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Location: Texas, United States

Friday, March 21, 2008

Buttery Almond Crisps

2 cups flour
1 cup sugar
1 cup butter, softened
1 egg, separated
1 tsp ground cinnamon, divided
½ tsp salt
1 cup sliced almonds
2 Tbsp sugar

In large mixer bowl, combine flour, the 1 cup sugar, butter, egg yolk, ½ tsp of the cinnamon, and salt. Beat at low speed, scraping bowl often, until well mixed. Divide dough in half. Press half of dough onto ungreased baking sheet to 1/16-inch thickness. Repeat with remaining dough on second baking sheet. In small bowl, beat egg white with fork until foamy. Brush over dough; sprinkle with almonds. In small bowl, stir together 2 Tbsp sugar and the remaining ½ tsp cinnamon. Sprinkle over almonds. Bake in 350 degree oven for 12 to 15 minutes or until very lightly browned. Immediately cut into 2-inch squares or diamonds. Cool on wire racks. Store in tightly covered container. Makes 3 ½ dozen cookies.



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