Almond Sandies
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Almond Sandies

Author: Judith Hannemann


  • 1 cup 2 sticks unsalted butter softened, at room temp
  • 1/2 cup sugar
  • 1/2 tsp almond extract
  • 8 oz flour*
  • 1/2 cup finely chopped toasted almonds
  • 1/2 cup finely crushed potato chips
  • 2 tbs sugar
  • 1/4 tsp butter


  • *Because of variations in how a "cup" is filled for flour, it's much better to weigh it for this recipe. If you don't have a scale handy, measure flour by first stirring it and lightly spooning it into the measuring cup. The measure should be 1 7/8 cups done this way (NOT RECOMMENDED)
  • Line 2 large baking sheets with parchment. Preheat oven to 350 degrees F.
  • In a large bowl, using electric mixer, beat butter and sugar until well blended and fluffy.
  • Add the extract and beat well. Beat in the almonds, potato chips and flour, combining well.
  • Do not chill or freeze dough. Potato chips will get soggy and cookies won't set up properly.
  • Shape dough into 1-inch balls and place about 2-inches apart on prepared sheets.
  • Lightly grease the bottom of a glass with the 1/4 tsp butter. Place the 2 tbs sugar in a small bowl. Dip the bottom of the glass into the sugar and press down each dough ball to about 1/4-inch thickness. Coat the bottom of the glass with the sugar for each cookie.
  • Bake for 10-12 minutes or until edges of cookies are lightly brown. Let cool on the baking sheets 5 minutes before removing.
  • Makes about 24 cookies.