Iced Almond Petal Cookies
Serves: 48
  • 1 (8-ounce) can almond paste, coarsely grated
  • ¾ cup granulated sugar
  • ½ cup plus 2 tablespoons unsalted butter, softened
  • 1 large egg yolk
  • ¼ teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • 1 tablespoon fresh lemon zest
  • ¼ teaspoon salt
  • Royal Icing (recipe follows)
  1. In a large bowl, beat together almond paste and sugar with a mixer at low speed until mixture resembles coarse crumbs. With mixer at medium speed, add butter, beating until combined. With mixer at high speed, add egg yolk and vanilla, beating until thick and creamy, approximately 3 minutes.
  2. In a medium bowl, whisk together flour, lemon zest, and salt. With mixer at low speed, gradually add flour mixture to butter mixture, beating until combined. Divide dough in half. Shape each half into a disk, and wrap in plastic wrap. Refrigerate for at least 2 hours.
  3. Preheat oven to 350°. Line several baking sheets with parchment paper.
  4. Turn out half of dough onto a lightly floured surface. Using a rolling pin, roll out dough to a ¼-inch thickness. Using a 2½-inch fluted petal-shaped cookie cutter, cut 30 shapes from dough. Place cookies 2 inches apart on prepared baking sheets. Repeat with remaining dough.
  5. Bake until edges of cookies are very light golden brown, approximately 8 minutes. Let cool completely on wire racks.
  6. Dip top of cookies into Royal Icing, letting excess drip off. Turn right side up, and place on wire racks. Let icing dry completely. Store at room temperature in airtight container with layers separated with wax paper.
Recipe by TeaTime Magazine at