Finnish almond cookies
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-Purpose Flour |
| ¾ | cup | Butter Or Margarine |
| Softened | ||
| 1 | teaspoon | Almond Extract |
| ¼ | cup | Sugar |
| 1 | tablespoon | Sugar |
| 1 | Egg, Separated | |
| ⅔ | cup | Sliced Blanched Almonds |
Directions
Into large bowl, measure flour, butter or margarine, almond extract, ¼ cup sugar and egg yolk. With hands, knead ingredients until well-blended and mixture holds together. (Mixture will appear dry at first -- of too dry, add about 1 tablespoon of water while kneading.) Preheat oven to 375 degrees. On lightly floured surface with lightly floured rolling pin, roll half of dough into a 10" x 9" rectangle.
With pastry brush, brush dough with half of egg white; sprinkle half of almonds and 1 tablespoon sugar. Cut dough into 15 3" x 2" rectangles. WIth pancake turner, place cookies on ungreased cookie sheet. Bake 10 - 12 minutes until lightly browned. With pancake turner, remove cookies to wire rack to cool. Repeat with remaining dough. Store cookies in tightly covered container to use up within 2 weeks. Makes 2- ½ doze
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