Almond Cookies

For soft and chewy cookies, bake these just a couple of minutes less than the recipe directs.

This recipe is incomplete. The archived source preserved only the steps for the sugared, toasted almonds; the rest, how the dough is mixed, shaped, and coated, and the final baking temperature, time, and yield, is unknown. No original could be found, so it is kept as a record of something Blima once made rather than reconstructed from guesswork. See the Source reference below.

Ingredients

• 3 cups (720 ml) slivered almonds, toasted
• 1 1/4 cups (300 ml) powdered sugar
• 3 large egg whites
• 1 1/2 cups (360 ml) all purpose flour
• 1 teaspoon (5 ml) baking soda
• 1/2 teaspoon (2.5 ml) salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup (180 ml) sugar
• 3 tablespoons (45 ml) amaretto liqueur
• 1 teaspoon (5 ml) vanilla extract

Method

1. Preheat the oven to 350°F (175°C). Line a heavy, large baking sheet with parchment paper.
2. Place 1 1/2 cups (360 ml) almonds in a large bowl and sift 1/2 cup (120 ml) powdered sugar over them; toss to coat.
3. Whisk 1 egg white to blend in a small bowl. Add 1 tablespoon (15 ml) egg white to the nuts and toss to blend.
4. Spread the mixture in an even layer over the prepared baking sheet. Bake until the almonds are golden and the coating is dry, about 10 minutes. Cool completely.

Source reference

Curation note (incomplete source, preserved): this recipe is archived from blimacake.com and kept as its own version. The method archived here is incomplete; the source instructions cover only preparing the sugared, toasted almonds and stop before the cookie dough is made, shaped, coated, and baked. Ingredient accounting confirms the truncation: the dough ingredients (flour, baking soda, salt, butter, sugar, amaretto, vanilla) and about half of the sugared-almond components are never used by the surviving steps. Two AI web searches (2026-06-27 and 2026-07-03) did not locate a confirmable published original; the step phrasing resembles a Bon Appétit / Epicurious recipe, but that could not be verified. Rather than invent the missing oven temperature, baking time, and yield, values a cook would rely on, the recipe is preserved as a record of something Blima once made, with those details recorded as unknown. The owner has confirmed (2026-07-03) that the original is not available, so this is the recipe's final archived state, not a pending gap.