Almond Blueberry Cookies

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These cookies turned out really really good. I did make some changes though: I used 4 oz strawberry yogurt instead of the milk, used the whole egg not just the yolk, and used walnuts intead of almonds. The yogurt made the batter more solid (so no need to refrigerate.

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I make these for my sweetie and his friends about once a month or so. They LOVE them so much! Thanks for an easy recipe that makes me look good, heehee!

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Omit almonds, gross in these, add more sugar 1 1/2 c; 1/2 tsp almond extract is fine, 1/4 tsp salt is better and use the whole egg. Use fresh berries. With these suggestions they are better.

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I made these for my husband who loves blueberries, and we both loved them! The almond flavor is perfect and the consistency is light and fluffy. This recipe is definitely one I will be making again and again!

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With the blueberry season in full bloom this is the perfect cookie to make over and over again during the summer. I used fresh blueberries that I froze and then thawed out. They were quite large and were a bit soft and hard to keep from breaking open when mixing the dough.

It satisfied my cookie and with the almond extract, my bear claw craving. I served them during Father's day with fresh homemade peach ice cream.

Thank you Giada!

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I always make these with the intention to share and I never do. SO tasty! The recipe now calls for an egg yoke, but I printed this recipe from Foodnetwork.com in 2007 and that version calls for a whole egg. Like other reviewers suggest, use the whole egg! Very weird that it was changed. Also, the teaspoon of almond extract is a little too sharp for my taste buds, so I do half vanilla extract and half almond extract. Don't skip on the zest and roasting the almonds, it makes a world of difference!

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First, I want to say how much I appreciate being able to read and learn from other reviewers' experiences! I used fresh blueberries (got them on sale! and chilled the batter overnight because I had Strawberry Shortcake (Emeril's recipe to make and eat first. I didn't toast the slivered almonds, but only because I didn't want to take the time. I used a Silpat after reading about the cookies sticking, and now they're on a cooling rack so the bottoms don't get soggy. I also used a whole egg instead of just the yolk. My husband particularly likes almonds (Almond Joy is his favorite candy bar, and prefers his sweets less sweet than I do, so this cookie really filled the bill for him. Fresh blueberries don't "bleed" into the batter like frozen, thawed berries can, so I think fresh is the way to go here! I don't think I'll make these cookies all the time like I do chocolate chip cookies, but they are nice for a change of pace.

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I did not have almond extract or almonds so used pecans and vanilla extract. My father in law asked if he could take some home. He never does that. I used fresh blueberries as I always think they are better and don't melt into the batter. I can't believe how good these were. I tried another batch using the almond extract and almonds and did not like as well. Just different tastes.

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i love these cookies! they turn out great every time.
did anyone ever try making these with fresh blueberries instead of the frozen one's?

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my family loves blueberries, and this was the perfect cookie for us. though i used egg whites rather thank yolks, and instead of heavy cream, i used vanilla yogurt which made them very moist. my only complaint would be that they really stuck to the pan.