Texan-Size Almond Crunch Cookies
Texan-Size Almond Crunch Cookies are crispy, nutty treats featuring toasted almonds and almond brickle chips, perfect for parties or satisfying sweet cravings with a crunchy texture.
Ingredients
- 1 cup sugar ⓘ
- 1 cup sifted powdered sugar ⓘ
- 1 cup butter or margarine, softened ⓘ
- 1 cup vegetable oil ⓘ
- 2 eggs ⓘ
- 2 teaspoons almond extract ⓘ
- 3 1/2 cups all-purpose flour ⓘ
- 1 cup whole wheat flour ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon salt
- 1 teaspoon cream of tartar ⓘ
- 2 cups chopped almonds ⓘ
- 1 (6 oz.) package almond brickle chips ⓘ
Instructions
- Combine sugar, powdered sugar, butter, and vegetable oil in a large mixing bowl; beat at medium speed with an electric mixer until blended.
- Add eggs and almond extract, beating well.
- Combine flours, baking soda, salt, and cream of tartar; gradually add to creamed mixture, beating just until blended after each addition.
- Stir in chopped almonds and almond brickle chips.
- Chill dough for 3 to 4 hours.
- Shape dough into 1 1/2-inch balls and place at least 3 inches apart on ungreased cookie sheets.
- Flatten cookies with a fork dipped in sugar, making a crisscross pattern.
- Bake at 350°F (175°C) for 14 to 15 minutes or until lightly browned.
- Transfer to racks to cool.
Tips & Substitutions
For a nuttier flavor, toast the chopped almonds before adding them to the dough. If you don't have almond extract, vanilla extract can be used as a substitute, although it will alter the flavor slightly. To make the cookies even chewier, consider adding an extra egg yolk. Be sure to chill the dough adequately to prevent spreading during baking.
Serving Suggestions
These almond crunch cookies are fantastic on their own but pair beautifully with a glass of milk or a cup of tea. Consider serving them alongside Salad Dressing Rolls for a delightful treat or offering them as part of a dessert platter at gatherings. They also make a wonderful gift when packaged in a decorative tin.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. To reheat, warm them in a preheated oven at 350°F for a few minutes to restore their freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Texan-Size Almond Crunch Cookies contains roughly 186 calories, with 2g protein, 26g carbohydrates, and 8g fat. It is an excellent source of potassium (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, you can substitute the almonds with other nuts like walnuts or pecans if you prefer. Just keep in mind that the flavor will change slightly, and make sure to chop them finely to maintain the texture of the cookies.
What can I do if my dough is too sticky?
If your dough feels too sticky, try adding a little more all-purpose flour, one tablespoon at a time, until it reaches a manageable consistency. Chilling the dough for a longer period can also help firm it up before shaping and baking.
How do I know when the cookies are done baking?
The cookies are done when they are lightly browned on the edges and still soft in the center. They will continue to firm up as they cool, so be careful not to overbake them. Keep an eye on them during the last few minutes in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).