Almond Cookies Recipe | PBS Food


Prep time: 30 Minutes

Total time: 45 Minutes

Yield: Makes 28



  • 1 cup whole blanched almonds toasted
  • 1/2 cup (1 stick) unsalted butter room temperature
  • 3/4 cup sugar
  • 1 large whole egg plus 1 large egg white
  • 1 teaspoon finely grated orange zest
  • 3/4 teaspoon almond extract (optional)
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  1. To toast the almonds, spread them on a rimmed baking sheet, and place in a 350-degree oven. Remove when they're golden brown and fragrant, about 10 minutes.
  2. Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper. Reserve 1/4 cup almonds (about 28) for garnish. Place remaining 3/4 cup in a food processor; pulse until finely ground.
  3. With an electric mixer, beat butter and sugar in a large bowl until fluffy. Add whole egg, orange zest, and almond extract (if using); beat until smooth. In another bowl, whisk together flour, baking soda, and salt. Slowly add flour mixture to the butter mixture, beating just until incorporated. Mix in ground almonds.
  4. Using 1 level tablespoon per cookie, roll dough into balls. Drop onto prepared sheets, at least 1 inch apart. Garnish each cookie with a reserved almond (page 100). In a small bowl, lightly beat egg white with 1 teaspoon water; brush over cookies (discard excess white).
  5. Bake until golden brown, 12 to 15 minutes, rotating sheets from top to bottom and back to front halfway through. Let cool slightly; transfer to a wire rack to cool completely.
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