Yield: Yields about 2 dozen cookies.
Of the three different cookies you can make with the versatile Almond Dough, this is the simplest: the dough is simply sliced and rolled in raw sugar for a crunchy, crumbly cookie that’s not too sweet.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
If you’re not serving the cookies within a day or two, freeze them in airtight containers and defrost at room temperature.
Excellent cookies that receive rave reviews. I do not form a log. I freeze the dough as a flatten disk to minimize handling. After defrosting, I roll out the dough and cut out shapes with a cookie cutter. Slices from a log would easily crumble if the dough dries ever so slightly during preparation.
My husband first made these cookies along with all the variations at Christmas time years ago. I continue to make these and the hazelnut crescents every Christmas, but I make these Almond Sables throughout the year as they are my husband and my son's favorites and they are so simple to make. The dough stores well in the refrigerator so that you can bake them fresh in a flash. They stay nice and crunchy stored in a cookie tin. Everyone that has tried them has loved them!
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?