Danish Almond Cookies (Bakery-Style Almond Slices)
If you love classic European bakery cookies with a delicate crumb and rich almond flavor, these Danish Almond Cookies are going to be a new favorite. They’re lightly crisp on the edges, tender in the center, topped with sliced almonds, and finished with a simple almond glaze that makes them feel extra special—without being fussy.
These cookies are shaped into long bars, baked until just golden, then sliced diagonally while warm. They look beautiful on a cookie tray, are perfect with coffee or tea, and make an elegant addition to holiday baking (though they’re easy enough for any time of year).
At Christmas time I like to place them in the shape of Christmas tree and add some cranberries or raspberries for garnish. So cute and festive!
Why You’ll Love These Danish Almond Cookies
- Simple ingredients you likely already have on hand
- Bold almond flavor without being overpowering
- Crisp edges + soft centers for the perfect texture
- Slice-and-serve style makes them look bakery-worthy with minimal effort
They store well and actually taste even better the next day once the flavors have settled—if they last that long.
Other Favorite Christmas treats:
Christmas Eve Eggnog
Star Cinnamon Bread
Grandma’s Shortbread Cookies
Danish Almond Cookies
Description
Whether you’re serving these for an afternoon treat, adding them to a holiday cookie platter, or gifting them to a neighbor, these Danish Almond Cookies bring simple ingredients together into something truly special.
Ingredients
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1 3/4 cups (218 g) all-purpose flour, measured correctly
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2 teaspoons baking powder
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1/4 teaspoon salt
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1/2 cup (113 g / 1 stick) unsalted butter, room temperature
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1 cup (200 g) granulated sugar
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1 large egg, room temperature
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1/2 teaspoon almond extract
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2 tablespoons whole milk (low-fat works too)
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1/2 cup sliced almonds
Icing
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1 cup (120 g) powdered sugar, sifted
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1/4 teaspoon almond extract (or 1/2 teaspoon vanilla)
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1-2 tablespoons whole milk, for drizzle consistency
Instructions
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Preheat oven to 325℉. Line baking sheets with parchment paper and set aside.
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In a large bowl, whisk together flour, baking powder, and salt. Set aside.
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In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar until light and fluffy, about 2 minutes. Add the egg and almond extract, mixing until incorporated. Scrape down the sides of the bowl as needed.
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Gradually add the flour mixture and beat until a soft dough forms.
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Divide dough into four equal portions. Roll each portion into a 12-inch log. Place two logs on a parchment-lined baking sheet, spacing them about 4-5 inches apart.
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Using a rolling pin, flatten each log to about 3 inches wide, forming a 12-inch by 3-inch rectangle. Don’t worry about perfection.
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Brush dough with milk, sprinkle evenly with sliced almonds, and bake for 12-14 minutes, or until the edges are lightly golden. Repeat with remaining logs.
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While the cookies bake, prepare the icing. Whisk powdered sugar, almond extract, and 1 tablespoon of milk. Add additional milk, 1 tablespoon at a time, until you reach a drizzle consistency.
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While the bars are still warm, cut diagonally into 1-inch strips. Drizzle with icing and allow it to set before serving.
Tips for Success
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Don’t overbake—these cookies should be just lightly golden at the edges.
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Slice while warm for clean cuts without cracking.
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For a milder almond flavor, swap the icing extract for vanilla.
How to Store
Store Danish almond cookies in an airtight container at room temperature for up to 4–5 days. They also freeze well (unglazed) for up to 2 months—just drizzle with icing after thawing.
These looks fabulous!! I can’t wait to try them!
They look beautiful (and delicious!) . Can’t wait to try these!