds until fine.
  3. In a stand-alone mixer fitted with a paddle attachment, combine sweetened condensed milk, eggs, and almonds, beating at medium speed.
  4. Add the butter to the mixture, 1/4 cup at a time, beating at medium speed until the ingredients are combined. The mixture will have small bits of butter throughout.
  5. Add the flour, 1 cup at a time, beating at low speed.
    Add the baking powder and beat at low speed until combined. The dough will have a sticky consistency.
  6. With some flour in the palm of your hands, pinch a portion of dough and roll it between your palms to form a ball the size of a golf ball.
  7. Place the ball on a baking sheet lined with parchment paper. Repeat the process with the rest of the dough, leaving a couple of inches between each cookie.
  8. Bake in the preheated oven for 10 to 12 minutes. The cookies will crack slightly on the top.
  9. Insert a toothpick within the cracks to test for doneness. If the cookie is done, the toothpick will come out clean.
  10. While still warm, roll the cookies in a generous amount of confectioners’ sugar.
  11. Serve.

Printable Recipe Card

About Sweet Almond Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Latin American

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