2007-08-21

Almond cookies

This recipe is based on one that originally appeared in the Globe and Mail on Saturday February 5, 2005 by Lucy Waverman "The Home Chef."

almond_cookies



Ingredients:

  • 3/4 cup unsalted butter
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons almond extract
  • 2 cups all-purpose flour (sifted or pre-sifted)
  • 1/2 cup finely ground toasted almonds
  • 1/2 teaspon salt
  • slivered almonds (one per cookie -- see notes about quantity, below*)

for glaze:

  • 1 egg yolk
  • 1 tablespoon water
Instructions:

  • Preheat oven to 350 F
  • In a large blow, cream together butter, sugar, egg and almond extract
  • In a separate bowl, combine the flour, ground almonds and salt. Stir into the creamed mixture
  • *to make 30 - 36 cookies (original recipe): Shape dough into 1 1/2 inch balls and place 2 inches apart on an ungreased cookie sheet
  • *to make 90-100 cookies (what I do): Shape dough into 3/4 inch balls and place 1.5 inches apart on an ungreased cookie sheet
  • place a slivered almond into the centre of each cookie
  • beat together the egg yolk and water in a small bowl to make glaze
  • brush the glaze on the cookies
  • bake for 12-15 minutes or until golden brown and crisp
  • cool on a rack

Notes to self:

  • the total recipe uses almost all of a 100 g package of slivered, blanched almonds
  • the glaze often drips down the side of the cookie -- next time try glazing the cookies on a wire rack before moving them onto the cookie sheet
  • also try reducing the heat to 325 F and cooking longer (bottoms tend to scortch -- not sure if it's from the glaze dripping over or the heat is too hot
  • alternately, could try using a silpat sheet or putting one cooking sheet on top of another

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