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Almond Buttons

Almond Buttons


  • 2 cups blanched Blue Diamond® Whole Natural Almonds, toasted, divided
  • 2 cups flour
  • 3/4 cup confectioners sugar
  • 1/4 teaspoon salt
  • 1 cup plus 1-1/2 tablespoons butter, softened, divided
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 3 ounces semisweet chocolate


Finely grind 1 cup of the almonds in food processor or blender. Transfer to large bowl. Add flour, sugar and salt. Thoroughly work in 1 cup of butter, vanilla and almond extract by hand until soft dough forms. Dough should not crumble. Chill. Shape into 1/2 inch balls. Place on ungreased cookie sheet; indent center of cookie with finger. Bake at 350°F until cookies just begin to brown, about 15 minutes. Cool. Place chocolate and remaining 1½ tablespoons butter in double boiler; stir over simmering water until smooth. With spoon drizzle small amount of chocolate into center of each cookie. Top each with one remaining almonds.

Makes 66 – 72.