Wednesday, December 22, 2010

Almond Cookies

Contributed by Dawn Marie Hamilton

Happy Holidays! It's cookie time. One of my favorite things about the holidays is all the wonderful cookies. Several years ago, I found this recipe in a magazine and revised it a bit for my more mature taste buds by reducing the amount of sugar and replacing some of the white flour with whole-wheat pastry flour for an earthier flavor. The final product is delicious.

*Check out the note below on blanching nuts.

1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 teaspoon pure almond extract
1/2 cup whole wheat pastry flour
2 cups unbleached white flour
1 teaspoon baking powder
1 large egg yolk
1 tablespoon milk
blanched whole almonds
sesame seeds (optional)

1. In a large food processor bowl, whir butter and sugar. Add whole egg and almond extract and blend. Add flour and baking powder and blend again. Remove dough and place into a bowl, cover, and chill until firm, about one hour. (hint: If dough is left in refrigerator too long, it will need time to soften before it can be shaped into cookies.)

2. Shape dough into 1-inch balls, flatten with thumb, and place 1-inch apart on buttered or parchment-lined cookie trays. (hint: trays should be at room temperature—otherwise cookies may lose their shape.)

3. In a small bowl, beat egg yolk with milk to blend. Lightly brush cookies with egg mixture. Press an almond into the center of each cookie and sprinkle with sesame seeds if desired. (note: discard excess egg mixture.)

4. Bake cookies in preheated 325 degree oven for 15 to 20 minutes or until lightly browned. Let cookies cool for 5 minutes and then transfer to a wire cooling rack. (hint: For more even baking when making two trays of cookies at the same time, switch tray position halfway through cooking time.)

Makes approximately 48 cookies. Enjoy!

*Note on blanching nuts: Place the whole almonds with skins in boiling water for less than one minute and drain in colander. Pour cool water over top and drain again. Pinch nuts between thumb and forefinger and rub off skins.


  1. Dawn, these cookies look like they'll be gobbled up fast! I'm always looking for cookies like this to go with a cup of hot tea. Lots of good tips in this recipe too.

  2. Yeah, Pat, they are great with coffee and tea. Although I'm not a dipper, I imagine they dip just fine.

  3. I love these cookies. My Danish grandmother made this recipe and a spritz recipe forever and they always bring her into my heart. I never did have the recipe so now I can go bring my grandma back to me. Thank you!