Almond Cookies or Almond Pie Crust….


Versatility that is key to me. I like being able to use a favorite dough to more than one thing. If it is tasty, and adds to what you are making, then why not use it for more than one thing. Right?!

This dough is easy and delicious. The almond cookies you get are crispy, full of almonds and have the extra familiar vanilla flavor that rounds it up to a perfect cookie. I love dipping these cookies in ice cream or chocolate mousse. Yum.


But if you wan to make a wonderful Linzer Torte, with your favorite jam, or want an almondy pie crust, this dough is perfect!



These cookies can be dipped in chocolate, can be filled with sour cherries, apples with cinnamon, or apricot jam. Whatever you decide, this easy, flavorful dough is the right one for you.

The Dough:

330 gram (11.5 oz) flour – regular, pastry or mixed half with whole wheat pastry flour

200 gram (7 oz) unsalted butter or Fleishman’s Dairy Free spread

200 gram (7 oz) roasted, unsalted almonds, ground, leave some bigger bits to add crispness

1 cup sugar

2 eggs

1 tsp. vanilla essence


Mix all ingredients together, wrap in plastic and cool in the fridge for 30 minutes.

You can roll the dough out for cookies (they will keep their shape), use as a pie crust or any other fun idea. Bake at 350F, 180C – the time depends on what you are making- Linzer Torte will take about 30 minutes, cookies about 12, until they are golden.

Perfect next to coffee – if you like to dip cookies in your coffee or eat them next to it.

Store in an airtight container, although don’t count on them staying too long….

Enjoy and let me hear from you.


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  1. 1
    Lesli Sagan

    I wish I’d had this recipe when Avital was little. She couldn’t digest cow’s milk until she was 2, though she could tolerate a bit of goat milk–which is usually what I used in recipes. We love making waffles! One of my favorites is to cream baked sweet potato with with the eggs, then add the liquids so that we all get some vitamins with our treat!

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