I love all things almond, my favorite being the almond croissant from Bakery Nouveau in West Seattle. Yum! I made these cookies for Laura and Ian’s wedding. They aren’t too sweet, have a great soft texture, and pack a punch in the almond department.
Lindsay
- 3/4 cup butter, room temperature
- 8 ounces almond paste (about 1 cup)
- 2/3 cup sugar
- 2 eggs
- 2 teaspoons almond extract
- 2 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup finely chopped almonds
Preheat oven to 350°F.
Cream butter, almond paste and sugar together until very smooth. Beat in eggs and almond extract, scraping bowl as needed.
Sift flour, baking powder and salt together. Add to butter mixture and blend well.
Place almonds in a shallow bowl. Shape dough into 1-inch balls and roll in almonds to coat. Place 1-inch apart on baking sheet. With a lightly floured fork, flatten balls into 1 1/4-inch rounds.
Bake at 350°F for 10-12 minutes, until lightly browned. Transfer to wire rack to cool.
Spencer Family Cookbook 