Yield: 1 servings
|2 cups||All-purpose flour 500 mL|
|¾ cup||Granulated sugar 175 mL|
|¾ cup||Almonds; finely ground 175|
|\N \N||; mL|
|½ teaspoon||Baking powder 2 mL|
|½ teaspoon||Baking soda 2 mL|
|½ teaspoon||Cinnamon 2 mL|
|¾ cup||Whole unblanched almonds 175 mL|
|⅓ cup||Honey 75 mL|
|⅓ cup||Water 75 mL|
Combine flour, sugar, ground almonds, baking powder, baking soda, cinnamon and whole almonds. Stir together well. Add honey and water. Stir until stiff dough forms.
Divide dough in half. Roll each half into a log about 15 inches/38 cm long.
Line baking sheet with parchment paper (to help prevent burning, use a double baking sheet if you can). Place logs, well apart, on paper. Bake in pre-heated 350F/180C oven for about 30 minutes, until well risen, firm and golden. Be sure to bake fully.
Cool logs slightly and place on cutting board. Cut, on diagonal, into ½ inch/1 cm slices. Return cookies to pan, cut side down, and bake for 15 minutes longer until dry and lightly coloured.
Converted by MC_Buster.
NOTES : Nick Malgieri, who teaches at Peter Kump's New York Cooking School, also has a devoted following at my school. These "twice-baked" cookies are quite dry and hard but very flavourful, and are meant to be dipped in tea, coffee, the traditional vin santo (a sweet Italian dessert wine) or even my fruit yogurt dip and peach salsa. This recipe, from Simply HeatSmart Cooking, makes about 60 cookies.
Converted by MM_Buster v2.0l.