Name: German Almond Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 8 h 30 min
Cuisine: German
Ingredients: 4 1/2 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon ground cinnamon (heaping); 1 cup white sugar; 1 cup brown sugar (firmly packed); 1 cup butter (salted); 1 cup lard (or shortening); 3 large eggs; 8 ounces slivered almonds

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Introduction

German Almond Cookies are a delightful treat combining a tender texture with the rich flavor of cinnamon and almonds. These classic cookies are perfect for holiday baking or any time you want a nutty, sweet snack.

The image shows six oval-shaped cookies stacked slightly overlapping on a pink and white checkered cloth over a white marbled texture. Each cookie is light brown with small pieces of white almond scattered throughout, giving a textured look. The edges of the cookies are smooth and slightly darker than the middle, which looks soft and chewy. A few almond slivers are scattered around the cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup white sugar
1 cup brown sugar (firmly packed)
1 cup butter (salted)
1 cup lard or shortening
3 large eggs
4 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon (heaping)
8 ounces slivered almonds

Instructions

Step 1: Cut two pieces of wax paper or parchment paper about 12 inches long and set aside.
Step 2: Place both sugars in a large mixing bowl.
Step 3: In a small saucepan, melt butter and lard or shortening over low heat. Once melted, pour it over the sugar.
Step 4: With the mixer on low, mix until all sugar is moistened and no dry granules remain.
Step 5: Add the eggs and mix well.
Step 6: While mixing, add baking soda, then cinnamon, and combine thoroughly.
Step 7: Turn off the mixer and add the flour. Mix just until flour is no longer visible.
Step 8: Add the slivered almonds and mix until evenly distributed.
Step 9: Divide the dough between the two sheets of wax paper and form into rectangles about 2 inches tall and 3 inches wide. Wrap tightly and refrigerate on a cookie sheet for at least 8 hours or overnight.
Step 10: Preheat the oven to 350°F (175°C).
Step 11: Unwrap the cookie logs and slice into 1/4 to 1/2 inch thick pieces. Thicker slices will yield softer cookies but require slightly longer baking time.
Step 12: Place the cookies at least 1 inch apart on an ungreased baking sheet.
Step 13: Bake for 8 to 10 minutes, or until edges just begin to brown and tops are no longer wet-looking.
Step 14: Remove from the baking sheet and transfer to a cooling rack to cool completely.

Tips & Variations

For a more intense almond flavor, lightly toast the slivered almonds before adding them to the dough.
If you prefer a richer cookie, substitute the lard with all butter.
Try adding a teaspoon of almond extract for an extra almond aroma.
Thinner slices yield crispier cookies, while thicker slices stay soft and chewy.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They also freeze well—wrap tightly and freeze for up to three months. To reheat, warm briefly in a low oven for a few minutes to restore freshness.

How to Serve

A close-up of six oval-shaped cookies arranged in two rows, placed on a white marbled surface covered with a red and white checkered cloth. The cookies are light brown with a slightly darker edge and have small white almond pieces scattered inside the dough. The cookies have a smooth texture and appear thin and slightly soft. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only butter instead of butter and lard?

Yes, using all butter will create a slightly richer flavor, though the texture may be a bit less tender compared to the traditional combination with lard.

How long do the cookies need to rest in the refrigerator?

Resting the dough for at least 8 hours or overnight allows flavors to meld and helps the dough firm up for easier slicing, resulting in better-shaped cookies.