Sugared Almond Sticks
Yield
3 dozenPrep
25 minCook
15 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
almonds
blanched |
*
|
| 2 | tablespoons |
sugar
|
|
| 1 | cup |
all-purpose flour
sifted |
|
| ⅓ | cup |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
butter
|
|
| 1 | each |
egg yolks
|
*
|
| ¼ | teaspoon |
almond extract
|
*
|
| 1 | each |
egg whites
slightly beaten |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
almonds
blanched |
*
|
| 3E+1 | ml |
sugar
|
|
| 237 | ml |
all-purpose flour
sifted |
|
| 79 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
butter
|
|
| 1 | each |
egg yolks
|
*
|
| 1.3 | ml |
almond extract
|
*
|
| 1 | each |
egg whites
slightly beaten |
*
|
Directions
Grind almonds in blender.
Mix 2 tablespoons almonds with 2 tablespoons sugar and set aside.
Combine remaining almonds, flour, ⅓ cup sugar and salt.
Cut in butter until mixture resembles coarse crumbs.
Add egg yolk and almond extract; mix well.
Divide dough into six portions on lightly floured surface.
With floured hands, roll each portion into a rope 12 inches long.
Brush tops generously with egg white.
Sprinkle with reserved almond-sugar mixture.
Cut each strip into cookies 2 inches long.
Place on-inch apart on ungreased cookie sheet.
Bake at 350℉ (180℃) F for 14 to 15 minutes.
Cool 5 minutes before removing.
