Almond Crisps

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Almond Crisps

star rating (2) rate this recipe »
Published prior to 2008

In its original form, this recipe stood out for the strength of its tantalizing ingredients. It was finally reworked into this delicious, crisp cookie, redolent with almond and a hint of lemon. These are best made in dry weather. This recipe makes between 3 and 4 dozen cookies.

unbeaten egg white from 5 large eggs
1 1/2 cups granulated sugar
1/4 teaspoon salt
1 cup (2 sticks) butter, melted and cooled
1 1/2 cups King Arthur Unbleached All-Purpose Flour
3/4 cup blanched almonds, finely ground or chopped
1 tablespoon lemon juice
1 teaspoon freshly grated lemon peel (optional)

Preheat oven to 350°F. Beat the egg whites with the sugar and salt for 2 or 3 minutes until the sugar is dissolved and the egg whites are thick and white. Blend in the melted butter and then gently fold in the flour, almonds, lemon juice and peel.

Using two teaspoons, drop blobs of dough, well apart, onto a lightly greased nonstick cookie sheet. Bake them for 10 to 12 minutes.

With a spatula, lift them off the cookie sheet to a cooling rack soon after they come out of the oven. They are somewhat reluctant to part company with the sheet once they have thoroughly cooled.

A Tip from King Arthur Flour: To get maximum amount of juice out of a lemon, first run it under hot water. Then roll it around on your counter with your hand putting on a fair amount of pressure. This helps to release all those tiny cells of juice inside. If you're going to grate it for peel, do that before you warm and soften it.


  • star rating 12/24/2010
  • rwilliams05 from KAF Community
  • I ground the almonds and made them tiny by losding the batter into a decorating bag and squirting out nickel size dots. I got a ton but they are fast to pipe. The result is like a tiny tulle- very delicate and crisp. Yummy. Delightful with bubbly or other wine. Also, the prepared batter keeps well in the refigerator. Some I left for a week baked up identically to the first round.
  • star rating 12/09/2009
  • cindy l from Salem CT
  • The cookies spread moderately thin. I used parchment so they would not stick. They were very irregular in shape, even when I used a tiny round scoop. The flavor is mostly just sweet- butter and sugar. The almonds didn't lend much flavor and neither did the lemon. I melted semi sweet chocolate with hazelnut oil for flavoring and painted on the underside of one cooled cookie, and pressed another cookie on top. (back to back). I then dipped one edge in red and green sprinkles. (offset one cookie a bit to show a good margin of chocolate for the sprinkles to stick). I was hoping for a lacier cookie that spread flatter with the nuts visible - this does not go that flat.