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Dutch Almond Cookies
This recipe comes from ladies of Dutch descent at my sister's church. The pleasant almond flavor pairs well with a cup of coffee.
36 Servings
Prep: 25 min. + chilling Bake: 10 min./batch
Ingredients
1 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon almond extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons almond paste
1 egg white, lightly beaten
3 dozen whole almonds
Directions
In a large bowl, cream butter and sugar. Beat in eggs and extract.
Combine the flour, baking powder, baking soda and salt; gradually
add to the creamed mixture and mix well. Cover and refrigerate for 1
hour or until easy to handle.
On a lightly floured surface, roll out dough to 1/4-in. thickness;
cut with a floured 2-in. round cookie cutter. Place half of the
circles 2 in. apart on ungreased baking sheets. Crumble 1/2 teaspoon
almond paste over each; top with remaining circles. Pinch edges to
seal.
Cut a small slit in top of each cookie. Brush with egg white. Press
an almond in each slit. Bake at 350° for 10-12 minutes or until
© Taste of Home 2011
2 of 2
Dutch Almond Cookies
(continued)
Directions (continued)
lightly browned. Remove to wire racks to cool. Yield: 3 dozen.
© Taste of Home 2011