The Almontina: A Timeless Almond Cookie Recipe for Every Baker
Every passionate home baker likely has a cherished collection of recipes, tucked away in binders, digital folders, or even old magazine clippings. For me, “The Almontina” recipe was one such treasure, patiently waiting its turn. It’s a true testament to the enduring appeal of classic recipes when you discover a gem like this one, originating from a Hallmark Magazine dated all the way back to December 2009! Indeed, I confess, I’m a proud collector and holder-onto of recipes, especially those that promise something truly special.
This particular recipe comes with a note of credit to Tina Stamos of Kansas, and after finally getting around to baking them, I can confidently say that Tina truly created a winner. These almond-filled cookies are not just delicious; they’re genuinely impressive, offering a delightful balance of crisp cookie and rich, aromatic almond filling.
Baking Almontinas: A Story of Convenience and Delicious Delays
My first attempt at making these Almontina cookies began on a day already overflowing with commitments. Despite the packed schedule, I was determined to start them, and to my pleasant surprise, the process proved remarkably adaptable. The initial steps of preparing the dough were straightforward and relatively quick, making it feasible to fit into even a busy afternoon.
The original recipe suggests refrigerating the prepared dough for one hour before proceeding. However, life often calls for improvisation in the kitchen! Reaching that chilling stage, I realized I couldn’t immediately continue. Instead of forcing it, I made a strategic decision: I double-wrapped the dough discs securely in plastic wrap and popped them into the freezer. This brilliant hack allowed me to postpone the baking without compromising the quality of the dough, making this recipe incredibly flexible for any baker with a demanding schedule.
Several weeks later, the day finally arrived to transform these frozen dough discs into their intended beautiful form. The convenience of having the dough pre-made and frozen was truly a lifesaver, allowing me to enjoy the baking process without the initial time commitment pressure. While the dough slowly thawed to a workable consistency, I whipped up the almond filling. The simplicity of this filling—just almond paste and a dab of heavy cream—is part of its genius. It’s incredibly easy to prepare yet delivers an intensely rich, sweet, and nutty flavor that perfectly complements the delicate cookie.
Assembling the Almontina: A Fun and Rewarding Process
One of the best aspects of these Almontina cookies is how surprisingly easy they are to assemble. Rolling out the dough, cutting the rounds, spooning in the sweet almond filling, and gently sealing the edges become a meditative, almost therapeutic process. The dough handles beautifully, resembling a perfect pie crust, which makes it a joy to work with. The little rounds of dough, filled with their fragrant almond paste, look incredibly charming even before they hit the oven.
In fact, the process is so engaging that I’m already planning to enlist my eight-year-old granddaughter, Sophia, for assistance next time. I can imagine her delight in cutting out the shapes and carefully placing the filling. It’s a wonderful recipe for involving younger helpers, fostering a love for baking and creating delicious memories together. After sealing, a quick brush of milk helps the sliced almonds adhere, adding both visual appeal and a satisfying crunch to the final product.
Why the Almontina Cookie is an Absolute Delight
Once baked to a perfect golden hue, these cookies are truly something special. The Almontina cookie strikes a fantastic balance: a tender, slightly crisp exterior gives way to a soft, intensely flavorful almond filling. They are, without a doubt, absolutely delicious and visually impressive. They have that homemade charm while looking elegant enough for any special occasion or holiday cookie platter. Honestly, there isn’t a single thing I would want to change about this particular recipe. It’s a testament to the original creator’s vision that it holds up so well.
However, for those who love to experiment, the original recipe does offer a few delightful suggestions to “switch things up a bit.” These variations allow you to customize the classic Almontina to suit different tastes or occasions, making this recipe even more versatile and fun to bake.
Creative Variations for Your Almontina Cookies:
- Chocolate-Flecked Almontinas: For the chocolate lovers, simply add 1/4 cup of mini chocolate chips to the almond filling. The subtle bitterness of the chocolate beautifully complements the sweet almond, creating a richer, more complex flavor profile that’s irresistible.
- Lemon-Glazed Poppy Almontinas: If you enjoy a touch of citrus and a unique texture, this variation is for you. Incorporate 2 teaspoons of poppy seeds into the almond filling. Then, omit the sliced almonds and the final dusting of sugar. Instead, drizzle each cooled cookie with a bright and tangy lemon glaze made by mixing 1 cup of confectioners’ sugar, 1 1/2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract. The lemon adds a vibrant zest that cuts through the sweetness beautifully.
