Note: I got behind because of illness.. Now that I can at least sit upright for more than a few hours, I am catching up. But with that, these are going to be more bare-bones than in the past.
Almond Butter Sticks
(courtesy of Saving Dessert)
- 3/4 cup granulated sugar
- 2 teaspoons almond extract
- 1/2 cup unsalted butter, plus 1 tablespoon (divided)
- 6 ounces cream cheese
- 1 1/2 cups unbleached all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 egg, separated (white reserved for glazing)
- 1/3 cup sliced almonds
- 1 teaspoon coarse sugar for topping
- Preheat oven to 375 degrees.
- Line a cookie sheet with parchment paper and set aside.
- In a small bowl combine the sugar and almond extract; cover and set aside.
- In a medium bowl whisk together the flour, salt and baking powder.
- In a large mixing bowl combine 8 tablespoons (1/2 cup) butter and cream cheese. Beat on low until blended. Add the egg yolk and blend until smooth. Add half the flour mixture and beat on low until combined. Add the remaining flour and blend just until the dough starts to come together.
- Transfer the dough to a floured work surface. Knead by hand about 25 strokes until the dough is pliable. Roll or press into a 12×12 inch square. Spread with the remaining 1 tablespoon of butter.
- Cut the dough in half and place one half on the prepared cookie sheet, butter side up.
- Spoon the sugar mixture to within 1/2-inch of the dough edges all the way around. Place the remaining dough half, butter side down, over the sugar. Press the edges tightly to seal.
- Brush the dough with a lightly beaten egg white. Sprinkle with almonds and coarse sugar.
- Bake 25-30 minutes or until golden brown. It’s best removed from the oven when you think it needs one or two more minutes.
- Cool at least 30 minutes.
- Cut the pastry in half lengthwise and then into 1/2 to 1 inch strips crosswise.
- Store in an airtight container.
Somewhere in the original recipe for this, it says that the author likes that these don’t immediately appeal to children, and therefore are leftover when cookies trays are passed.
I feel this in my soul.
These are my hands-down favorite fave cookie that I make. I love almond extract. I love butter and cream cheese and sugar and actual almonds, and I love making a cookie so good, it flies under the radar like a spy drone.
Here’s the link to when I made them last year, if you need the play-by-play. I doubled them last year, because I don’t like sharing. I still don’t like sharing, but I only had one brick of cream cheese left in my fridge and it’s supposed to be 10 degrees outside tonight.
No problems at all making these, as usual. Even with the rolling out and measuring going on here, these are pretty straight forward. By far, the biggest challenge with these cookies are hiding them from my kids, because they’ve caught on how awesome they are.