Almond Cookies.

Dipping any type of food into a liquid disgusts me. Cookies in milk. Grilled cheese in tomato soup. The cookie one especially gets me, but that may be because I hate milk. Honestly, I think it is the idea of purposely making something soggy before eating it that bothers me. Why would you ever want to eat a soggy piece of food?

This past weekend I was playing around with a few things that I had been sent (King Arthur Flour, Levoons, Silpat). I immediately knew that I wanted to make some kind of cookie, after all it is the holiday season. Christmas = baking. I've used a Silpat before and immediately fell in love with it for a number of reasons - it helps evening bake whatever you're cooking, no greasing of the pan or baking sheet is needed, and the clean-up is simple! Now if I am being completely honest, I hadn't ever heard of a Levoon before. When I saw the name I kept thinking of a loon which is a bird that I grew up seeing in Minnesota. Not quite the same thing. But it made getting the exact amount of ingredients so much easier during the baking process.

I make a Swedish almond cake quite regularly so I imagined that this would be somewhat similar. That was not the case. This cook is much more subtle, not overly sweet. I realized that I had unknowingly made a breakfast cookie. Something that would be perfect with your morning coffee. Something that you may in fact, dare I say it, want to dip into your morning coffee!


A special thank you to Stonyfield, Dreamfarm, Silpat,
and King Arthur Flour for making this article possible!

Almond Cookies


⅓ c Stonyfield vanilla Greek yogurt
1½ cups King Arthur all-purpose flour
¾ cup sugar
1 teaspoon cinnamon
1½ teaspoon baking powder
½ teaspoon kosher salt
3 tablespoon grape seed oil
2 large eggs
1 teaspoon almond extract
½ cup sliced almonds, crushed


  1. Adjust oven racks to upper-middle and lower-middle positions and preheat to 350°F. In a bowl, whisk flour, sugar, cinnamon, baking powder and salt.

  2. In another bowl whisk oil, eggs, Stonyfield and almond extract. Add Stonyfield mixture to flour mixture and stir dough together.

  3. Place almonds in a bowl, scoop small balls of dough and gently dip in almonds. Warning: The dough will be extremely sticky, this is normal. Set almond-coated balls about 2 inches apart on a parchment paper-lined baking sheet.

  4. Bake until edges are lightly browned, 13 to 15 minutes. Remove from oven and cool for 2 minutes before using spatula to transfer cookies to a wire rack to cool completely.