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Almond Cookies


1 lb. ground almonds
1 C. sugar
1 C. Butter (2 sticks)
3 eggs (separate 1 egg white and keep for later use.)
½ tsp. salt
2 ½ to 3 C. flour

printer friendly


1 . Beat butter until soft, add sugar gradually. Blend until very light and creamy.

2 . Beat in, one at a time, 2 eggs and 1 egg yolk.

3 .Add salt and ½ to ¾ lb. ground almonds. (Reserve surplus for coating tops.)

4 .Add enough flour to make dough the right consistency to roll. (May chill till ready to roll.)

5 . Roll out 1/8 inch thick; cut into 1" x 2" rectangles.

6 . Brush with slightly beaten egg-white and invert each cookie into a pie-plate with ground almonds, to coat top of each cookie.

Place on cookie sheets; bake at 350 o for about 12 to 13 minutes, or until brown around edges.

Makes 7 dozen.

An alternative way to cut the cookies is to shape them in a loaf and then cut slices.
I generally prefer this method now. I can make the dough ahead and then bake them
when I have time. The dough keeps for a month in the fridge.

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Last updated March 15, 2010