Almond Cookies
(Alfafores de Almendras - Argentina)


  • 1 3/4 cups unbleached all-purpose flour
  • 3/4 cup finely ground blanched almonds
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon cognac
  • 1/4 teaspoon almond extract
  • 4 tablespoons heavy cream
  • 3/4 cup slivered almonds


  1. Mix thoroughly the flour, ground almonds, baking powder and salt in a medium size mixing bowl.
  2. Cream butter and sugar in a large mixing bowl. Add egg, cognac and almond extract; beat until light and fluffy. Gradually stir in the dry ingredients and mix well to make a smooth dough. Gather the cookie dough into a ball, wrap it in plastic, and chill in the refrigerator for 2 hours or overnight.
  3. Roll the dough out to a thickness of 1/8 inch, working with one third of it at a time, on a lightly floured surface. Cut the dough with fancy cookie cutters. Carefully transfer the cookies to buttered cookie sheets. Brush lightly with cream and put a few slivered almonds on top of each.
  4. Bake the cookies on the upper rack of a preheated 350 degree F oven for 6 to 8 minutes, or until they are golden brown. Gently remove the cookies with a spatula to wire racks to cool.
  5. Serve the almond cookies, or store them, once they are completely cooled, in an airtight tin at room temperature for up to 1 week.

Makes about 3 dozen 2 1/2 to 3-inch cookies.

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