Almond Lover's Cookies
- Ready In:
- 36mins
- Ingredients:
- 12
- Yields:
-
24 cookies
ingredients
- 3⁄4 cup unsalted butter
- 1 3⁄4 cups all-purpose flour
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup brown sugar
- 1⁄4 cup granulated sugar
- 1 (7 ounce) package almond paste or (7 ounce) package marzipan, grated
- 1 large egg, plus
- 1 large egg yolk
- 1 tablespoon almond extract
- 1 cup salted almond, coarsely chopped
- 1 cup blanched slivered almond
directions
- Melt butter over low heat and set aside to cool slightly.
- Preheat oven to 325°F.
- Stir together the flour, baking soda and salt; set aside.
- Beat together the butter, brown sugar and granulated sugar until thoroughly blended.
- Beat in the grated almond paste, and then the egg, egg yolk and almond extract.
- Add flour, salt and baking soda on lowest mixer speed, beat until just combined.
- Fold in the chopped and slivered almonds.
- Place large scoops of dough (about 2 tablespoons per scoop or a #50 cookie scoop) onto parchment-covered cookie sheets, doing no more than 8 scoops per cookie sheet.
- Place one cookie sheet on each oven rack.
- Bake for 6-8 minutes, then reverse cookie sheets so that the bottom one is now on the top rack and vice versa.
- Bake another 6-8 minutes, or until cookies are just barely golden and slightly puffed.
- If you chill your dough like I usually do you may need a few additional minutes.
- Remove cookies from heat and allow them to cool on the cookie sheets for about 10 minutes before removing to a wire rack to cool completely.
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RECIPE SUBMITTED BY
cookiebaker
United States
I live in Sacramento,CA and have lived here all my life. I've been married to the same guy for 20+ years and I have 4 children, including a set of teenage girl twins. I love cats, cooking and collecting cookbooks. My favorite cookbooks are dessert books (I bet you could tell by my user name). I love books by Maida Heatter. She is the Queen of desserts! I do struggle with my weight because I bake nearly everyday,even during the hot Sacramento summers. Baking relaxes me. My friends and staff think the previous statement is crazy but I'll bet a few of you out there could agree.
My birth father was a pastry chef and although he passed away before I was 2 years old, I believe baking is in the genes. I was very lucky to have a grandmother who always let me tear up her kitchen up experimenting. Even when I was 5 years old! Strong lady!