The second recipe we’re sharing from our Cassalingo and The Foodies’ Kitchen baking extravaganza are these Almond Cookies. I made this recipe without the color sugar – honestly it doesn’t need it! The cookies come out of the oven really soft, and as they cool off they start to harden and get their crisp. I might try a new version of this recipe making it 1 cup of all-purpose flour and 1 cup of almond flour, they sure can be more almond flavored.
Recipe adapted from Better Homes & Gardens
Yield: 54 servings
8 ounces butter, softened
½ cup granulated sugar
¼ cup powdered sugar
¼ teaspoon salt
2 egg yolks
1 ½ cups all-purpose flour
½ cup finely ground almonds or almond meal
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, powdered sugar, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg yolks until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the almonds.
- Divide dough in half. Shape each portion of dough into an 8-inch-long roll. Wrap in plastic wrap or waxed paper and chill about 3 hours or until firm enough to slice.
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
- Cut rolls into ¼-inch-thick slices. Place slices 2 inches apart on prepared cookie sheet.
- Bake in the preheated oven about 12 minutes or until edges start to brown. Transfer cookies to a wire rack; let cool.
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