Prep Time 30m
Cook Time 15m
Ready Time 70m
Yield 24 cookies

  • 2 packages Pillsbury® Ready to Bake!® refrigerated sugar cookies
  • 8 ounces almond paste
  • 2 tablespoons Smucker's® Apricot Preserves
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 2 egg whites
  • 1 1/4 cups sliced almonds
Preparation Directions
  • Step 1Heat oven to 375°F. Line large cookie sheets with parchment paper.
  • Step 2In large bowl, break up cookie dough and almond paste. Add flour and preserves; knead until well blended and mixture forms a ball. Pat into 6x9-inch rectangle. Cut into 24 pieces.
  • Step 3In small bowl, beat egg whites with fork or wire whisk until foamy. In another small bowl, place almonds.
  • Step 4Shape each dough piece into a ball. Flatten to 3-inch round. Dip one side into egg whites, coating one side only. Place coated side down onto almond slices. Lightly press to coat with almonds. Place 2 inches apart on cookie sheets, almond side up.
  • Step 5Bake 13 to 18 minutes or until cookies are light golden brown. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes. Store in covered container.
Bake-Off is a registered trademark of General Mills ©2013 / Pillsbury® and Ready to Bake!® are registered trademarks of General Mills ©2013
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