Rating: 3 stars
98 Ratings
  • 5 star values: 6
  • 4 star values: 21
  • 3 star values: 29
  • 2 star values: 32
  • 1 star values: 10
Gina Marie Miraglia Eriquez

Gallery

Credit: Raymond Hom

Recipe Summary

hands-on:
25 mins
total:
3 hrs
Yield:
Makes 84
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 4 to 5 minutes; let cool.

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  • In a food processor, pulse ½ cup of the almonds with ½ cup of the brown sugar until the almonds are finely ground. Transfer to a medium bowl and stir in the flour, baking soda, and salt.

  • With an electric mixer, beat the butter and the remaining ½ cup brown sugar at medium speed until creamy, about 2 minutes. Add the egg, vanilla extract, and almond extract and beat to combine. Reduce the mixer speed to low and gradually mix in the flour-nut mixture just until combined (do not overmix). Gently fold in the remaining ½ cup almonds.

  • Form the dough into two 12-by-1½-inch logs. Refrigerate, tightly wrapped, until firm, about 2 hours or up to 2 days.

  • Heat oven to 350° F with the racks in the upper and lower thirds. Working with 1 log at a time (keep the other chilled), cut it into ¼-inch slices and place the slices on 2 baking sheets, spacing them 2 inches apart. Bake, rotating the baking sheets halfway through, until golden, 9 to 11 minutes. Transfer to a wire rack to cool.

  • Storage suggestion:Keep the cookies at room temperature in an airtight container for up to 5 days.

Nutrition Facts

44 calories; fat 2g; saturated fat 1g; cholesterol 7mg; sodium 25mg; protein 1g; carbohydrates 5g; sugars 3g; calcium 7mg.
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