• 1 3/4 cups (218 g) all-purpose flour, measured correctly

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 cup (113 g / 1 stick) unsalted butter, room temperature

• 1 cup (200 g) granulated sugar

• 1 large egg, room temperature

• 1/2 teaspoon almond extract

• 2 tablespoons whole milk (low-fat works too)

• 1/2 cup sliced almonds

Icing

• 1 cup (120 g) powdered sugar, sifted

• 1/4 teaspoon almond extract (or 1/2 teaspoon vanilla)

• 1-2 tablespoons whole milk, for drizzle consistency

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Instructions

1. Preheat oven to 325℉. Line baking sheets with parchment paper and set aside.

2. In a large bowl, whisk together flour, baking powder, and salt. Set aside.

3. 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.

4. Gradually add the flour mixture and beat until a soft dough forms.

5. 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.

6. 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.

7. 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.

8. 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.

9. While the bars are still warm, cut diagonally into 1-inch strips. Drizzle with icing and allow it to set before serving.

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Tips for Success

• Don’t overbake—these cookies should be just lightly golden at the edges.

• Slice while warm for clean cuts without cracking.

• For a milder almond flavor, swap the icing extract for vanilla.

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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.