High Altitude Almond Paste Cookies
Soft and chewy almond paste cookies, made with almond flour in the cookie dough, almond paste filling, and sliced almonds sprinkled on top.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- ½ cup unsalted butter, melted
- ⅓ cup light brown sugar, lightly packed
- ⅓ cup granulated sugar
- 1 ½ tsp vanilla extract
- 1 large egg
- 2 tbsp golden syrup
- 2 cups all-purpose flour, fluffed, spooned and leveled
- ½ cup almond flour
- 1 ½ tsp corn starch
- ¾ tsp baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cardamom
- 8 oz almond paste
- 1 egg white
- ½ cup sliced almonds
Instructions
Make the Dough
- In a bowl, whisk together the melted butter, brown sugar, granulated sugar, vanilla, egg and golden syrup, until smooth.
- Separately, combine the flour, almond flour, corn starch, baking soda, salt and cardamom. Add the dry ingredients to the wet, and stir everything together with a spatula, until you have a soft dough.
Shape the Cookies
- Use a medium cookie scoop to portion the dough into 20 equal portions.
- Divide the almond paste into 20 equal portions. You can do this by simply cutting the block of almond paste into 4ths, then cutting each chunk into 5 smaller pieces. Roll the pieces of almond paste into balls, then flatten into disks.
- Take a ball of cookie dough, flatten it in your hands, and press an almond paste disk into the center. Wrap the dough around the almond paste so it's enclosed, and slightly flatten the cookie into a disk. Repeat with the remainder of the dough and almond paste.
- Now brush the top of the cookies lightly with egg white, then press them into the sliced almonds. The egg white will help the sliced almonds to stick to the cookies.
- Refrigerate the cookies for 30 minutes while you preheat the oven.
Bake
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Line a baking sheet with parchment paper, and place the chilled cookies several inches apart on the baking sheet. Keep the rest of the unbaked cookies refrigerated until ready to bake.
- Bake for about 10-11 minutes, until the edges are set and golden brown and the cookies are puffed.
- Cool for several minutes on the baking sheet, then transfer to a cooling rack to cool completely.
Notes
Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3-6 months.
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