Butter Almond Braids

Butter Almond Braids

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Sylvia Linda Cotter


These are so delicious, they disappear as fast as they cool! They are a simple cookie to prepare and look wonderful on a holiday cookie tray.


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About 2 dozen
15 Min
15 Min


  • 1 c
    unsalted butter
  • 1 c
    granulated sugar
  • 1/2 c
  • 3 1/2 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1/4 tsp
  • 1
    large egg
  • 1 tsp
    almond extract
  • 1 tsp
    vanilla extract
  • 1/2 c
    chopped toasted almonds for topping
  • 1/2 c
    colored or plain granulated sugar for topping

How to Make Butter Almond Braids


  1. Sift together the flour,sugar, baking powder, and salt. Stir in almond and vanilla extracts. Add butter (softened), and milk and stir well. Use hands to incorporate ingredients well.
  2. Form dough into loaf and cover in plastic wrap. Refrigerate for 4-6 hours.
  3. Divide dough into 4 equal parts. Re-wrap and refrigerate 3 parts and keep one to work with.
    Preheat oven to 375 degrees. Divide this piece of dough into 12 equal pieces.
  4. On a lightly sugared surface, roll each piece into a pencil diameter, 5 inch length of dough. Braid two pieces together. Repeat with remaining pieces, keeping dough chilled till ready to roll.
  5. Place braids about 2 inches apart on ungreased cookie sheets. Combine toasted almonds and sugar. Sprinkle warm cookies with almond sugar mixture.
  6. Bake about 10-12 minutes, just till braids begin to brown. Carefully lift each braid to a wire rack to cool. Store in a tightly sealed container.

Printable Recipe Card

About Butter Almond Braids

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: German
Other Tag: For Kids

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