Virginia's Sweet French Almond Cookies

Food writer Molly O'Neill's mom shares her recipe for nutty cookies.

By Molly O'Neill

Virginia O'Neill says that children as young as 3 can help shape these cookies and press the slivered almond in the center of each. The cookies are indestructible, so no matter how badly they’ve handled the dough, the children always think they’ve baked something marvelous.

Molly O’Neill

Bake Cookies Together »

1 cup cool lightly salted butter, cut into chunks
1 1/4 cups brown sugar
1 1/4 cups granulated sugar
1 tablespoon honey
2 eggs, well beaten
2 cups ground almonds
3 cups flour
1 teaspoon baking soda
1/2 cup slivered almonds

1. Preheat oven to 350 degrees F. Cream the butter and sugars together until smooth. Stir in the honey, eggs, and ground almonds. Combine the flour and the baking soda. Stir into the butter mixture until combined.

2. Pinch off a piece of dough the size of a walnut. Roll it between your palms to form a cigar shape. Place on a parchment-lined cookie sheet. Repeat, placing cookies 2 inches apart. Press a slivered almond into the center of each cookie. Bake until golden brown, about 10 minutes.

3. Immediately transfer cookies to a rack to cool. Cookies can be frozen in an airtight container, with wax paper between each layer, for up to 6 months. Defrost 30 minutes before serving.

Yield: About 11 dozen cookies.


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