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1 lb. ground almonds
1 . Beat butter until soft, add sugar gradually. Blend until very light and creamy.
2 . Beat in, one at a time, 2 eggs and 1 egg yolk.
3 .Add salt and ½ to ¾ lb. ground almonds. (Reserve surplus for coating tops.)
4 .Add enough flour to make dough the right consistency to roll. (May chill till ready to roll.)
5 . Roll out 1/8 inch thick; cut into 1" x 2" rectangles.
6 . Brush with slightly beaten egg-white and invert each cookie into a pie-plate with ground almonds, to coat top of each cookie.
Place on cookie sheets; bake at 350 o for about 12 to 13 minutes, or until brown around edges.
Makes 7 dozen.
An alternative way to cut the cookies is to shape them in a loaf and then cut slices.
I generally prefer this method now. I can make the dough ahead and then bake them
when I have time. The dough keeps for a month in the fridge.
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Last updated March 15, 2010