Yield: 24 servings
| Measure | Ingredient |
|---|---|
| 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@...
10-18-1996
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