| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
24 |
Servings |
INGREDIENTS
| 6 |
oz |
Unsalted butter |
| 4 |
oz |
Sugar |
| 4 |
oz |
Ground blanched almonds |
| 8 |
oz |
Unbleached all-purpose flour |
| 1 |
|
Egg; beaten |
|
|
Blanched sliced almonds |
| 12 |
oz |
Apricot or raspberry jam |
| 2 |
oz |
Water |
|
|
Confectioners' sugar |
INSTRUCTIONS
DOUGH
FINISHING
PREHEAT OVEN TO 325F. Beat the butter until light and soft, then beat in
the 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
the sliced almonds. Bake the bases about 15 minutes, keeping them very
pale. Cool the bases. Combine the jam and water and bring to a boil over
medium heat, stirring occasionally. Strain into another pan and simmer the
glaze until sticky. Sift confectioners' 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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