| 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 <jbird21@mindspring.com>
NOTES : Category: Cookies
Main Ingredient: Almonds
Servings: 3
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