Sicilian Almond Cookies
(Biscottini alla Mandorla)
Serving Size: 24
1 cup butter at room temp
1 cup white sugar
1 whole egg, for batter
1 whole egg, beaten, for a wash
2 teaspoons almond extract
1 teaspoon vanilla extract
1 teaspoon Frangelica liquor
1/4 teaspoon baking soda
1/8 teaspoon baking powder
2 1/2 cups flour (I used unbleached all purpose)
24 whole blanched almonds, toasted
Cream butter with sugar; add the egg, almond extract, vanilla, the liquor
and blend well.
Sift the flour with the baking powder and soda and add in one-cup amounts
and beat after each addition and finally beat to a velvety dough.
Place a large walnut size piece on a non-stick cookie sheet and flatten with
palm of your hand. Paint each with the beaten egg. Press a toasted almond
into the center of each and bake at 300 degrees for 20 minutes then turn the ovens up to 350 and at the same time set the timer for 7 minutes. When timer goes off remove and place on cooling rack. Cool completely and place in
storage container.