Yield: 24 servings
|1.00 cup||semolina #1; (coarse grind)|
|½ cup||cake flour|
|½ cup||all-purpose flour|
|1.00 cup||clarified butter|
|⅔ cup||confectioners' sugar|
|1.00 teaspoon||chopped orange zest|
|1 \N||whole blanched almonds|
Sift the semolina, cake, and all-purpose flours into a small bowl and set aside. Beat the butter in a medium bowl at medium speed until white, light and fluffy. The more you beat, the lighter the cookie.
Gradually sprinkle in the sugar and zest. Continue to beat for 2 minutes. Remove from the mixer and gradually fold in the flours. The dough will be quite soft; refrigerate for 10 minutes. Preheat oven to 275 degrees. Shape dough into diamond-shaped cakes about 1-inch wide and ½-inch thick. Place on an ungreased cookie sheet about ½-inch apart. Place an almond on the top of each cookie and bake for 35 to 40 minutes. They will be very fragile, so allow them to cool for 1 hour on the tray. This recipe yields 2 dozen cookies.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2166 broadcast 08-16-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse, adapted from Paula Wolfert Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000