 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This is a recipe from . by request. I haven't tried it yet. May 27. I finally got around to trying this. I doubled the recipe. I used a 1 cookie scoop and got 34 cookies. I sifted the cake four and icing sugar before measuring. The almonds I ground up in the food processor. They were fine but too large to be sifted. I used regular canola oil. 12 T is about 3/4 cup. They were good but I don't think I'd make them again. I'd give them 3 stars if I was reviewing, UPDATE-My DH loves the cookies!! I guess I will be making them again. Ingredients:
1 cup cake flour |
3/4 cup powdered sugar |
1/4 teaspoon salt |
1/2 cup finely ground blanched almond |
6 tablespoons peanut oil |
1 well beaten egg |
1 teaspoon almond extract |
24 whole blanched almonds |
Directions:
1. Sift flour, sugar, salt and ground almonds together.
2. Add oil.
3. Stir in egg and extract.
4. Roll dough about 1/4 inch thickness.
5. Cut into small rounds.
6. Press whole almond in center.
7. Bake at 375 degrees F about 15 minutes.
|
|