Almond Pastry Sticks

 

I've been baking these Almond Pastry Sticks since 2015 after I first saw them on Saving Room for Dessert's blog.  The original recipe was a Pillsbury Bake Off winner. 

These cookies are flaky and delicate with a distinct almond flavor with help from the almond sugar mixture.  I would say they are very close to a Danish Almond Kringle if you've ever had the opportunity to taste one. They pair well with my Chocolate Pecan Tassies on a cookie tray.  

This year I also tried Ritz Cracker Toffee which I loved, however it didn't go over well with the grandsons.  You can Google them and find lots of recipes.  I used Half Baked Harvest's version.  My candy cane cookies, and both sugar cookie recipes are on my sidebar right now but you can also find them in "Christmas Cookies" under Labels, below right. 

Almond Pastry Sticks

Printable Recipe

Makes approximately 2 dozen stick cookies

3/4 cup granulated sugar
2 teaspoons almond extract

1/2 cup salted butter (one stick)
4 ounces cream cheese (original recipe calls for 6 ounces, I only had 4 oz in my frig)
2 tablespoons of sour cream (Note: I subbed 2 T sour cream to make up for the missing cream cheese)
1½ cups unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Yolk of 1 egg, separated (white is reserved for glazing)

1 tablespoon softened butter for filling

1/2 cup sliced almonds
1 teaspoon coarse sugar for topping (I used Lars Swedish Pearl Sugar)

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; 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 the flour mixture and beat on low until just combined, do not overwork

Transfer the dough to a floured work surface. Knead by hand about several times until the dough comes together and is pliable. Roll or press into an approximate 12x12 inch square. Spread with the remaining 1 tablespoon of softened butter.

Cut the dough in half and place one half on the prepared cookie sheet, butter side up.

Spoon the sugar mixture all over, to within  about ½-inch of the dough edges. 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.

Bake about 25 minutes or until just golden brown. Do not overbake. 

Cool at least 30 minutes.

Cut the pastry in half lengthwise and then into ½ to 1 inch strips crosswise.

Store in an airtight container.

ENJOY!