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Almond Butter Cookies Recipe

Almond Butter Cookies Recipe

I came up with this cookie recipe as a way to capture a butter cake popular in my husband's native Netherlands. Almond paste and butter make each melt-in-your-mouth morsel irresistible.
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch YIELD:39 servings


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 6 ounces almond paste
  • 1-1/3 cups sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda


  • 1. In a large bowl, cream the butter, shortening, almond paste and sugar until light and fluffy. Beat in egg. Combine flour and baking soda; gradually add to the creamed mixture.
  • 2. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: 6-1/2 dozen.

Nutritional Facts

2 each: 115 calories, 6g fat (2g saturated fat), 12mg cholesterol, 58mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 1g protein.

Reviews for Almond Butter Cookies

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moosetracker User ID: 1842682 216907
Reviewed Jan. 4, 2015

"I thought they were great. I made two changes. Since my Almond paste came in a 7 oz package, I used it all rather then throw out one ounce. And I rolled the cookie balls in sugar before putting them on the pan. The almond taste isn't the instant you bite, but it is a smooth flavor you get a few seconds after.

Saguarogirl - I have never seen almond butter, maybe this depends on the area you live in?.. The almond paste came in a tall rectangular box in the area with spices. I surfed the net, and it said they are different enough not to be substituted. A better substitute is marzipan."

saguarogirl User ID: 5906940 44014
Reviewed Sep. 13, 2011

"Haven,t made it yet:what is the difference between almond paste and almond butter? Can get butter at my grocery. How do I substitute?"

babystitch User ID: 5062880 31435
Reviewed Dec. 14, 2010

"I LOVE LOVE LOVE these cookies!I would make these monthly if I could. They are delicious with a glass of cold milk. Easy to make!"

mavarnee User ID: 4550634 31410
Reviewed Dec. 14, 2009

"I agree with LegalSec. Tried adding flour, then confectioners sugar, then freezing the dough. Just doesn't come out right, and too greasy. I make a lot of things with almond paste and I was really disappointed."

LegalSec User ID: 548619 79445
Reviewed Nov. 2, 2009

"I was excited about making these cookies. Such a disappointment. The cookies resemble a snickerdoodle in the picture, trust me they did not. They were flat, greasy and undercooked even when I cooked for additional time. Would not make again."

jcthomas66 User ID: 2871040 32910
Reviewed May. 13, 2009

"Can you substitute almond extract for the almond paste?? If so , how much."

KJOBASHER User ID: 1033931 203743
Reviewed Sep. 11, 2008

"1/4" balls? it says 1" which is pretty standard for rolled cookies."

lavafan User ID: 1030609 79555
Reviewed Dec. 20, 2007

"Are we really supposed to roll dough into 1/4" balls? That seems pretty small. Wont they burn during the time stated to bake and at that temperature? And if they ate that small why do you need 2" in between cookies? I would like to make these but find the size and bake time questionable. If you could verify the size that would be great. Thank you"

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