| 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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