(pg 64)
3 egg yolks
1 tsp. vanilla (I use 1 Tbl.)
pinch baking powder
1/4 lb. sugar (about 3/4 cup)
3 drops almond extract
1/2 lb. ground almonds (about 2 1/2 - 3 cups)
powdered sugar
Cream yolks, sugar and vanilla. Beat in aroma, baking powder and enough nuts to make a stiff mixture. (Dough will be crumbly, but sticky.) Roll out on a surface that has been generously sprinkled with powdered sugar. (Roll out only half the dough at a time, because the more times the dough is re-rolled out, the less sticky it becomes. To roll out dough, start by packing it into a tight ball, this will make it stay in one piece as you roll it out.) Cut hearts out and put on cookie sheet, covered with wax paper (or foil). Bake at 350 for 10 min.
Glaze:
1/4 lb. powdered sugar
1 1/2 - 2 Tbl. lemon juice
Mix well, and brush onto warm cookies.
(Recipe courtesy of Didi Lawson, photos courtesy of Pirijo Silver)
1 comment:
I recommend always making a double batch, because they’re really good, and one batch only makes about 1 ½ cookie sheets full.
Post a Comment