READY IN: 25mins
Recipe by Lisa Drew

This is my mom's recipe and we haven't met a single person who doesn't love them! They also freeze really well.

Top Review by Wish I Could Cook

YUM! What a great cookie! I left out the expresso, because I'm not a big coffee fan, but the cookies were still fabulous. They were chewy and had great almond flavor. I baked them on parchment paper and found I needed to cook them for about 14 minutes. Also, I would suggest flattening them into thick patties versus leaving them as a ball. The ones I left as balls oozed out a little of their insides. Didn't affect the flavor in the least, but wasn't as pretty. Also, for future bakers, 4 cups is about 20 ounces of almonds. Will be making a nice new addition to my cookie tray this year!

Ingredients Nutrition

  • 946.36 ml almonds, ground
  • 2 eggs
  • 354.88 ml sugar
  • 4.92 ml espresso, instant
  • 4.92 ml cocoa
  • 2.46 ml almond extract
  • 118.29 ml sugar
  • 60 blanched almonds (optional)
  • 4.92 ml lemon rind


  1. Preheat oven to 350°F Lightly grease cookie sheets.
  2. Using an electric stand mixer, beat eggs and 1 1/2 cups of sugar for a couple of minutes until you see a considerable increase in volume. Add the lemon rind, espresso, cocoa and almond extract. Slowly add the ground almonds until blended.
  3. Roll the dough into 1" balls. Pour remaining 1/2 cup of sugar into a small flat dish. Roll the formed balls in the sugar and place on cookie sheets about 2" apart. If using the blanched almonds, press one almond per cookie in the center.
  4. Bake in the preheated oven for 10-12 minutes or until lightly browned. Remove and cool on a rack.

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