It’s been said that you can’t improve on perfection. Although I’m usually inclined to agree with that sentiment, I gave the classic snickerdoodle a twist this year, perfuming the buttery dough with almond paste and pure almond extract. Topped with toasted almonds, these cookies are utterly blissful.
If you love almond paste as much as I do (oh, how I adore it so!), you will fall head over heels in love at first bite. The texture is a dream – soft and pillowy, with just the slightest bit of chew… these are the cookies I could easily eat all day long.Print
- 2 2/3 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, at room temperature
- 4 oz almond paste, cubed
- 1 cup sugar
- 2 large eggs
- 1/4 tsp pure almond extract
For Rolling & Topping
- 1/4 cup sugar
- 2 tsp cinnamon
- 1/4 cup sliced toasted almonds
- Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. Beat butter, almond paste, and sugar in a large mixer bowl at medium speed until creamy; beat in eggs and almond extract until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
- Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 20 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Whisk together sugar and cinnamon in a shallow bowl. Scoop 1 1/2-inch balls of dough and dredge in cinnamon-sugar; place two inches apart on prepared baking sheets. Top with sliced almonds, pressing gently to adhere.
- Bake, rotating pans halfway through, for 12 minutes, until edges and tops are set. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature.
- Calories: 140
- Carbohydrates: 19