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Almond Cookies

Almond Cookies

Download the recipe PDF. View the YouTube video.

Makes 4 to 5 dozen.
By Dennis W. Viau; modified from an unknown source.

I’ve had this recipe in my kitchen cabinet for many years. I don’t know where I originally saw it. I thought of it again when I noticed in the grocery store a bag of “finely ground almond meal/flour.” I used to make these cookies for people who were intolerant to gluten. There is no wheat flour in these cookies and the almond bag is labelled “Gluten Free.”


40 ounces (1.13kg) slivered almonds or finely ground almond meal/flour
2 cups (400g) sugar
3 large eggs, divided
1 teaspoon vanilla
1 tablespoon lemon juice
Optional: The zest from the lemon
1 2½-ounce (71g) package whole almonds, about 50 to 60
Optional: Raw sugar for garnish


If you buy slivered almonds you’ll need to chop them in a food processor. If you buy almond flour you can skip this step. Chop the almonds in small batches until they are reduced to as fine a consistency as possible. While chopping the almonds, add small amounts of the sugar such that you use it all with the almonds.

Heat your oven to 375°F (191°C).

Combine the almonds and sugar in a large bowl. Add two of the eggs and the yolk from the third egg (reserving the white for an egg wash) with the vanilla and the lemon juice. You can zest the lemon and add it as well if you prefer a stronger lemon flavor. Mix well. The mixture should be pliable and sticky without being wet.

Using a tablespoon or soup spoon, scoop a well-rounded spoon of the mixture and then shape it into a ball with your hands. A portion scoop, similar to an ice cream scoop, works well. Flatten the ball onto a greased or lined (parchment paper) baking sheet, leaving room for the cookies to expand.

Beat the remaining egg white with a teaspoon or two of water to make an egg wash. Using a pastry brush, coat the top of each cookie with the egg wash. Press a whole almond into the center of each cookie. Optional: You can sprinkle a little raw sugar on top of each cookie.

Bake in the upper third of the oven until golden brown, 8 to 10 minutes. Remove the cookies from the baking sheet carefully (they are fragile when hot) and transfer to a rack to cool.

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