Almond Pastry Sticks Recipe

Introduction

Almond pastry sticks are crisp, buttery cookies with a delicate almond flavor and a sweet, nutty topping. These stick-shaped treats make a perfect snack with tea or coffee and are surprisingly easy to prepare from scratch.

Ingredients

• 3/4 cup granulated sugar
• 2 teaspoons almond extract
• 1/2 cup salted butter (one stick), plus 1 tablespoon softened butter for filling
• 4 ounces cream cheese
• 2 tablespoons sour cream
• 1½ cups unbleached all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• Yolk of 1 egg, separated (white reserved for glazing)
• 1/2 cup sliced almonds
• 1 teaspoon coarse sugar for topping

Instructions

1. Step 1: Preheat your oven to 375 degrees F and line a cookie sheet with parchment paper.
2. Step 2: In a small bowl, combine granulated sugar and almond extract; set aside.
3. Step 3: In a medium bowl, whisk together the flour, salt, and baking powder.
4. Step 4: In a large bowl, beat the 1/2 cup butter and cream cheese together on low speed until blended. Add the egg yolk and continue blending until smooth.
5. Step 5: Gradually add the flour mixture to the butter mixture and beat on low until just combined. Avoid overworking the dough.
6. Step 6: Transfer the dough to a floured surface and knead gently several times until it comes together and feels pliable.
7. Step 7: Roll or press the dough into a 12×12 inch square. Spread the remaining tablespoon of softened butter evenly over the surface.
8. Step 8: Cut the dough in half. Place one half on the prepared cookie sheet, butter side up.
9. Step 9: Spoon the almond sugar mixture evenly over the dough, leaving about a ½-inch border around the edges.
10. Step 10: Place the second half of the dough over the sugar, butter side down, pressing the edges firmly to seal.
11. Step 11: Brush the top with the lightly beaten egg white. Sprinkle sliced almonds and coarse sugar evenly over the surface.
12. Step 12: Bake for about 25 minutes, or until the pastry is just golden brown. Be careful not to overbake.
13. Step 13: Allow the pastry to cool completely on a wire rack, at least 30 minutes.
14. Step 14: Cut the pastry in half lengthwise, then slice into ½ to 1 inch wide strips.

Tips & Variations

• To intensify the almond flavor, toast the sliced almonds lightly before sprinkling on top.
• If you prefer a dairy-free version, try substituting the butter and cream cheese with plant-based alternatives.
• For a sweeter touch, drizzle a thin glaze made from powdered sugar and almond milk over the cooled sticks.

Storage

Store the almond pastry sticks in an airtight container at room temperature for up to one week. They can also be frozen for up to one month; thaw completely before serving. To refresh their crispness, warm briefly in a low oven before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond flour instead of all-purpose flour?

Almond flour has a different texture and fat content, so substituting all-purpose flour with almond flour is not recommended for this recipe as it may affect the dough’s consistency and structure.

What can I use instead of sour cream?

You can substitute sour cream with plain yogurt or crème fraîche in equal amounts. These will maintain the moisture and slight tanginess needed for the dough.

Almond Pastry Sticks Recipe

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★★★★★

4.7 from 61 reviews

• Author: Isabella
• Total Time: 45 minutes
• Yield: Approximately 2 dozen almond pastry sticks 1x

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Description

These Almond Pastry Sticks are deliciously flaky and nutty, featuring a buttery dough layered with a sweet almond sugar filling and topped with crunchy sliced almonds. Perfect as a tea-time treat or a delightful snack, they have a tender texture balanced by the crisp toppings and a hint of almond extract for an authentic, aromatic flavor.

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Ingredients

Scale 1x2x3x

For the Dough:

• 3/4 cup granulated sugar
• 2 teaspoons almond extract
• 1/2 cup salted butter (one stick)
• 4 ounces cream cheese
• 2 tablespoons sour cream
• 1 1/2 cups unbleached all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• Yolk of 1 egg (white reserved for glazing)

For the Filling and Topping:

• 1 tablespoon softened butter (for spreading)
• 1/2 cup sliced almonds
• 1 teaspoon coarse sugar (e.g., Swedish pearl sugar)

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a cookie sheet with parchment paper and set aside to prevent sticking and ensure even baking.
2. Mix Sugar and Almond Extract: In a small bowl, combine the granulated sugar and almond extract thoroughly. Set this aromatic sugar mixture aside for later spreading onto the dough.
3. Combine Dry Ingredients: In a medium bowl, whisk together the flour, salt, and baking powder to ensure they are evenly distributed throughout the dough.
4. Prepare Dough Base: In a large mixing bowl, beat the 1/2 cup butter and cream cheese on low speed until well blended and smooth. Add the egg yolk and continue blending until the mixture is creamy and uniform.
5. Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, beating on low speed until just combined. Avoid overmixing to keep the pastry tender.
6. Knead Dough: Transfer the dough to a floured work surface and knead gently several times until it forms a pliable ball. Roll or press the dough into an approximate 12×12 inch square.
7. Spread Butter and Layer: Spread the remaining 1 tablespoon of softened butter evenly over the dough square. Cut the dough in half; place one half on the prepared cookie sheet with the buttered side facing up.
8. Add Sugar Mixture and Seal: Spoon the almond sugar mixture evenly over that half of the dough, leaving about a ½-inch border around the edges. Place the second half of the dough over the top, butter side down, and press the edges firmly to seal the layers together.
9. Glaze and Add Toppings: Lightly beat the reserved egg white and brush it over the top layer of dough. Sprinkle the sliced almonds evenly over the surface, followed by a light dusting of coarse sugar for extra crunch and sweetness.
10. Bake: Bake the pastry in the preheated oven for about 25 minutes, or until the pastry is just golden brown and cooked through. Avoid overbaking to maintain a tender interior.
11. Cool and Slice: Remove from the oven and allow to cool for at least 30 minutes on a wire rack to set. Once cooled, cut the pastry lengthwise in half, then cut into strips approximately ½ to 1 inch wide to create the sticks.
12. Store and Enjoy: Store the almond pastry sticks in an airtight container to maintain freshness. Enjoy this delightful treat with tea, coffee, or as a sweet snack any time of day.

Notes

• Using sour cream helps replace the moisture and tang lost by reducing the cream cheese from 6 to 4 ounces, ensuring a balanced dough texture.
• Do not overwork the dough to keep the pastry tender and flaky rather than tough.
• The egg white brush adds shine and helps the almonds and sugar adhere to the surface during baking.
• Coarse sugar like Swedish pearl sugar adds a nice crunch and decorative touch—feel free to substitute with other coarse sugars if unavailable.
• Cool the pastry completely before slicing to avoid crumbling and to maintain clean edges.
• Store cookies in an airtight container at room temperature for up to 5 days for best freshness.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: almond pastry sticks, almond cookies, sweet pastry sticks, cream cheese cookies, almond sugar cookies, tea cookies, easy dessert recipe