I love sweets made with almonds. Marzipan is one of my all time favorite treats, but I have yet to work up the courage to make the shapable garnish. When I'm in need of baking a treat that will tide over my almond fix, I make these delicious little almond butter cookies. Almond extract, almond paste, and chopped almonds give these cookies an excellent almond flavor. They complement a glass of afternoon tea or a happy hour flute of bubbly. Want the recipe? Just read more
3/4 cup (3/8 lb.) butter, at room temperature
8 ounces almond paste (about 1 cup)
2/3 cup sugar
2 large eggs
2 teaspoons almond extract
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup finely chopped almonds
- In a bowl, with an electric mixer on medium speed, beat butter, almond paste, and sugar until very smooth. Beat in eggs and almond extract until well blended, scraping down sides of bowl as needed.
- In another bowl, stir together flour, baking powder, and salt. Stir or beat into butter mixture until well blended.
- Place almonds in a shallow dish. Shape dough into 1-inch balls and roll in almonds to coat. Place balls 1 inch apart on buttered or cooking parchment-lined baking sheets. With a lightly floured fork, flatten balls into 1 1/4-inch rounds.
- Bake cookies in a 350° oven until lightly browned, 10 to 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to racks to cool.
Makes 80 cookies.