Almond Sandies
Submitted by marebare
Tender drop cookies with slivered almonds and almond extract, baked at low temperature until lightly golden. Classic sandies that melt in your mouth.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minCreamed butter and sugar create a delicate base for these tender cookies scented with almond extract.
Slivered almonds fold into the dough, providing textural contrast and doubling down on nutty flavor.
The low baking temperature ensures cookies stay pale and tender rather than crisp, achieving that signature sandie texture that dissolves on the tongue.
Baking Tips
- Cream butter and sugar thoroughly for the lightest, most tender texture
- Fold almonds in gently to avoid overmixing which toughens cookies
- Bake at low temperature until just barely golden at the edges
- Cool completely on the baking sheet as these are very delicate when warm
Ingredients
Directions
In a mixing bowl, cream butter and sugar.
Add extract; mix well.
Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture.
Fold in almonds. Drop by rounded teaspoonfuls onto ungreased baking sheets.
Bake at 300℉ (150℃) for 22 to 24 minutes or until lightly browned.
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