almond cookies

Almond Cookies with Maple Glaze

By: Laura Sorkin

Prep Time: 8 Minutes

Cook Time: 15 Minutes

Servings: 36 cookies

This is a very straightforward, but definitely not boring shortbread-type cookie. It is ideal for afternoon tea or a light evening treat. We have listed Sugarmaker’s Cut Pure maple for the glaze but it would be an excellent opportunity to use one of Runamok’s barrel-aged maples. Almonds and WhistlePig Whiskey Maple? Yes, please.

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Ingredients

For the Cookies

  • 1½ cups all-purpose flour

  • ⅓ cup almond flour

  • ¼ cup cornstarch

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 cup unsalted butter, at room temperature

  • ⅔ cup granulated sugar

  • 1 large egg yolk

  • ¼ tsp almond extract

For the Glaze

  • ½ cup confectioners sugar

  • 2 Tbsp Runamok Sugarmaker’s cut pure maple syrup (or any of the barrel-aged maple)

  • 1 Tbsp milk

  • 1/4 cup sliced almonds

Instructions

  • 1 In a large bowl, stir together all-purpose flour, almond flour, cornstarch, baking powder and salt. Set aside.
  • 2 In a medium bowl or standing mixer, beat together butter and granulated sugar until fluffy.
  • 3 To the butter mixture, beat in egg yolk and almond extract until combined.
  • 4 Add flour mixture and stir until just blended.
  • 5 Divide the dough in half and roll each one into a 2" log. Wrap in waxed paper or parchment and chill for an hour or overnight.
  • 6 When you are ready to bake the cookies, preheat the oven to 325F and line a cookie sheet with parchment paper.
  • 7 Remove the chilled rolls from the fridge and slice them into 1/4" rounds. Place on the cookie sheet and put in the oven to bake for 15 minutes. If your oven is uneven, rotate the sheet halfway through. When the cookies just begin to show a hint of brown edges, remove from the oven.
  • 8 While the cookies are cooling, make the glaze by whisking the maple, milk, and confectioners' sugar together. It should be fairly thick but thin enough to drizzle.
  • 9 When the cookies are completely cool, push them close together on the sheet and drizzle the maple glaze in a zig-zag fashion. While it is still wet, sprinkle the almonds on top. Put them aside to let the icing set.