New This Month

Almond Dough

Use this recipe making our Chocolate-Almond Swirl Cookies.

  • Yield: Makes enough for 30 swirl cookies

Source: Martha Stewart Living, December 2004


  • 1 cup whole blanched almonds (5 ounces)
  • 1/2 cup sugar
  • 2/3 cup almond paste (7 ounces)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 8 tablespoons (one stick) unsalted butter, cut into small pieces
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees. Toast nuts on a baking sheet, shaking occasionally, until just darkened, 13 to 15 minutes. Let cool.

  2. Pulse sugar, almond paste, flour, and salt in a food processor until very fine. Add toasted nuts; process until finely ground. Add butter, eggs, and vanilla; pulse until combined. On a sheet of plastic wrap, pat dough into a rectangle; wrap. Refrigerate at least one hour or up to one day.

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