Crispy Almond Cookies

Prep Time:
15 min
Cook Time:
15 min
Total Time:
1 hr
3 1/2 dozen


  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs, divided
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 cups White Lily® All-Purpose Wheat Flour and Almond Flour Blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon water
  • 1/2 cup sliced almonds


  1. HEAT oven to 325°F. Beat butter and sugar in large bowl with mixer on medium-high speed until creamy. Separate 1 egg. Reserve egg white in small bowl. Beat egg yolk, 1 whole egg, vanilla and almond extract, if desired, into butter mixture.
  2. STIR flour blend, baking soda and salt in medium bowl. Gradually blend into butter mixture until dough forms.
  3. ROLL dough into 1 1/4-inch balls. Place on baking sheets, 2 inches apart. Dip bottom of glass into flour; flatten balls to 1 1/2-inch diameter. Whisk water into egg white. Brush over dough. Press 5 almond slices into surface of dough for each cookie. Brush again with egg white mixture.
  4. BAKE 14 to 16 minutes or until edges are lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.


Serving Size (1 of 42 cookies), Calories 100 (Calories from Fat 45), Total Fat 5g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 20mg, Sodium 95mg, Total Carbohydrate 11g (Dietary Fiber 0g, Sugars 5g), Protein 3g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 0%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.