1/2cup1 stick unsalted butter, at room temperature
1/2tubeor 3.5 oz almond paste
Preheat your oven to 325F.
Put the butter in the bowl of a stand mixer and beat until creamy. Then crumble in the almond paste, as finely as you can, and continue beating until the almond paste and butter are thoroughly combined. You will still have some small lumps of almond paste, and that's ok.
Whisk the dry ingredients together and add to the bowl, along with the almond extract. Mix on low until the dough comes together.
Turn the dough out onto a piece of parchment paper, and form the soft dough into a rough log about 8 inches long.
Wrap the log in the paper, smoothing and shaping as you roll. Twist the ends securely and refrigerate for at least two hours until the dough is firm.
Slice the dough into 1/4-1/3 inch slices and place on a parchment or silpat lined baking sheet.
Bake for about 12 minutes until just barely firm and a hint of browning at the bottom. Don't over bake. The cookies will be soft upon leaving the oven but will firm up as they cool.
Cool for 2 minutes on the pan, then transfer to a cooling rack.
https://theviewfromgreatisland.com/almond-poppy-seed-butter-cookies/ November 24, 2012