Recipe By S. Baker
Published Jun 30th
Prep 15m Cook 8m Additional 7m Ready In 30m
Servings 4 dozen Calories 95.5

An almond lover’s cookie!

Recipe Ingredients

  • ½ cup butter, softened
  • ½ cup white sugar
  • 1 egg
  • 1 ¼ cups all-purpose flour
  • ½ cup ground almonds
  • 2 teaspoons amaretto liqueur

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.
  3. 3 Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.

Nutrition Facts

  • Calories 95.5
  • Carbohydrate 9.9 g
  • Cholesterol 17.9 mg
  • Fat 5.6 g
  • Fiber 0.5 g
  • Protein 1.6 g
  • Saturated Fat 2.6 g
  • Sodium 30.3 mg
  • Sugar 4.5 g


  1. Following advice from others I toasted the almonds - 3-4 min at 375F doubled the almonds in the original recipe and cut the flour to 1 cup. I also added about 1/2 tsp cardamom for a little different flavor. I baked them at 375 for about 12 mins though I might let them go a - Read more ...
  2. I used half whole white wheat flour and half unbleached flour baked at 350 for 8 minutes used amaretto vanilla (1t) and almond extract (2t) toasted my almonds and added extra sugar. Cookie was still not very sweet or flavorful. Not like the ones at Chinese restaurants mmm. The thinner cookies tasted better lighter so - Read more ...
  3. They were delicious. I had to increase the batter because I wanted more cookies. I also used pure almond extract instead of Amaretto. I also dusted them with a sprinkle of powdered sugar/cinnamon mixture. They looked too boring as is. Overall very good!
  4. I LOVE these cookies. They are a great little treat and if you love almonds you'll love their flavor. I made these for a Christmas party and they did not last past the first half hour. I didn't have amoretto so I used almond extract approx 1 1/2 tsp (I just poured it in LOL) - Read more ...
  5. Ok... here are the secrets to making this recipe good. First, you have to toast the almonds. This brings out the flavor. Just toast them in the 350 oven for about 7 minutes, let them cool, and then grind them as instructed. I added more almonds as was recommended, but if you do I would - Read more ...
  6. I followed the recipe exactly. I used my coffee bean grinder to grind my almonds and used Amaretto as directed. They didn't spread at all though I hadn't expected them to since I had read other reviews. The first pan I left in the shape of the spoon. The second pan I flattened with a - Read more ...
  7. After reading the reviews I altered mine. I used double the almonds (1 full cup ground). I used 2 teaspoons almond extract and 1/2 teaspoon hazelnut extract instead of amaretto (which I didn't have). The cookies are very tasty! NOTE: These cookies DO NOT SPREAD. Whatever shape they're in when you put them on the - Read more ...
  8. Very tasty cookies. I didn't have armaretto liquer so I used Kahlua instead. Turned out wonderfully. I also decorated with a raw blanched almond on top of each cookie. Makes wonderful presentation. Don't worry about not finding ground almond in the grocery store. I ground mine with a coffee grinder--very convenient and fresh.
  9. This recipe was extremely easy and quick. The cookies turn out very light on the top but watch the bottom so that it doesn't burn. I doubled the amaretto and it added a bit more flavor but they were good with just two tsp as well.

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