Comments on: Blueberry Almond Cookies

By: sally

sally — Sat, 01 May 2010 19:28:31 +0000

I just made these and they turned out flat for me too. I ground my own almonds into almond meal – Is it possible that grinding almonds into almond meal produces more oils in the recipe that using store bought almond meal?

By: susan

susan — Mon, 29 Jun 2009 02:43:08 +0000

I chose to make your recipe today with my freshly picked blueberries. My cookies were also flat, but yummy! I chilled them for 30 min. and My baking powder was fresh and I also used whole wheat pastry flour, perhaps that’s why they were flat. Thanks for sharing!

By: kate

kate — Tue, 23 Jun 2009 21:20:41 +0000

Michele — I’m sorry to hear that the cookies didn’t turn out quite right for you. I’ve always had good luck with this recipe. Having the dough well-chilled when you drop them on the cookie sheet makes a difference in the rise (warmer dough will spread more and cause the cookies to be flatter), as well as fresh baking powder. I once made a batch with some baking powder that was more than a few months old and the cookies came out much flatter. Maybe give those suggestions a try and see if makes a difference!

UPDATE: Also, check to make sure you used the currently displayed copy of the recipe. During the publishing a prior version went up briefly that only called for 1/2 cup of flour and 1/2 cup almond meal. This might have been the problem if you had the earlier recipe with the typo!! If that was the case, do try it again and let me know how it works out!

By: michele

michele — Tue, 23 Jun 2009 20:34:11 +0000

Hi, I just baked these cookies and mine turned out not at all like the pics….is there a missing ingredient? Sorry but I am a great baker and they turned out flat/flat/flat!

By: TasteStopping

TasteStopping — Mon, 22 Jun 2009 15:43:26 +0000

When I first saw the photo of these cookies, I was going to say that they looked like they might have the appeal of a muffin top. (Without, of course, inducing the dreaded “muffin top,” right?) You’ve also educated me on swapping out some of the AP flour for some things that my body might just process a little better. Thanks!

I found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.

Best,
Casey
Editor
http://www.tastestopping.wordpress.com

By: Anda

Anda — Mon, 22 Jun 2009 12:51:25 +0000

I drooled and bookmarked the recipe to try it asap.