Eggless Almond Cookies

I am not sure if I have told you all that my Mom is a Pastry Chef for the Orange County Convention Center here in FL.  She bakes all sorts of cakes, pastries, cookies, you name it.  This is my Mom’s recipe who doesn’t measure anything. If you ask her for a recipe, she will be like, one handful this, one handful that.  So I was like, I said yes to this Cake & Cookie Baking Competition on FB, can you please give me some measurements and she was like I will try.   I chose to bake these Almond Cookies which are one of my favorite cookies that she bakes and are very easy overall.



  • 16 oz butter, room temp )
  • 8 oz powdered sugar
  • 12 oz almonds, chopped
  • 18 oz all purpose flour
  • 2 tsp vanilla or almond essence
  • 1/4 tsp salt
  • whole almonds for topping


In a mixing, add butter and sugar.  Using an electric mixer, whip butter & sugar.DSC_2737-1

Now add chopped almonds to the whipped butter n sugar.

DSC_2738-1Also add all purpose flour and fold it in the mixture using your hands and make it like a dough.

DSC_2739-1Place the dough in the fridge just like that or you can make it into a log for 15-20 minutes.  If it is a log, cut into 1/2 inch slices. Otherwise, divide the dough into equal parts. Roll it in between the palms and until smooth.  Press the dough balls with a light hand and place a slice almond on it.  Repeat the process until the dough is done.


Pre-heat the oven at 350 F and place the cookie sheet. Bake it for 12-15 minutes.  Leave the cookies on the cookie for another couple of minutes after taking it out of the oven before placing it on the cooling rack.


Let the cookies cool down for additional few minutes.  Store it in the air container and enjoy with a cup of tea.

DSC_2762-1 DSC_2770-1These cookies can be enjoyed at any time of the day.  Hope you all enjoy as much as I do.

If you like the recipe, please comment below after you give it a try and share it on Facebook.  Would like to hear from you. Your comments, likes, dislikes, matters to me. Thank you for stopping by!!

Happy Cooking!!!





  1. These look great and I have a friend with an egg allergy so I am trying it. I weighed all ingredients to be accurate and because the butter amount seemed low. 6 oz in a lot of finely chopped almonds, you pictures looked pulverized so I used almond meal. Now I just have a loose sandy mixutre, it does not come together like dough. I am trying to figure out how to salvage it. I’m thinking to beat more butter and add the mixture slowly.

    • Hi, you if the dough is not coming together, then you need a little more butter. It should come together, but will be very soft when you make the dough. After refrigerating it will tighten and you will be able to make the balls. Hope this helps.

    • Hi Vrinda, I have never made them using brown sugar myself. You can use brown sugar, it will give the cookie a browner color instead. Hope this helps. Let me know if you have any other question..

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