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German Almond Cookies are a soft and addictive icebox cookie.
Not too sweet, just sweet enough that you know you are eating a cookie rather than a biscuit.
These cookies are great for lunchboxes or afternoon tea.
Over the years I have searched for a cookie from my childhood.
It would help if I could remember the name of the cookie.
Unfortunately, all I can remember is the name of the bakery they came.
Myers Bakery was a well known and well-loved bakery in my hometown of Kankakee, Illinois.
So much so that there is a page for them at the Kankakee County Museum!
My dad used to take me there and his dad used to take him there, that’s how long the bakery was around.
It opened in 1905. It lasted at least 90 years…… but if you have spent any time reading our posts, you know the story of my life, the bakery closed.
The cookies were soft, long, brown and had slivered almonds in them.
There was no almond flavoring. Personally, I think that almond flavoring tastes like cherries.
Not that cherry flavoring is necessarily bad, it has its place in the kitchen and I we use almond extract it in white cakes and such.
They were not chocolate brown and they were not molasses cookie brown either.
Nor were they spiced like gingerbread or windmill cookies.
They were almost like a peanut butter cookie, but without peanut butter.
They are not honey cookies, been there, done that.
Anyway, I have made a lot of cookies and none of them had made the cut and found their way into my recipe rotation.
That is until I found a German cookie recipe and made a few minor adjustments.
I couldn’t even begin to pronounce what they are called in this version, so we settled on the name German Almond Cookies at our house.
Sadly, this recipe isn’t the cookie I remember, but everyone I have shared this with loves it.
These cookies aren’t too sweet and they are perfect with coffee, hot tea, and hot chocolate.
Oh, who am I kidding, they are great just by themselves!
The recipe calls for shortening or lard. I make them both ways, I prefer the lard version.
If you are afraid of using lard, it has the same amount of calories and fat as shortening.
The lard has more cholesterol. Neither one is something you should be eating tons of anyway.
Lard should not be used for your German Almond Cookies if you intend to serve these to vegetarians or folks who do not eat pork for religious regions.
The absolute only reason I mention this is because most people do not expect pork products to be found in their cookies.
I believe it would be unfair, cruel, and immoral to set these out without giving a warning.
Any time I am making these for a group of people I use shortening. Its a moral choice for me.
This recipe makes a lot of cookies. These cookies freeze well after baking, but sharing is always better.
German Cookies are always welcome and enjoyed anywhere I choose to share them.
I would love to hear any ideas about what this elusive cookie may have been.
The preparation time of 9 hours includes an 8-hour refrigeration rest time.
Don’t forget to come back and rate this recipe!
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German Almond Cookies
Equipment
- Cookie Sheet
- Mixer
- Wax Paper
Ingredients
- 1 cup White Sugar
- 1 Cup Brown Sugar firmly packed
- 1 cup Butter
- 1 cup Lard or shortening
- 3 Large Eggs
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon Ground Cinnamon heaping
- 8 ounces slivered Almonds
Instructions
- Take out a cookie sheet and place 2 pieces of wax paper or plastic wrap the length of the cookie near the cookie sheet and set aside.
- Place both sugars in a large mixing bowl.
- In a small saucepan, melt butter and lard/shortening over low heat. Once melted, pour over sugar.
- With the mixer running on low, mix until all sugar is moistened and there are no dry granules in the bowl.
- Add the eggs and mix well.
- With the mixer running, add baking soda, followed by cinnamon and mix well.
- Turn off the mixer and add the flour. Mix just until you no longer see flour.
- Add the slivered almonds and mix until almonds are evenly distributed.
- Divide the dough between the two sheets of wax paper and form in rectangles about 2 inches tall and 3 inches wide. Wrap in wax paper and transfer to the refrigerator on cookie sheet. Let rest in refrigerator at least 8 hours or overnight.
- Preheat oven to 350 degrees F.
- Unwrap the cookie logs and slice 1/4 to 1/2 inch thick. Thicker slices will produce softer cookies but will take longer in the oven.
- Place cookies at least 1 inch apart.
- Bake in preheated oven for 8 to 10 minutes or until edges are beginning to brown and tops no longer look wet.
