1½ c. raw almonds, divided
1 c. all purpose flour
½ tsp. baking powder
½ tsp. salt
½ c. unsalted butter, softened
½ c. brown sugar, packed
1 large egg
½ tsp. almond extract


Preheat oven to 350°F. Place 1 cup of almonds in a food processor and ground for 30 seconds. Place the ground almonds, flour, baking powder and salt in a bowl and combine. Cream the butter and sugar in a standing mixer or bowl using a hand mixer for 3-4 minutes. Add the egg and almond extract and mix another minute. Slowly add the flour mixture to the butter mixture until combined. Using a cookie scooper, scoop out the dough and place on a silpat or parchment lined baking sheet. Place one almond in the middle of each cookie. Bake for 10-12 minutes and cool before serving.


Makes 24

  • Catherine McCord

    Catherine McCord, a model, actress and mom of two, launched the renowned cooking site in 2007 to show parents how to cook recipes that are kid-friendly, quick and nutritious. With a culinary background at NYC’s prestigious ICE and a passion for food, McCord makes cooking accessible using a few fresh, easy ingredients to create recipes that appeal to a range of ages, from infants starting on solid foods to school kids and adults. Unlike other kid-friendly cooking sites, Weelicious focuses on educating kids and involving them in the process with how-to cooking videos featuring McCord’s children that are posted every Friday.