Almond Cookies
350 degrees, 8 – 10min.
ALMOND COOKIES
1c (2 sticks) unsalted butter
2/3 c sugar
1 large egg yolk
1tsp vanilla extract
2c sifted all purpose flour
1/4 tsp salt
1/3 c finely chopped, blanched almonds
For Decoration -
6 oz semi-sweet chocolate
3 TBS unsalted butter
1TBS hot water
chopped almonds, for garnish
Cream butter & sugar until light & fluff. Add egg yolk & vanilla, then flour salt & chopped nuts, mixing well. Shape dough into 2 rolls, each 1 1/2 in. diameter. Wrap rolls and refrigerate until firm (about 2hrs). Line baking sheets with parchment paper. With sharp knife, cut dough into 1/4 in. thick slices and place 1 –2 in. apart on baking sheet. Bake 8 – 10mins, until lightly browned. Cool on rack.
In top of a double boiler, melt chocolate and butter for topping. Add hot water and stir until smooth. Dip an edge of each cookie into chocolate and then sprinkle with almonds. Cool on rack until chocolate hardens.
Thanks to Marylou Shipper
2/3 c sugar
1 large egg yolk
1tsp vanilla extract
2c sifted all purpose flour
1/4 tsp salt
1/3 c finely chopped, blanched almonds
For Decoration -
6 oz semi-sweet chocolate
3 TBS unsalted butter
1TBS hot water
chopped almonds, for garnish
Cream butter & sugar until light & fluff. Add egg yolk & vanilla, then flour salt & chopped nuts, mixing well. Shape dough into 2 rolls, each 1 1/2 in. diameter. Wrap rolls and refrigerate until firm (about 2hrs). Line baking sheets with parchment paper. With sharp knife, cut dough into 1/4 in. thick slices and place 1 –2 in. apart on baking sheet. Bake 8 – 10mins, until lightly browned. Cool on rack.
In top of a double boiler, melt chocolate and butter for topping. Add hot water and stir until smooth. Dip an edge of each cookie into chocolate and then sprinkle with almonds. Cool on rack until chocolate hardens.
Thanks to Marylou Shipper
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