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Almond Crispies

The triple-almondspunch (almond extract, ground almonds and blanched almonds) make the cookies extra tasty, but I sometimes make them with toasted pecans and place a pecan half in the center of each cookie.— Trisha Kruse, Eagle, Idaho
  • Total Time
    Prep: 20 min. + chilling Bake: 20 min./batch
  • Makes
    3 dozen


  • 3 tablespoons plus 1 cup sugar, divided
  • 1/8 teaspoon ground cinnamon
  • 1/3 cup butter, softened
  • 1 large egg
  • 1/4 cup fat-free milk
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/4 cup ground almonds
  • 1/8 teaspoon salt
  • 36 blanched almonds


  • In a small bowl, combine 3 tablespoons sugar and cinnamon; set aside.
  • In a large bowl, beat butter and remaining sugar until crumbly. Beat in the egg, milk and extracts. Combine the flour, ground almonds and salt; add to the creamed mixture and mix well. Cover and refrigerate for at least 1 hour.
  • Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat bottom of glass with cooking spray, then dip in cinnamon-sugar mixture. Flatten cookies with prepared glass, redipping in cinnamon-sugar mixture as needed. Top each cookie with an almond.
  • Bake at 325° for 16-18 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts
1 cookie: 86 calories, 3g fat (1g saturated fat), 10mg cholesterol, 23mg sodium, 14g carbohydrate (7g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

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