Recipes Almond Love Knots 4.8 (6) 5 Reviews 3 Photos Crunchy yet tender and buttery, these sparkling intertwined wedding ring-shaped cookies will become your go-to butter cookie. They actually improve in flavor on keeping. Cookies can be made up to 1 week ahead and kept in an airtight container at room temperature. Submitted by RuthE Updated on March 1, 2015 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 3 Prep Time: 15 mins Cook Time: 15 mins Additional Time: 1 hr 15 mins Total Time: 1 hr 45 mins Servings: 24 Yield: 24 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 24 servings 1 ½ cups all-purpose flour ½ cup almond flour ½ cup confectioners' sugar ¼ teaspoon salt ¾ cup cold butter, cut into small pieces 1 large egg, separated ½ teaspoon vanilla extract ¼ teaspoon almond extract 3 tablespoons ice water 3 tablespoons turbinado sugar (such as Sugar in the Raw®) Directions Blend all-purpose flour, almond flour, confectioners' sugar, and salt together in a food processor. Add butter; pulse until mixture resembles coarse crumbs. Add egg yolk, extracts, and ice water and pulse just until a smooth dough forms. Turn dough out onto a work surface, divide in half, form into disks, and dust each disk with flour. Wrap disks in plastic wrap and refrigerate until firm and cold, at least 1 hour to overnight. Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper. Roll 1 dough disk out onto a floured surface with a floured rolling pin to 1/8-inch thickness. Use a floured 1 1/2-inch round cookie cutter to cut dough into rounds. Cut out the center of each round with a 1/2-inch floured round cookie cutter to form rings. Repeat with remaining dough disk. Cut through side of 1 dough ring and slip it around another to intertwine rings, pressing cut pieces together to seal ring. Place interlocked rings on prepared baking sheets. Beat egg white until frothy. Gently brush each "love knot" with egg white and sprinkle with turbinado sugar. Bake in the center of the preheated oven until lightly browned on edges, 15 to 18 minutes. Carefully transfer cookies to a wire rack to cool completely. I Made It Print Nutrition Facts (per serving) 114 Calories 7g Fat 11g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 114 % Daily Value * Total Fat 7g 9% Saturated Fat 4g 19% Cholesterol 23mg 8% Sodium 69mg 3% Total Carbohydrate 11g 4% Dietary Fiber 1g 2% Total Sugars 4g Protein 2g 3% Calcium 5mg 0% Iron 0mg 2% Potassium 18mg 0% * 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.