by Holly Fann
A favorite among 4 Seasons customers, Dutch Almond cookies are crunchy and not too sweet. Agi and Aaron Groff shared the recipe with Gut Check...
Dutch Almond Cookies 1-1/2 sticks butter 1 cup brown sugar 1 cup sugar 6 tbsp water 3 cups all-purpose flour 1 tsp baking soda 1 tsp cinnamon 1 tsp ginger 2 cups almonds
Melt butter in a small saucepan.
Add the sugars and water and bring mixture to a boil.
In a separate bowl, combine dry ingredients. Add wet ingredients, then the almonds. Spread the mixture into a greased 9-by-9-inch pan and let set in refrigerator overnight.
Preheat oven to 350 degrees.
Cut dough into thirds and then into 1/4-inch slices. Place on sheet pan and bake 15 to 20 minutes.