ALMOND COOKIES
Crisp and delicious – these cookies are simply irresistible
Servings : 4
INGREDIENTS
Almonds 36
Refined flour (maida) 1 3/4 cups
Baking powder 1 teaspoon
Soda bicarbonate 1/2 teaspoon
Salt 1/4 teaspoon
Butter 1/2 cup
Sugar 3/4 cup
Eggs 2 large
Almond essence 1/2 teaspoon
Vanilla essence 1 teaspoon
METHOD
Preheat oven to 350F. Grease cookie sheets (baking trays). Blanch almonds in two cups of hot water for ten minutes. Drain and peel. Combine flour, baking powder, baking soda and salt in a bowl. Sieve the mixture. Cream butter and sugar in mixing bowl until light.Add one egg and beat until light and fluffy. Beat in almond and vanilla essences. Gradually add dry ingredients and knead lightly to make a dough. Beat the remaining egg lightly. Divide the dough into one and a quarter inch diameter balls. Arrange them two inches apart on prepared cookie sheets. Flatten each slightly with the palm of the hand and brush lightly with the beaten egg. Gently press an almond in the center of each cookie. Bake in the preheated oven for ten to twelve minutes at 350F or until golden brown. Cool on racks and serve.
Crisp and delicious – these cookies are simply irresistible
Servings : 4
INGREDIENTS
Almonds 36
Refined flour (maida) 1 3/4 cups
Baking powder 1 teaspoon
Soda bicarbonate 1/2 teaspoon
Salt 1/4 teaspoon
Butter 1/2 cup
Sugar 3/4 cup
Eggs 2 large
Almond essence 1/2 teaspoon
Vanilla essence 1 teaspoon
METHOD
Preheat oven to 350F. Grease cookie sheets (baking trays). Blanch almonds in two cups of hot water for ten minutes. Drain and peel. Combine flour, baking powder, baking soda and salt in a bowl. Sieve the mixture. Cream butter and sugar in mixing bowl until light.Add one egg and beat until light and fluffy. Beat in almond and vanilla essences. Gradually add dry ingredients and knead lightly to make a dough. Beat the remaining egg lightly. Divide the dough into one and a quarter inch diameter balls. Arrange them two inches apart on prepared cookie sheets. Flatten each slightly with the palm of the hand and brush lightly with the beaten egg. Gently press an almond in the center of each cookie. Bake in the preheated oven for ten to twelve minutes at 350F or until golden brown. Cool on racks and serve.
