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Almond Butter Sticks

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a plate of almond butter stick cookies topped with sliced almonds

Almond Butter Sticks are a melt-in-your-mouth delicious and tender cookie made with a cream cheese dough and an almond extract sugar filling.

Sometimes I make these around the holidays and each time I do, I wonder why they aren’t on our dessert tray every Christmas.  It may not be the first cookie the kids grab but that’s because they don’t know any better – and we should keep it that way.

 

Almond Butter Sticks -Almond Butter Sticks are a melt-in-your-mouth delicious, tender cookie made with a cream cheese dough and an almond extract sugar filling

The tender cream cheese dough is a dream to work with.

Roll into a 12″ x 12″ square, spread with softened butter and cut it in half.

 

Almond Butter Sticks -Almond Butter Sticks are a melt-in-your-mouth delicious, tender cookie made with a cream cheese dough and an almond extract sugar filling

Mix granulated sugar with almond extract then spread on half the buttered dough.

 

Almond Butter Sticks -Almond Butter Sticks are a melt-in-your-mouth delicious, tender cookie made with a cream cheese dough and an almond extract sugar filling

Seal the two pieces together and brush with a lightly beaten egg white.  Sprinkle with sliced almonds and a teaspoon of coarse sugar.

 

Almond Butter Sticks -Almond Butter Sticks are a melt-in-your-mouth delicious, tender cookie made with a cream cheese dough and an almond extract sugar filling

Cool before cutting these almond butter sticks, then store in an airtight container.

 

 

Almond Butter Sticks -Almond Butter Sticks are a melt-in-your-mouth delicious, tender cookie made with a cream cheese dough and an almond extract sugar filling

That is “if” you have any left.  The recipe makes about 24-28 cookies you won’t have to worry about storing them for long.

 

 

Almond Butter Sticks -Almond Butter Sticks are a melt-in-your-mouth delicious, tender cookie made with a cream cheese dough and an almond extract sugar filling

 

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A plate of almond butter sticks topped with sliced almonds

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5 from 2 votes

Almond Butter Sticks

Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Yield: 28 cookies
Course: Cookie
Author: Tricia
PRINT RECIPE
A melt-in-your-mouth delicious and tender cookie made with a cream cheese dough and an almond extract sugar filling

Ingredients

  • ¾ cup granulated sugar
  • 2 teaspoons almond extract
  • ½ cup unsalted butter, plus 1 tablespoon (divided)
  • 6 ounces cream cheese
  • 1 ½ cups all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • 1 egg, separated (white reserved for glazing)
  • ⅓ cup sliced almonds
  • 1 teaspoon coarse sugar for topping

Instructions

  • Preheat oven to 375° F.
  • 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 (½ 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 12x12-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 ½-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 ½-inch by 1-inch strips crosswise.
  • Store in an airtight container.

Recipe Notes

Slightly adapted from a recipe by Pillsbury

Here are a few more recipes you might also enjoy:

I absolutely love these Scandinavian Almond Bars from The View from Great Island.  I’ve had them and they really are fantastic.  If you love almond extract and almond flavoring as much as I do, I bet you’ll love these gluten-free Italian Almond Cookies from Barefeet in the Kitchen.  I’m also drooling over these pretty Chocolate Dipped Almond Cookies from Foodiecrush.  And don’t miss my most popular cookie recipe ever, for Raspberry Almond Shortbread Thumbprints.  All wonderful holiday cookies!

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72 Comments

  2. JILL HANSEN says

    Viewing your pictures, it looks as though you rolled the dough to about an 18 inch rectangle rather than a 12×12 square. Could you possibly have meant roll dough to 24″x12″ rectangle and then after cutting in half you’d have a 12×12 once placed on top of the other half. However, the finished product looks more rectangular than square. This sounds so delicious, but I’d appreciate clarification before I begin.
    Thank you.

    reply to this comment >

    • Tricia Buice says

      Hi Jill. The recipe is correct as written. In the video and photos, I rolled the dough into a 12×12-inch square. I cut the 12×12 in half and placed the now 6×12-inch half over the other 6×12-inch half. Once baked and cut in half you have two 3×12-inch sections which are cut into 1×3-inch cookies.

      reply to this comment >

  3. Julie says

    5 stars
    Simply amazing! I’ve made three batches this Christmas; they are a HUGE hit! I spread a very thin layer of raspberry jam on top of the butter for my third batch; it added a nice layer of additional flavor. This recipe is as keeper!😊

    reply to this comment >

  5. Foodiewife says

    A few years ago, somebody brought a plate of these (at least, I think they are the same) to a potluck. I kept filching more and more– they were so addicting! I have been looking for that recipe for so long and am so glad that I finally found it! Thank YOU!

    reply to this comment >

  7. Marcia says

    These are deserving of “high tea” and I sure tasted them the entire time I was reading the recipe. Because I’m Swedish, there’s coffee with an egg thrown in along with your almond cookie that warms my heart. My mom used a similar dough rolled out with almond paste and kept it in a whole piece (like a coffee cake.) I can’t wait to try these! Thank you.

    reply to this comment >

  9. Sarah says

    These look fabulous. Does anyone know if the cookies freeze well? I think they would be okay to freeze, but I’ve never tried freezing cookies with almond paste before. I like to bake a little bit ahead for my holiday cookie trays since I don’t have time to bake everything at once!

    reply to this comment >

  10. Foodiewife says

    Years ago, I went to a church function and there was a dessert buffet table. I grabbed a cookie that looked just like these. It was love at first sight. I’m a marzipan addict, and I kept filching more of those cookies. I wish I could have found the baker who brought them, because I would’ve begged for the recipe. I think I found it! It’s past Christmas, but that won’t stop me. Thank you!

    reply to this comment >

  11. Kate says

    I am new to your blog! It is lovely! I have enjoyed taking a tour; reading your stories and seeing your lovely photographs, recipes. Thank you for sharing. While I was going to NOT bake in the new year, I see that I must make an exception!!

    reply to this comment >

  12. Muna Kenny says

    Hi Tricia,
    I came back to tell you that these cookies are amazingly delicious and mind blowing! I made them and posted the recipe on my blog, of course I linked back to your post. I loved these cookies so much I wanted my readers to experience the same.
    Thank you for posting and sharing this recipe 🙂

    reply to this comment >

    • Tricia Buice says

      I have not tested freezing the dough Jo – but if I was going to try, I think I would mix the dough, form it into a small square, wrap it tightly and freeze. Once thawed you can then roll it out and continue with the recipe. It really comes together quickly so it’s not time consuming to make. If you make the entire recipe then freeze before baking that might work too – I just can’t say since I have not tried that. Good luck! Either way I think you will love these – they are so good 🙂

      reply to this comment >

  25. Becky Green says

    OH MY TRICIA! I can ONLY IMAGINE these MELT IN YOUR MOUTH!!!!! ;P They LOOK SCRUMPTIOUS!!!! An “Adult Christmas Cookie!” 😉 Yep, I’d keep it to myself!!!! CONGRATULATIONS on your big news too!!!! Your tree looks BEAUTIFUL!!!! 😉 AND THANK YOU for being so faithful in coming over to visit too!!!! (((HUGS!))) 😉

    reply to this comment >

  34. Monica says

    I loved what you said about these cookies and kids! haha! I totally get it. These cookies look and sound amazing! It’s the kind of “secret” recipe I think of when I think of special treats at the holidays in general that we don’t see often. I’ve never had these but I love the filling and all the almond goodness. So good with a cup of coffee or hot chocolate!

    reply to this comment >
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