I am going to have to get you to sign a waiver before you make these Toasted Almond Cookies!
Just a few common ingredients but what a combination!! Crunchy and buttery and nutty… what more could you want? They are addictive!
The recipe is from Fine Cooking but I found my cookies over-cooked using their instructions so I had to modify the time and temperature to get the right end result.
They are not difficult to make but the dough needs time to harden so it needs a few hours of fridge time between shaping the dough and baking. You could shorten this up by putting dough in the freezer for a half hour or so but you would have to check it to make sure it doesn’t freeze.
The other thing you could do is make the dough the day before you want to bake the cookies, refrigerate it overnight and just slice and bake when you are ready.
These cookies keep well in an air tight container for a week but they also freeze well. You could also freeze a dough log or two and defrost and bake when you want fresh cookies.
The other great thing about this recipe is – it makes a lot of cookies! Because they are thin you get almost 100 cookies!
Speaking of how thin…. the original recipe suggests a 1/8″ slice. My thin cookies came out over cooked and dark brown. A 1/4″ slice makes a far nicer cookie and reduces the risk of overbaking.
Toasted Almond Cookies
- 2 cups almond slices or slivers
- 1 cup plus 2 Tbsps, cake flour see Note 1.
- 1 cup all purpose flour
- 1 cup unsalted butter room temperature
- 3/4 tsp salt
- 2 1/2 cups icing sugar
- 1 large egg
- Spread almonds in a single layer on a backing sheet and toast at 375° 5-8 minutes, until they are golden brown. Watch carefully so they don't burn.
- Allow almonds to cool. Combine the 2 flours and mix in almonds once cooled.
- Cream the butter with a mixer until it is soft and creamy. Add the salt and icing sugar and mix on medium low about 5 minutes, scraping down sides of bowl regularly. The dough will go from crumbly to a thick creamy paste almost like butter cream frosting.
- Reduce the mixer speed to low and add the egg. Mix in the flour but stop mixing as soon as the dough comes together. Stir the almonds in until evenly distributed.
- Lay out a large sheet of plastic wrap. Transfer the dough to the plastic wrap and shape in to an 8" X 4" rectangle about 1 1/2 " thick. Wrap the dough up tightly and refrigerate until firm (about 3 hours).
- When ready to bake, preheat the oven to 350° on regular bake setting (NOT convection).
- Line baking sheets with parchment paper or silicone mats. Transfer sliced cookies to the baking sheet.
- When firm, cut the dough in to 3 1 1/2" square logs. (If you want perfect squares you may have to trim the outer edges of the dough a bit.) If you want to freeze some cookie dough see Note 2 below. Slice each log in to 1/4" slices.
- Transfer cookies to the baking sheet 1/2" apart and bake 8-10 minutes until just lightly browned on the edges. If baking more than 1 tray at a time switch the trays mid way.
- When cookies are done allow them to cool about 10 minutes on the baking sheet and then transfer to a wire cooling rack to finish cooling.
- If you are reusing a baking sheet allow the sheet to cool before transferring raw cookies to the sheet.
- Store in an airtight container for a week or freeze air tight up to 3 months.