Honey Almond Cookies Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
1/4 lbs: Unsalted butter or margarine, room temperature
1/4 cup: Olive oil, (plus more for baking sheet)
1/4 cup: Sugar,
1: Egg,
1/2 tsp: Ground cinnamon,
1/2 cup: Fresh orange juice,
Grated zest of 2 oranges,
2 1/4 cup: Unbleached all-purpose flour, (plus more for board)
1 1/2 tsp: Baking powder,
1 pinch: Salt,
2 cup: Finely ground almonds, lightly toasted
1 tbsp: Water, heated with:
1/2 cup: Honey,
Directions:
~ Preheat the oven to 375 degrees F.
~ In a large bowl, using an electric mixer, beat butter until creamy. Add
olive oil and sugar and beat until fluffy. Add egg, cinnamon, orange juice
and zest and blend well.
~ In a separate bowl, mix together flour, baking powder, and salt; then add
to the butter mixture a little at a time, beating after each addition. Add
1/2 cup of the almonds and mix well. Turn out dough onto a floured board
and shape into two 12- inch long rolls. Cover with plastic wrap and
refrigerate until firm.
~ Line a baking sheet with aluminum foil and brush with olive oil. Cut
rolls of dough into 1/4- inch slices and arrange cookies 2- inches apart on
baking sheet. Bake until golden brown, about 15 minutes.
~ While still warm, dip each cookie in the warm honey mixture and roll in
the remaining almonds. Cool on wire racks.
~ Makes about 2 dozen cookies.
Judy Zeidlers International Deli Cookbook- Great Recipes From the Broadway
Deli p. 208 Chronicle books, San Francisco, CA 1994 ISBN 0-8118-0297-3 (pb)
Recipe by: Judy Zeidlers International Deli Cookbook p. 208
Posted to JEWISH-FOOD digest by boxersrock@juno.com (Sheryl Donner) on Aug
29, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
~ In a large bowl, using an electric mixer, beat butter until creamy. Add
olive oil and sugar and beat until fluffy. Add egg, cinnamon, orange juice
and zest and blend well.
~ In a separate bowl, mix together flour, baking powder, and salt; then add
to the butter mixture a little at a time, beating after each addition. Add
1/2 cup of the almonds and mix well. Turn out dough onto a floured board
and shape into two 12- inch long rolls. Cover with plastic wrap and
refrigerate until firm.
~ Line a baking sheet with aluminum foil and brush with olive oil. Cut
rolls of dough into 1/4- inch slices and arrange cookies 2- inches apart on
baking sheet. Bake until golden brown, about 15 minutes.
~ While still warm, dip each cookie in the warm honey mixture and roll in
the remaining almonds. Cool on wire racks.
~ Makes about 2 dozen cookies.
Judy Zeidlers International Deli Cookbook- Great Recipes From the Broadway
Deli p. 208 Chronicle books, San Francisco, CA 1994 ISBN 0-8118-0297-3 (pb)
Recipe by: Judy Zeidlers International Deli Cookbook p. 208
Posted to JEWISH-FOOD digest by boxersrock@juno.com (Sheryl Donner) on Aug
29, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp