“This recipe is from Woman's Day. My aunt made them for Easter they are a beautiful cookie that look wonderful on cookie trays.”
1hr 9mins

Ingredients Nutrition

  • 2 12 cups sliced almonds, toasted and cooled
  • 12 cup sugar
  • 1 cup firmly packed dark brown sugar
  • 1 cup butter, softened
  • 2 large eggs
  • 1 teaspoon almond extract
  • 12 teaspoon baking powder
  • 2 34 cups all-purpose flour
  • 2 large egg whites, beaten with a fork
  • 60 Hershey strawberry cream kisses (two 9.2 ozbags)


  1. Preheat oven to 350 degrees.
  2. Line cookie sheets with parchment paper.
  3. In food processor, pulse 1 cup almonds and the granulated sugar until the nuts are ground.
  4. Scrape into a small bowl and reserve.
  5. In processor, pulse remaining 1 1/2 cups almonds and the brown sugar until nuts are ground.
  6. Scrape into a large bowl and add butter, eggs, almond extract and baking powder.
  7. Beat with mixer on medium until fluffy.
  8. On low speed gradually add flour and beat until blended.
  9. Roll level measuring tablespoons dough into 1 1/4 inch balls.
  10. Dip each into beaten egg whites, then roll in reserved almond sugar mixture.
  11. Place about 1 inch apart onto cookie sheets.
  12. Press index finger 1/4 of the way down the center of each to make an indent.
  13. Bake 9 minutes or until light brown around edges.
  14. Place sheet on wire rack and immediately place a Kiss in each indent.
  15. Kisses will melt slightly.
  16. Remove cookies to rack to cool.

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