Author: Nikki
These cookies are so simple and the perfect quick sweet tooth fix! They are delicious!
- 1 package puff pastry (2 sheets)
- 8 ounces almond paste
- ¾ cup sugar
- 1 egg
- ½ cup finely ground almond
- ⅔ cup coarse sugar
Glaze
- 1 cup powdered sugar
- 3 to 4 Tablespoons heavy cream
- ½ teaspoon almond extract
- Thaw puff pastry according to package directions.
- In medium bowl combine almond paste, sugar and egg. Beat for five minutes until smooth.
- Unfold one pastry sheet on a lightly floured workspace. Roll out to a 10 x 14 in rectangle. Spread half the filling evenly over rectangle. Sprinkle half of the almonds over the top. Roll up pastry evenly from both short ends until both ends meet in the middle.
- Cover dough with plastic wrap and freeze for 1 hour. Repeat this process with the other pastry sheet.
- Preheat oven to 350 degrees F.
- Place parchment sheet on cookie sheet a cut rolls crosswise into ¼ inch slices spacing them 1 inch apart on cookie sheet.
- Sprinkle cookies with coarse sugar.
- Bake for 13 to 15 minutes until cookies are firm and the bottom are lightly brown.
- Let cookies cool 5 minutes and transfer to a cooking rack.
Directions for Glaze
- Combine all ingredients in small bowl and mix until smooth. Use more powdered sugar or heavy cream as needed to reach desired consistency.
- Drizzle over cooled cookies.
Adapted from Taste of Homes
Recipe by Chef in Training at https://www.chef-in-training.com/almond-crisp-cookies/
3.2.2925