| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Desserts- c, Z- high hol |
24 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Unsalted butter or margarine; room temperature |
| 1/4 |
c |
Olive oil; (plus more for baking sheet) |
| 1/4 |
c |
Sugar |
| 1 |
|
Egg |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
c |
Fresh orange juice |
|
|
Grated zest of 2 oranges |
| 2 1/4 |
c |
Unbleached all-purpose flour; (plus more for board) |
| 1 1/2 |
ts |
Baking powder |
| 1 |
pn |
Salt |
| 2 |
c |
Finely ground almonds; lightly toasted |
| 1 |
tb |
Water; heated with: |
| 1/2 |
c |
Honey |
INSTRUCTIONS
~ Preheat the oven to 375 degrees F.
~ In a large bowl, using an electric mixer, beat butter until creamy. Add
olive oil and sugar and beat until fluffy. Add egg, cinnamon, orange juice
and zest and blend well.
~ In a separate bowl, mix together flour, baking powder, and salt; then add
to the butter mixture a little at a time, beating after each addition. Add
1/2 cup of the almonds and mix well. Turn out dough onto a floured board
and shape into two 12- inch long rolls. Cover with plastic wrap and
refrigerate until firm.
~ Line a baking sheet with aluminum foil and brush with olive oil. Cut
rolls of dough into 1/4- inch slices and arrange cookies 2- inches apart on
baking sheet. Bake until golden brown, about 15 minutes.
~ While still warm, dip each cookie in the warm honey mixture and roll in
the remaining almonds. Cool on wire racks.
~ Makes about 2 dozen cookies.
Judy Zeidler's International Deli Cookbook- Great Recipes From the Broadway
Deli p. 208 Chronicle books, San Francisco, CA 1994 ISBN 0-8118-0297-3 (pb)
Recipe by: Judy Zeidler's International Deli Cookbook p. 208
Posted to JEWISH-FOOD digest by boxersrock@juno.com (Sheryl Donner) on Aug
29, 1998, converted by MM_Buster v2.0l.
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