| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Cookie |
36 |
Servings |
INGREDIENTS
| 3 1/4 |
c |
All-purpose flour |
| 2 1/2 |
ts |
Baking powder |
| 1/2 |
c |
Butter or margerine; softened |
| 1 |
c |
Sugar |
| 3 |
|
Eggs |
| 2 |
ts |
Lemon peel; finely shredded |
| 1/4 |
ts |
Almond extract |
| 1 |
pn |
Saffron; if desired |
| 1/2 |
c |
Almonds; finely chopped, toasted |
| 1 |
|
Egg white |
INSTRUCTIONS
Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly Harmless)
Janet Morrissey
From: Shoprite Super Markets Italian Cookbook, Posted by Fred Peters.
Combine flour and baking powder. In large mixer bowl beat butter and sugar
until blended. Beat in eggs, lemon peel, almond extract and saffron. Beat
in flour mixture until well blended. Stir in almonds.
Divide dough in half. Shape each portion into a 12x2x1-inch loaf. Place 6
inches apart on a lightly greased cookie sheet. Beat the egg white until
foamy. Brush over tops of loaves. Bake in 375F oven 20 to 25 minutes or
until light brown. Cool on cookie sheet about 1 hour. Cut each loaf
diagonally into 1/2-inch thick slices. Lay slices, cut side down, on
cookie sheet. Bake in a 325F oven 10 minutes longer or until dry and crisp.
Cool on wire rack. These cookies are good made several days ahead and
stored in a paper bag to soften slightly. To store longer, place in a
covered container. Makes about 36 cookies.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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