Almond Butter Sticks Recipe

02 April 2020 Bookmark • 0

Almond Butter Sticks are a soften-in-your-mouth delicious and gentle cookie made with a cream cheese dough and an almond extract sugar filling.

Occasionally I make those around the vacations and whenever I do, I'm wondering why they aren’t on our dessert tray each Christmas. It could no longer be the first cookie the kids seize however that’s because they don’t understand any higher – and we must maintain it that way.

Almond Butter Sticks Recipe

Mix granulated sugar with almond extract then spread on half the buttered dough.

Seal the two pieces collectively and brush with a gently overwhelmed egg white. Sprinkle with sliced almonds and a teaspoon of coarse sugar.

Cool earlier than slicing those almond butter sticks, then keep in an hermetic box.

INGREDIENTS :

¾ cup granulated sugar
2 teaspoons almond extract
½ cup unsalted butter, plus 1 tablespoon (divided)
6 ounces cream cheese
1 ½ cups all-purpose flour
¾ teaspoon salt
½ teaspoon baking powder
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. Add half the flour mixture and beat on low until combined. 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 1-inch strips crosswise.
Store in an airtight container.