Bolivian Almond Cookies

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READY IN: 20mins
Recipe by Wendelina

Light and crispy almond cookies from Holiday Cookies book.

Ingredients Nutrition

  • 4 cups whole almonds
  • 1 cup flour
  • 14 teaspoon salt
  • 1 cup sugar
  • 34 cup butter, softened
  • 1 teaspoon vanilla
  • 12 teaspoon almond extract
  • 2 eggs
  • 2 tablespoons milk
  • 1 tablespoon grated lemon peel
  • 1 cup sliced almonds, for garnish


  1. Put almonds in food processor and pulse until almonds are ground, but not pasty.
  2. Preheat oven to 350. Grease cookie sheets.
  3. Combine ground almonds, flour and salt in a medium bowl.
  4. Beat sugar, butter, vanilla and almond extract in a large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and milk. Gradually add 1/2 of flour mixture. Beat at low speed until blended. Stir in lemon peel and remaining flour mixture.
  5. Drop by rounded teaspoonfuls 2 inches apart on cookie sheets. Flatten slightly with spoon; top with a few sliced almonds.
  6. Bake 10-12 minutes or until edges are lightly browned. Remove and cool completely.

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