Almond Checkerboards

Almond Checkerboards cookies red and green

Photo by Marcus Nilsson

Makes 5
Prep 20 m
Refrigerate 120 m
Bake 20 m



  1. 1 of 5 In a food processor, combine flours and salt. Pulse to blend. Add butter and sugar and pulse until well combined. Add egg yolk, milk and extract; process until dough comes together.
  2. 2 of 5 Divide dough in half, wrap and refrigerate 2 hr.
  3. 3 of 5 Heat oven to 350 degrees. Roll out each piece of dough between sheets of wax paper to a 15 x 9-inch rectangle.
  4. 4 of 5 Cut dough into 6-inch squares (use the bottom of a tart pan or (or click here to make your own template). Transfer squares to a large parchment-lined baking sheet. Re-roll scraps, chilling if dough is soft.
  5. 5 of 5 Brush dough squares with egg white. Sprinkle with sparkling sugar to coat. Roll out scraps and cut more 6-inch squares. Cut each square into 16 squares. Brush smaller squares with egg white; sprinkle with sugars. Place 9 squares on top of each sugar-topped square at a 45 degree angle to form a checkerboard pattern, trimming as needed. Bake 20 min or until edges just turn golden. Make 'em Mini: Cut out dough with the 1 1/2-inch cutter. Cut 1-inch centers out of half the cookies. Sprinkle base cookies with colored sugars, then stack cutouts on top before baking.

Sharing is Caring

  1. 1 of 1 These super-sized sweets are meant to be shared. So break each up and hand out to family and friends. One board serves 4. Nutrition per portion: 258 cal, 11 g fat (6 g sat), 3 g pro, 37 g carb, 20 g sugars, 1 g fiber, 66 mg sodium
Nutrition Information for Almond Checkerboards
Servings Per Recipe: 5
Per Serving: