2 ½
cups sifted flour
½ cup
sugar
½ pound
softened butter
1
tsp almond extract
1
egg (beaten)
½ cup
finely chopped blanched almonds, pearl sugar, raw sugar or crushed loaf sugar
Combine the flour and sugar. Cut in the butter using a
pastry cutter.
 |
| I finally bought a pastry blender! So much easier than using a fork. |
The mixture should form crumbs the size of a pea. Sprinkle the
almond extract over the top. Knead the mixture lightly but well to distribute
the flavoring. Divide the dough into eight parts.
 |
| This dough is VERY flaky. When it says to roll the dough below you might do better to just kind of, like, squeeze. It'll stay together better that way. |
With lightly floured hands,
roll the dough into long strips about the thickness of your little finger. Cut
into 2-inch lengths, press the tops with your finger to flatten slightly. Place
on an ungreased cookie sheet, spacing them about 1 inch apart Brush the tops
with the beaten egg, sprinkle with the almonds and pearl sugar. Bake in a 350F
oven for 12-15 minutes. Or until a delicate golden brown.
 |
| You'll notice that my sugar looks strange. I found this article online that said I could make my own "pearl sugar" by mixing sugar with maple syrup and letting it harden overnight. So that's what you see here, and it's weird. Just buy pearl sugar. |
Comments
Post a Comment