Back to Back Issues Page
[The Cookie Elf File] Almond Crunch Cookies: Easy Cookie Recipe from Bake-Off #30
October 08, 2014
Dear Cookie Elf reader,

Welcome back to The Cookie Elf File! About once a week, The Elf sends you an easy cookie recipe or simple baking tips for baking homemade cookies.

The Cookie Elf is on Pinterest!

Follow Me on Pinterest

Join us on Pinterest! Browse our 80+ boards (and growing) for cookie inspiration and simple baking tips, like chocolate chip cookies, no bake cookies, cookie gift baskets -- even special treats like gluten-free cookies! Happy pinning!

Feature: Almond Crunch Cookies: Easy Cookie Recipe from Bake-Off #30

Image: The Cookie Elf

Almond Crunch Cookies are a unique cross between a molded cookie and a drop cookie.

The dough is thick. That’s why the recipe calls for you to mold cookies into a ball and then use fork tines, dipped in sugar, to flatten the cookies. This way the cookie will bake all the way through before the outside browns too much.

Yet these cookies are shaped much like a drop cookie. In fact, you can drop tablespoonfuls of dough onto the baking sheet and then flatten them, if you prefer – the shape may simply be not as perfectly round.

Almonds, almond flavoring, and toffee bits add up to a warm, buttery, nutty flavor. The cookies taste like individual toffee-flavored shortbreads. It’s easy to see why these cookies were a favorite recipe from the iconic Pillsbury Bake-Off Contest #30 in 1982

Prep time: about 15-30 minutes
Bake time: 12-16 minutes
Makes 4-5 dozen cookies

Get the full recipe for Almond Crunch Cookies. And you can see other Pillsbury Bake-Off cookie recipes on our Pillsbury Bake-Off Cookie Winners Pinterest Board.

Cookie Baking Tip of the Week: Hints for Better Drop Cookies

Image: The Cookie Elf

Drop cookies are spooned directly from the mixing bowl onto the cookie sheet. Use a teaspoon or tablespoon to scoop up some dough and use another spoon or rubber spatula to push the dough off the spoon onto the baking sheet. When chilled (or when stiff), dough may be formed into balls and flattened between palms.

Change the size of the finished cookie by using less or more dough. For smaller cookies, use a teaspoon. For medium-sized cookies, use a tablespoon; for giant cookies, shape the dough with an ice-cream scoop or ¼ cup measure. Adjust the baking time accordingly for size, adding a minute or two for larger sizes.

Drop the same amount of dough for each tray of cookie. A uniform size allows cookies to bake evenly. Unless the recipe states otherwise, place cookie dough at least 2 inches apart on baking sheet to allow room for spreading.

See more helpful and interesting tips for baking cookies on our Cookie Baking Tips Pinterest board .

More Fun and Easy Pillsbury Bake-Off Cookie Recipes

Pineapple Coconut Bars from Bake-Off #35 Cinnamon Toffee Pecan Cookies from Bake-Off #39 Choco-Butterscotch Bars from Bake-Off #22 White Chocolate Key Lime Calypso Bars from Bake-Off #40

That’s it for now. See you next time!

Happy baking,

The Cookie Elf

Back to Back Issues Page