Sugared Almond Sticks
Submitted by dsinglet
Buttery shortbread sticks with ground almonds baked into the dough and a crunchy almond-sugar topping. These elegant little cookies snap with a satisfying crumble and make 3 dozen in under an hour.
YIELD
3 dozenPREP
25 minCOOK
15 minREADY
40 minThink of these as the sophisticated cousin of the sugar cookie. Blanched almonds get ground right into a buttery shortbread dough alongside almond extract for a double punch of nutty flavor.
The dough gets rolled into long ropes, brushed with egg white, and showered with a crunchy almond-sugar mixture before slicing into dainty two-inch sticks.
They come out of the oven golden and fragrant, with a tender snap that practically melts on your tongue.
At 3 dozen per batch, they’re ideal for holiday cookie tins, afternoon tea, or gifting in a pretty box.
Pro Tips
- Grind the blanched almonds in a blender until fine but not pasty. You want a sandy texture, not almond butter
- Keep your hands well-floured when rolling the dough ropes so they don’t stick
- Let cookies cool on the sheet for 5 minutes before moving, as they’re delicate when hot
Ingredients
Directions
Grind almonds in blender.
Mix 2 tablespoons almonds with 2 tablespoons sugar and set aside.
Combine remaining almonds, flour, ⅓ cup sugar and salt.
Cut in butter until mixture resembles coarse crumbs.
Add egg yolk and almond extract; mix well.
Divide dough into six portions on lightly floured surface.
With floured hands, roll each portion into a rope 12 inches long.
Brush tops generously with egg white.
Sprinkle with reserved almond-sugar mixture.
Cut each strip into cookies 2 inches long.
Place on-inch apart on ungreased cookie sheet.
Bake at 350℉ (180℃) F for 14 to 15 minutes.
Cool 5 minutes before removing.
Comments