- Remove from cookie sheet and place on cooling rack to finish cooling.
Mindy
. I grew up in Wisconsin and we had these almond ice box cookies every Christmas. I still have my grandma and great-grandma’s recipe for this cookie It is almost identical to yours except instead of 2 tsp of baking soda it uses 1 tsp of baking soda and 1 tsp salt and it uses 1 cup of almonds vs 8 ounces (but I assume that is a similar amount). And, being an old recipe, is says to put them in a “slow oven” ! While the recipe does call for lard, we always used Crisco Shortening and they came out great. Happy Holidays.
Beth Mueller
Hi Mindy!
Thanks for sharing! I didn’t grow up with these cookies but wish I had!
Cheers!
johnnyuinta
Hi,
When I was young(I am now 76) my German Grandma made rectangular almond cookies with half a blanched almond in the center. I absolutely loved them. I have never been able to find a recipe for them. These look similar except hers did not have visible almonds in the dough and hers were perfect rectangles. She must have trimmed the edges of the dough after they were refrigerated before baking.
I will try these, grinding the almonds fine. I will check back and let you all know how they came out.
Beth Mueller
Thanks for sharing your cookie memory! You can leave the almonds out or replace them with some other nut. I look forward to hearing how your version turns out!
Cheers!
Sharon
My mom would add candied red and green chopped cherries for christmas in these. Thanks for the recipe as I didn’t get it from her. She was born 114 years ago.
Beth Mueller
Hi Sharon!
What a great idea for Christmas cookies! Thanks for sharing! I might need to try that this Christmas!
Cheers!
Connie Mellott
Hello! Just saw your recipe to try and it is very similar to my old German Grandmas Oatmeal Refrigerator Crisps.
They were always a childhood favorite among the 15-20 varieties my family made at Christmas. Not showy fancy so they were often the last cookies finished and the flavor just got better with age. They are crisp and so flavorful. We always formed into a washboard-shape logs in wax paper to chill. I would be glad to share that recipe if you are interested!
Beth Mueller
Hi Connie!
Thanks for sharing! I love recipes! Just know, if I make your grandma’s cookie recipe and it’s amazing there is a good chance it will turn up here. Cheers!
Colette Steinorth
My husband’s German grandmother made cookies that look just like this with almost the same ingredients. She would roll the dough into logs and slice them as needed and then freeze them. I’m glad I found your recipe. My recipe only has ingredients, no directions how to put it together. My Italian mom did the same thing.
Beth Mueller
Hi Colette!
Thanks for stopping by! So happy you found some directions to go with your grandmother’s ingredients!
DJC
These look and sound similar to a Brown sugar Icebox cookie, except my recipe doesn’t call for lard or shortening, but they are put in the freezer overnight or for 6 hrs. Hope this helps !
Beth Mueller
Thanks! I am going to have to try some!
Connie
The description of the cookies you remember made me think of Biscoff or Speckuloos cookies.
Karla
So good! I love how they are not very sweet. I made the lard version and toasted my almonds first. Beautiful cookie!
Beth Mueller
Hi Karla!
Thanks for stopping by and letting us know that you liked the recipe.
Love the idea of toasting the almonds first! May need to give that a try this year for holiday cookie trays.
Happy Sunday!
Janie jeter
Hi, do you think I could freeze this cookie dough? Thanks
Beth Mueller
Hi Janie!
Thanks for stopping by!
You can freeze this dough. You might find that you need to thaw it slightly first before slicing.
Anonymous
Hallelujah! I’ve been searching for a recipe for these cookies for over 30 years. When I discovered your post I tried not to get my hopes up. They looked like her cookies but “did they taste like hers”? Yes, yes, yes!!! I’m going to try your pastry crust pinwheels next because they also look like something she made.
Beth
Hello!
Thanks for stopping by and for leaving such a great review! It makes my heart sing to know that someone is as happy with my favorite cookie recipe as I am!
Tere Railey
The oldest bakery in Texas is a German Bakery and is still in business. You may find your answer there.
Beth
Hi Tere!
Thanks for the information! I’m going to do some research today!
Cheers!