Almond Sugar cookies

The yeasty quality of LaLuca Prosecco DOC Treviso matches great with the nuttiness of these cookies.


  • 3 Sticks Unsalted Butter, Softened
  • 2⁄3 Cup (5 Oz.) Plus 1⁄4 Cup Sugar
  • 4 Cups (1 Lb. 2 Oz.) All-Purpose Flour, Plus More for Dusting
  • 1 Tsp. Kosher Salt
  • 1 Egg, Beat With 1 Tbsp Water, for Brushing
  • 1⁄2 Cup Finely Chopped Almonds


1. Heat the oven to 350°. Using a hand mixer on medium speed, beat together butter and 2⁄3 cup sugar until fluffy. Add flour and salt and beat on low speed until combined.

2. Scrape the dough onto a floured work surface and flatten with a rolling pin into a 13-by-10 1⁄2-inch rectangle. Brush with some egg wash and sprinkle almonds and remaining sugar.

3. Cut into 2-by-1 3⁄4-inch rectangles, transfer to baking sheets, and bake until golden on the bottom, about 15 minutes.

Makes 3 dozen cookies.
Recipe Courtesy of Saveur Magazine