Almond Cookies

Jan Parrott


I am from a Dutch community and my grandmother and mother have made something called "banket" every year for Christmas until my mother couldn't cook any longer. I love the flavors and the ingredients of the almond paste and I found a recipe about 10 years ago that I tweeked to get the flavors and be able to serve it at wonderful luncheons the year around. This cookie is very melt in your mouth on the inside and crunchy on the outside because it is coated with the almonds. It is one recipe that others sheepishly and boldly come up and ask if I give out my recipes :)

pinch tips: Parchment Paper Vs Wax Paper



makes 85 cookies


15 Min


15 Min




2 lb
almond paste
1 c
all purpose flour
egg whites
2 c
white sugar
2 c
confectioners' sugar
4 c
sliced almonds, blanced

Directions Step-By-Step

Preheat oven to 350 degrees F (175C). Grease cookie sheets, although I prefer to use paper.
In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended,
Place the sliced almonds into another bowl. Scoop out dough by rounded teaspoonful (I use the small scoop and spray it with non stick spray) and drop them into the bowl of sliced almonds 1 at a time and roll completely. Place 2 inches apart onto the prepared cookie sheets.
Bake for 15 minutes or until golden brown. Cool on cookie sheet for a few minutes before removing to wire rack to cool completely.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Nuts
Regional Style: Dutch
Other Tags: Quick & Easy, Heirloom