Recipe Image

Melting Moment Almond Cookies

  • Beginner
  • 3 dozen cookies
  • 4 hr 35 min
Baking Success Or Baking Mess


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


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.)

Preheat oven to 350°F.

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.

Beat egg and water together. Brush over cookies. Press a whole almond into center of dough.

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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