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Dutch Almond Cookies

These traditional Dutch cookies have a nice and soft texture.

Serves 16
Ready in 515 mins
Prep time 25 mins
Cooking time 10 mins
Chill time 480 mins
132 calories per serving


> 1 lemon
> 1 1/2 cup whole almonds
> 1 cup sugar
> 1 egg
> 1/2 tsp ground cardamom


Zest the lemon.
Grind the almonds in a food processor. Add 1 tablespoon zest, ¼ cup of the sugar, egg and ground cardamom and mix until a smooth dough forms.
Wrap the dough in plastic wrap and let rest for at least 8 hours in the refrigerator.
Preheat the oven to 400° F.
Divide the dough into 2 equal pieces and shape each piece into a short, thick cylinder.
Sprinkle the remaining sugar on a plate and roll the dough over the sugar until the roll is 6 inches long and 1 inch thick. Repeat with the other piece of dough.
Cut the roll into slices about ½ inch thick. Press both sides in the remaining sugar, set on a baking sheet lined with parchment paper, making sure there is space between each cookie (they will spread slightly as they bake).
Bake the cookies in the oven for 6 to 8 min or until the edges are golden brown. Let cool on a wire rack.

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