Dutch Almond Cookies Recipe

5 2 1
Publisher Photo

Dutch Almond Cookies Recipe

Read Reviews
5 2 1
Publisher Photo
This recipe comes from ladies of Dutch descent at my sister's church. The pleasant almond flavor pairs well with a cup of coffee.
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:
36 servings
TOTAL TIME:
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 lightly browned. Remove to wire racks to cool. Yield: 3 dozen.
Originally published as Dutch Almond Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p80

  • 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
  1. 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.
  2. 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.
  3. 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 lightly browned. Remove to wire racks to cool. Yield: 3 dozen.
Originally published as Dutch Almond Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p80

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MY REVIEW
ebramkamp User ID: 702841 242903
Reviewed Jan. 31, 2016

"I had a can of almond paste I need to use up so I tried this recipe. They are delicious and addicting. With the almonds, nuts paste and extracts you get a full flavored cookie. I will definitely make these again."

MY REVIEW
karamy User ID: 7229067 64711
Reviewed Apr. 17, 2013

"I made this cookies and turn out to be really good,the almond paste really gives a nice texture in the middle

and the flavor is really good i will do this cookies again very soon."

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