Almond Café Cookies


  • 2 packages Pillsbury™ Ready to Bake!™ refrigerated sugar cookies 
  • 8 oz almond paste
  • 2 tablespoons apricot preserves
  • 1 cup Pillsbury BEST® All Purpose Flour
  • 2 egg whites
  • 1 1/4 cups sliced almonds


1_ Heat oven to 375°F. Line large cookie sheets with parchment paper.

2_ In large bowl, break up cookie dough and almond paste. Add flour and preserves; knead until well blended and mixture forms a ball. Pat into 6x9-inch rectangle. Cut into 24 pieces.

3_ In small bowl, beat egg whites with fork or wire whisk until foamy. In another small bowl, place almonds.

4_ Shape each dough piece into ball. Flatten to 3-inch round. Dip one flat side into egg whites, coating one side only. Place coated side down onto almond slices. Lightly press to coat with almonds. Place 2 inches apart on cookie sheets, almond side up.

5_ Bake 13 to 18 minutes or until cookies are light golden brown. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes. Store in covered container.