Nov 30

Toasted Almond Crisp Cookies

Toasted Almond Crisp Cookies

Oh my goodness -- it's a good thing the second tray of these Toasted Almond Crisp Cookies didn't turn out, because I cannot. stop. eating. them! I started with this Lace Cookies recipe, thinking I'd like to substitute toasted almonds for the pecans.

After toasting the almonds and readying my dough ingredients, I realized that I didn't have any brown sugar in the house, so I made a quick substitution of some molasses and granulated sugar.

The end result is a cookie that is slightly less lacey and more like a brittle, which tastes like the crunchy topping on a crème brûlée with a hint of almond. Either way, they're divine and you really must try them. No, really -- I insist!

Toasted Almond Crisp Cookies

Yield: approx. 30 cookies

Toasted Almond Crisp Cookies


  • 4 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1 teaspoon molasses
  • 2 tablespoons heavy cream
  • 1/2 teaspoons almond extract
  • 1/3 cup toasted almonds, finely chopped
  • 1/4 cup all purpose flour, spooned and leveled
  • 1/4 teaspoon kosher salt


  1. Combine the butter, granulated sugar, molasses, cream, and almond extract in a saucepan. Boil, stirring until the sugar dissolves, about one minute.
  2. Turn heat to low and stir in toasted almonds, flour, and salt.
  3. Working quickly, drop level teaspoons of dough onto parchment-lined cookie sheets. Space the cookies about 3 inches apart to allow for spreading.
  4. Bake at 350 degrees until golden brown, about 8 to 10 minutes. Rotate cookie sheets halfway through cooking. Slide parchment off cookie sheets onto wire racks to allow cookies to cool.

This recipe is featured in Holiday Treats Your Way.

Tips for making these cookies:

  • Chop your toasted almonds up very fine.
  • Have your oven preheated to 350 degrees, and have your cookie sheets pre-lined with parchment paper so they're ready to go when the dough is mixed.
  • Keep the dough warm and work quickly when dropping the cookies onto the baking sheets. This is where I took a wrong turn with my second batch -- once the dough hardens, it won't spread as it bakes.

I think these would be a fabulous garnish for a simple bowl of real vanilla ice cream!

by Tara | 4 comments

{ 4 comments… read them below or add one }

Russell August 1, 2011 at 10:21 pm

Just stumbled upon your blog. This looks great! A lot of the greatest recipes were happy accidents!


Claudia December 10, 2010 at 12:53 pm

mmm these were delicious..mine turned out super thin but they were still amazing. thanks!


Chrisitne December 1, 2010 at 7:48 pm

Thank you soooo much for this fabulous toasted almond cookie recipe!!
My son is on a gluten free diet but can just substitute GF flour so am anxious to try this one!!


Medifast Coupons December 1, 2010 at 1:26 pm

I love your recipe for the almond crisp cookies, can’t wait to try, thanks so much.


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