Almond Chew Cookies

Copyright 2005 Stephen Vermeulen

These are a really nice, chewy cookie, that takes little time to make and have a nice almond flavour.

All measurements are in grams (g) see my ChocoChew Cookies page for more information.


  • 210g white flour
  • 230g white sugar
  • 64g brown sugar
  • 50g ground almonds
  • 7g baking powder
  • 5g salt
  • 60g (a half a stick) margarine or butter, softened (microwave 30-60 sec on 3/10th power)
  • 2 large whole eggs (this is usually about 110-120g)
  • 5g vanilla (optional)


  1. Preheat oven to 400F (I use convection mode)
  2. In a large bowl, combine flour, sugar, salt, breaking up any lumps of brown sugar. Stir in margarine until the mixture is well combined and add the almonds.  Add the whole eggs (whites and yolks) and; if desired, the vanilla. Stir just until the dough comes together. The dough should be a bit sticky, if its very sticky you could add some more almonds, if its too dry just add a little water (probably a teaspoon will do) and stir some more. While this sounds like a formal procedure, I typically dump everything in the mixer bowl at once, then mix it a bit with a fork to break up the margarine and any lumps and then put the KitchenAid stand mixer to work on low speed for about a minute or so.
  3. Roll dough into 1 1/2 inch balls.
  4. Place the balls about 2 inches appart onto a cookie sheet (say 12 per cookie sheet) that has been sprayed with non-stick spray (or rubbed with butter).
  5. Bake for 9 minutes, until just set around the edges but still soft in the middle.
  6. Let cook on the sheet for a few minutes
  7. Transfer to a wire rack to cool.
  8. Take some to work and make lots of friends.
  9. Makes 20-26 cookies depending on the size of a 1 1/2 inch ball.

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