Sandy almond sugar cookies (Heidesand) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 15) by Luisa Weiss

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Notes about this recipe

  • Jhein12 on May 08, 2026

    Very tasty but not traditional. Traditional ones use brown butter.

  • amandabeck on March 07, 2021

    These are tasty cookies, and a good use of pearl sugar. They were a little crumbly, so I ended up cutting slightly thicker slices to keep them from falling apart. Next time, I would try to slice them as thinly as possible, and make sure to bake a little longer and farther apart on the baking sheet so they crisp up and get the texture they're supposed to. They are still tasty, and could look nice for the holidays with some colored sanding sugar instead of the pearl sugar.

  • amandacooks on June 16, 2017

    I've made these cookies twice now, and they are so, so good. The dough was really hard to mix with my hands though. Next time I will use the food processor and then stir in the flour by hand. The first time I made them with granulated sugar since I was out of confectioners sugar, using the same amount by weight. The second time I made them as instructed, and the texture is definitely sandier with the confectioners sugar. They still turned out great with granulated sugar, just more like a typical butter cookie.

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