Almond Café Cookies

(14)
  15 reviews
  • 30|min prep time
  • 1|hr|10|min total time
  • 6 ingredients
  • 24 servings

2
packages Pillsbury™ Ready to Bake!™ refrigerated sugar cookies
8
oz almond paste
2
tablespoons apricot preserves
1
cup Pillsbury BEST® All Purpose Flour
2
egg whites
1 1/4
cups sliced almonds

Directions

  1. 1 Heat oven to 375°F. Line large cookie sheets with parchment paper.
  2. 2 In large bowl, break up cookie dough and almond paste. Add flour and preserves; knead until well blended and mixture forms a ball. Pat into 6x9-inch rectangle. Cut into 24 pieces.
  3. 3 In small bowl, beat egg whites with fork or wire whisk until foamy. In another small bowl, place almonds.
  4. 4 Shape each dough piece into ball. Flatten to 3-inch round. Dip one flat side into egg whites, coating one side only. Place coated side down onto almond slices. Lightly press to coat with almonds. Place 2 inches apart on cookie sheets, almond side up.
  5. 5 Bake 13 to 18 minutes or until cookies are light golden brown. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes. Store in covered container.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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