Toasted Almond Cookies

$9.95 per serving

Prep & Cook Time: 60+ min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy, Tree Nuts

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A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 oz. Sliced Almonds
  • Info
    2 fl. oz. Vegetable Oil
  • ¼ cup Sugar
  • ¼ cup Powdered Sugar
  • Info
    1⅘ oz. Butter
  • Info
    1 fl. oz. Liquid Egg
  • 0.043 fl. oz. Vanilla Extract
  • Info
    0.04 fl. oz. Almond Extract
  • Info
    4½ oz. Flour
  • ¼ tsp. Baking Soda
  • ¼ tsp. Cream of Tartar
  • Nutrition (per serving)

  • Calories
    0
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

You Will Need

  • 2 Baking Sheets
  • 1 Mixing Bowl
  • 1 Small Bowl
  • Step 1 - Day One: Toast the Almonds
    1

    Day One: Toast the Almonds

    Set butter out to soften to room temperature. Preheat oven to 350 degrees and prepare a baking sheet with foil. Spread almonds out evenly on prepared baking sheet and bake approximately 10 minutes, or until almonds are toasted and golden brown. (Keep an eye on the almonds: they tend to burn easily.) Set aside to cool.

  • Step 2 - Day One: Combine Ingredients
    2

    Day One: Combine Ingredients

    In a medium mixing bowl, combine oil, sugar (reserving 2 Tbsp. for Day Two), and powdered sugar. Using a whisk, mix until there are no lumps. Add butter, eggs, and vanilla and almond extracts and continue to whisk until smooth. In a small bowl, add flour, baking soda, and cream of tarter and mix with a fork to combine.

  • Step 3 - Day One: Mix Together and Refrigerate
    3

    Day One: Mix Together and Refrigerate

    Add flour mixture to sugar/egg mixture and stir with a spoon until incorporated. Stir in toasted almonds. Cover with plastic wrap (or, if easier, place in bowl and cover the bowl with plastic wrap) and refrigerate overnight.

  • Step 4 - Day Two: Roll Dough
    4

    Day Two: Roll Dough

    Preheat oven to 360 degrees and prepare a baking sheet with parchment paper. Roll dough between hands to form balls slightly smaller than a ping-pong ball. Roll ball in remaining sugar to coat it and space evenly on prepared baking sheet. Push down on dough balls slightly to flatten the top. There should be 12 cookies total; space the at least 2" apart.

  • Step 5 - Day Two: Bake Cookies
    5

    Day Two: Bake Cookies

    Bake cookies for approximately 14 minutes, until the bottom edges of the cookies begin to gain color. Cookies will be fragile immediately after removing them from the oven, so let them sit for a minute or two before moving them from the baking sheet. Enjoy!