#Almond cookie full#

Bake in a preheated 325-degree F oven for about 22 to 25 minutes or until lightly golden brown.

Roll tablespoons full of the dough into a balls, lightly sprinkle with some granulated sugar and place on parchment paper-lined baking sheets.

Put a little granulated sugar in a small bowl.

Fold the egg white mixture into the dry ingredients until just combined.

In another bowl, beat the egg whites with an electric mixer until soft peaks form.

Combine the flour, sugar and lemon zest in a bowl.

1 teaspoon almond extract or bitter almond extract.

The second time around i had to flour my hands and form the dough into balls then i gently flattened them out with the backside of a spoon.Overall they were decent but i would not make them again. The first time around i just dabbed them on the cookie sheet and they stayed in the same shape after they were ready. CAUTION: the cookies stay in the same form you put them on the baking sheet. My suggestion would be to just add 1 teaspoon of almond extract if you want to use it instead of the amaretto.After we tried baking the second half of the dough although the the cookies were throughly baked they were too chewy in the center. We switched the amaretto liqueur for pure almond extract which gives a better flavor. The dough was extremely sticky so we ended up having to add more flour to the second half of the dough before we baked it. We baked the first half of the dough and the cookies came out raw in the center after 8 minutes of baking in a preheated 400 degree oven just like the recipe says. You could try adding more sugar to the recipe if you'd like.I made these cookies with my sister.

I liked how these cookies weren't very sweet, but you are obviously wanting a sweet treat if you are baking cookies. If you are having a case of 'i need a sweet treat' these cookies ARE NOT for you. Store in an airtight container for up to 1 week. Bake until lightly browned, 30 to 35 minutes. Leave the tray of unbaked cookies at room temperature, uncovered, for 1 hour. Alternatively, leave cookies plain with smooth tops. I didn't mind having my cookies turn out softer and not cookie-cutter shaped, but for those who can't grind their almonds down to a fine powder, you might be faced with the same scenario. Fill dents with whole, unblanched almonds or Amarena cherries, if desired. Perhaps next time I would add another 1/2 t or so of almond extract. Added some un-toasted almond slices to the tops of the cookies before baking. The batter was too sticky to roll, and the cookies ended up being chewy and not crunchy. I had to use the full amount of flour in the original recipe and scooped the dough into balls on the baking pan. Perhaps for this reason I was not able to roll out the dough and shape the cookies as others have described. The almonds came out as kind of a crumb size- not extremely fine like flour. I followed some of the reivews and changed the recipe accordingly: substituted 2 t amaretto with 2 t almond extract used 1 C ground almonds toasted almonds before grinding baked cookies at 350 for ~8 min I couldn't find ground almonds in the store, and I don't have a coffee grinder (more of a tea drinker), so I used a mini food processor on the dull blade setting to grind the almonds after toasting.

#Almond cookie full#