- 1 teaspoon [5 g] butter
- 1/2 cup [100 g] sugar
- 1/2 cup [125 mL] almond powder
- Rind of 1 small orange, finely chopped
- 2 small egg yolks
- 1/8 teaspoon [0.5 mL] almond extract
- 1/4 cup [60 mL] icing sugar
- 1/4 cup [60 mL] blanched almonds, finely slivered
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- Preheat oven to 375°F [190°C].
- Grease a cookie sheet with butter; set aside.
- Mix together sugar, almond powder and orange rind.
- Make a well into the center of mixture; pour in egg yolks and almond extract.
- Using a spatula, mix together egg yolks and almond extract.
- Still using the spatula, or using your fingers, delicately mix together egg yolks and sugar mixtures.
- Lightly knead, until smooth.
- Shape dough into a ball; wrap into waxed paper and refrigerate for 10 minutes.
- Sprinkle a cutting board and a rolling-pin with icing sugar.
- Roll dough until less than 1/8-inch [3-mm] thick, if possible.
- Cut into 2-inch [5-cm] circles.
- Arrange onto a cookie sheet, slightly apart.
- Decorate each cookie with blanched slivered almonds.
- Bake into the center of preheated oven for 8 to 10 minutes, or until browned.
- Remove from oven; remove cookies onto wire racks.
- Leave cookies to cool completely, before serving.
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