Grandmas Almond Christmas Cookie

Author's Note

I have such fond memories of visiting Grandma Virginia at Christmas time. She was always so happy to see us, and I have nothing but loving and fun memories of those times. One memory that is forever with me is when she brought out her plate of Christmas Cookies! My favorites were the chocolate press cookies, and of course her almond cookies. I remember her telling me these were a Danish cookie that her grandmother taught her to make. I am glad that I finally got the recipe on paper and can share it with my children.

Grandmas Almond Christmas Cookie

Simple almond butter cookie, decorated with almond slivers, sugar and egg wash. Fantastic dense almond explosion in your mouth, with a crisp texture and wonderful almond coating.

Ingredients

7 oz Almond paste (grated with large hole) ¹
3/4 c sugar
10 tblsp unsalted butter, softened (One stick, plus 2 tblsp)
1 large egg yolk ²
1/4 tsp vanilla extract
1 3/4 cups all-purpose flour, more for rolling out
1/4 tsp salt
1/2 c whole almond slivers
2 pkgs vanilla sugar ³

^# indicates possible substitutions

Substitutions

For: 7 oz Almond paste (grated with large hole) use: Odense is a great and recommended brand here
For: 1 large egg yolk use: Save the egg white for later
For: 2 pkgs vanilla sugar use: Large granulated decorating sugar can also be used

Instructions

By: Monica Granlove

Grate the almond paste using a large hole grater. Press the small bits through the holes. Cold paste works best. Add this and the sugar to a stand mixer, and using the whip beat these together until the texture resembles sand.
By: Monica Granlove

Keeping the whip on the mixer, add the softened butter and mix until very well combined. Add the egg and beat for 4 or 5 minutes until light and fluffy. Add the vanilla.
By: Monica Granlove

Switch to a paddle beater, and sift in the flour and salt mixture. Beat until just mixed. Do not over mix.
By: Monica Granlove

Take the batter out of the bowl and flatten on the counter or inside a zip-top bag. Refrigerate for 2 hours until very firm.
Preheat oven for 350 degrees and prepare your cookie sheets. Parchment or silicone mats are best.
By: Monica Granlove

Roll cookie batter on a well-floured surface until 1/8" thick. Use a circular cookie cutter, or as mu grandmother used, a jelly jar. Lay out the cookies on the sheets leaving about 1/2" space between.
By: Monica Granlove

Once all cookies are rolled out and cut, start with one pan and use the leftover egg white and mix with equal part of water and brush on a liberal coating of wash on each cookie.
By: Monica Granlove

Once all cookies have been decorated, add an extra layer of egg wash before putting into the oven.
By: Monica Granlove

Once the almond slivers have been added and the last egg wash applies, decorate each cookie with vanilla sugar to taste.
By: Monica Granlove

Bake for 12 to 14 minutes until edges are slightly brown. Remove from oven and cook on racks.