Friday, August 7, 2009

Number 2: Mother's favorite almond cookies

My mother is not a fan of sugar. Anything sweet is often dubbed too sweet, so these almond cookies are perfect for her - not that they aren't sweet. They're more naturally sweet via the almonds.

So tomorrow we're off to a CalPhil concert where Older Sister interns. It's their summer series "Concert in the Park" and we snagged a 10-seat table (yay for benefiting from sister's perks!). I do believe there will be red wine, sushi and jello. But we still needed some finger food, small sweet things to munch on to the sounds of Memoirs of a Geisha and Lord of the Rings. It's the movie-themed concert, you know.

Almond cookies it is.

Almond cookies
Almond Cookies
250 g butter (unsalted)
125 g confectioners sugar
1 g salt
1 egg
240 g cake flour
120 g ground almonds

1. Combine ground almonds with cake flour - sift or stir with a whisk to separate.
2. Cut butter into small pieces
3. Using a paddle attachment, cream butter, add in sifted sugar and cream until smooth
4. Add in egg.
5. Add flour and almond mixture

6. Turn out onto floured plastic wrap. Roll into a two-inch diameter log.
7. Refridgerate overnight (or at least an hour)

Preheat oven to 375 degrees
Cut log into cookies about 1/4 inch thick
Bake for 15 to 18 minutes, or until golden

Note: For a crispier cookie, replace half of the butter with peanut oil. It'll be more difficult to shape, so freeze the dough if necessary. Also, this makes the cookies expand more.


To come --------- chocolate eclairs. My next adventure.

Also, check this story out.
If only I were menopausal and
had type two diabetes.

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