Sardinian Almond Cookies
3 people added this to their Recipe Box
This recipe makes 40 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 3737 cal |
| pro | 1 g1g pro |
| total fat | 2 g2g total fat |
| sat. fat | 00 sat. fat |
| carb | 4 g4g carb |
| fibre | 00 fibre |
| chol | 0 mg0mg chol |
| sodium | 2 mg2mg sodium |
| potassium | 32 mg32mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 11 iron |
- Preparation time: 10 minutes Chill: 30 minutes
- Total time : 15 minutes
These almond-laden Italian cookies are like chewy amaretti. You'll need 2 tbsp (30 mL) egg white, from 1 large egg.
Ingredients
- 1 tube (200 g) marzipan 1 tube (200 g) marzipan
- 2/3 cup sliced blanched almonds 2/3 cup sliced blanched almonds
- 1/3 cup icing sugar 1/3 cup icing sugar
- 1 egg white 1 egg white
Preparation
In food processor, process together marzipan, half of the almonds, 1/4 cup (60 mL) of the icing sugar and egg white until smooth.
Dust work surface with remaining icing sugar. Divide dough in half and roll each on sugar into 10-inch (25 cm) log. Wrap each and refrigerate for 30 minutes.
Cut logs into1/2-inch (1 cm) thick slices; place on parchment paper–lined baking sheets. Press remaining almonds onto tops. Bake in 300°F (150°C) oven until golden, 15 to 17 minutes. Let cool on pans on racks.
Dust work surface with remaining icing sugar. Divide dough in half and roll each on sugar into 10-inch (25 cm) log. Wrap each and refrigerate for 30 minutes.
Cut logs into1/2-inch (1 cm) thick slices; place on parchment paper–lined baking sheets. Press remaining almonds onto tops. Bake in 300°F (150°C) oven until golden, 15 to 17 minutes. Let cool on pans on racks.
Source : Canadian Living Holiday Cookbook: Fall 2010
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