| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookie |
36 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 1 |
tb |
Almond paste |
| 1/2 |
ts |
Salt |
| 4 |
lg |
Eggs |
| 2 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
| 2 |
ts |
Almond extract |
| 2 |
tb |
Pine nuts |
| 2 |
tb |
Confectioners' sugar |
INSTRUCTIONS
Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly Harmless)
Janet Morrissey
From: ekman@netcom.com (Crossly the Glad-Eyed Bear)
Preheat oven to 350 degrees. Place a mixing bowl over hot but not boiling
water, or use a big double boiler. Put the sugar, almond paste, salt, and
eggs into the bowl, and beat for 5 minutes, or until the mixture is
lukewarm and looks like pancake batter. Make sure that the almond paste is
well beaten also. Take the bowl off the hot water and continue beating for
another 5 minutes, or until the batter is cool and looks almost like
frosting. Sift the flour with the baking powder and fold it gently into
the batter. Add the almond extract and fold again. Using a teaspoon, drop
cookies 1-1/2 inches apart on buttered and floured cookie sheets, decorate
with pine nuts, and sprinkle with confectioners' sugar. Let stand about 5
minutes, and then bake for 15 minutes (at 350 degrees), or until toasty and
crisp on the outside.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”