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Almond cookies are one of my all-time favorites. I used to crank them out by the dozen for bake sales and such, but got away from making them for a while since I didn’t have any decent baking equipment. Now that I’m all settled in and fully armed, I’ve started baking again. The original recipe that I found for these claimed that they made four dozen cookies. I personally like them large and crispy, so I usually get about half that. You can make them as big as you like, which is why I’m not going to say anything about how many this recipe should make. Go nuts! (See what I did there, it was an almond pun…my comedy is wasted on you people…)
Ingrediants
1/2 cup butter, softened
1/2 cup white sugar
2 eggs
1 1/4 cups all-purpose flour
1/2 cup ground almonds
2 teaspoons almond extract
blanched almonds
Directions
- Preheat oven to 400 degrees.
- In a large mixing bowl, cream together the butter and sugar. Beat in one egg, almond extract, and ground almonds. Gradually mix in the flour until everything is well blended.
- Garnish each cookie with a blanched almond, then beat the remaining egg with a bit of water. Brush on the cookies.
- Bake 5 to 8 minutes in the preheated oven, or until cookies are a nice golden brown.
