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Almond Cookies II

Almond Cookies II

Beulah Schott

Beulah Schott

Gluten-free cookies.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream butter or margarine and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, crispy rice and almonds.
  3. Shape into balls one inch in diameter and place on ungreased baking sheets. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned.
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Reviews

JDRICHA
17

JDRICHA

10/31/2006

Beware: Most crisp rice cereal contains malt flavoring which is not gluten free.

Bighorn Cook
16

Bighorn Cook

1/20/2004

These are great cookies! Very tasty and easy to make.Watch the time though, in my oven it took only 9 minutes to bake them instead of the 12-15 in the recipe. It's a good recipe for my low carb diet and for my wheat intolerant friend for whom they were a birthday treat.

polloqueen
11

polloqueen

12/11/2004

Good cookies...I will agree that you need to watch the baking time. (They cook quickly) I added a drizzle of gaunche to jazz them up a bit.

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