Active Time

　　30 min

　　Total Time

　　2 1/2 hr

　　These moist, chewy cookies have an intense almond flavor. Barbara Bruno of New Portland, Maine, enjoys hers with a glass of chilled Champagne.

　　

Ingredients

Makes about 3 dozen

　　1/2 cup packed canned almond paste* (about 5 oz; not marzipan), coarsely crumbled

　　1/2 teaspoon salt

　　3/4 cup sugar

　　2 sticks (1 cup) unsalted butter, softened

　　1 large egg, separated

　　1 teaspoon almond extract

　　1 1/4 cups all-purpose flour

　　1/2 cup sliced almonds (about 1 1/2 oz)

　　

Step 1

Pulse almond paste in a food processor until broken up into small bits, then add salt and 1/4 cup sugar and continue to pulse until finely ground, about 1 minute.

　　

Step 2

Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch square baking pan, then line with foil, leaving a 2-inch overhang on 2 opposite sides, and butter foil.

　　

Step 3

Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld. Add almond mixture, egg yolk, and almond extract and beat until combined well, about 2 minutes. Reduce speed to low, then add flour and mix until combined. Spread batter evenly in pan with an offset spatula. Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with almonds.

　　

Step 4

Bake until top is golden, 35 to 40 minutes. Cool completely in pan on a rack, about 1 hour. Transfer with foil to a cutting board, then discard foil. Cut into squares or rounds.

　　

Step 5

*Available at Sweet Celebrations (800-328-6722).

　　Cooks' note:

　　Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 4 days.