Prep 20 mins
Cook 10 mins
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).
- 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)
- 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.
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...).
This recipe is SO-O-O-O good that it inspired me to get an account on this website just so that I could write a review for it!! :) If you like almonds, you will LOVE this one! It is easy to make and the finished product looks & tastes like something you would get from the most "high-end" bakeries. When I made these cookies, I did half of them the way the recipe called for with whole almonds--and the other half I followed the suggestion from another reviewer and partially dipped them in chocolate & then sprinkled them with finely chopped toasted almonds. This is definitely a keeper & will surely be passed down! Thanks for sharing this outstanding recipe!!
delicious! just what i was craving. for a little extra something i dipped one edge in melted chocolate and then in toasted, crushed almost. thank you for an amazing recipe that i will make again and again.