But, when compared with Italian almond cookies (ricciarelli), this recipe is definitely closer to the Chinese kind. These cookies are quite similar to Chinese almond cookies, but they’re not exactly the same Chinese almond cookies have more (whole) eggs and they’re made with granulated sugar, while this version is made with brown sugar. Without any other flavors competing for attention, that simple almond flavor really shines. ![]() These almond cookies are crunchy but also a little bit chewy and, not surprisingly, full of almond flavor. Now let’s get down to the real business here, and talk about the end result. The cookies will spread nicely as they bake, and the almonds will spread with them. Don’t be afraid to crowd the almonds on top of the unbaked cookies. That, of course, adds more almond flavor, but it also adds a nice little crunch as well as offering some aesthetic appeal. To top everything off, I like to add a few sliced almonds to the top of each cookie before baking. It has the same compounds as the pits of stone fruits, which is why its flavor is so similar. This is because almond extract comes not from the almonds we eat, but bitter almonds. ![]() ![]() Instead of tasting (and smelling) nutty like you might expect, almond extract has a delicate cherry-like flavor and aroma. You can buy it, or you can get out your food processor and make it yourself. If you’re not familiar with almond flour, it’s essentially ground blanched almonds. In these almond cookies, you get lots of almond flavor in three different forms.įirst, almond flour stands in for some of the usual wheat flour. If you love the delicate flavor of almond, you’ll love these classic almond cookies made with almond flour, almond extract, and sliced almonds! Crispy, Chewy Almond Cookies
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