Rating: 4.74 stars
133 Ratings
  • 5 star values: 109
  • 4 star values: 16
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1

These cookies are my family's favorite cookie. They are simple to make, unique and pretty. A wonderful recipe to make for a cookie exchange. Take your recipe along, everyone will want a copy!

Recipe Summary test

prep:
10 mins
cook:
10 mins
additional:
10 mins
total:
30 mins
Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • In a medium bowl, cream butter and sugar. Add egg and almond extract; mix until fluffy. Stir in flour, baking powder and salt; mix well.

  • Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds.

  • Bake in preheated oven 12 to 15 minutes or until edges are slightly browned. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. When cool, drizzle with almond icing.

  • Almond icing: In a small bowl, stir together powdered sugar, almond extract, and milk until smooth. Drizzle over the cookies.

Nutrition Facts

68 calories; protein 0.9g; carbohydrates 10.4g; fat 2.6g; cholesterol 9.1mg; sodium 48.1mg. Full Nutrition
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Reviews (131)

Most helpful positive review

Rating: 5 stars
02/27/2006
Wonderful! These were not only amazing to eat, but they also smelled terrific. I doubled the almond extract (I LOVE the smell/taste of almonds...so if you're a big almond fan, I recommend this) and ended up adding an extra egg because my dough wasn't moist enough. This gave the cookies an even lighter consistancy and REALLY made them melt in your mouth. I will be making these again soon...thanks for the recipie! Read More
(60)

Most helpful critical review

Rating: 3 stars
01/22/2008
I'm afraid I'm going to be the odd ball here but I found these to be a bit boring even after glazing them. Plus you have to eat them the first day or so because the get stale VERY FAST! Wouldn't bother with them again. Sorry Read More
(11)
133 Ratings
  • 5 star values: 109
  • 4 star values: 16
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/18/2011
This is a great recipe! I've been to two cookie parties in the past week and these cookies were a huge hit. I use the following ways to cut down on clean-up. I use parchment paper, a rolling pin, a pizza cutter and a 3x5 index card. Wrap a piece of parchment paper around the log. Roll flat with the rolling pin. A 3x5 index card makes a nice tool for measuring width. Sprinkle almonds onto dough, press down into dough with parchemnt paper. Bake on parchement paper and voila! no clean-up. TEN minutes after removing from oven, use pizza cutter to cut strips into diagonals. Use a good quality ziplock bag to ice cookies. Put icing in bag, press out air, close and cut a TEENY hole in one corner. Again, no clean-up! Read More
(60)
Rating: 5 stars
02/27/2006
Wonderful! These were not only amazing to eat, but they also smelled terrific. I doubled the almond extract (I LOVE the smell/taste of almonds...so if you're a big almond fan, I recommend this) and ended up adding an extra egg because my dough wasn't moist enough. This gave the cookies an even lighter consistancy and REALLY made them melt in your mouth. I will be making these again soon...thanks for the recipie! Read More
(60)
Rating: 5 stars
06/05/2007
These were so easy, and SO good. They were a hit at my brother's birthday party and disappeared pretty quickly. I used 3/4 cup of Trader Joe's Almond Meal in place of 3/4 cup the flour to give it more of an almond flavor. I also doubled the amount of almond extract in the cookies and in the icing. Mmmm almondy! Read More
(30)
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Rating: 5 stars
07/15/2003
I found this recipe a while back in a cookbook and made it as part of my Christmas baking. Everybody always raved about it. This year I had moved and packed away my recipes so I couldn't make it. Fortunately I found this recipe again and can make it for next year (if I still haven't unpacked my other recipes!). Thanks Marji for providing this great cookie recipe! Read More
(12)
Rating: 5 stars
12/14/2008
These are very popular bars with friends as well as at a bake table for sale. Instead of icing before baking I use an egg wash on the flattened logs then sprinkle chopped almonds and Swedish Pearl Sugar.. they are pretty and less messy to store. Read More
(11)
Rating: 3 stars
01/22/2008
I'm afraid I'm going to be the odd ball here but I found these to be a bit boring even after glazing them. Plus you have to eat them the first day or so because the get stale VERY FAST! Wouldn't bother with them again. Sorry Read More
(11)
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Rating: 5 stars
02/05/2012
excellent recipe. i added more almond extract as well (doubled). i also divided almonds used half as written in recipe then made sugared almonds by mixing almonds and a tablespoon of sugar in pan on stove (medium high heat) until sugar melted coating the almonds then spread on wax paper to cool. after glazing cookies i sprinkled the coated almolds on top of glaze. Read More
(10)
Rating: 5 stars
12/21/2003
Thanks Marji. This is a great recipe. My only change was to up the almond extract by 1/4 tsp. in both the dough and the icing (because I really like a pronounced almond flavor) & since I didn't have slivered almonds I used crushed toasted unblanched almonds. Read More
(10)
Rating: 5 stars
12/09/2009
Marji THANK YOU! You have brought a very happy memory to life and if my Norwegian grandmother (who died 30 years ago today not realizing her dream of making me a baker) were alive she'd be doing handstands (at the ripe age of 115). I finally made some MARVELOUS cookies (so marvelous that I forgot to make the icing!)! The icing on the cake (no pun intended) is that they were a staple of our Norwegian family and just the very first recipe that my grandmother tried to teach me. Thank you for the melt-in-your-mouth. almost marzipan recipe. This will become a regular in our household (even without the nuts which hubby can't eat -- I made half with and half without almonds). An added plus is that my Canadian-Irish hubby said that they were "sex in a cookie". I had to put them away so that there would be some left for tomorrow. Mange takk Marji! Read More
(10)