- Other Ideas to Explore: Consider adding a pinch of cardamom or a hint of orange zest to the almond filling for an exotic twist. You could also experiment with different types of glazes, such as a coffee glaze or a simple vanilla bean glaze, to elevate their flavor even further.
Tips for Baking Perfect Almontina Cookies
Achieving bakery-quality Almontina cookies at home is simpler than you might think, especially with a few helpful tips:
- Don’t Overwork the Dough: Like most shortbread-style cookie doughs, overmixing can lead to tough cookies. Mix just until the ingredients are combined and a cohesive dough forms.
- Chilling is Key (But Flexible): While the recipe suggests a one-hour chill, don’t hesitate to extend this or even freeze the dough as I did. Chilled dough is easier to roll, holds its shape better during baking, and prevents spreading.
- Even Thickness: Aim for an even 1/8-inch thickness when rolling the dough. This ensures uniform baking and a consistent texture for all your cookies.
- Seal Edges Securely: When placing the top cookie round, gently press the edges together with your fingertips to seal in the almond filling. A little milk brushed on the rim acts as a great adhesive.
- Watch for Golden Edges: Ovens can vary, so keep an eye on your cookies. The goal is light golden edges, indicating they are perfectly baked without being overdone.
- Cool Completely: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up and prevents breakage. Dust with confectioners’ sugar just before serving or once fully cooled.
Serving and Storage Suggestions
These Almontina cookies are perfect served with a cup of hot coffee or tea, making them an ideal afternoon treat or a delightful dessert. They also make wonderful homemade gifts for friends, family, or neighbors during the holidays or any special occasion. Package them in a decorative tin or box for an extra special touch.
Store your Almontina cookies in an airtight container at room temperature for up to 5-7 days. If you’ve opted for the freezing method for the dough, you can also freeze the baked cookies (without the confectioners’ sugar dusting) for up to 2-3 months. Thaw them at room temperature and dust with sugar before serving.
The Almontina Cookies (Almond-Filled Delights)
These classic Almontina cookies feature a delicate, buttery crust encasing a rich, sweet almond filling. Perfect for holidays or any time you crave a sophisticated, homemade treat, they are surprisingly easy to make and freeze well.
Category: Cookies, Baking
Diet: Vegetarian
Ingredients
DOUGH
-
1/2
cup
unsalted butter, at room temperature
(1 stick / 8 tablespoons) -
1/4
cup
granulated sugar -
1/4
cup
packed light brown sugar -
1
large egg -
1
teaspoon
pure vanilla extract -
1 3/4
cups
all-purpose flour -
1/4
teaspoon
baking soda
FILLING & TOPPING
-
1/2
cup
almond paste -
1
tablespoon
heavy cream -
2
tablespoons
milk -
1/2
cup
sliced almonds -
confectioners’ sugar
(for dusting)
Instructions
-
In a large bowl, using an electric mixer, cream together the softened butter and both sugars (granulated and brown) until light and fluffy. Beat in the large egg and pure vanilla extract until well combined.
-
In a separate bowl, sift together the all-purpose flour and baking soda. Gradually add the dry ingredients to the wet mixture, blending until a soft dough forms, similar in texture to pie dough. Divide the dough into two equal discs. Wrap each disc tightly in plastic wrap and refrigerate for at least one hour (or freeze for later use, thawing before proceeding).
-
While the dough chills, prepare the delightful almond filling. In a small bowl, use a fork to blend the almond paste and heavy cream until the mixture is smooth and evenly combined. Set this fragrant filling aside.
-
Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper. Take one chilled dough disc at a time and, on a lightly floured surface, roll it out to an even 1/8-inch thickness. Using a 1 1/2-inch round cookie cutter, cut out an even number of dough rounds. Place half of these rounds onto your prepared baking sheet. Place approximately 1/4 teaspoon of the almond filling in the center of each cookie on the baking sheet. Lightly brush the rim of each filled cookie with a small amount of milk. Carefully place another plain dough round on top of each filled cookie and gently seal the edges with your fingertip to enclose the filling.
-
To finish, top each assembled cookie with two decorative sliced almonds. Bake the cookies for 8 to 10 minutes, or until their edges turn a beautiful golden color. Allow them to cool on the baking sheet for about 3 minutes to firm up, then carefully transfer them to a wire rack to cool completely. Once fully cooled, dust liberally with confectioners’ sugar for a beautiful presentation and enjoy these exquisite Almontina cookies!
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More Homemade Cookie Ideas to Delight Your Taste Buds
If you’ve enjoyed baking these Almontina cookies and are looking for more homemade cookie inspiration, here are a few other delightful recipes from my collection: