| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Desserts- c, Z- high hol | 24 | Servings |
INGREDIENTS
| 1/4 | lb | Unsalted butter or margarine; room temperature |
| 1/4 | c | Olive oil; (plus more for baking sheet) |
| 1/4 | c | Sugar |
| 1 | Egg | |
| 1/2 | ts | Ground cinnamon |
| 1/2 | c | Fresh orange juice |
| Grated zest of 2 oranges | ||
| 2 1/4 | c | Unbleached all-purpose flour; (plus more for board) |
| 1 1/2 | ts | Baking powder |
| 1 | pn | Salt |
| 2 | c | Finely ground almonds; lightly toasted |
| 1 | tb | Water; heated with: |
| 1/2 | c | Honey |
INSTRUCTIONS
~ Preheat the oven to 375 degrees F. ~ In a large bowl, using an electric mixer, beat butter until creamy. Add olive oil and sugar and beat until fluffy. Add egg, cinnamon, orange juice and zest and blend well. ~ In a separate bowl, mix together flour, baking powder, and salt; then add to the butter mixture a little at a time, beating after each addition. Add 1/2 cup of the almonds and mix well. Turn out dough onto a floured board and shape into two 12- inch long rolls. Cover with plastic wrap and refrigerate until firm. ~ Line a baking sheet with aluminum foil and brush with olive oil. Cut rolls of dough into 1/4- inch slices and arrange cookies 2- inches apart on baking sheet. Bake until golden brown, about 15 minutes. ~ While still warm, dip each cookie in the warm honey mixture and roll in the remaining almonds. Cool on wire racks. ~ Makes about 2 dozen cookies. Judy Zeidler's International Deli Cookbook- Great Recipes From the Broadway Deli p. 208 Chronicle books, San Francisco, CA 1994 ISBN 0-8118-0297-3 (pb) Recipe by: Judy Zeidler's International Deli Cookbook p. 208 Posted to JEWISH-FOOD digest by boxersrock@juno.com (Sheryl Donner) on Aug 29, 1998, converted by MM_Buster v2.0l.
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