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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.
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.
Mix granulated sugar with almond extract then spread on half the buttered dough.
Seal the two pieces together and brush with a lightly beaten egg white. Sprinkle with sliced almonds and a teaspoon of coarse sugar.
Cool before cutting these almond butter sticks, then store in an airtight container.
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.
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Almond Butter Sticks
- 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
- 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.
- 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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