New This Month

Almond Cookies


These crunchy treats make an excellent afternoon snack.

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

Source: Everyday Food, April 2005


  • 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.

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.

Reviews Add a comment

  • 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.
  • 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!