Almond Sticks or Rings

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Kelly-Thibault 0

"This is a small, crisp delight. This is one of the recipes that Grandma Krupitza brought from Austria about 100 years ago. We generally serve these at the holiday season."
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1 h 30 m servings 167 cals
Serving size has been adjusted!

Original recipe yields 25 servings



  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 325 degrees F (165 degrees C), and line baking sheets with parchment paper.
  2. Place the confectioners' sugar, egg yolks, and eggs in the bowl of an electric mixer, and mix on Medium-Low until well combined. Stir in the the ground almonds, lemon zest, and enough lemon juice to make a thick, smooth batter.
  3. Place the batter into a cookie press with a 1/4 inch star-shaped tip, and press out a 6 inch lines of batter. Cut the batter into 2-inch sticks,or form into rings or letters, and place them on the prepared baking sheets.
  4. Bake in the preheated oven until the cookies are crisp and light brown, 6 to 8 minutes. Allow the cookies to cool.
  5. Place 1/2 cup confectioners' sugar in a fine mesh sieve, and lightly dust the cookies before serving.



a very perfect almond!

I really screwed this recipe up because mine was just a sloppy mess. But I added about 1t of Almond extract and 6T of flour, just enough to end up with a very sticky batter. I patted in to a jel...

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