| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
36 |
Servings |
INGREDIENTS
| 3/4 |
c |
Whole; unblanched almonds |
| 1/4 |
lb |
Butter |
| 3/4 |
c |
Sugar |
| 2 |
|
Eggs |
| 2 1/4 |
c |
Flour |
| 1 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
|
Orange; zest of, grated or minced |
| 2 |
tb |
Orange liqueur -or- |
| 1 |
tb |
Orange extract |
| 1 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly Harmless)
Janet Morrissey
From: pattee_d@cubldr.colorado.edu
Preheat oven to 350 degrees.
Toast the almonds until golden, then chop by hand into 1/4 inch chunks.
*Reduce oven heat to *325* degrees* Cream the butter until light, add the
sugar and beat till smooth and creamy. Beat in eggs until the mixture is
smooth. Add the (orange, anise, lemon) specific ingredients. Sift in the
flour, baking powder and salt, beat until just mixed. Stir in the almonds.
On a floured board, divide the dough in half and roll each half into a long
roll about 1-1/2 inches in diameter and about 10 inches long.
Set the rolls on a baking sheet at least 3 inches apart, bake in the top
third of the oven (*325*) for about 25 minutes, or until they are set and
lightly browned on top. Cool the rolls for 5 minutes or so, then slice
diagonally into 1/2 inch thick slices. Lay the slices flat on the baking
sheet and return to the oven for another 10 minutes. Turn the slices over
and bake for another 10 minutes. Cool on a rack, and keep in a tightly
covered tin - they keep for months.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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