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These almond cookies, rich with butter, are perfect with a cup of tea. You can store them airtight for up to 3 days.

This Story Originally Appeared On sunset.com


Credit: Quentin Bacon

Recipe Summary test

1 hr 45 mins
Makes about 80 cookies


Ingredient Checklist


Instructions Checklist
  • In a bowl, with an electric mixer on medium speed, beat butter, almond paste, and sugar until very smooth. Beat in eggs and almond extract until well blended, scraping down sides of bowl as needed.

  • In another bowl, stir together flour, baking powder, and salt. Stir or beat into butter mixture until well blended.

  • Place almonds in a shallow dish. Shape dough into 1-inch balls and roll in almonds to coat. Place balls 1 inch apart on buttered or cooking parchment-lined baking sheets. With a lightly floured fork, flatten balls into 1 1/4-inch rounds.

  • Bake cookies in a 350° oven until lightly browned, 10 to 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to racks to cool.

  • Note: Nutritional analysis is per cookie.

Nutrition Facts

59 calories; calories from fat 53%; protein 1.1g; fat 3.4g; saturated fat 1.3g; carbohydrates 6.2g; fiber 0.2g; sodium 43mg; cholesterol 10mg.