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Almond Cookies

Almond Cookies

This is a no-liquid bake, so it yields crumbly dough and has a fast bake.  Be sure to let the cookies cool properly after applying the glaze so it hardens properly.  These will stay consistently good for at least a week covered.  I must admit, the first bite was interesting, but they’re devilishly addicting.

Almond Cookies



  • 1/2 c Butter, 1 stick, cold but softened
  • 3/8 c Sugar (1/4 c + 2 tbsp)
  • 1/2 tsp. Almond extract
  • 1 c Flour
  • 1/4 tsp. Baking powder
  • 1/8 tsp. Salt
  • 1 tbsp. Almond slices


  • 1/4 c Powdered sugar
  • 1/2 tsp. Almond extract, scant
  • 1 1/2 tsp. Water


  1. Preheat oven to 400°F. Prepare a baking sheet with a silicon bake mat or parchment paper.
  2. In a medium mixing bowl, cream together the butter and sugar on medium-high. Beat in the almond extract.
  3. In a separate bowl mix the flour, baking powder, and salt. Slowly stir the flour mixture into the butter mixture, about 2 tbsp at a time.
  4. Add the flour mixture to the butter mixture, about 2 Tablespoons at a time, while stirring to combine. The dough will be dry and crumbly. Optionally stir in 1 tsp water to help with forming the cookie balls in the next step.
  5. Roll pieces of the batter into 1" balls and flatten slightly on the prepared baking sheet. Bake for 7 minutes. The cookies will not look done but since this is a no-liquid bake, the bake is primarily for the rise and to cook out the flour taste.
  6. In the meantime, make the glaze by combining powdered sugar, almond extract, and water in a small bowl with a rubber spatula. Continue mixing until there are no lumps.
  7. When done, let cookies cool until just warm to the touch. Top each cookie with a few almond slices, and drizzle with a spoonful of glaze.