Almond Strips
66
cookies
1 hr
PREP TIME
02 hrs 10 min
TOTAL TIME

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 (7- to 8-ounce) can or tube almond paste

1 large Land O Lakes® Egg (white only)

Glaze

1 cup powdered sugar

1/4 teaspoon almond extract

2 to 3 tablespoons Land O Lakes® Half & Half

Decorations

Decorator sugar, if desired

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

    Heat oven to 375°F.

  4. STEP 4

    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.

  5. STEP 5

    Combine all filling ingredients in 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.

  6. STEP 6

    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.

Tip #1

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

Nutrition

90Calories
5Fat (mg)
10Cholesterol (mg)
55Sodium (mg)
10Carbohydrates (g)
1Dietary Fiber
1Protein (g)

Reviews

Explore reviews from
our online community

  August 31, 2012

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.

— says nancy c.
Helpful?
  January 01, 2009

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!

— says Karen
Helpful?
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