Count me in as someone who is slightly obsessed with almonds. I love them in salads, I eat far too many of them for munching in general, and they’re awesome in cookies too! In this recipe, these shortbread-type cookies are almond-flavored with extract… but there are a good deal of slivered almonds tucked inside and outside of the cookies too.
Here’s what you’ll need for this recipe. My eggs-of-choice are always Eggland’s Best. They stay fresher longer than ordinary eggs, they’re only 60 calories per egg, and they are full of healthy protein and more vitamins and minerals compared to ordinary eggs.
Once you get your dough mixed up, you’ll cover it with plastic wrap and refrigerate it for an hour to firm it up a bit.
The dough is rolled into balls, dunked in egg white and smashed down a little bit on the cookie sheet. A few slivered almonds top it off.
When these guys come out of the oven, they are dusted with powdered sugar. The warm cookies soak up some of that sugar, then they’re lightly dusted again when cooled.
And there’s your new holiday cookie! Or any-time-of-year cookie, really. These flaky almond cookies are a lovely sweet treat! For more information, you can visit EgglandsBest.com. Follow Eggland’s Best on Facebook, Instagram, Pinterest and Twitter.
Here are a few more holiday cookies you might enjoy:
Snow Globe Cookies by Princess Pinky Girl Holly Cookies by RecipeGirl Red Velvet Cheesecake Cookies by Two Peas and Their Pod Candy Cane Kiss Cookies by RecipeGirl
Disclosure: This recipe was created in partnership with Eggland’s Best. I only write about products that I already use in my kitchen- and this is one of them! RecipeGirl.com maintains full editorial control of the content published on this site. As always, all thoughts, opinions, and enthusiasm for products are entirely my own.
