Saving Room for Dessert

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Almond Butter Sticks

5 from 21 votes

A melt-in-your-mouth delicious and tender cookie made with a cream cheese dough and an almond extract sugar filling

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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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Almond Butter Sticks

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 28 cookies
Course: Dessert
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 21 votes
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 (170g)
  • 2 teaspoons almond extract
  • 1 ½ cups all-purpose flour (196g)
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup unsalted butter room temperature, plus 1 tablespoon (divided)
  • 6 ounces cream cheese room temperature
  • 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. Scrape down the sides of the bowl and blend again. Add half the flour mixture and beat on low until combined scraping the sides as needed. 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 2 ½-inch strips crosswise.
  • Store in an airtight container.

Recipe Notes

  • Slightly adapted from a recipe by Pillsbury
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 115kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 92mg | Potassium: 40mg | Fiber: 1g | Sugar: 6g | Vitamin A: 191IU | Calcium: 21mg | Iron: 0.5mg

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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95 Comments

  1. Linda

    5 stars
    10 out of 10! These are delicious. I had this recipe pinned for a couple years on my “recipes to try” board. Boy do I wish I made them sooner. These are a keeper. I will be making another batch soon. Thank you for sharing.

    Reply

  4. Kris

    5 stars
    I serve this as the third course at breakfast at my B&B. My guest absolutely love them! I’m sure I use too much course sugar on top, but it’s so yummy.
    Thank you so much for this delightful little bar!

    Reply

  5. MaryC763

    5 stars
    These almond bars were amazing and yes, a big hit, at our Christmas get together. I just added a little extract almond paste on top of one half (on top of the sugar), to give it a little more almond flavor. I also added a little vanilla extract and almond extract to the dough as well. Obviously, I can never have enough almond flavor, LOL. Thank you for sharing the recipe!!

    Reply

    • Tricia Buice

      Hi Vivian. I have not tested these cookies using almond flour so I can say. If you want to give them a try, I would do part almond flour and part gluten free baking flour mixed. I fear all almond flour would be too moist for these cookies which are pretty tender. Good luck! Let us know how they turn out for you.

      Reply

  7. Cathy Euzenas

    5 stars
    I made these last night, didn’t realize I didn’t have almond extract, so used orange extract and some orange zest in the sugar mixture…OMG so GOOD! Not a crumb left on the plate, can’t wait to try it with almond extract.

    Reply

  8. Tricia Hinaman

    These cookies are delicious!!! Dough was very easy to work with, will definitely be making more!! Also made the fig cookies, they also were easy to do.

    Reply

  9. Stacey Piland

    5 stars
    Made these for my book club and they were a HUGE hit! Making them again this weekend for a bridal shower. Thanks for sharing the recipe!!

    Reply

  10. Denise

    5 stars
    These are the bomb!! I have made these before! It has become my favorite and hubby said it’s his favorite too! It has it all! It’s crunchy soft sweet but not too sweet with awesome flavor!! It’s a keeper in my favorite book of recipes!!!

    Reply

  11. joany Klotzsche

    5 stars
    Hi I made these today. They were a big hit. Easy and super delicious. Thank you for the recipe.

    Reply

  12. JILL HANSEN

    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

    • Tricia Buice

      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

  13. Julie

    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

  14. Tracy Rowan

    I used to make these cookies for Christmas every year, but lost the recipe decades ago. I’ve been looking for it online for the last ten years or so, and I am SO thrilled to see it here. Thank you!

    Reply

  15. Foodiewife

    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

  17. Marcia

    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

  19. Sarah

    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

    • Tricia Buice

      Hi Sarah – I am not sure if they freeze but I think they would be fine. Let me know if you try it and how it turns out so I can share with our readers. Thanks so much! Great question 🙂

      Reply

  20. Foodiewife

    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

  21. Kate

    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

    • Tricia Buice

      So happy you stopped in for a visit Kate! Can’t wait to explore your blog too 🙂 If you are going to bake, this would be a great recipe to try – so very tasty! Happy New Year!

      Reply

  22. Muna Kenny

    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

  23. Susan

    I just read that you are expecting another granddaughter! What great news! There is cause for lots of celebrating the new year for us both 🙂 Yours in pink and mine in blue!

    Reply

    • Denise

      5 stars
      These are amazing! I was wondering if you could use coconut or almond flour? I’d like to make them for a friend who’s gluten free!

      Reply

      • Tricia Buice

        I think it’s worth a try Denise – perhaps you can use the 1 to 1 gluten free flour. The almond flour sounds great, too. Let us know how it turns out for you if you give it a try.

        Reply

  25. Muna Kenny

    It’s my first time on your blog and I love it! Another beautiful blogger made your recipe and I wanted to come and see what else I was missing 🙂
    Wonderful recipe and the outcome looks elegant. Will try it soon.
    Thanks for sharing.

    Reply

  26. John/Kitchen Riffs

    I’ve had these! Or at least something really, really similar. Never made them though — never even thought to look for a recipe! So I’m glad you figured out the recipe and saved me the work. 🙂 These look excellent — good job! Thanks so much.

    Reply

    • Tricia Buice

      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

  33. Monique

    Now you make me want to bake again..and I am done:)

    I am making your duchess potatoes for Christmas eve dinner:) Thank you.
    I love your tree..I see memories iinstead of a theme.

    Reply

    • Tricia Buice

      Lots and lots of memories Monique. I am so jealous – wish I was done baking too! Hope you love the duchess potatoes – they were even great left over 🙂 Have a wonderful week!

      Reply

  34. Chris Scheuer

    I’ve never seen anything like this before but they sounds and look amazing Tricia, what a wonderful combination of ingredients! Your house looks so… pretty and such great news to need more stockings next year!!

    Reply

  35. Becky Green

    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

  37. Jennifer @ Seasons and Suppers

    Congratulations on your new grandbaby girls to come. All grandchildren are a blessing, but let’s face it – there are way more cute clothes for grandmas to have fun buying for little girls 😉 Love, love these! Almond is such a great flavour and even better with butter and sugar!

    Reply

  38. Mary

    I am so happy for you, Tricia! Those babies are going to be so very loved!! My weakness for almond desserts is in overdrive today, because it’s all I can do not to go try these cars this morning. Pure heaven!

    Reply

    • Tricia Buice

      I think you would like them Abbe – so easy to make and they taste kind of elegant 🙂 Not something you see everyday. We are very blessed Abbe – Happy Hanukkah to you and yours!

      Reply

  41. Beth

    Congratulations on another piece of exciting news! You must be thrilled to welcome two new grandchildren next year.
    And your almond butter sticks sound lovely.

    Reply

  44. Monica

    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

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