| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cookies &, Bars |
36 |
Servings |
INGREDIENTS
| 10 |
tb |
Unsalted butter (1 1/4 sticks) |
| 1/3 |
c |
Honey |
| 1/3 |
c |
Milk |
| 1/4 |
ts |
Almond extract |
| 2 1/2 |
c |
Whole almonds (I used sliced); toasted |
| 3/4 |
c |
Light brown sugar; packed |
| 3 |
c |
Flour |
| 1 |
ts |
Ground cinnamon |
| 3/4 |
ts |
Baking powder |
| 1/4 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Confectioners' sugar |
| 1/2 |
ts |
Almond extract |
| 6 |
ts |
Water |
INSTRUCTIONS
ALMOND GLAZE
Melt butter in a small suacepan. Stir in honey, milk and almond extract;
set aside to cool.
Combine 1 1/4 cups of almonds and the brown sugar in a food processor.
Process just until nuts are texture of coarse meal.
Add cooled butter mixture to the processor. Process until smooth. Add
flour, cinnamon, baking powder, baking soda and salt. Processor just until
mixture is combined.
Scrape into a bowl. Stir in remaining 1 1/4 cups almonds. Line a 9" x 9"
x 2" square baking pan with plastic wrap. Place dough in pan & pat level.
Place in freezer for 20 minutes or until firm.
Heat oven to 350. Lightly coat baking sheets with nonstick vegetable
spray.
Remove the firm dough from pan. Starting at any side, cut 1/4" slices.
Arrange on the prepared baking sheets, placing them 1/2" apart.
Bake in a 350 oven for 18 minutes or just until golden. Transfer to wire
racks to cool. Drizzle with glaze.
For glaze: Mix together confectioners' sugar and almond extract in a small
bowl. Gradually stir in 6 teaspons of water or just enough to make a thin
glaze. Makes 3 dozen cookies.
Posted to FOODWINE Digest 21 October 96
Date: Mon, 21 Oct 1996 15:06:15 -0400
From: Laura Hunter <LHunter722@AOL.COM>
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