Other than new recipes I’ve stumbled across and saved or the occasional requested cake, I only really bake once a year … at Christmas. Every Christmas I make a combination of around 15 different kinds of cookies and candies. Some make an appearance every year. Others rotate in and out according to whim. And every year I try one brand new recipe.
Almond cookie strips went from being the new recipe to being one that works itself in and out of the rotation. My mother especially loved these, so anytime I knew we’d be together for Christmas, I made it a point to include them.
- 1 cup butter
- 1 cup sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1/8 teaspoon salt
- 2 cups flour
- 1 egg white
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon
- 1/2 cup finely chopped almonds
Preheat oven to 350°. Beat together butter and 1 cup sugar until light and fluffy. Stir in egg yolk, vanilla, almond extract and salt. Stir in flour and mix well. Pat into a 15.5 x 10.5 jellyroll pan.
Beat egg white until stiff, then add the remaining sugar, cinnamon and chopped almonds. Spread over the cookie dough.
Bake for 25-30 minutes. Remove from oven and let cool for 10 minutes. Cut into bars while still warm.