Toasted Almond Cookies

5 from 1 vote

Just a few common ingredients but what a combination! They are buttery and crunchy and delicious! You can freeze the dough or the finished cookies if you like. You will want to make a big batch of these!

Prep Time25

Cook Time20

Cooling time3

Total Time3 45

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 68kcal

Author: Carolyn Hetke

Ingredients

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
¾ teaspoon salt
2 ½ cups icing sugar
1 large egg

Instructions

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 ½ " 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 ½" 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 ¼" slices.
Transfer cookies to the baking sheet ½" 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.
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Notes

Note 1: If you don't have cake flour substitute 1 cup all purpose flour and 2 Tbsps corn starch.

Note 2: Once the logs of dough are cut you can wrap them and freeze them up to 3 months. When ready to bake defrost the log and follow baking instructions above.

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