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  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup olive oil
  • 1 teaspoon almond extract
  • 1 cup sifted powdered sugar
  • 1/2 teaspoon almond extract
  • 2 tablespoons milk
  1. Preheat your oven to 350 degrees.
  2. Lubricate your cookie sheets with whatever you see fit. I used cooking spray.
  3. Combine the flour, baking powder and salt in a mixing bowl.
  4. In the bowl of the stand mixer, combine the eggs, sugar, oil and 1 teaspoon almond extract.
  5. Add in the flour mixture. Beat well.
  6. Use the melon baller to measure out sixty rounded cookies. Divide them between the two baking sheets.
  7. Bake 12 minutes or until golden. Allow to cool. A wire rack is best for this purpose, but you can probably get away without it if you don't already have one.
  8. In the second mixing bowl, combine the powdered sugar, 1/2 teaspoon almond extract and 2 tablespoons milk. Mix until smooth.
  9. When the cookies are cooled, dip the top of each cookie into the icing


recipes/dessert/almond_sweets.txt · Last modified: 2017/12/19 19:42 by admin