| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 15 min |
| Yield: | about 30 cookies |
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter
- 1 cup sugar
- 1 large egg
- 1/4 to 1/3 cup whole milk
- 1 teaspoon almond extract
- 2 teaspoons lemon zest, about 1 lemon
- 1/2 cup chopped almonds, toasted
- 1 cup frozen blueberries, thawed and drained
Instructions
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine flour, baking powder, and salt. In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest. Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes. Cool the cookies on a wire rack. Save in a storage container to take to the picnic.
- Note: This recipe has been updated and may differ from what was originally published or broadcast.
Nutrition Facts
| Calories | 90 calorie |
| Total Fat | 4 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 15 milligrams |
| Sodium | 73 milligrams |
| Carbohydrates | 12 grams |
| Dietary Fiber | 0.5 grams |
| Protein | 1 grams |
| Sugar | 5 grams |
Reviews
One of my favorite summer cookie recipe . I use fresh berries, it comes out great. Nice lemon flavor
Amazing! Made these on whim and am in love! Telling all my friends
These cookies came out crisp, which I liked. When you’re looking for non-chocolate, light, fruity type of cookies, these are it.
The batter for these cookies is delightful, but the cookie itself seemed ho-hum. I added a powdered sugar glaze–1 cup powdered sugar plus juice and zest of one lemon–then sprinkled with more chopped almonds. That kicked them up a notch. Also, 15 minutes to bake was waaaay too long in my oven; 12 minutes seemed about right–still browned a bit on the edges and baked inside.
Absolutely delicious. Fast and easy!!!!!!
Blueberries, lemon, and almonds-enough said.
Very good, the people who ate them loved them. I didn’t have quite enough blueberries so I added some strawberries. I put the almonds on top of mine instead of mixing them into the dough. I thought they would toast but they didn’t, so next time I will toast them first. I did 1/2 tsp almond and vanilla extract each. I also drizzled a powdered sugar/lemon juice glaze on the top when I finished them. Yes if a cookie/cake/and scone all got together and had a baby this would be it. Make sure to bake them until they’re really golden on the side. My first batch I undercooked, so they were too soft and broke apart. The second batch were baked on a warm oven sheet, I liked those better.
These cookies are tasty and great for breakfast! 🙂
I added more fresh blueberries and roasted almonds to use up what I had. I also used whole wheat flour. My cookies had a cake texture, which is just fine. I would make these again. I think they are a cool summer cookie; not too rich and they are pretty. Next time I would decrease the almond extract just a tad. Enjoy!
My hubby calls these muffin top cookies. At first he was not enthusiastic but after about 4 he became a fan! Thanks Giada.
Absolutely delicious!
I made them a second time and substituted the almonds and almond extract for lemons juice and lemon zest. Simply amazing! Thank you Giada!
I made them a second time and substituted the almonds and almond extract for lemons juice and lemon zest. Simply amazing! Thank you Giada!