| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
May 1992 |
1 |
servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Double-acting baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Unsweetened cocoa powder |
| 1/2 |
c |
Walnuts |
| 2/3 |
c |
Plus 2 tablespoons sugar |
| 2/3 |
c |
Almond paste; (about 7 ounces) |
| 1 |
|
Stick unsalted butter; softened (1/2 cup) |
| 1 |
ts |
Vanilla |
| 2 |
lg |
Egg whites |
INSTRUCTIONS
In a bowl whisk together the flour, the baking powder, the salt, and
the cocoa powder. In a food processor grind fine the walnuts with 2
tablespoons of the sugar, add the almond paste, and grind the mixture
until it forms a paste. In the bowl of an electric mixer cream
together the butter and the remaining 2/3 cup sugar, add the nut
paste and the vanilla, and beat the mixture until it is combined
well. Beat in the flour mixture at low speed until a dough is formed
and beat in the egg whites until they are incorporated.
Working with half the dough at a time, roll out the dough 1/4 inch
thick between sheets of plastic wrap, cut out diamond shapes with a
2-inch-wide cutter, and arrange them 1 1/2 inches apart on buttered
baking sheets. Press ridges into the diamonds with the tines of a
fork and bake the cookies in batches in the middle of preheated 350F.
oven for 10 minutes. Let the cookies cool on the sheets on a rack for
2 minutes, transfer them carefully with a spatula to racks, and let
them cool completely. The cookies may be made 3 days in advance and
kept in airtight containers.
Makes about 40 cookies.
Gourmet May 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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