German Almond Cookies

4.75 from 4 votes

Old fashioned icebox cookie loaded with almonds. Stays soft for days.

Prep Time20

Cook Time10

Additional Time4

Total Time4 30

Course: Desserts

Cuisine: German

Servings: Cookies

Calories: 174kcal

Author: Beth Mueller

Cut 2 pieces of wax paper or parchment paper about 12 inches long 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 the dough 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 a minute or so 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.

If using unsalted butter, add 1/4 teaspoon of salt.
Lard can be substituted with shortening or all butter.
Substitute lard with vegetable shortening if serving people who avoid pork products.
Do not overmix the cookie dough. Overmixing will cause the cookies to be tough.
Thicker cookies will be softer.
Leave at least 2 inches between the cookies.
Only bake until the edges of the cookies have turned light brown to prevent overcooking.
Allow the cookies to sit on a cookie sheet for a minute before removing to a cooling rack.