Austrian Nut Cookies Recipe

5 2 1
Austrian Nut Cookies Recipe
Austrian Nut Cookies Recipe photo by Taste of Home
Publisher Photo

Austrian Nut Cookies Recipe

Read Reviews
5 2 1
Publisher Photo
These are my family's favorite Christmas cookies. If you arrange the slivered almonds in pinwheel fashion, the cookie looks like a poinsettia. —Marianne Weber, South Beach, Oregon
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup all-purpose flour
  • 2/3 cup finely chopped almonds
  • 1/3 cup sugar
  • 1/2 cup cold butter
  • 1/2 cup raspberry jam
  • FROSTING:
  • 1 ounce unsweetened chocolate, melted and cooled
  • 1/3 cup confectioners' sugar
  • 2 tablespoons butter, softened
  • Slivered almonds

Directions

In a bowl, combine flour, chopped almonds and sugar. Cut in butter until mixture resembles coarse crumbs. Form into a ball; cover and refrigerate for 1 hour.
On a floured surface, roll the dough to 1/8-in. thickness. Cut with a 2-in. round cutter and place 1 in. apart on greased baking sheets. Bake at 375° for 7-10 minutes or until the edges are lightly browned. Remove to wire racks to cool completely. Spread 1/2 teaspoon jam on half of the cookies; top with another cookie.
For frosting, combine chocolate, confectioners' sugar and butter. Spread on tops of cookies. Decorate with slivered almonds. Yield: 20 sandwich cookies.
Originally published as Austrian Nut Cookies in Country Extra November 1997, p49

Nutritional Facts

1 each: 146 calories, 9g fat (4g saturated fat), 15mg cholesterol, 58mg sodium, 17g carbohydrate (10g sugars, 1g fiber), 2g protein.

  • 1 cup all-purpose flour
  • 2/3 cup finely chopped almonds
  • 1/3 cup sugar
  • 1/2 cup cold butter
  • 1/2 cup raspberry jam
  • FROSTING:
  • 1 ounce unsweetened chocolate, melted and cooled
  • 1/3 cup confectioners' sugar
  • 2 tablespoons butter, softened
  • Slivered almonds
  1. In a bowl, combine flour, chopped almonds and sugar. Cut in butter until mixture resembles coarse crumbs. Form into a ball; cover and refrigerate for 1 hour.
  2. On a floured surface, roll the dough to 1/8-in. thickness. Cut with a 2-in. round cutter and place 1 in. apart on greased baking sheets. Bake at 375° for 7-10 minutes or until the edges are lightly browned. Remove to wire racks to cool completely. Spread 1/2 teaspoon jam on half of the cookies; top with another cookie.
  3. For frosting, combine chocolate, confectioners' sugar and butter. Spread on tops of cookies. Decorate with slivered almonds. Yield: 20 sandwich cookies.
Originally published as Austrian Nut Cookies in Country Extra November 1997, p49

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Reviews forAustrian Nut Cookies

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MY REVIEW
GretchenSD User ID: 5656279 49502
Reviewed Dec. 22, 2011

"Very fragile cookies. Crumbs are excellent, but make Almond Nut cookie instead."

MY REVIEW
GretchenSD User ID: 5656279 19964
Reviewed Dec. 22, 2010

"Very good! Everyone has liked them, even me... and I don't usually like nuts. We didn't use the chocolate frosting. Cut thick as these are very fragile cookies & if you want cookies instead of just crumbs, we found you have to be 3/8" thick."

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