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Source: Better Homes and Gardens


Recipe Summary

30 mins
4 hrs
8 mins
4 hrs 38 mins
about 70 cookies


Ingredient Checklist


Instructions Checklist
  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, vanilla, and almond extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

  • Divide dough in half. Tint one portion of dough using red food coloring. Stir or knead ground almonds into the remaining dough portion. Cover each portion and chill about 1 hour or until dough is easy to handle. Divide each portion in half.

  • Between two sheets of waxed paper, roll one portion of the red dough into 12x8-inch rectangle. Repeat using one potion of almond dough. Remove the top sheets of waxed paper. Invert one rectangle on top of the other; press together gently to seal. Remove the remaining sheet of waxed paper. Tightly roll up rectangle, starting from a long side; pinch seam to seal. Repeat with the remaining portions of dough. Wrap each roll in waxed paper or plastic wrap. Chill about 3 hours or until dough is firm enough to slice.

  • Preheat oven to 375°F. Lightly grease a cookie sheet. Using a sharp knife, cut rolls into 1/4-inch slices. Place slices 2 inches apart on the prepared cookie sheet. Bake about 8 minutes or until tops are set. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

45 calories; fat 2g; cholesterol 8mg; saturated fat 1g; carbohydrates 6g; mono fat 1g; sugars 3g; protein 1g; vitamin a 64.7IU; niacin equivalents 0.2mg; folate 7.1mcg; sodium 30mg; potassium 8mg; calcium 4mg; iron 0.2mg.