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. 

My favorite brand of half-sheet baking pan, along a silicone mat to use over and over again with your pan.  (Affiliate Links). 

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. (I like to use a serrated knife to cut the sticks.  This brand is my favorite. 

Store in an airtight container.

ENJOY! 

Tea and Cookies! Chocolatey Ginger Crackle Cookies and a Tea Advent Calendar and Gift Ideas!

Happy November my friends!  It has been more than a year since I tasted my very first chocolate ginger cookie from a wonderful local bakery.  I was in love with the combination of flavors. I have tried to replicate the recipe twice without success - until now!  This is a delightfully chewy chocolate crackle cookie with just the right amount of ginger and cinnamon flavor to make it perfect for the chilly weather and upcoming holidays.  My husband, who does not care for gingerbread cookies, remarked at how good he thought they were.  Quite a compliment coming from him :)  

What can be more perfect alongside a delightful cookie than a delicious cup of tea? I love my coffee in the morning but each afternoon in the cooler months I love a hot cup of tea in the afternoon. In the warm months I enjoy iced tea.  

It was serendipity that during the time I was testing this cookie recipe, I was invited to preview the 2021 Adagio Tea Advent Calendar along with their 2021 Twelve Teas of Christmas.  I was given a sample of both to review and give my honest opinion.  This is not a paid promotion.  

The charming 2021 Adagio Tea Advent Calendar has a delicious seasonal tea surprise behind each window in the calendar.  

A wonderful gift for the tea lovers of your friends and family! You can find the Adagio Tea Advent Calendar by clicking here.  

I absolutely adore The Twelve Teas of Christmas from Adagio Tea!  Each seasonal tea is held inside it's own 'Twelve Days' tin with a charming illustration.  Each tin has a green satin loop to hang from your Christmas Tree.  𝅘𝅥𝅱𝅘𝅥𝅱 On the first tea of Christmas my true love gave to me...A Partridge in a Pear Tree! 𝅘𝅥𝅮  Each tin holds a different tea to sample, the Partridge in a Pear Tree contains White Pear tea.  You can buy the Twelve Teas of Christmas and see a list of the 12 teas by clicking here.  

Lastly, to drink with my new Chocolate Ginger Cookies, I tried Adagio Tea's Reindeer Fuel.  It is a delightfully delicious tasting tea which I truly enjoyed.  It's an Adagio "Signature Blend" of black tea, toasted mate, cocoa nibs, cocoa and cinnamon natural flavors, peppermint and ginger.  Sooooo good!  This pouch is a rewards gift with purchases.  You can learn more about this on the Adagio Teas website.  

Thank you, Adagio Teas, for asking me to sample your charming holiday gift teas.  There are more tea gift ideas on their website along with all of their regular and seasonal teas and accessories. 

Now for the AMAZING Chocolate Ginger Cookie recipe!

Chocolate Ginger Crackle Cookies

Printable Recipe

1/2 cup (113 g, 8 tablespoons) unsalted butter, just barely melted and cooled slightly
1/4 cup (56 g, 4 tablespoons) vegetable shortening, such as Crisco
2/3 cup (140 g) packed brown sugar
1/3 cup (87 g) dark molasses (I used Blackstrap molasses)
1 large egg
1-1/2 cups (225 g) all-purpose flour
1/2 cup (60 g) cocoa powder (I like Ghirardelli cocoa powder)
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon fine salt
3 ounces(85 g) coarsely chopped 60% dark chocolate (I used a Ghirardelli Bittersweet baking bar)

Sanding sugar, for rolling the cookies

Directions:

In a stand mixer with paddle attachment, beat together the melted butter, shortening, brown sugar, and molasses in a large bowl. Add the egg and mix in.

In a separate bowl, sift the flour, cocoa, baking soda, cinnamon, ground ginger, and salt and add to the butter mixture all at once. Slowly mix in until evenly combined (the mixture will be quite soft). Blend in the chopped chocolate. Cover and chill the dough for at least 2 hours or overnight. I chilled mine overnight. This will insure the best looking crackle.

Preheat the oven to 350°F (180°C) and line two baking trays with parchment or silicone baking sheets.

Scoop out 1 tablespoon portions of cookie dough. Roll each into a ball and then roll the balls in the sanding sugar to coat. Arrange the cookies on the baking sheets allowing 2 inches (5 cm) between each one. Leave the balls round, do not flatten! This also attains the best crackle and texture. Bake for 10 to 12 minutes until they crackle and feel set at the edges. I baked mine for 11 minutes. You want the centers to remain moist.

Let the cookies cool on the trays on a cooling rack for 10 minutes and remove to a rack to cool completely. The cookies will keep in an airtight container at room temperature for up to 3 days and freeze beautifully.

Note: The original recipe calls for 1-1/2 tablespoons of fresh grated ginger, and 1/2 teaspoon of ground nutmeg, which I omitted.  They freeze well also.  

Recipe adapted from Baking Day with Anna Olson and also appears in the October Costco Connection magazine.