Yield: 1 servings
|¾ cup||Almond paste -; (abt 8 oz)|
|1 cup||Sifted confectioners' sugar|
|½ cup||Sifted cake flour; plus|
|2 tablespoons||Sifted cake flour|
|¼ cup||Heavy cream|
* For Chocolate Leaves and other Template Cookies.
Preheat the oven to 375 degrees, 325 degrees for a convection oven.
Generously grease a baking sheet. Combine almond paste, confectioners' sugar, and salt in the bowl of an electric mixer. Mix on medium speed until the mixture resembles coarse sand. Slowly add egg whites until paste is formed. Scrape bowl and mix until blended. Add cake flour all at once and mix just until blended. Slowly add heavy cream. And mix just until blended.
This mixture may be kept covered and refrigerated for up to one month.
Spoon small amount of mixture over a template. Spread evenly with spatula.
Repeat until baking sheet is filled or desired number. Bake approximately 10 to 15 minutes or until evenly browned all over. This will depend on size of template and thickness of batter. Let cookies cool slightly then loosen with spatula and allow to cool completely on baking sheet. When cool dip in chocolate or decorate as desired. Cookies will keep covered or uncovered for 2 weeks. This recipe yields ?? cookies.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Madeline Lanciani, Duane Park Patisserie From the TV FOOD NETWORK - (Show # CL-9121 broadcast 05-04-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Madeline Lanciani
Converted by MM_Buster v2.0l.