| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chicago |
Cookie |
90 |
Servings |
INGREDIENTS
| 1/4 |
c |
Blanched almonds |
| 1/2 |
ts |
Saffron |
| 1 1/2 |
c |
Unbleached flour |
| 1/3 |
c |
Unrefined corn oil; chilled at least an hour in the freezer |
| 1/2 |
c |
Sucanat |
| 1 |
|
Egg-equivalent egg substitute |
| 1 |
ts |
Lemon juice |
| 1 |
tb |
Arrowroot |
| 1/2 |
ts |
Baking powder |
|
|
Sucanat to dust |
INSTRUCTIONS
Date: Thu, 12 Aug 93 09:33:35 +0200
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
From: mad4@ellis.uchicago.edu (Bill Maddex)
Source: a Williams-Sonoma catalog (makes 90-100) Grind almonds to medium
fine and set aside. Toast saffron in stainless steel cooking spoon over low
flame about half a minute, then pulverize with the back of another spoon.
Add saffron powder to oil and Sucanat and mix until creamy. While still
mixing, slowly add egg replacer. Sift together dry ingredients, then mix
into oil mixture and almonds and mix until you get a ball. Cover with
plastic wrap and refrigerate at least an hour. Pre heat oven to 350. Roll
out half of dough very thin (<=1/8") and cut into 2" circles. Places
circles on a lightly oiled cookie sheet, sprinkle with a little Sucanat and
bake 10-12 minutes, until just golden, not browned. Repeat with remaining
dough. These go great with coffee and Pernod.
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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