Recipe for cooking almond cookies
Recipes from Peru, Brazil and South America :: South American Desserts
1 3/4 (one and three-fourth) c. unbleached flour
3/4 c. finely ground blanched almonds
1 tsp. baking powder
1/8 tsp. salt
1/2 c. unsalted butter, softened
3/4 c. sugar
1 large egg
1 Tbsp. cognac
1/4 tsp. almond extract
4 Tbsp. heavy cream
3/4 c. slivered almonds
Mix thoroughly the flour, ground almonds, baking powder and salt in a med. 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 in., 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 mins., 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-in. cookies.
