Recipe by GrammaJeanne
I love almond flavor - in anything! I came up with these cookies about 20 years ago when I was trying to figure out what to do with almond paste... I figured it out! These are really good, but a little pricy because of the almond paste. (Be sure to use almond paste, not almond filling).
Top Review by Spoiled and Lazy
These are easy and delicious, and the almond flavour is not overpowering. I suspected they might be too sweet for my taste, so I substituted 1/2 a cup of flour for 1/2 a cup of sugar (3c flour, 1 c sugar), which worked out fine. I used granulated sugar, which did not remain gritty and seems fine to substitute. I found that 10 minutes was not enough baking time. They were too pasty at 10 and I ended up giving them closer to 20 but I may have made them larger than they should have been, or my oven may run cool. Even with the extra baking, these were soft and crumbly, just how I think a good cookie should be. I am likely to make these again (maybe sandwiched together with a little vanilla ice cream...).
- 1 cup butter, softened
- 1 1⁄2 cups powdered sugar
- 8 ounces almond paste, cut in small pieces
- 1 large egg
- 2 teaspoons almond extract
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 8 -10 ounces whole almonds (about 72 nuts)
Directions See How It's Made
- Cream butter and powdered sugar.
- Add almond paste, egg and extract. Beat at medium speed until smooth.
- Add baking soda, cream of tartar, salt & flour. Mix until well blended.
- Shape into walnut sized balls and place on ungreased cookie sheet (line with parchment if you wish).
- Place 1 whole almond firmly onto top of each ball but do not flatten too far.
- Bake at 350 degrees for 9-10 minutes. (Do not allow to brown.).
- Cool on sheet for 1 minute, then move to wire racks to finish cooling.