| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
|
Stick unsalted butter |
| 1/2 |
c |
Sugar |
| 1 |
c |
Ground blanched almonds |
| 1 1/2 |
c |
Unbleached; all-purpose flour |
| 1 |
|
Egg |
| 1/2 |
c |
Blanched sliced almonds |
| 1 |
c |
Apricot or raspberry preserves |
| 1/4 |
c |
Water |
|
|
Confectioner's sugar |
INSTRUCTIONS
DOUGH
FINISHING
Beat the butter until light and soft, then beat in sugar. Continue beating
until very light. Stir in the almonds, then the flour. Scrape dough onto a
piece of plastic wrap, flatten and wrap. Chill until firm, about 1 hour.
Flour dough and surface very lightly and roll dough 1/4 inch thick. Cut
into 3-/to 4-inch rounds
with a fluted cutter. Transfer to paper-lined pans and cut a 1-inch opening
in half the rounds with a plain cutter.
Paint the cut rounds with beaten egg and strew with sliced almonds. Bake
the bases at 325 degrees about 15 minutes, keeping them very pale. Cool the
bases.
Combine the preserves and water and bring to a boil over medium heat,
stirring occasionally. Strain into another pan and simmer the glaze until
sticky.
Sift confectioner's sugar over the almond-coated bases. Paint the others
with the glaze and adhere the sugared bases to them. Fill in the openings
with more glaze.
Recipe by: Cooking Live Show #CL8926 Posted to MC-Recipe Digest V1 #720 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Aug 4, 1997
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