Recipe courtesy of Mary Sue Milliken and Susan Feniger

Almond Cookies

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  • Level: Easy
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: about 2 dozen cookies
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3/4 unsalted butter, softened

1 cup sugar

1 egg

1 tablespoon vanilla

1/2 teaspoon almond extract

2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup coarsely chopped almonds

1/4 cup whole unpeeled almonds

1/4 cup cocoa powder

1/4 cup confectioners sugar


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, cream butter and sugar together until fluffy. Beat in the egg, vanilla, and almond extract. Sift the flour over the top, add the salt and the chopped almonds and fold to combine.
  3. Pull off little pieces of the dough and roll them into balls about 1-inch in diameter, enclosing a whole almond in the center of each one. Place on an ungreased baking sheet and bake on the center rack of the oven for 15 to 20 minutes, until light brown. Transfer to racks to cool slightly. When cool enough to handle, roll 1/2 the cookies in the cocoa powder, and the remaining 1/2 in the confectioners' sugar. Serve warm or return to the rack to cool.