Honey almond cookies
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Unsalted butter or margarine; room temperature |
| ¼ | cup | Olive oil; (plus more for baking sheet) |
| ¼ | cup | Sugar |
| 1 | Egg | |
| ½ | teaspoon | Ground cinnamon |
| ½ | cup | Fresh orange juice |
| Grated zest of 2 oranges | ||
| 2¼ | cup | Unbleached all-purpose flour; (plus more for board) |
| 1½ | teaspoon | Baking powder |
| 1 | pinch | Salt |
| 2 | cups | Finely ground almonds; lightly toasted |
| 1 | tablespoon | Water; heated with: |
| ½ | cup | Honey |
Directions
~ Preheat the oven to 375 degrees F.
~ In a large bowl, using an electric mixer, beat butter until creamy. Add olive oil and sugar and beat until fluffy. Add egg, cinnamon, orange juice and zest and blend well.
~ In a separate bowl, mix together flour, baking powder, and salt; then add to the butter mixture a little at a time, beating after each addition. Add ½ cup of the almonds and mix well. Turn out dough onto a floured board and shape into two 12- inch long rolls. Cover with plastic wrap and refrigerate until firm.
~ Line a baking sheet with aluminum foil and brush with olive oil. Cut rolls of dough into ¼- inch slices and arrange cookies 2- inches apart on baking sheet. Bake until golden brown, about 15 minutes.
~ While still warm, dip each cookie in the warm honey mixture and roll in the remaining almonds. Cool on wire racks.
~ Makes about 2 dozen cookies.
Judy Zeidler's International Deli Cookbook- Great Recipes From the Broadway Deli p. 208 Chronicle books, San Francisco, CA 1994 ISBN 0-8118-0297-3 (pb) Recipe by: Judy Zeidler's International Deli Cookbook p. 208 Posted to JEWISH-FOOD digest by boxersrock@... (Sheryl Donner) on Aug 29, 1998, converted by MM_Buster v2.0l.