Almond Strips

Almond Strips
84
8 Reviews
Almond cookies that are easy-to-fill add a unique shape to holiday cookie trays.
1:00
Prep Time
2:10
Total Time
66 cookies

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

Directions

  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. Shape dough into ball; divide into fourths. Flatten each slightly; wrap each in plastic food wrap. Refrigerate 30 minutes.
  3. Heat oven to 375°F.
  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. 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. 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.

Recipe Tips

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

Nutrition Facts (1 cookie)

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

Recipe Comments and Reviews

Rating

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.

Posted August 31, 2012 by nancy c.

Rating

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!

Posted January 01, 2009 by Karen

Rating

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!

Posted December 27, 2008 by Judy

Rating

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!!!!

Posted December 22, 2008 by Alison

Rating

These are very easy to make and very tasty. everyone has enjoyed their buttery/almond taste.

Posted December 22, 2008 by Ken

Rating

Tastes good but quite a bit of work.

Posted December 20, 2008 by Michael

Rating

a lot of work but well worth it. This is my familys favorite Christmas cookie. it's a keeper!

Posted September 23, 2008 by Dot

Rating

It's OK, but not great

Posted September 14, 2008 by DJ

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