2 Lb 4 Oz American Almond Hazelnut (Filbert) Flour
3 Lb 15 Oz Bread Flour 
3 Lb 15 Oz Unsalted Butter 
2 Lb 1 Oz Granulated Sugar 
1 Fl. Oz Vanilla Extract  
0.2 Oz Baking Soda  


Spread out the American Almond Hazelnut (Filbert) Flour on a sheet pan. Bake at 375°F for approximately 10 minutes until lightly toasted and fragrant. Cool.

Blend all ingredients on low speed in the bowl of a mixer fitted with a paddle.

Divide and scale the dough into uniform pieces, 10 ounces each.

Roll each piece of dough into logs 1-inch in diameter.

Chill the logs of dough for at least 2 hours. (The dough may also be frozen at this point.)

Using a rolling bear claw cutter or other tool, mark the logs of dough to insure uniform ¼-inch thick slices. (This dough may also be cut using a guitar slicer.)

Cut the dough and place the slices on parchment-lined sheet pans spaced 1 ½ inches apart.

Bake at 375°F until uniformly browned, for 10 to 15 minutes.

Pastry Chef Angelo La Mendola demonstrates how to make Hazelnut Icebox Cookies with the finest quality Hazelnut (Filbert) Flour from American Almond Products.

 Formula courtesy of American Almond