| almond Cookies (alfafores De Almendras - Argentina) 1 3/4 Cups Unbleached All-purpose Flour
3/4 Cup Finely Ground Blanched Almonds
1 Teaspoon Baking Powder
1/8 Teaspoon Salt
1/2 Cup Unsalted Butter, Softened
3/4 Cup Granulated Sugar
1 Large Egg
1 Tablespoon Cognac
1/4 Teaspoon Almond Extract
4 Tablespoons Heavy Cream
3/4 Cup Slivered Almonds mix Thoroughly The Flour, Ground Almonds, Baking Powder And Salt In A Medium Size Mixing Bowl. cream Butter And Sugar In A Large Mixing Bowl. Add Egg, Cognac And Almond Extract; Beat Until Light And Fluffy. Gradually Stir In The Dry Ingredients And Mix Well To Make A Smooth Dough. Gather The Cookie Dough Into A Ball, Wrap It In Plastic, And Chill In The Refrigerator For 2 Hours Or Overnight. roll The Dough Out To A Thickness Of 1/8 Inch, Working With One Third Of It At A Time, On A Lightly Floured Surface. Cut The Dough With Fancy Cookie Cutters. Carefully Transfer The Cookies To Buttered Cookie Sheets. Brush Lightly With Cream And Put A Few Slivered Almonds On Top Of Each. bake The Cookies On The Upper Rack Of A Preheated 350 Degree F Oven For 6 To 8 Minutes, Or Until They Are Golden Brown. Gently Remove The Cookies With A Spatula To Wire Racks To Cool. serve The Almond Cookies, Or Store Them, Once They Are Completely Cooled, In An Airtight Tin At Room Temperature For Up To 1 Week. makes About 3 Dozen 2 1/2 To 3-inch Cookies. |
