Recipes and Cooking Almond Icebox Rounds 3.9 (45) These delicious little morsels are wonderfully easy and oh-so-delicious! Crushed almonds on the sides creates the extra crunch you didn't even know you needed. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Chill Time: 6 hrs Bake Time: 12 mins Total Time: 6 hrs 42 mins Servings: 60 Yield: 60 cookies Ingredients 1 cup butter, softened 1 3 ounce package cream cheese, softened ⅔ cup sugar ½ teaspoon salt ½ teaspoon vanilla ¼ teaspoon almond extract 2 cup all-purpose flour ¾ cup slivered almonds, toasted and chopped ⅔ cup sliced almonds, chopped Directions In a large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, salt, vanilla, and almond extract. Beat until combined, scraping bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the 3/4 cup toasted almonds. Divide dough in half. Shape each half into a 7- to 8-inch roll. Roll each roll of dough in 2/3 cup almonds. Wrap each roll in plastic wrap or waxed paper. Chill about 6 hours or until dough is firm enough to slice. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Cut rolls into 1/4-inch slices. Place slices 1 inch apart on the prepared cookie sheet. Bake in the preheated oven for 12 to 14 minutes or until edges are lightly browned. Transfer cookies to a wire rack; cool. Makes about 60 cookies. Tips 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. Print