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Pātisserie Lafayette Jan Hagels (Scandinavian Almond Shortbread)

Makes about 30 cookies

1 C. softened butter
1 C. sugar
1 egg separated
1 t. almond extract
2 C. all-purpose flour
1/2 C. blanched sliced almonds
1 T. sugar
1/4 t. cinnamon

Preheat oven to 350°F. Beat butter and sugar until light and fluffy. Add egg yolk and almond extract and blend thoroughly. Stir in flour. Spread dough evenly into nongreased 15 x 10 x 1-inch jellyroll pan, and press dough down lightly. Beat egg white until foamy (not stiff) and brush over dough. Sprinkle almonds over the top and press in lightly.

Combine sugar and cinnamon and sprinkle over nuts. Bake for about 20-25 minutes. Let cool 10 minutes and cut off approximately 1/4 inch around the edges. Then slice into diamond shapes by making diagonal cuts from left to right about 1 1/2 inches apart. Then repeat from right to left. Remove from pan when cool.

    
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