Brother Jacoba Almond Cookie Recipe

(For The Transitus)

Yields: 3 dozen cookies

  • ¼ cup Amaretto (optional ... in place of liquor, you can substitute ½ teaspoon rum extract)
  • ¼ teaspoon salt
  • ½ teaspoon pure almond extract
  • ½ teaspoon pure vanilla extract
  • ⅔ cup brown sugar
  • 2 large egg whites
  • 2½ cups blanched almonds (additional 36 almonds set aside for garnishing)


  • Set eggs out for about an hour to get them to room temperature.
  • Preheat oven to 350°F.
  • Lightly grease 2 large baking sheets.
  • Pulverize 2½ cups almonds in a food processor.
  • Add ⅓ cup sugar to the almonds. Mix until well-blended. Scrape down sides as necessary. Set aside.
  • Whisk egg whites. Add salt while whisking until soft peaks form.
  • Gently add ⅓ cup sugar to the egg whites.
  • Keep whisking egg whites and sugar mix until stiff, shiny peaks form.
  • Gradually fold in ground almond to the sugar/egg mixture.
  • Add almond and vanilla extracts.
  • Add either the Amaretto or rum extract to the mixture now.
  • Using your hands, roll mixture into little 1-inch balls.
  • Place each ball about 2 inches apart on baking sheets and flatten each slightly.
  • Top each cookie with one of the almonds set aside for garnishing.
  • Bake until cookies are golden brown (about 25 minutes.)
  • Allow cookies to cool on racks.
Scroll to top
Juan de Padilla