These delectable Almond Meltaways are buttery, light and crispy with loads of almond flavor! Perfect for your holiday cookie tray!
This is a sponsored post on behalf of Diamond of California Nuts. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
It’s the most wonderful time of the year!
It’s only December 3rd, and I think I’ve already eaten my weight in holiday cookies!
Let’s just say, January’s going to be a long, painful month at the gym.
But let’s not get ahead of ourselves, mmmm k? Let’s savor the moment.
And today, let’s savor these delicious Almond Meltaways.
I created these yummy holiday cookies with the help of my good friends from Diamond of California Nuts, and if I do say so myself they’re AMAZING!
If you’re looking for a deliciously buttery, melt-in-your mouth, lightly crisp holiday cookie with loads of almond flavor look no further folks. These Almond Meltaways are it!
They have triple, yes TRIPLE the almond flavor.
They’re made with finely ground whole Diamond of CA Almonds, almond extract and a big old whole almond, front and center on each cookie.
And you’ll only need a handful of ingredients, most of which are probably already in your pantry.
And we all know how important quick, easy and delicious cookies are around the holidays, right?
I used a combination of butter for that incredible rich flavor and shortening for that melt-in-your mouth texture. A winning combo without a doubt, and I think one of the reasons why these cookies are super special!
A Few Cook’s Notes for Almond Meltaways Recipe:
Process the almonds in a food processor until just finely ground. Be sure not to overwork them into a paste.
Definitely use the combination of butter and shortening, not just butter. I think the combination is what gives the cookies their awesome flavor and texture.
Of course, we know the other reason. The Diamond of California Almonds. Only the best of the best when it comes to nuts for my holiday cookies.
Diamond of CA Nuts are made for homemade. Their whole almonds have no sodium or cholesterol and have 6 grams of protein per serving, and they’re certified by the American Heart Association.
I’m proud to be a Diamond of California #MadeForHomemade partner and look forward to sharing some other fabulous recipes using their nuts right on through 2019!
And today, Diamond is joining me in a special holiday GIVEAWAY here at the BHK!
One lucky winner will receive a generous shipment of Diamond of CA nuts, including their whole almonds to whip up a batch of these beauties AND three of my favorite baking cookbooks for the holidays!
Baker’s Royale by Naomi Robinson, Oh Sweet Day! by Fanny Lam and The Cookie Book by Rebecca Firth. Three AWESOME books by three super talented bakers!
The giveaway will be open to all US residents and begins today, 12/3 and will end at 11PM on 12/9. I will announce the winner on my IG stories on Monday, 12/10. All the details can be found on my Instagram account (CLICK HERE).
Good luck and Happy Baking this holiday season! Enjoy!
- 1 1/3 cup all-purpose flour
- 1/2 cup Diamond of CA whole almonds, finely ground
- 2/3 cup confectioners' sugar
- 1/2 cup cornstarch
- 1/8 tsp. salt
- 1/2 cup (one stick) unsalted butter, room temperature
- 1/2 cup shortening, room temperature
- 2 tsp. almond extract
- Diamond of CA whole almonds, for garnish
- granulated sugar, for dipping
- Preheat oven to 325 degrees. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together flour, almonds, confectioners' sugar, corn starch and salt until well combined. Set aside.
- In the bowl of a stand mixer, fitted with paddle attachment, combine butter and shortening. Beat on medium speed until fluffy, about 2 minutes. Add almond extract. Turn the mixer to low and slowly add the flour mixture, beating until you have a well combined ball of dough.
- Shape the dough into balls, about one tablespoon each and place on prepared tray, about 2 inches apart. Flatten each cookie with the bottom of a glass that has been dipped in some granulated sugar and then press a whole almond into the center of each cookie.
- Bake for 12-14 minutes, until just lightly browned and firm when gently touched. Let stand on baking sheet for 5 minutes, before transferring to wire rack to cool completely.