I love these cookies! The only catch is
that it doesn't really curl up ... and it must be two or three times that I do
them and always the same thing each time. Do you have a recommendation? Or
should we put them in the freezer once shaped and then bake them frozen? I know
you don't answer all of them but now, I think there are several of us having
the same problem .. Merciii
* INGREDIENTS
° 1 1/2 cups ground almonds
° 1 cup unbleached all-purpose flour
° 1/2 cup toasted almonds, finely chopped
° 1 cup unsalted butter, softened
° 2 cups of icing sugar
* PREPARATION
Place the grill at the center of the oven.
Preheated oven 180 ° C . Dash 2 cookies sheets with parchmeent paper .
In a bowl, combine the almond powder, flour
and almonds. Reserve.
In another bowl, cream the butter with 125
ml (1/2 cup) of icing sugar with an electric mixer. On low speed or with a
wooden spoon, stir in the almond powder mixture.
Using a small 1 tbsp (15 ml) ice cream
scoop, form dough balls. Finish shaping them by rolling them with your hands.
Distribute the cookies on the baking sheets.
Bake, one sheet at a time, about 15 minutes
or until lightly browned. Let cool for 5 minutes.
Roll cookies while still warm in remaining
icing sugar (375 ml / 1 1/2 cups). Permit cooled totally on baking sheets .
Rolling cooled cookies a second time in icing sugar .
Cookies will keep for about 3 weeks in an
airtight container in a cool, dry place or can be frozen once baked and rolled
in sugar.
ENJOY !
