| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce10 |
24 |
servings |
INGREDIENTS
| 1 |
c |
Semolina #1; (coarse grind) |
| 1/2 |
c |
Cake flour |
| 1/2 |
c |
All-purpose flour |
| 1 |
c |
Clarified butter |
| 2/3 |
c |
Confectioners' sugar |
| 1 |
ts |
Chopped orange zest |
| 1 |
|
Whole blanched almonds |
INSTRUCTIONS
Sift the semolina, cake, and all-purpose flours into a small bowl and set
aside. Beat the butter in a medium bowl at medium speed until white, light
and fluffy. The more you beat, the lighter the cookie. Gradually sprinkle
in the sugar and zest. Continue to beat for 2 minutes. Remove from the
mixer and gradually fold in the flours. The dough will be quite soft;
refrigerate for 10 minutes. Preheat oven to 275 degrees. Shape dough into
diamond-shaped cakes about 1-inch wide and 1/2-inch thick. Place on an
ungreased cookie sheet about 1/2-inch apart. Place an almond on the top of
each cookie and bake for 35 to 40 minutes. They will be very fragile, so
allow them to cool for 1 hour on the tray. This recipe yields 2 dozen
cookies.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2166 broadcast 08-16-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
10-18-1996
Recipe by: Emeril Lagasse, adapted from Paula Wolfert
Converted by MM_Buster v2.0l.
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