| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Chinese |
Loo, Cookies, Nuts |
60 |
– 72 cooki |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 3 |
c |
Blanched almonds, sliced |
| 4 |
|
Egg whites |
| 2 |
tb |
Flour |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 2 1/2 |
c |
Flour |
| 1/2 |
c |
Sugar |
| 1 |
c |
Butter |
| 2 |
|
Egg yolks |
| 1/2 |
c |
Apricot jam |
| 1 |
tb |
Water |
| 4 |
oz |
Bittersweet chocolate |
INSTRUCTIONS
Combine first 6 ingredients. Cook over low heat or in double boiler to
110F. Set aside.
Preheat oven to 350F. Line a jelly roll pan with foil. Combine flour
and sugar. Cut in butter. Add egg yolks. Mix until smooth. Press into
pan and prick with fork. Bake 15 min and then spread almond mixture
over. Return to oven and bake 20 min more.
Melt jam with water. Strain. Brush over almond mixture as soon as pan
leaves the oven. Cool pan on rack. Cut into 2" (approx.) squares. Melt
chocolate and drizzle over cookies.
Carolyn Rosen, Nashville TN 2nd prize, Old Farmer's Almanac 1989
Holiday Cookie Recipe Contest
From: Michael Loo
Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between
Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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