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*)
Instructions:for glaze:
- 1 egg yolk
- 1 tablespoon water
- 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
