Difference between revisions of "Almond Crisps"
m (Robot: Changing Category:Flour Recipes) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 9: | Line 9: | ||
* 2 cups of [[flour]] | * 2 cups of [[flour]] | ||
| − | == | + | == Procedures == |
# First [[cream]] the [[butter]] and gradually beat in the [[granulated sugar|sugar]]. | # First [[cream]] the [[butter]] and gradually beat in the [[granulated sugar|sugar]]. | ||
# Reserve the white of one [[egg]] to glaze the cakes. | # Reserve the white of one [[egg]] to glaze the cakes. | ||
| Line 26: | Line 26: | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
| − | [[Category: | + | [[Category:Appetizer Recipes]] |
Latest revision as of 16:46, 15 July 2012
Ingredients
- ½ cup of butter
- 1 teaspoonful of vanilla extract
- 1 cup of powdered sugar
- ¼ teaspoonful of almond extract
- 2 eggs
- 2 tablespoonfuls of milk
- blanched almonds, cut in halves
- 2 cups of flour
Procedures
- First cream the butter and gradually beat in the sugar.
- Reserve the white of one egg to glaze the cakes.
- Beat the yolk of this egg and the other whole egg; add to the creamed ingredients with the milk, flour and flavoring.
- More flour may be needed.
- The dough must be stiff enough to hold its shape when baked.
- Take a little of the dough onto a floured board, turn it in the flour with a knife, then knead slightly and with the rolling pin roll into a thin sheet.
- With a french patty cutter stamp the dough into rounds and stamp each round with the same cutter again, to divide each into a crescent and an oval shaped cake.
- Set these on buttered baking pans.
- Press upon each three halves of almonds, then brush over with the white of egg, reserved for the purpose, and sprinkle the whole with granulated sugar.
- Bake in a quick oven to a pale straw color.
