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Almond Stars

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These adorable and delicious star shaped cookies with icing are topped with toasted almond slices. Almond flour can be found in the gluten-free section of your grocery store.

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Rate this recipe 4.4/5 (7 Votes)

Ingredients

  • COOKIES:
  • 1 cup almond flour
  • 1 1/2 cups salted butter, softened
  • 1/2 cup almond paste, crumbled
  • 2 teaspoons vanilla extract
  • 2 cups powdered sugar
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • ICING:
  • 2 cups powdered sugar
  • 4 teaspoons meringue powder
  • 6 to 7 teaspoons water
  • 1 cup sliced almonds, toasted

Details

Servings 2
Preparation time 15mins
Cooking time 75mins
Adapted from southernliving.com

Preparation

Step 1

COOKIES:

Preheat oven to 350°F. Spread almond flour in an even layer on a parchment paper-lined baking sheet. Bake in preheated oven until lightly toasted, about 10 minutes.

Beat butter, almond paste, and vanilla with an electric mixer on medium-low speed until well combined, about 4 minutes. Add powdered sugar; beat on low speed until well combined, about 2 minutes.

Whisk together all-purpose flour, toasted almond flour, and salt in a bowl. Add flour mixture to butter mixture; beat on low speed until just combined. Turn dough out onto a work surface; knead until dough comes together, 4 to 5 times. Divide dough in half. Shape each half into a 6-inch disk, and wrap each disk in plastic wrap. Chill 1 hour.

Preheat oven to 350°F. Let 1 dough disk stand at room temperature 10 minutes. Unwrap dough disk, and roll to 1/4-inch thickness on a lightly floured surface. Cut with a 3 1/2-inch star-shaped cookie cutter, rerolling scraps once. Place cookies 2 inches apart on parchment paper-lined baking sheets.

Bake in preheated oven until edges are golden brown, 9 to 10 minutes, switching pans top rack to bottom rack halfway through baking. Cool on pans 2 minutes. Remove cookies to wire racks, and cool completely, about 20 minutes. Repeat process with remaining dough disk.

ICING:

Beat powdered sugar, meringue powder, and 6 teaspoons of the water on medium speed until well combined, 3 to 4 minutes. Add up to 1 teaspoon water, 1/4 teaspoon at a time, and
beat until desired consistency is reached. Spread icing over cookies, and top with toasted almonds.

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