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Crisp Almond Cookies

Crisp Almond Cookies

Easy recipe for crisp cookies with toasted almond bits in every bite; perfect for festive or regular all-the-year round baking.
Prep Time 20 mins
Cook Time 15 mins
Total Time 1 hr 35 mins
Course cookies
Cuisine global vegetarian
Servings 3 cookies


  • 100 gm unsalted butter soft at room temperature
  • 1 1/2 cups brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup almonds


  • Start by lightly toasting the whole almonds either in the oven or stove top. I use those with the skin on. Once they’re cool, coarsely chop them and keep aside.
  • Cream the butter and brown sugar in a large bowl. Mix in the egg and vanilla extract. Lightly whisk together the flour, baking powder, baking soda and the salt and mix this well into the creamed mixture. Add the chopped almonds as well and mix well. Cover and chill the dough for about half an hour to an hour till it becomes easy to handle.
  • Pinch off 1” bits of dough and shape into balls. Place them about 2” apart on lightly greased pr parchment lined baking sheets. Flatten the cookies slightly by pressing with your fingers.
  • Bake them at 180C (350F) for about 10 minutes or till they’re done and golden brown in colour. Let them cool on the cookie sheets for a couple of minutes. Then gently transfer to wire racks. Let them cool completely. They will bea bit soft when they come out of the oven but will crisp up when cool.