Almond Strips

Almond Strips

Almond cookies that are easy-to-fill add a unique shape to holiday cookie trays.

60 min.prep time 2:10total time
66 cookies
848 Ratings

Ingredients

Cookie

3 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 1/2 cups cold Land O Lakes® Butter
5 to 6 tablespoons cold water

Filling

1/3 cup firmly packed brown sugar
1 (8-ounce) can almond paste

Glaze

1 cup powdered sugar
1/4 teaspoon almond extract

Decorations

Decorator sugar, if desired

Directions

Combine flour, sugar and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water until flour is just moistened.

Shape dough into ball; divide into fourths. Flatten each slightly; wrap each in plastic food wrap. Refrigerate 30 minutes.

Heat oven to 375°F.  Roll out dough, one-fourth at a time (keeping remaining dough refrigerated), on lightly floured surface to 12x8-inch rectangle. Cut into 4 (8x3)-inch strips. Place strips onto ungreased cookie sheets.

Combine all filling ingredients in small bowl with fork until well mixed. Shape tablespoonfuls of filling into small logs; place down center of each strip. Moisten edges of strips with water. Fold pastry over filling; press edges together with fork. Prick tops in several places. Bake 14-17 minutes or until golden brown. Cool 2-3 minutes on cookie sheets; remove to cooling rack.  Cool completely. Repeat with remaining pastry and filling.

Combine powdered sugar, almond extract and enough milk for desired glazing consistency. Drizzle glaze over cooled cookie strips. Sprinkle with decorator sugar, if desired. Cut strips into 2-inch lengths.

*Substitute 1 (7-ounce) roll almond paste.

Recipe Tip

Almond paste, in cans or tubes, is typically found near the pie filling at your grocery store.

Nutrition Facts (1 cookie)

Calories: 90

Fat: 5g

Cholesterol: 10mg

Sodium: 55mg

Carbohydrates: 10g

Dietary Fiber: 1g

Protein: 1g

Recipe #13243©1999Land O'Lakes, Inc.

Recipe Comments & Reviews

Very good and a tender crust. I did use the Almond Pastry Filling, which worked out nicely. I wasn't sure if I was supposed to mix something with it or not (I didn't). I used it right out of the can. Was too heavy handed when putting it on pastry, some oozed out of ends. Will probably make again, using less filling so it'll a little less sweet. :-} Only cut into 1" bites.
Hit of the Christmas cookies this year. Lots of work, but worth it. Ran out of filling even with careful measuring, so used pastry dough to make cut out cookies. Quite good that way too!
I made this for several elderly friends that don`t cook anymore but love to eat, and they just loved this cookie, and asked for more. Thanks so much from me and my friends!
It's so much easier if you use almond pastry filling, plus it tastes better. I also decided to make little round outs and fold them over and fill each individually... yes it takes more time, but they look so nice! I made them for thanksgiving and they were requested for Christmas!!!!
These are very easy to make and very tasty. everyone has enjoyed their buttery/almond taste.
Tastes good but quite a bit of work.
a lot of work but well worth it. This is my familys favorite Christmas cookie. it's a keeper!
It's OK, but not great

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