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Melting Moment Almond Cookies

Melting Moment Almond Cookies




3 dozen cookies


4 hours 35 minutes


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  • 1 cup whole OR slivered almonds
  • 1 cup all-purpose flour
  • 3/4 cup butter OR margarine
  • 1/2 cup Fleischmann's® Corn Starch
  • 1/2 cup powdered sugar
  • 3/4 teaspoon almond extract
  • 36 whole blanched almonds
  • 1 egg
  • 1 tablespoon water



  1. Place 1 cup almonds in bowl of food processor. Pulse 10 times or until coarsely chopped. Add flour, butter, corn starch, sugar and almond extract. Process 30 seconds or until mixture forms a ball. (if necessary, refrigerate dough for 30 minutes to 1 hour or until easy to handle.)
  2. Preheat oven to 350°F.
  3. Shape dough into 1-inch balls. Place 1-1/2 inches apart on ungreased cookie sheets; press with flat-bottom glass dipped in flour to scant 1/4-inch thickness.
  4. Beat egg and water together. Brush over cookies. Press a whole almond into center of dough.
  5. Bake 10 to 12 minutes or until edges are lightly browned. Cool completely on wire rack. Store in tightly closed container.


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