The manufacturing procedure is extremely simple, you just require to adhere to the methods that we have actually written on this page. The complying with are the stages of how to cook Almond Butter Sticks.
Sometimes I make these around the holidays and each time I do, I wonder why they aren’t on our dessert tray every Christmas. It may not be the first cookie the kids grab but that’s because they don’t know any better – and we should keep it that way.
The tender cream cheese dough is a dream to work with. Roll into a 12″ x 12″ square, spread with softened butter and cut it in half.
- 3/4 cup granulated sugar
- 2 teaspoons almond extract
- 1/2 cup unsalted butter, plus 1 tablespoon (divided)
- 6 ounces cream cheese
- 1 1/2 cups unbleached all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 egg, separated (white reserved for glazing)
- 1/3 cup sliced almonds
- 1 teaspoon coarse sugar for topping
- Preheat oven to 375 degrees.
- Line a cookie sheet with parchment paper and set aside.
- In a small bowl combine the sugar and almond extract; cover and set aside.
- In a medium bowl whisk together the flour, salt and baking powder.
- In a large mixing bowl combine 8 tablespoons (1/2 cup) butter and cream cheese. Beat on low until blended. Add the egg yolk and blend until smooth. Add half the flour mixture and beat on low until combined. Add the remaining flour and blend just until the dough starts to come together.
- Transfer the dough to a floured work surface. Knead by hand about 25 strokes until the dough is pliable. Roll or press into a 12×12 inch square. Spread with the remaining 1 tablespoon of butter.
- Cut the dough in half and place one half on the prepared cookie sheet, butter side up.
- Spoon the sugar mixture to within 1/2-inch of the dough edges all the way around. Place the remaining dough half, butter side down, over the sugar. Press the edges tightly to seal.
- Brush the dough with a lightly beaten egg white. Sprinkle with almonds and coarse sugar.
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