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Almond Cookies

From Our Kitchen

Preheat oven to 325ºF.


2 cups slivered almonds, toasted and cooled
2 cups all-purpose flour
¾ tsp. salt
½ lb. unsalted butter, slightly softened
⅓ cup superfine sugar
1½ tsp. vanilla extract
1½ tsp. vanilla extract
1½ cup confectioner’s sugar for rolling cookies in


In a food processor, process almonds to the texture of coarse cornmeal. Mix flour and salt together, add almond meal, and set aside. Cream butter and sugar together with an electric mixer until light and fluffy. Scrape bowl well to ensure all butter is creamed, about 2-4 minutes.

Add flour and almond mixture to butter and beat at low speed until dough starts to come together. Scrape sides and bottom well. Continue beating until dough comes completely together. Do not over-beat. Scoop dough into tablespoon-sized balls. Roll into ropes, using confectioner’s sugar to help if necessary. Put on an ungreased cookie sheet (or parchment-lined cookie sheet).

Bake 17-20 minutes or until lightly golden. Turn pans halfway through. Allow to cool for at least 30 minutes. Roll cookies in confectioner's sugar if desired.