Print

German Almond Cookies Recipe

Print Recipe

★★★★★

4.6 from 126 reviews

These German Almond Cookies are a deliciously buttery, cinnamon-spiced treat packed with crunchy slivered almonds. The dough is conveniently prepared in logs and chilled overnight, then sliced and baked to golden perfection, resulting in crisp edges and tender centers. Perfect for almond lovers craving a classic, rich cookie with a hint of warmth from cinnamon.

Ingredients

Scale

Dry Ingredients

  • 4 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon (heaping)

Wet Ingredients

  • 1 cup white sugar
  • 1 cup brown sugar (firmly packed)
  • 1 cup butter (salted)
  • 1 cup lard (or shortening)
  • 3 large eggs

Add-ins

  • 8 ounces slivered almonds

Instructions

  1. Prepare wax paper: Cut 2 pieces of wax paper or parchment paper about 12 inches long and set aside for shaping the dough logs.
  2. Mix sugars: Place both white and brown sugars into a large mixing bowl.
  3. Melt fats: In a small saucepan, gently melt the butter and lard (or shortening) over low heat. Once melted, pour the mixture over the sugars.
  4. Combine fats and sugar: Using a mixer on low speed, blend until the sugar is fully moistened and no dry granules remain.
  5. Add eggs: Incorporate the eggs into the mixture and mix thoroughly.
  6. Add leavening and spice: With the mixer running, add baking soda followed by the cinnamon and continue mixing well.
  7. Incorporate flour: Turn off the mixer and gradually add the flour; mix just until the flour disappears and the dough begins to come together.
  8. Add almonds: Fold in the slivered almonds evenly throughout the dough.
  9. Shape dough logs: Divide the dough between the two wax paper sheets, forming each into a rectangle approximately 2 inches tall and 3 inches wide. Wrap tightly in wax paper and place on a cookie sheet in the refrigerator to chill for at least 8 hours or overnight.
  10. Preheat oven: Heat the oven to 350°F (175°C).
  11. Slice cookies: Unwrap the chilled dough logs and cut into 1/4-inch to 1/2-inch thick slices. Thicker slices will yield softer cookies but require slightly longer baking time.
  12. Arrange cookies: Place the cookie slices on a baking sheet, spacing them at least 1 inch apart to allow for spreading.
  13. Bake: Bake in the preheated oven for 8 to 10 minutes, or until edges begin to brown and tops appear set without wetness.
  14. Cool: Remove cookies from the baking sheet and transfer to a cooling rack to cool completely.

Notes

  • Using lard gives a distinctive texture and flavor; shortening is a suitable substitute if preferred.
  • Chilling the dough overnight is essential to develop flavor and ensure easier slicing.
  • Adjust slice thickness to control cookie softness and baking time.
  • Store cookies in an airtight container to maintain freshness for up to one week.

Keywords: German almond cookies, almond cookies, cinnamon cookies, holiday cookies, buttery cookies, traditional German recipes

Find it online: https://freshrecipehub.com/german-almond-cookies-recipe/