Making an Apricot-Almond Overnight French Toast left me with extra almond paste. I was going to throw it in the freezer for another occasion, but since it's the holidays and baking is already in the works, I decided to use it up another way and came up with these cookies.
Although these are very tasty, should you decide to make a batch, I'm guessing that yours will turn out less "rustic" looking than mine. I don't know about you, but I'm over all the $ I've spent on nuts lately - pecans, walnuts, almonds, etc... Rather than shelling out [not pun intended] for a bag of sliced almonds, I actually sliced some of the whole almonds I already had on hand. That's all well and good, but it's still easier to cut through the thin slices, so yours won't be quite so chunky.
1/2 c butter, softened
1/4 c sugar
3/4 c light brown sugar
4 oz almond paste
1 t almond extract
1/2 t salt
2 c flour
1 1/2 c sliced almonds
Optional - chocolate, sprinkles, etc. for decorating
- Cream together the butter, sugars, and almond paste
- Add the eggs, one at a time until incorporated, and the almond extract
- Whisk together the salt and flour and add to the butter mixture, a little at a time
- Mix in the almonds until evenly distributed
- Lightly oil (or spray with cooking spray) a sheet of plastic wrap (overhanging) and set inside a loaf pan
- Press the dough into the lined loaf pan, fold in the overhang, and press the dough into the pan to compact
- Pull up the plastic to make sure it didn't get pressed INTO the dough anywhere, then close lightly and freeze for at least an hour
- Preheat oven to 350
- Unwrap dough and turn out onto work surface
- Using a very sharp knife, cut into as thin slices as possible and transfer to parchment-lined trays
- Bake until lightly browned and golden around the edges (10-12")
- Once cooled, play around with dipping or drizzling with melted chocolate, sprinkles, additional chopped almonds, coconut, etc.