| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | Almonds, Desserts | 36 | Servings | |
INGREDIENTS
| 1/2 | c | Butter; softened |
| 2 | tb | Sugar |
| 1 1/2 | ts | Instant coffee OR espresso coffee powder |
| 1/2 | ts | Almond extract |
| 1 | c | All-purpose flour |
| 1 | c | Whole natural almonds; toasted * and very finely chopped |
| Powdered sugar |
INSTRUCTIONS
Heat oven to 350 degrees. Finely chop toasted almonds. Coat baking sheet with vegetable cooking spray or line with baking parchment. In large mixer bowl beat butter, sugar, coffee powder and almond extract until fluffy. Mix in flour and almonds to blend thoroughly. Form mixture into 1-inch balls and place 1 inch apart on baking sheet. Bake in center of oven 15 to 18 minutes until set and bottoms are lightly browned. Cool 5 minutes, then remove to racks to cool. Coat with powdered sugar while still warm. When completely cool, store in airtight container. Servings: 36 cookies * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08, 1998
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