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Almond Blueberry Cookies Recipe

Almond Blueberry Cookies

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (237)

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Average Rating:

Total Reviews: 237

Showing 31-40 of 237

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  • on January 02, 2010

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    I love this recipe! The cookies taste just like the top of a blueberry muffin. I also used vanilla instead of almond extract and did not chop the toasted slivered almonds. I brought these to my parent's house for Christmas Eve and they loved them so much they asked that I make a batch for New Year's Day! A total hit! Grazie Giada!

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  • on December 28, 2009

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    This recipe makes some great cookies! Perfect texture and very well balanced flavors. On my second batch I left out the almonds and left the blueberries frozen until I incorporated them so they'd stay intact, other than that, its perfect as is!!

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  • on December 20, 2009

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    Very good, but it was more of a scone-like texture rather than a cookie. Would make again...goes great with a nice cup of cappucino!

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  • on December 10, 2009

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    I saw this cookie demo on Hulu and thought it would make a nice addition to the gift baskets that I am making for the Holidays. With disparate reviews I thought it best to do a test run on my boyfriend. I used two test groups; one with frozen blueberries and one with dried blueberries. The frozen blueberries melded into the batter resulting in a loss of structural integrity. When placed in the oven, the cookie melted out a bit and ended up with a blueberry swirl (somewhat like marbling. Chris said they looked like snowmen poop. He is 26.
    The blueberries that were dried yielded a more structurally sound cookie (stayed in the shape that I placed it in the oven but it was less sweet. Also, it more closely resembled a scone. Chris preferred these over the frozen blueberries.
    I think that if you let the frozen blueberries thaw completely and make sure they are well drained and dried off, then you might not have some the mushiness that I did. I am just not that patient when the batter to something like this tastes as good as it did.

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  • on December 07, 2009

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    My son and I have made these delicious cookies for the past 3 years as a holiday gift for friends and family. My son's favorite thing to eat are Blueberries, so when I found this recipe, I new they would be hit!

    YUMMY!!!!

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  • on November 27, 2009

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    I have made these cookies many times, however, I do them without almonds, and everytime they don't make it to sundown! These are delicious because they are not as sweet as normal cookies, they are more similar to a scone. I have gotten nothing but compliments when I have made these, they are great!!!! Thanks Giada!

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  • on November 03, 2009

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    I just finished baking these cookies and they are so easy and very delicious!

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  • on November 01, 2009

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    this cookies are very easy to make and taste delicious. i serve then with shebert for the best desert ever !!!!!

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  • on October 26, 2009

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    I only used the egg yolk and had a little difficulty folding the almonds and bluberries in - reading the reviews I will add the whole egg in the future. Also - remove immediately from the baking sheet and put onto the wire racks... this will keep the bottom from getting soggy. Regardless, the tates was phenominal... will def make again.

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  • on October 20, 2009

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    They say a way to a man's heart is through his stomach, these cookies sure do the trick. I thought it was so cute of Giada to take a picnic lunch to her man Todd, I have been doing this now for 30 years To all the young brides out there TRUST ME your man will think nothing but loving thoughts of you & how you must really love him to go to the trouble of baking as he bites into these home made cookies They are sooo easy & yummy to boot. I did notice the yolk versus egg I used a whole egg in my recipe BUT make sure you chill the dough in the fridge. You can also try using other fruits for a change such as dried cranberies or cherries when in season

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