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Eastern European Almond Butter Cookie Recipes


Eastern European Almond Butter Cookies

Eastern European Almond Butter Cookies

© 2010 Barbara Rolek licensed to About.com, Inc.
This Eastern European cookie recipe is made with almond butter, either homemade or purchased. Eastern Europeans love all types of nuts and seeds, but probably the most popular are walnuts, almonds and pecans. Nuts can go rancid easily, so a bumper crop of almonds often wound up in a nut butter or as a filling for almond rolls and other pastries. These cookies are not like Chinese almond cookies, but more like crispier peanut butter cookies.

Here's a larger photo of Eastern European Almond Butter Cookies.

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 3 dozen Almond Butter Cookies


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) softened butter
  • 3/4 cup cold almond butter
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla
  • 1/2 cup slivered almonds (optional)


  1. Heat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

  2. In a large bowl or stand mixer, beat together butter, almond butter, sugar, and brown sugar until light and fluffy. Add eggs and vanilla and beat until well combined.

  3. Gradually add flour mixture, mixing well after each addition. If dough is too soft, refrigerate for up to 3 hours. Otherwise, using a 1 1/2-inch cookie scoop, portion out dough on ungreased cookie sheets, spacing at least 1 inch apart. Using the bottom of a floured glass or a glass dipped in sugar, flatten each cookie mound slightly. Top with a few slivered almonds, if desired.

  4. Bake 10-12 minutes or until golden on top and bottom. Do not overbake. Cool on pan 1 minute, then transfer to a wire rack to cool completely. Store tightly covered.
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