| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 1 | Servings | |
INGREDIENTS
| 2 | c | Unbleached all purpose |
| Flour | ||
| 1 | c | Sugar |
| 1 | ts | Baking soda |
| 1 | pn | Salt |
| 2 | Eggs & 1 egg yolk at room | |
| Temperature | ||
| 1 | ts | Vanilla extract |
| 2 | ts | Grated orange zest |
| 1 | c | Unblanched almonds, toasted |
| Butter for pan. | ||
| For the Glaze: | ||
| 1 | Egg beaten with 1 tsp. | |
| Water |
INSTRUCTIONS
Preheat oven to 325 . Put the flour , sugar, baking soda, & salt in the bowl of a food processor with a steel blade. Pulse several times to mix. In a container with a pouring spout, mix together the 2 whole eggs, 1 egg yolk, vanilla & orange zest. Pour into the flour mixture, stirring continuously until mixture is not yet collected into a ball. Add the nuts. Transfer the dough to a lightly floured surface & shape into tow or three logs, each 3 inches wide. Put onto buttered baking sheets at least three inches apart. Brush with egg wash. Bake for 25 to 30 minutes until pale gold, Remove from oven & cool until comfortable enough to handle. Use a serrated knife to cut into 1= inch strips. Cut the strips into inch thick slices. Arrange them on the baking sheets, cut side down & return them to the oven to bake for another 12 minutes until pale golden. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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