A crisp almond cookie which is attractively cut into shapes to resemble tiles.
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1 cup Land O Lakes® Butter, softened
2/3 cup sugar
1 large Land O Lakes® Egg
1 1/2 teaspoons almond extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1 large Land O Lakes® Egg (white only)
1 teaspoon water
1 (4-ounce) package whole blanched almonds
Combine butter, 2/3 cup sugar, egg, almond extract and salt in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed.
Divide dough in half. Wrap each in plastic food wrap; flatten slightly. Refrigerate 1-2 hours or until firm.
Heat oven to 350°F.
Roll out dough, one-half at a time, on well-floured surface (keeping remaining dough refrigerated) to 1/4-inch thickness. Cut into diamond shapes using cookie cutter or knife. Place 1/2 inch apart onto ungreased cookie sheets.
Beat egg white and water in bowl with whisk. Brush over tops of cookies. Place whole almond in center of each cookie; sprinkle with sugar. Bake 10-12 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets.
- When cutting out these cookies, use a pastry cutter to give them that extra special touch.
- Use a clean clay flower pot lined with colorful tissue paper as the perfect way to give these cookies.
Explore reviews fromour online community
This is an easy recipe to follow and it is delicious. My husband told me it taste it just like his german-grandmother christmas cookies dated back from the 1950...