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Dutch Almond Cookies

 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 ServingsPrep: 25 min. + chilling Bake: 10 min./batch


  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure 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


  • 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

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Dutch Almond Cookies (continued)

Directions (continued)

  • lightly browned. Remove to wire racks to cool. Yield: 3 dozen.