| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Finnish | New, Text, Import | 1 | Servings |
INGREDIENTS
| 2 | c | All-Purpose Flour |
| 3/4 | c | Butter Or Margarine,softened |
| 1 | ts | Almond Extract |
| 1/4 | c | Sugar |
| 1 | Tbl Sugar | |
| 1 | Egg, Separated | |
| 2/3 | c | Sliced Blanched Almonds |
INSTRUCTIONS
Into large bowl, measure flour, butter or margarine, almond extract, 1/4 cup sugar and egg yolk. With hands, knead ingredients until well-blended and mixture holds together. (Mixture will appear dry at first -- of too dry, add about 1 tablespoon of water while kneading.) Preheat oven to 375 degrees. On lightly floured surface with lightly floured rolling pin, roll half of dough into a 10" x 9" rectangle. With pastry brush, brush dough with half of egg white; sprinkle half of almonds and 1 tablespoon sugar. Cut dough into 15 3" x 2" rectangles. WIth pancake turner, place cookies on ungreased cookie sheet. Bake 10 - 12 minutes until lightly browned. With pancake turner, remove cookies to wire rack to cool. Repeat with remaining dough. Store cookies in tightly covered container to use up within 2 weeks. Makes 2- 1/2 doze Posted to MC-Recipe Digest V1 #210 Date: Wed, 21 Aug 1996 18:52:33 -0400 From: kathy <[email protected]> NOTES : Category: Cookies Main Ingredient: Almonds Servings: 3
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