Almond Snickerdoodles
A classic Snickerdoodles recipe gets a modern makeover with the delicious flavor of Odense Almond Paste. We think you’ll like this new treat.
Before you start, be sure to have Odense Almond Paste on hand
Odense Almond Paste & Marzipan available in major grocery stores and online.
Time
40 minutes to assemble
12-15 minutes to bake per tray
12-15 minutes to bake per tray
Yield
3- 3 1/2 dozen cookies
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 1/3 cups sugar
- 2 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Topping:
- 1/4 cup sugar, 2 teaspoons ground cinnamon
Directions
- Preheat oven to 375°F. Line cookie sheet with parchment paper or lightly grease.
- Add Almond Paste (grated using large hole side of a box grater), butter and sugar to a medium bowl. Mix on a low speed until well combined. Turn mixer to high and beat 2 to 3 minutes, occasionally scraping down sides of bowl.
- Add eggs one at a time and beat on high until light and fluffy. Mix in vanilla extract.
- Sift the flour, baking powder and salt into almond mixture. Mix until just combined.
- Scoop by level tablespoons and drop on prepared sheet. Chill in freezer.
- While they are chilling (it only takes minutes), mix the sugar and cinnamon together in a small bowl.
- Shape one tray of chilled dough into balls by rolling between palms. Swirl the balls in the topping and place on cookie sheets 2 inches apart. While one tray of cookies is baking, shape the next batch into balls and coat.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Remove cookies from pan and cool on wire racks. When cool, store in airtight containers between layers of wax paper.
https://odense.com/odense-recipes/almond-snickerdoodles-recipe