Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
ingredients:
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter
1/2 cup butter
3/4 cup white sugar (can add up to 2 tablespoons more, if desired)
1 egg
2 1/2 teaspoons almond extract
1/4 pound of almonds blanched whole, the (one for each cookie)
1 egg, lightly beaten
preparation:
1.Preheat oven to 325 degrees Fahrenheit (162.5 degreesCelsius).
2.In a large bowl, sift flour, baking powder, baking soda and salt. In a medium bowl, use an electric mixer beat butter or margarine, shortening and sugar. Add egg and almond extract and beat untilwell blended. Add to flour mixture and mix well. Note: The dough is crumbly at this point, but do not worry - this is what is supposed tobe.
3. Use your fingers to form the mixture into the pasta, and then formthe dough into 2 rolls or logs that are 10 to 12 centimeters long.Wrap and refrigerate for 2 hours (this will make it easier to shapethe dough into circles).
4. Take a journal and record the mass lightly at intervals of 3/4 inchso you have 15 pieces and cut the dough. Roll each piece into a ball and place on lightly greased baking sheet, about 1 1/2 inches apart. Place almond in the center of each cookie and press down lightly. Repeat with the rest of the dough.
5. Brush each cookie with a little beaten egg before baking. Bakefor 15 minutes to 18 minutes, until golden. Let cool and store in asealed container.
No comments:
Post a Comment