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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Almond Galettes

Makes: 36 servings Yield: 36 (2-inch) cookies
Prep 30 mins Bake 375°F 7 mins to 9 mins
Almond Galettes
  • 1 8  ounce can  almond paste
  • 1  cup  butter, softened
  • 1/2  cup  sugar
  • 2  teaspoons  finely shredded lemon peel
  • 1/2  teaspoon  almond extract
  • 2  cups  all-purpose flour
  • 2  egg yolks
  • 4  teaspoons  water
  • 1/4  teaspoon  almond extract
  •  Sliced almonds

1. Lightly grease a cookie sheet; set aside.

2. Crumble almond paste into a large mixing bowl. Beat with an electric mixer on medium to high speed for 30 seconds. Add the butter and beat for 30 seconds more. Add the sugar, lemon peel, and the 1/2 teaspoon almond extract. Beat about 2 minutes more or until combined, scraping sides of bowl occasionally. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half.

3. On a lightly floured surface, roll half of the dough at a time to 1/4-inch thickness. Using a 2-inch square scalloped cookie cutter, cut out dough. Place on prepared cookie sheet.

4. In a small bowl beat the egg yolks, water, and the 1/4 teaspoon almond extract until combined. Brush the egg mixture onto cookies. Place 2 almond slices on each cookie.

5. Bake in a 375 degree F oven for 7 to 9 minutes or until edges are firm and bottoms are very lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. Makes about 36 (2-inch) cookies.

Nutrition Facts (Almond Galettes)
  • Servings Per Recipe 36,
  • cal. (kcal) 114,
  • Fat, total (g) 7,
  • chol. (mg) 25,
  • sat. fat (g) 3,
  • carb. (g) 11,
  • pro. (g) 2,
  • sodium (mg) 53,
  • Percent Daily Values are based on a 2,000 calorie diet

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