Real Recipes From Real Home Cooks ®

butter almond braids

a recipe by
Sylvia Linda Cotter
Columbus, OH

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.

serves About 2 dozen
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For butter almond braids

  • 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.