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Chewy and soft almond cookies: Almond flour intensifies the flavor and aroma

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National Almond Day is a great food holiday for everyone who simply loves the flavor, aroma and texture of almonds. National Almond Day is celebrated each year on February 16 and we thought these cookies would be perfect to bake to celebrate with your family.

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This little nut provides a unique taste to anything it is baked into. Here we have a recipe that splits the flour with cake flour and almond flour for more of that almond flavor. Almond flour by the way is gluten-free so feel free to enjoy more baked products without the guilt or having a reaction to treats you bake.

This recipe isn’t entirely gluten-free so be careful whom it is served to.

Now these particular almond cookies are soft and chewy and as they cool down get just slightly crisp on the outside. The baking time however is much shorter than most cookie recipes so if the cookies look underdone don’t panic they are supposed to look and feel that way to retain their softness but will firm up slightly as they cool completely.


  • 1 ½ cups of sugar
  • 2/3 cups of unsalted cold butter
  • 2/3 cups of shortening, at room temperature
  • 2 eggs
  • 2 teaspoons of almond extract
  • 2 ¾ cups of cake flour
  • 1 cup of almond flour
  • 1 tablespoon of cornstarch
  • 2 teaspoons of baking powder
  • ½ teaspoon of salt
  • 6 tablespoons of raw or coarse sugar to garnish


  1. Preheat oven to 350’.
  2. Use an electric mixer to cream the butter, sugar and shortening together.
  3. Mix in the eggs and extract.
  4. In a separate mixing bowl whisk together the flours, cornstarch, baking soda and salt.
  5. Add he dry ingredients a little at a time to the creamed sugar and butter in the mixer until the cookie batter is thoroughly combined.
  6. Wrap the cookie dough with plastic wrap and place in the refrigerator for 30 minutes.
  7. Then take approximately 2-3 teaspoonfuls of cookie dough and roll it into a ball.
  8. Once the cookie balls are formed roll them into the raw or coarse sugar and place them on a cookie sheet approximately 2 inches apart from each other.
  9. Bake in the oven for 7-8 minutes.
  10. Remove the cookies and press the tops down using a spoon or small glass to flatten them just a bit while they are warm.
  11. Allow the cookies to cool for 3 minutes before transferring them to a rack to cool completely.
  12. Once cookies are completely cooled place them on a tray, platter or in a cookie jar and serve.
  13. Enjoy!

(Almond flour used in recipe was provided by California almonds)

© 2014 Beverly Mucha / All Rights Reserved

Jackson residents can shop at any of these local grocery stores: Pick’n Save or Wal-mart for all the ingredients needed for this recipe.

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