| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
36 |
Servings |
INGREDIENTS
| 100 |
g |
Almonds |
| 200 |
g |
Butter |
| 250 |
g |
Flour |
| 1 |
|
Egg |
| 100 |
g |
Sugar |
INSTRUCTIONS
Scald and grind the almonds. Thoroughly stir the butter and flour
together. Add almonds, egg, and sugar. Work the dough together, and let it
"rest" for an hour in the refrigerator. Press the dough into the tart shell
forms [or roll out and cut with cookie cutters]. Bake the cookies, and let
them cool a little in the shells before you turn them out. These are good
throughout the year. With a little whipped cream and berries or fruit they
can be extra nice as a dessert or as a treat with coffee. Bake at 175C for
10-15 minutes.
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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