| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sables, Christmas, Cooking liv | 1 | Servings | |
INGREDIENTS
| 1 | c | Blanched almonds |
| 1/2 | c | Sugar |
| 1/2 | lb | Soft unsalted butter |
| 1/4 | ts | Salt |
| 1 | Egg yolk | |
| 1 | ts | Vanilla extract |
| 2 | c | All purpose bleached flour |
INSTRUCTIONS
1. Combine almonds and sugar in food processor and pulse to grind finely. Beat butter with sugar/almond mixture and salt until very light, about 5 minutes on medium speed. 2. Beat in yolk, then vanilla extract. Remove from mixer; sift over and stir in flour. Divide dough in half and shape each into an 8-inch long cylinder, forming it in a sheet of parchment paper. Chill until firm. Slice cylinders of dough 1/4-inch thick and arrange on paper-lined pans. Bake at 325 degrees about 15 to 20 minutes. Variations: 1. Moisten outside of log with egg white and roll in cinnamon sugar or coarse sugar before slicing and baking. 2. Add 1/4 pound each rinsed and quartered candied cherries and chopped nuts to dough before shaping cylinder. Posted to recipelu-digest Volume 01 Number 381 by RecipeLu <recipelu@geocities.com> on Dec 16, 1997
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