Nutritional Info

Nutrition Facts

Serving Size 1 (8g)

Calories 22
Calories from Fat 5 (24%)
Amount Per Serving %DIV
Total Fat 0.6g 1%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 1.1mg 0%
Sodium 15.4mg 1%
Potassium 15.8mg 0%
Total Carbohydrate 3.5g 1%
Dietary Fiber 0.1g 0%
Sugars 1.4g
Protein 0.5g 1%

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Recipe Description
Every December, cookies take center stage, both as party fare and for gift giving. Bakers everywhere look for ways to make the most cookies with the least amount of effort. These almond filled delights are perfect for big batch baking. Using a streamlined shaping technique, you get more than 12 dozen cookies all at once.
Prep time
45 min
Cook time
12 min
Ready In
57 min


Serves Tool

Serves To:USMetric
2 1/2 Cup(c)  all purpose flour
1 Teaspoon(t)  baking soda
1 Cup(c)  butter, at room temperature
1 1/2 Cup(c)  powdered sugar
1   egg
1 Teaspoon(t)  vanilla
6 Ounce(oz)  almond paste
1/3 Cup(c)  sliced almonds
1 Teaspoon(t)  cream of tartar


In a medium sized bowl, mix flour, baking soda, and cream of tartar. Set aside. In a large bowl, beat butter and sugar until creamy. Beat in egg and vanilla. Add flour mixture and beat until blended. Divide dough in half, wrap each half in plastic wrap, and refrigerate until firm, about 2 to 3 hours. Work with one piece of dough at a time, keeping remaining piece refrigerated until ready to use. Place dough between 2 pieces of wax paper, each about 20 inches long, and roll out to a 10 by 15 inch rectangle. If dough becomes too soft, refrigerate until firm. Peel off and discard top paper. With a pastry wheel or long bladed knife, lightly mark dough into 1 inch squares. Place a small ball of almond paste, use about 1/4 teaspoon for each cookie, in center of each square. Refrigerate dough while you roll out top layer. Repeat rolling procedure for second piece of dough. Peel off and discard top paper. Invert sheet of dough onto almond paste topped dough. Peel off and discard paper. Gently press top layer of dough around mounds of filling. Flour a pastry wheel or knife, and cut filled dough into l inch squares, then press edges together to seal. Place cookies about 1 inch apart on ungreased baking sheets. Press a sliced almond diagonally into center of each cookie. Bake in a 350 degree F oven until golden, about 10 to 12 minutes. Transfer cookies to racks and let cool completely. Store airtight.

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