Prep 15 mins
Cook 15 mins
This is another Dutch recipe with almond paste. It's very traditional - yummy, too.
- 1 cup butter
- 1⁄2 cup white sugar
- 1⁄4 cup brown sugar, firmly packed
- 2 large eggs
- 1⁄2 cup almonds, chopped
- 1 1⁄2 cups flour
- 3⁄4 teaspoon baking soda
- 1 cup almond paste, cut up real fine
- Cream butter and sugars together; then beat in the eggs.
- Add the flour and soda and then mix in the almond paste.
- If dough gets too stiff andd a few drops of water.
- Mix in the nut meats.
- Drop by teaspoonful on greased cookie sheet.
- Bake in 325° oven for 15 minutes.
omg! these cookies are to die for! i really enjoyed the taste, the ease of preparation, and watching my family inhale them. thanks nan, great cookies!!
This is a fabulous little cookie and it starts out with the best flavored raw cookie dough. I almost couldn't get them made for wanting to eat it. One thing I definetly learned is that I love almond flavor! I chose this recipe for "Freeze It Tag" and have added it on to my other choices for PanNan for the "Pick a Chef" event. I froze part of the cookie dough and had to eat some raw again when I starting cutting it. I froze it in a log shape, wrapped it in saran wrap, put it inside a sandwhich baggie and placed in the freezer. I cut it in a still nearly frozen state and baked it according to directions and they turned out just like the first ones. This is a good recipe to make, eat raw, to freeze, and to eat cooked. Instead of chopping the almond paste, I used me grater. Thanks again PanNan for another wonderful recipe!
Submitting this review both to say these were delicious and as a cautionary tale. Was putting these together rather quickly and in my haste left my almond paste in rather large pieces, about the size of walnuts. That appeared to be too large for my food processor which after 20 years of wonderful service burned out trying to combine the ingredient into the batter. RIP food processor which died for a worthy cause. Back to the cookie, my batch yields about 40 cookies 1 1/2-2 inches in diameter, at 15 minutes they were a pale golden brown with a soft marzipan like center. I prefered mine cooked another two minutes which gave me a little crispiness on the outside and a more cookie like center. Also I did a rather uneven chopp of the almonds - I liked that as it gave these a nice textural variation. Thanks PanNan.