No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Almond Cookies

To toast almonds, preheat oven to 350 degrees. On a rimmed baking sheet, toast almonds until lightly golden and fragrant, about 6 minutes. Remove from sheet; let cool completely.

  • Prep:
  • Total Time:
  • Yield: Makes 28
Almond Cookies

Source: Everyday Food, Special Issue Holiday 2006


  • 1 cup whole blanched almonds, toasted (see note, above)
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 large whole egg, plus 1 large egg white
  • 1 teaspoon finely grated orange zest
  • 3/4 teaspoon almond extract (optional)
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper. Reserve about 28 almonds (1/4 cup) for garnish. Place remaining almonds in a food processor; pulse just until finely ground (do not overprocess). Set aside.

  2. With an electric mixer, beat butter and sugar until light and fluffy. Add whole egg, orange zest, and almond extract (if using), scraping down sides of bowl as necessary; beat until smooth. In another bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the butter mixture,
    beating just until incorporated. Mix in ground almonds (do not overmix).

  3. Using 1 level tablespoon per cookie, roll dough into balls. Place on prepared sheets, at least 1 inch apart. Using the floured end of a thick wooden spoon handle (or your thumb), press lightly
    in the center of each cookie. Place an almond in each indentation. In a small bowl, lightly beat egg white with 1 teaspoon water; brush over cookies.

  4. Bake, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Let cool slightly; transfer cookies to a wire rack to cool completely.

Reviews (7)

  • ssm97 15 Aug, 2013

    These were amazing!! I added some brown sugar and that made it taste even more wonderful. LOVED THEM SO MUCHHH

  • clarissagirl 19 Jun, 2009

    These were delicious :) Sometimes they're good with a little apricot jam as well. I used the almond extract but next time I might try without for a slighter almond flavor.

  • VelinaS 20 Mar, 2009

    OMG these were fantastic. My parents came over as I was taking them out of the oven, and once they cooled we tried them and everyone including my husband loved them. The orange and the almond really complimented each other. I also enjoyed the dough. Can't wait to try again. Thanks Martha for sharing.

  • newbaker 26 Sep, 2008

    very easy to make, and turned out great. tastes wonderful, i ate 3 or 4 before it could cool down. wow!!!

  • AmyBee 18 May, 2008

    These are great and pretty easy! I love the orange and almond together - very nice accent. I could only find blanched almonds sliced and those worked well - I just put a small pile of them on the top of the cookie and they came out great! Delicious cookies!

  • CourtneyFFox 15 May, 2008

    Turned out great!!! don't be scared of the dough's weird consistency. It worked out well.

  • FoodieWife 24 Feb, 2008

    These cookies did not make 28 of thembecause I popped one in my mouth before they even cooled, and before that I ate some dough. These are the bomb! They are easy-- the orange and almond extract compliment each other...don't skip the almond extract! I had whole almonds, so I blanched them myself. I boiled water and covered the almonds for 2 minutes. Instructions said to rinse in cold water, but I didn't. I pulled off the tip of the almond and squeezed the skin-- it popped right out!

Related Topics