Crispy Almond Cookies

Crispy Almond Cookies


"If you're really an almond lover, roll the dough in ground almonds before refrigerating."


servings 74 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. In a large bowl, cream the shortening, and sugar. Separate the eggs and refrigerate the whites. Mix in the egg yolks and almond extract. Dissolve the baking soda in the water, and stir into the mixture along with the milk. Combine the flour, cream of tartar and salt; gradually stir into the sugar mixture. Fold in the almonds.
  2. Roll the dough into a log about 2 inches in diameter. Wrap in waxed paper and refrigerate for at least 4 hours.
  3. Preheat oven to 375 degrees F. Cut the dough into 1/8 inch thick slices and place 2 inches apart on ungreased cookie sheets. Brush with egg whites and sprinkle with sugar.
  4. Bake for 10 to 12 minutes, or until lightly colored. Let cool on wire racks.
  • profile image

Your rating



  1. 20 Ratings


Excellent ***** These are the best, I added extra almond extract and ground almonds. I did not chill the dough, I used a cookie scoop slightly flaten with a fork and sprinkled ground almonds on ...

Yum! Delicious, rich flavor. I don't think I'll shop around for almond cookie recipes anymore. I didn't refrigerate, either, and rolled them in nuts and sugar, and baked them without flatteni...

Very light and crispy, nice flavor, my family gobbled them up!

Excellent cookies! Kind of reminded me of snickerdoodles except for the almond flavor instead of the cinnamon. I just made a couple small changes like lowering the oven temperature to 350 and I ...

very good! didn't refrigerate and roll, used scoop and pressed flat. spread w/egg white. then sprinkled w/sugar and ground almonds. very pretty cookie!!

I am a lactose intolerant (I used vanilla soy milk in place of milk) slacker (did not refridgerate the dough but followed other recommendations to just flatten the cookies, and I did not put egg...

I did not refridgerate the dough either, and instead rolled it into 1 tsp. balls which I then rolled in a mixture of ground almonds and sugar. I don't know if it's because my oven is new, but t...

Super! I didn't refrig either

These were awesome! I read the reviews and added extra almond extract, also did not refrigerate and rolled dough balls in sugar and crushed almonds. They taste like a sugar cookie with a very ni...