Toasted Almond Cookies
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
  • Cookies:
  • 3½ cups all purpose flour
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • 2 eggs
  • ⅓ cup light brown sugar
  • 1 cup sugar
  • 16 tablespoons (2 sticks) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ⅔ cup almonds, toasted and chopped
  • Topping:
  • ¼ cup turbinado sugar
  • ¼ teaspoon cinnamon
  1. For the cookies:
  2. Whisk the flour, baking soda, salt and cinnamon together in a bowl. Set aside.
  3. Combine the eggs, brown sugar and sugar in a mixing bowl. Mix on medium speed for 2 minutes. Add the melted butter and vanilla and mix well. Add the flour, baking soda, salt and cinnamon and mix on low speed until well blended. Lastly, add the chopped almonds.
  4. Divide the dough into thirds and place on separate pieces of wax paper. Roll each into a log shape. Wrap each third up and refrigerate for several hours or overnight.
  5. For the topping:
  6. Preheat the oven to 350º.
  7. Combine the turbinado sugar and cinnamon in a small bowl. Set aside.
  8. Line 3 baking sheets with parchment paper and set aside.
  9. Unwrap the logs, one at a time, cut the dough into just under ½“ thick slices and place on parchment lined baking sheets. Sprinkle the sugar/cinnamon over each cookie.
  10. Bake at 350° oven for 13 to 15 minutes, rotating the pans top to bottom and front to back halfway through. The tops will be a nutty brown color. Cool on the baking sheets.
  11. Betsy's tidbits:
  12. I like to use any extra tubinado sugar/cinnamon to add to a cup of coffee and/or top pancakes with. So many possibilities.
Recipe by Desserts Required at