Here is the second pocket in the advent calendar series… Some sort of Christmas treat or idea every day until Christmas.
These buttery, almond bites are tied for the honour of my favourite Christmas cookie. Use a good almond extract as it is key in this recipe. I love Nielsen-Massey as the aroma is out of this world.
1 cup butter, softened
1 cup sugar
1 egg yolk
1 tsp. almond extract
2 cups flour
2 T. sugar
1 tsp. cinnamon
1 egg white, beaten
1 cup blanched, sliced almonds
Cream butter and sugar. Add egg yolk; beat well. Stir in extract. Mix in flour until just combined.
Press onto parchment in 15×10” cookie sheet. Beat egg white until foamy; brush over dough. Top with almonds. Combine cinnamon and remaining sugar; sprinkle over the top.
Bake at 350 degrees for 25-30 minutes until lightly brown. (Do not over bake. You are aiming for a slightly chewy cookie). Cool on wire rack for 10 minutes. Using the parchment, slide the slab onto a cutting board. Using a ruler that is 1 inch wide, cut into diamond-shaped bars, by cutting straight the long way, and diagonally for the second cut. Cool completely, then store in a tin. These freeze very well.