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Almond Cookies

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These crunchy treats make an excellent afternoon snack.

Source: Everyday Food, April 2005
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

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.

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Reviews

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How would you rate this recipe?
107
  • ssm97
    15 AUG, 2013
    These were amazing!! I added some brown sugar and that made it taste even more wonderful. LOVED THEM SO MUCHHH
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!!!
    Reply
  • 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!
    Reply
  • CourtneyFFox
    15 MAY, 2008
    Turned out great!!! don't be scared of the dough's weird consistency. It worked out well.
    Reply
  • MS11193588
    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!
    Reply

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