Almond Blueberry Cookies

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At first tasting the batter I knew the cookies would just be amazing. My friend and I just couldn't stop eating the batter. Once I baked them however they were limp and wouldn't rise. I used every single ingredient and am a decent cook, so I couldn't figure out why they were so gooey and limp. They would barely come off the wire cookie racks. After reading the reviews, I'm now begining to think that it was all in the egg. I only used the yolk as the recipe called for. I think maybe the white must have stiffened and fluffed the cookie during baking. I wish I would have known seeing as I even doubled this recipe knowing how delicious it would be.

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I made them for my girlfriends , and they all loved them. Great recipe and so easy.

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So I watched the show today and was excited to try the cookies. First of all, I have a great visual memory and on the show she used the entire egg, not just the yolk and when she placed the dough on the cookie sheets, the cookies were closer than they usually should be. So when I baked the cookies, I only added the yolk and placed them close together. Well, the cookies all turned into one big cookie and they were really flat, not very fluffy and I followed the recipe exactly. There needs to be a standard board at FN so peer review the recipe against the shows.

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These cookies are perfect when made exactly how Giada made them. Of course she did confuse us by using a whole egg on TV and an egg yolk on the online recipe. Having to choose, I used the whole egg. Texture, taste, everything was just right. Remember, a stick of 100 calorie per serving butter and a stick of 80 calorie per serving margarine do not produce the same texture any time you make a cookie, so for those of you who substitute you need to expect that. For this recipe, the original recipe is the best one. Almonds, blueberries, and lemon all compliment each other for a great tasting cookie.

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THIS RECIPE SAYS ONE YOLK BUT ON HER VIDEO, SHE ADDED 1 WHOLE EGG. THIS WOULD HAVE BEEN A GOOD THING AS MY DOUGH WAS SO DRY, IT WAS DIFFICULT TO MIX IN THE SOFT, THAWED AND DRAINED BLUEBERRIES.

TASTY COOKIE, ALSO TAKES LONGER TO BAKE THAN THE 15 MINS.

GLENDA

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My mum's crazy about almonds and blueberries, so I was super excited to try this recipe. Like others, I made a few substitutions: (1 soy milk instead of regular milk, (2 orange zest instead of lemon, and (3 dried blueberries. I also added all the dry ingredients kind of pell mell into the wet stuff, rather than a little at a time, and the dough came together beautifully, with no lumps. The cookies baked up super airy and were absolutely delicious. I think they would be even better with dried cherries, which I'm going to try next time.

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I made these for a sick friend. Wow! So delish! Giada...keep up the best recipes! Thank you.

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You rock G - this one is real EZ! I made it exactly like the recipe and my British lady friend called them mini scones. This one is a keeper!

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I followed directions exactly and they looked fine until I stirred the blueberries in. They turned the batter a weird greenish color. They tasted okay, nothing special but they looked awful. When these cookies get referenced now, everyone calls them "the alien cookies" because they looked so strange. Maybe these would good for a Halloween party where you want the food to look gross.

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I am a pretty good cook so I really do not think this could have been my error. I followed the recipe exactly and when it came time to mix in the dry ingredients, no matter how long I mixed they would not combine. Lots of dry floating around. I added lemon juice, more milk, and another egg yolk to get it moist enough to be able to both combine and mix in the blueberries without crushing them. I baked them at 375 for 30mins before they were brown on the edges. If you make these on foil make sure to get them off the second they come out of the over or you'll have no hope. The flavor is rich (needs coffee and delicious but everything else is off.