| 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
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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