Pork chops without bones that have been air-fried to perfection. The chops couldn’t be more soft and juicy, and the recipe is incredibly simple.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 2 dozen cookies |
Ingredients
- 2 cups all-purpose flour
- 1 cup crushed almonds
- 1 cup butter, softened
- 7 tablespoons white sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
- Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
- Bake in preheated oven until golden brown, about 15 minutes.
Nutrition Facts
| Calories | 143 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 55 mg |
| Sugars | 4 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
My family absolutely loves these easy to make delicious cookies. Thank you for sharing.
Good flavor but very crumbly.
WAY too dry they crumble. Added butter and more almond extract to see if that would help.
Beautiful cookies. Texture and taste – lovely. I used 1 cup almond flour and 1 cup Bob’s Red Mill 1 to 1 (gf) and I didn’t crush my almonds – just chopped up fairly well.
Excellent tea cookie! I added powdered sugar on top just because I like it!
Reviews said that it was too dry with two cups of flour, so I followed the advice and made it with one cup of flour. Big mistake! I recommend that you follow the recipe. The cookie is a dry and crumbly cookie, but they hold their shape better if you stay true to the recipe.
Was dry
Super easy and fun to do with kids. I made the substitutions as suggested by others : 1 3/4 cup flour and 1 tablespoon water added. I also ran out of almonds so I did a pistachio almond mix and dusted with icing sugar. Turned out great!
I did it just as recipe said. When cooled I did cover them in powdered sugar. I am gonna try with gluten free ingredients next time.
I made this cookie today and followed some of the other reviews. Reduced flour to 1 3/4 cup, finely chopped almonds in old-fashioned grinder, 1.2 cup sugar, 1 tsp almond extract, and 1 tsp. water–I thought they were easy enough to make, but too sweet (and for me, that’s saying something!) –also thought they looked a little bland, so will put 1/2 cherry on top next time.
Very dry and didn’t rise. By the time I reduced flour, adjusted the sugar and added 2 T of water, the results were not up to par. I think it needed a little levener. I would not make this recipe again.
I liked this recipe, but definitely pay attention to the reviews. I made this recipe with a bit of my changes to prevent dryness or blandness. First and foremost I used a cup of almond flour for the crushed almonds as they are both technically the same. I replaced 1/2 cup of the flour for 1/2 cup of almond flour. Thus, I used 1 1/2 cup of flour plus 1/2cup of almond flour to prevent dryness. Regarding the sugar, I added initially 8 tbsp (1/2 cup) of sugar and still ended up adding an extra 1/4 cup as the dough was a bit bland. I baked them for about 10 minutes as 15 seemed to brown a bit too much the bottom of the cookies. All in all with the aforementioned adjustments the recipe should be fine. I compare this recipe to the Almond Cookies I available from this site minus the amaretto liquor. I added a full tsp. of almond extract since I like it a lot. It was crunchy but well balanced with a faint chewy interior. The replacement of almond flour for the crushed almonds makes it easier to mix and handle as it yields a dough that can easily be shaped.
After reading the reviews, I decided to heed the advice of others and reduced the flour to 210g (1 3/4C) increased the almond extract to 2 tsp, which added extra liquid to hold the dough together, and I used 8 T of sugar instead of 7. My food processor did a good job of grinding the almonds, though I left them a bit coarse to give the cookies a little crunch. My 1 T cookie scoop yielded 30 cookies which were done after 13 minutes at 350. My oven runs just a tad hot. The dough was very easy to handle. I flattened each cookie a bit after placing them on the sheet to bake. We thought they were delicious as is, but are even better with a dusting of powdered sugar! Salted butter was what I had, so I used it, but unsalted would be okay too. They weren’t too salty for me. I’ll be making these again.
These were OK. I was expecting more almond flavor in an almond cookie, and more sweetness. This tasted more like a shortbread to me. I won’t make them again. I made them with my kids, and they were so disappointed.
I made a batch for the guys at work and everyone liked them. They were very easy to make.
I love these cookies and have made them several times. They are a bit difficult to work with. Other reviews suggest adding a couple of tsps of water. I almost added more butter . Next time I will try tweeking the recipe a touch so that the dough is easier to form but I love theese cookies. Thanks for the recipe! * I made them again and added 2 Tablespoons of milk which made them much easier to work with.
No changes. It was hard getting to cookies together. Recipe was quick, but creating balls of dough was hard. Worth it! Yummy yummy yummy
Followed the recipe as written, except for adding 2 extra tablespoons of sugar and melting the butter before adding. Turned soft and delicious!
Yummy
Very easy and quick to prepare. Substituted chopped almonds with dark chocolate coated almonds. Very tasty results!
Well I have to say……mmmm wasn’t my idea of a good cookie …..