French Almond Cookies
Updated Dec. 6, 2022
- Total Time
- 15 minutes, plus 30 minutes' defrosting
- Rating
- Comments
- Read comments
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Ingredients
- 1cup cool lightly salted butter, cut into chunks
- 1¼cups brown sugar
- 1¼cups granulated sugar
- 1tablespoon honey
- 2eggs, well beaten
- 2cups ground almonds
- 3cups flour
- 1teaspoon baking soda
- ½cup slivered almonds
Nutritional analysis per serving (132 servings)
47 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 1 gram protein; 22 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Cream the butter and sugars together until smooth. Stir in the honey, eggs and ground almonds. Combine the flour and the baking soda. Stir into the butter mixture until combined.
- Step 2
Pinch off a piece of dough the size of a walnut. Roll it between your palms to form a cigar shape. Place on a parchment-lined cookie sheet. Repeat, placing cookies 2 inches apart. Push a slivered almond into the center of each cookie. Bake until golden brown, about 10 minutes.
- Step 3
Immediately transfer cookies to a rack to cool. Cookies can be frozen in an airtight container, with wax paper between each layer, for up to 6 months. Defrost 30 minutes before serving.
Private Notes
Comments
Modification: Added 2 tbl of orange liqueur to batter. Very tasty & sweet cookie. I'd reduce the sugar by 10% if I made this recipe again.
Easy recipe, addictive cookies. If wait until cookies are golden brown they are overdone. With almost as much ground almonds as flour, the dough has a bit of a marzipan thing going so you don't want to overcook. Beginning to turn brown and to set is a better indicator. An addition of 1/2 tsp almond extract was perfect.
I didn't need 132 cookies so I made half quantity. Per the previous note, I also used less sugar. My recipe: 1/2 cup butter 1 cup mixed brown and white sugar 1 TBS honey 1 cup ground almonds 1 1/2 cups flour 1/2 tsp baking soda 1 tsp vanilla essence less than 1/4 cup slivered almonds. Add flour gradually; I found the whole amount made it too powdery and hard to mix. My cookies may have been bigger than intended because I only made 36. Consequently they took a little longer to bake (12 mins).
The recipe for 1/2 batch … forgot to add 1 egg. Probably why they were dry
Followed other reviewers suggestions and cut back sugar a bit and added almond flavoring as well. It is still a very boring cookie. Won’t make again. This is a family of cookie lovers and this one misses the mark. Nobody liked them. Just ehhhhh
Easy recipe, addictive cookies. If wait until cookies are golden brown they are overdone. With almost as much ground almonds as flour, the dough has a bit of a marzipan thing going so you don't want to overcook. Beginning to turn brown and to set is a better indicator. An addition of 1/2 tsp almond extract was perfect.
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