Almond Butter Sticks

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5 from 23 votes

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

Prep Time30

Cook Time25

Total Time55

Course: Dessert

Cuisine: American

Keyword: almonds, butter cookies, cookies

Servings: cookies

Calories: 115kcal

Author: Tricia

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) (113g plus 15g)
6 ounces cream cheese room temperature (170g)
1 egg separated (white reserved for glazing)
⅓ cup sliced almonds (32g or 1 ⅛ oz)
1 tablespoon 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 with plastic wrap 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.

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