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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From The Joy Of Cookies by Sharon Tyler Herbst. This recipe reads These buttery, crumbly, nut-coated cookies are the perfect accompaniment for coffee. Passive time includes 15 minutes cooling time in the pan, but there is an additional cooling period after that as well. Ingredients:
1 cup butter, softened |
1 cup confectioners' sugar |
1/4 teaspoon salt |
1 egg, separated |
3/4 teaspoon almond extract |
3/4 teaspoon vanilla extract |
3/4 teaspoon ground cardamom |
2 cups all-purpose flour |
1 cup finely chopped almonds |
Directions:
1. Preheat oven to 275 degress farenheit. Lightly grease a 10 x 15-inch jelly-roll pan.
2. In a large mixing bowl, beat butter, sugar and salt together until light and fluffy. Beat in egg yolk and both extracts. Stir in cardamom, then flour, 1/2 c at a time, blending after each addition.
3. Use a rubber spatula to spread dough evenly over bottom of prepared pan, or dampen your fingers with water and pat dough into place.
4. In a small bowl, lightly whisk egg white until frothy. Pour over dough; spread evenly with the back of a large spoon. Sprinkle nuts over dough and press lightly into surface with the back of a spoon.
5. Bake 50 to 60 minutes, or until golden brown. Immediately cut into 40 (1 x 3 3/4-inch) fingers with a sharp knife while the bars are still warm. You can get 40 fingers by cutting 10 strips one way and 4 the other.
6. Cool 15 minutes in pan on rack. Carefully remove from pan with a metal spatula; cookies are very fragile. Cool completely on racks. Store in an airtight container at room temperature for 1 week or freeze for longer storage.
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