Ingredients:
Blanched almonds - 2 1/2 cups
Sifted All purpose flour - 2 1/4 cups
Butter - 1 1/4 cup
Sugar - 1 1/4 cups
Method:
Blanched almonds - 2 1/2 cups
Sifted All purpose flour - 2 1/4 cups
Butter - 1 1/4 cup
Sugar - 1 1/4 cups
Method:
- Finely chop 1 2/3 cups almonds; toast remaining almonds, if desired, and set aside for garnish.
- Mix flour and chopped almonds; set aside.
- Cream butter; add sugar gradually, beating thoroughly.
- Add flour mixture gradually, mixing until blended after each addition.
- Divide dough into three parts, wrap in waxed paper, and chill for one hour or until easy to handle.
- Shape dough into 1" balls; place about 2" apart on ungreased cookie sheets and flatten each until about 1/2" thick. press a whole almond onto the top of each.
- Bake at 325 F for 10-15 minutes.
- Immediately remove cookies to wire rack.
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