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Almond sweeties

Time45 minutes
YieldsServes 12 to 18
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Beyond the colorful decorations and after the initial rush of sugar, holiday cookies are about memories and tradition. Be they humble or ornate, our baked goods are used to celebrate and give thanks -- thanks for our childhoods, the blessings of family and friends and the magic that can be found only this time of year.

This fall, we asked L.A. Times readers to share their special cookie recipes with us for our third annual Holiday Cookie Bake-Off and then to help us narrow down their favorites to the top 50.

We received close to 200 submissions, and more than 2,500 votes were cast. We took the top vote-getters to Le Cordon Bleu College of Culinary Arts in Pasadena, where students spent one Saturday morning baking batches of cookies.

Just over a week ago, the L.A. Times Test Kitchen was jammed with happy bakers and their helpers for this year’s photo shoot. Amazing cookies, memories and traditions were shared.

Celebrating memories, cookies remind us of home. Or remind those close to us of home. One winner made cookies to share with a friend from Sweden. When he tasted the ginger-spiced cookies, the friend remarked, “This is my taste of Christmas.”

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1

Heat the oven to 350 degrees.

2

In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat together the butter and sugar. Beat in the almond extract and egg yolk. Add the flour and mix thoroughly.

3

Spread the dough evenly into a 9-by-12-inch baking pan.

4

Beat the egg white until frothy, then brush over the dough. Spread the almonds over the top.

5

In a small bowl, combine the cinnamon with the remaining 1 tablespoon sugar. Sprinkle the cinnamon sugar over the almonds.

6

Bake until golden brown on the edges, about 25 minutes. Remove and cool on a rack, then cut into squares.

Adapted from Laurel Gillis.